Effect of dietary fiber addition on the content and in vitro bioaccessibility of antioxidants in red raspberry puree

[Display omitted] •Dietary fiber negatively affected the in vitro bioaccessibility of polyphenols.•Depending on the type of phenolics, the amount of bioaccessible phenolics may change.•Pectin significantly reduced the level of bioaccessible TPC, TAC, and TMA.•During functional food design interactio...

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Bibliographic Details
Published in:Food chemistry 2022-05, Vol.375, p.131897-131897, Article 131897
Main Author: Tomas, Merve
Format: Article
Language:English
Subjects:
Antioxidants
Chromatography, Liquid
Dietary Fiber
Food matrix
In vitro digestion
Interaction
Rubus
Tandem Mass Spectrometry
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Summary:[Display omitted] •Dietary fiber negatively affected the in vitro bioaccessibility of polyphenols.•Depending on the type of phenolics, the amount of bioaccessible phenolics may change.•Pectin significantly reduced the level of bioaccessible TPC, TAC, and TMA.•During functional food design interaction between phenolics and pectin should be considered. The aim of the present study was to understand how the addition of pectin (2.5% and 5%) affected the content and bioaccessibility of phenolics in red raspberry puree. The results showed that the concentration of antioxidants in red raspberry puree was reduced with the addition of pectin. Similarly, addition of pectin to red raspberry puree significantly reduced the total phenolic content (15–20%), total antioxidant capacity (18–70%), and total monomeric anthocyanin (25–30%) after in vitro digestion. On the other hand, significant decreases in the bioaccessible amount of cyanidin (41%), cyanidin-3-glucoside (14%), cyanidin-3-rutinoside (17%), pelargonidin 3‐glucoside (16%), and peonidin (28%) were observed after the addition of pectin (5% (w/w)) compared to the control (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.131897