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White wine Pinot noir grape pomace was dried and milled into flour or extracted in hot water and dried. Both ingredients were analysed and compared according to nutritional and biological value. The extract presented higher mineral and soluble fibre content. After a human digestion simulation, phenolic content and antioxidant capacities were also higher in the extract. After a 5 kDa filtration of the digested fractions, the gastric and enteric retentates from the extract showed higher bioactive value, and gallic, vanillic and seringic acids were the main bioaccessible phenolic compounds. As the extract was a more nutritious and functional ingredient compared to the flour, it was incorporated into a yogurt formulation and tested in a sensorial panel. The overall liking score was 6.2 out of 9.0 and 51% of panellists indicated that certainly would buy the product. The results indicated a promising application for the extract as an antioxidant dietary fibre ingredient.

• Grape pomace flour and aqueous extract were chemically and physically compared as food ingredients. • The pomace flour was found to be a fibre-rich foodstuff, mainly rich in insoluble fibre. • The pomace extract was also a fibre-rich foodstuff, with enhanced antioxidant capacity and rich in soluble fibre. • Yogurt supplemented with the pomace extract had a good overall sensory acceptance. White wine Pinot noir grape pomace was dried and milled into flour or extracted in hot water and dried. Both ingredients were analysed and compared according to nutritional and biological value. The extract presented higher mineral and soluble fibre content. After a human digestion simulation, phenolic content and antioxidant capacities were also higher in the extract. After a 5 kDa filtration of the digested fractions, the gastric and enteric retentates from the extract showed higher bioactive value, and gallic, vanillic and seringic acids were the main bioaccessible phenolic compounds. As the extract was a more nutritious and functional ingredient compared to the flour, it was incorporated into a yogurt formulation and tested in a sensorial panel. The overall liking score was 6.2 out of 9.0 and 51% of panellists indicated that certainly would buy the product. The results indicated a promising application for the extract as an antioxidant dietary fibre ingredient. [ABSTRACT FROM AUTHOR]

Abstract Ore mining and processing in semi-arid areas is responsible for the generation of metal(loid)-containing dust, which is easily transported by wind to the surrounding environment. To assess the human exposure to dust-derived metal(loid)s (As, Cd, Cu, Pb, Sb, Zn), as well as the potential risks related to incidental dust ingestion, we studied mine tailing dust (n = 8), slag dust (n = 5) and smelter dust (n = 4) from old mining and smelting sites in northern Namibia (Kombat, Berg Aukas, Tsumeb). In vitro bioaccessibility testing using extraction in simulated gastric fluid (SGF) was combined with determination of grain-size distributions, chemical and mineralogical characterizations and leaching tests conducted on original dust samples and separated PM 10 fractions. The bulk and bioaccessible concentrations of the metal(loid)s were ranked as follows: mine tailing dusts < slag dusts ≪ smelter dusts. Extremely high As and Pb bioaccessibilities in the smelter dusts were caused by the presence of highly soluble phases such as arsenolite (As 2 O 3) and various metal-arsenates unstable under the acidic conditions of SGF. The exposure estimates calculated for an adult person of 70 kg at a dust ingestion rate of 50 mg/day indicated that As, Pb (and also Cd to a lesser extent) grossly exceeded tolerable daily intake limits for these contaminants in the case of slag and smelter dusts. The high risk for smelter dusts has been acknowledged, and the safety measures currently adopted by the smelter operator in Tsumeb are necessary to reduce the staff's exposure to contaminated dust. The exposure risk for the local population is only important at the unfenced disposal sites at Berg Aukas, where the PM 10 exhibited high levels of bioaccessible Pb. Graphical abstract Unlabelled Image Highlights • Large amounts of dust in old mining sites in semi-arid areas of northern Namibia • Multi-method dust characterization for elucidation of metal(loid) binding/release • Metal(loid) bioaccessibility increase for mine tailings < slags ≪ smelter dusts • Highest risks of As, Pb (and Cd) intake for smelter-derived dusts [ABSTRACT FROM AUTHOR]

Guaraná ( Paullinia cupana ) is a typical product from Amazon biota that exerts antioxidant capacity due to the presence of phenolic compounds, such as catechin, epicatechin and proanthocyanidins. The objective of this study was to evaluate the potential inhibitory activity of guaraná extracts, after digestion in vitro, on carbohydrates-metabolism enzymes and to assess the bioacessibility of guaraná polyphenols. The guaraná samples before and after enzymatic digestion, were compared for total phenolic content and phenolic profile. Furthermore, we investigated the uptake of polyphenols from guarana, using Caco-2 cells, and the effect of digested guaraná on carbohydrate metabolism enzymes. The amount of total phenolic compounds extracted from guaraná decreased after digestion in vitro, and native phenolics were not identified after cell permeation. On the other hand, polyphenols from guaraná were able to inhibit α-glucosidase and α-amylase activities. In conclusion, guaraná can be considered as a dietary source with anti-hyperglycemic potential. [ABSTRACT FROM AUTHOR]

Iron deficiency anemia is the most common nutritional deficiency in humans. Not all dietary ingested iron, heme or nonheme, will be available to absorption and negative imbalance between iron requirements and absorption leads to iron deficiency and/or anemia. The recommended iron values usually are based on the genetic and on diet iron-bioavailability, which can be considered as the principal factor that change among the cultures and influences the distinct levels of recommendation among countries. Dietary changes present practical limitations due to be difficult to change food habits. The iron food fortification is considered more cost effective and economically more attractive than iron supplementation. There are many iron compounds available to be used in iron fortification. Cereals represent a target food group to iron fortification programs due to high consumption and the in vitro studies can be useful to estimate the relative iron bioavailability in large number of products in short time and with a low cost. Wheat flour baked into bread or not was the main product tested in in vitro bioavailability studies and ferrous sulfate was the principal iron compound used in the fortification studies. However, iron bioavailability from ferrous sulfate is lower than from other compounds, such FeNaEDTA or ferric pyrophosphate. The variables level of fortification, storage, level of extraction, baking and also the association or not with other chemical compound seems to influence the results obtained. [ABSTRACT FROM AUTHOR]

Spent hens are discarded from the poultry industry as they lose their ability to lay eggs and are rendered unsuitable for consumption due to poor meat quality. This work provides a strategy to utilize spent hen meat by developing protein hydrolysates with enhanced antioxidative properties for developing functional protein supplement which was previously unexplored. Spent hen meat was hydrolysed using two proteases (alcalase and flavourzyme) followed by drying (spray and freeze drying). Hydrolysate powders thus generated were further characterized for their physico-chemical and functional attributes. Particle size and morphology were more prominently affected by drying method while the functional properties were influenced by the enzyme type. The solubility, antioxidant activity and bioaccessibility of spray dried spent hen hydrolysate powder developed using flavourzyme (SD-SPHF) was found superior to those developed using alcalase. Hydrophobic amino acids with rich antioxidant activity were also found to be higher in SD-SPHF. Considering higher functionality of SD-SPHF, it was incorporated @10% in whey protein supplement and was found to be acceptable from a sensory viewpoint. The study highlights that spent hen protein hydrolysate powders can be effectively utilized for the development of economic functional food supplements after suitable biotechnological interventions. [ABSTRACT FROM AUTHOR]

There is an increased interest in secondary plant metabolites, such as polyphenols and carotenoids, due to their proposed health benefits. Much attention has focused on their bioavailability, a prerequisite for further physiological functions. As human studies are time consuming, costly, and restricted by ethical concerns, in vitro models for investigating the effects of digestion on these compounds have been developed and employed to predict their release from the food matrix, bioaccessibility, and assess changes in their profiles prior to absorption. Most typically, models simulate digestion in the oral cavity, the stomach, the small intestine, and, occasionally, the large intestine. A plethora of models have been reported, the choice mostly driven by the type of phytochemical studied, whether the purpose is screening or studying under close physiological conditions, and the availability of the model systems. Unfortunately, the diversity of model conditions has hampered the ability to compare results across different studies. For example, there is substantial variability in the time of digestion, concentrations of salts, enzymes, and bile acids used, pH, the inclusion of various digestion stages; and whether chosen conditions are static (with fixed concentrations of enzymes, bile salts, digesta, and so on) or dynamic (varying concentrations of these constituents). This review presents an overview of models that have been employed to study the digestion of both lipophilic and hydrophilic phytochemicals, comparing digestive conditions in vitro and in vivo and, finally, suggests a set of parameters for static models that resemble physiological conditions. [ABSTRACT FROM AUTHOR]

[Display omitted] • Infant formula showed an average of 9% of bioaccessible DHA. • Preschool children milk showed an average of 7% of bioaccessible DHA. • No matrix effect was noticed on DHA bioaccessibility. • Addition of egg phospholipids did not improve DHA bioaccessibility. • Different digestion methods resulted in different amounts of DHA micellization. Docosahexaenoic acid (DHA, 22:6n–3) is an essential long chain polyunsaturated fatty acid associated with the development of the nervous system that has to be consumed by infants through breast milk or complementary food sources and which consumption is also usually inadequate in preschoolers. In this work, the in vitro bioaccessibility of DHA from two commercial infant formulas (8.9 and 9.1%) and two preschool children milks (6.9 and 7.2%), with similar DHA contents but formulated with different ingredients, was not improved by the presence of egg phospholipids in the product formulation. In addition, the importance of the choice of an age-appropriate in vitro digestion method was demonstrated by comparing the DHA bioaccessibility from the infant formulas by the Infogest 2.0 standardized method and a simulated digestion method specific for infants. [ABSTRACT FROM AUTHOR]

• Total content of Ba, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Pb and Zn in Creole beans was evaluated after acid decomposition. • For the Cr, Li and Mo the concentrations were below the limit of detection of the method. • Bioaccessibility of minerals in Creole beans was studied through an in vitro digestion process. • Ba, Cu, Fe, Mn and Zn showed detectable values of bioaccessibility on raw beans and Ba, Cu, Fe, Mn, Pb and Zn on cooked beans. • The minerals were determined by MIP OES. The present study evaluated the total and bioaccessible concentrations of minerals in raw and cooked Creole beans. An analytical methodology was optimized, which involved several steps from sample preparation, accuracy study, data treatment, and instrumental analysis – using a microwave-induced plasma optical emission spectrometer (MIP OES). The present study provides information about the total concentration of the metals Ba, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Pb, Zn and the bioaccessible fraction of metals Ba, Cu, Fe, Mn, Pb and Zn in three different types of creole beans. The elements that presented a greater quantity on all beans, both raw and cooked, were K and Mg. K varied from 12,600 to 13,300 mg/kg for the raw beans and 4590–10300 mg/kg for the cooked beans. Mg varied between 1620 and 1980 mg/kg for the raw beans and 670–1040 mg/kg for the cooked beans. The BRS Expedito type showed a higher concentration of K and Mg on raw and cooked beans. However, when the bioaccessibility study was carried out among the elements listed above, the most bioaccessible were Cu and Zn. Cu presented a bioaccessible fraction percentage between 52.6–59.2% for raw beans and 38.5–61.2% for cooked beans. Zn presented a bioaccessible fraction percentage between 45.6–50.6% for raw beans and 43%–63.5% for cooked beans. The results found on this study indicate that, possibly, the water and the cooking process significantly influences the mineral content. Also, studying mineral concentration on cooked beans is more nutritionally important than characterizing the raw grain, as beans are a type of food mostly consumed on its cooked form. [ABSTRACT FROM AUTHOR]