ArticleNutrients2021
Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability.
Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 22 citations in OpenAlex.
- From Coffee Coproduct to Functional Ingredient: Coffee Silverskin Flour as a Sustainable Fat Replacer in Ice Cream and Its Impact on Nutritional, Physicochemical, and Sensory Acceptance.Foods (Basel, Switzerland) · 2026Article
- Natural Ingredients to Enhance the Antioxidant Capacity in Different Meat Products: A Review.Foods (Basel, Switzerland) · 2026Review
- Novel Fat Replacers Based on Pork Lard and a Cold Gelling System in the Reformulation of Reduced-Fat Fresh Pork Sausages Containing Silicon from Diatomaceous Earth Powder.Gels (Basel, Switzerland) · 2025Article
- The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés.Foods (Basel, Switzerland) · 2024Article
- Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders fromFoods (Basel, Switzerland) · 2024Article
- Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties.Foods (Basel, Switzerland) · 2023Article
- In Vitro and In Vivo Digestion of Persimmon and Derived Products: A Review.Foods (Basel, Switzerland) · 2021Review
- FromNutrients · 2021Review
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore, the aim was to study the effect of their in vitro gastrointestinal digestion on: the free and bound polyphenol profile (HPLC) and their colon-available index; the lipid oxidation (TBARs); and the stability of the fatty acid profile (GC). Furthermore, the effect of lipolysis was investigated using two pancreatins with different lipase activity. Forty-two polyphenols were detected in persimmon flour, which were revealed as a good source of bound polyphenols in pâtés, especially gallic acid (164.3 µg/g d.w. in PR-3 and 631.8 µg/g d.w. in PR-6). After gastrointestinal digestion, the colon-available index in enriched pâté ranged from 88.73 to 195.78%. The different lipase activity in the intestinal phase caused significant differences in bound polyphenols' stability, contributing to increased lipid oxidation. The fatty acids profile in pâté samples was stable, and surprisingly their PUFA content was raised. In conclusion, rich fatty foods, such as pâté, are excellent vehicles to preserve bound polyphenols, which can reach the colon intact and be metabolized by the intestinal microbiome.
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