ArticleInternational journal of molecular sciences2022
Effect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurts.
Article in International journal of molecular sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 28 citations in OpenAlex.
- The effect of proniosomal hydroxytyrosol enriched extract added during pre- and post-fermentation of yoghurt production.Frontiers in nutrition · 2026Article
- Metabolomics analysis of antioxidant and lipid-lowering activities, colonic fermentation properties of quinoa bran polyphenol extract during in vitro digestion.NPJ science of food · 2025Article
- Evaluation of GABA-Producing Fermented Whey Formulations: From Strain Selection to Raspberry-Enriched Beverages with Psychobiotic Potential.Foods (Basel, Switzerland) · 2025Article
- Probiotic Viability and Bioactive Properties of Buffalo Yoghurt Produced Using High Cholesterol-Assimilating Probiotic Strains.Veterinary medicine and science · 2025Article
- Comparative study on the bioavailability of peptide extracts from Jeju black pigs and three-way crossbred pigs.Journal of animal science and technology · 2024Article
- Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart.Molecules (Basel, Switzerland) · 2023Review
- Pro- and Antioxidant Effect of Food Items and Matrices during Simulated In Vitro Digestion.Foods (Basel, Switzerland) · 2023Article
- Oat Milk Tea Model System: Exploring the Stability of Milk Tea and the Bioaccessibility of Green Tea Polyphenols.Foods (Basel, Switzerland) · 2023Article
- Recent Advances in Natural Polyphenol Research.Molecules (Basel, Switzerland) · 2022Review
- Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure.Foods (Basel, Switzerland) · 2022Article
- Effects of Green Tea Marinade in the Bioaccessibility of Tonalide and Benzophenone 3 in Cooked European Seabass.Molecules (Basel, Switzerland) · 2022Article
- Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Laird's Large tamarillo powder is high in protein (10%) essential amino acids (EAAs), gamma-aminobutyric acid (GABA) and polyphenols (0.6% phenolics plus anthocyanins) and fibre 25%. This study aimed to investigate, using a standardized static in vitro digestion model, the stability of amino acids and antioxidant capacity of polyphenols in yoghurt fortified with 5, 10 and 15% tamarillo powder either before (PRE) or after (POS) fermentation. Compared to plain yoghurt, the fruit polyphenols (rutinosides and glycosides) were retained and substantial increases in FEAAs (free essential amino acids), total phenolic content (TPC) and antioxidant activity were observed particularly at the end of intestinal phase of digestion. Together with SDS-PAGE results, peptides and proteins in tamarillo yoghurts were more easily digested and therefore may be better absorbed in the small intestine compared to the control. TPC and antioxidant activity of fortified yoghurts increased significantly after in vitro digestion. Relatively high bioaccessibilty of chlorogenic acid and kaempferol-3-rutinoside in digested PRE samples was observed. The results suggest that the yoghurt matrix might protect some compounds from degradation, increasing bioaccessibility and in the small intestine allow increased absorption and utilization possible. Fortification would deliver intact polyphenols and fibre to the large intestine and improve gut health. Further research of acceptability, shelf life, and then trials for health effects should be implemented.
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