How does the degree of inulin polymerization affect the bioaccessibility of bioactive compounds from soursop whey beverage during in vitro gastrointestinal digestion?

Publication date: Available online 12 November 2019Source: Food HydrocolloidsAuthor(s): Jonas T. Guimarães, Eric Keven Silva, Henrique S. Arruda, Monica Q. Freitas, Glaucia M. Pastore, M. Angela A. Meireles, Adriano G. CruzAbstractThe inulin is known as a prebiotic carbohydrate with beneficial health properties in addition to its technological properties as a texture modifier and stabilizer of food products. Despite that, a little is known about the influence of the degree of inulin polymerization during gastrointestinal digestion. Then, the objective of this study was to evaluate if the degree of inulin polymerization influences the bioaccessibility of bioactive compounds during in vitro gastrointestinal digestion of a functional soursop (Annona muricata) whey beverage. Therefore, two beverages were manufactured using inulin with different degrees of polymerization (DP), inulin GR (DP ≥ 10) and inulin HP (DP ≥ 23). To evaluate the effects of the inulin DP during in vitro digestion on the microstructure, total phenolic content, antioxidant activity, sugars and fructo-oligosaccharides content, the samples produced with inulin GR and HP were submitted to a simulated gastric and intestinal digestion and the digesta samples were analyzed after each digestion step (undigested, gastric digested and intestinal digested). Overall, the whey beverages produced with inulin of different degrees of polymerization originated products and respective digesta with different chara...
Source: Food Hydrocolloids - Category: Food Science Source Type: research