Work

Impact of fermentation and in vitro gastrointestinal digestion on the bioaccessibility of phytochemicals and antioxidant capacity of tiger nut, carob and rice beverages

Year: 2025

Type: article

Abstract: This study unveils the transformative effects of lactic acid fermentation and in vitro digestion on the phytochemical profile (UHPLC-QTOF) and antioxidant capacity (total polyphenols, TEAC and ORAC) of plant-based beverages made from local crops. Fermentation with the probiotic consortium VEGE061 and subsequent INFOGEST 2.0 digestion triggered antioxidant changes. Tiger nut beverages showed a dramatic increase in ORAC activity (1.8–4.0 mmol L −1 Trolox) while preserving polyphenol levels, with the b-isomer of hydroxyoleic acid exhibiting high potential bioaccessibility (>90 %) and sinapoyl alcohol stability improving markedly. Carob beverages displayed elevated polyphenol content (348–413 mg GAE/L) and TEAC activity (1.9–2.3 mmol L −1 Trolox), with 3-propyl malic acid bioaccessibility rising from 10 % to 64 % with fermentation. Rice beverages displayed modest improvements. Overall, digestion severely reduced phenolic stability (∼8 % retention), highlighting the urgent need for strategies to improve the bioaccessibility and maximize health benefits. These findings open new avenues for innovative functional beverage design.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.146562

Authors: Matteo Vitali, Mónica Gandía, Antonio González-Sarrías, Fernando Vallejo, Antonio Cilla, Amparo Gamero

Institutions: Universitat de València, Consejo Superior de Investigaciones Científicas, Centro de Edafología y Biología Aplicada del Segura

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,930