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Moringa oleifera is a plant recognized for its compounds such as dietary fiber (oligosaccharides, amongst others) and polyphenols, with biological activities. These properties depend on bioactive compounds (BC) interactions with food matrix/digestion conditions, which have not been evaluated. Thus, the aim of this study was to evaluate the bioaccessibility, intestinal permeability and antioxidant capacity of BC (free-phenolic compounds (PC); and mono/oligosaccharides (MOS)) from Moringa oleifera leaves (ML) powder during in vitro gastrointestinal digestion. The gallic/caffeic acids, morin, kaempferol, mannose and stachyose showed the highest bioaccessibilities (~6–210%). The PC correlated with the antioxidant capacity (R2: 0.59–0.98, p <.05), whereas gallic/caffeic acids were the highest. The apparent permeability coefficients of bioactive compounds (0.62–36.65 × 10−4 cm/s) and water flux/glucose transport confirmed the model similarity to in vivo experiments. The results suggest that ML digestion dynamically modifies PC/MOS bioaccessibility/antioxidant capacity while most of them are not completely absorbed in the small intestine. Unlabelled Image • M. oleifera phenolics/oligosaccharides are bioaccessible during the digestion. • The non-digestible fraction retains the highest contents of bioactive compounds. • M. oleifera gallic acid and morin highly correlates with ABTS/DPPH methods. • M. oleifera bioactives P app reveals cellular transport mechanisms. [ABSTRACT FROM AUTHOR]

Abstract Piperine (PIP) is a nitrogenous substance; despite its beneficial properties, its application in food is still limited due to the low solubility in water, low bioavailability and high pungency. β-cyclodextrin (BCD) might be a suitable choice as a nanoencapsulation system to preserve the bioactive properties of PIP. The objective of this study was to evaluate the formation of BCD/PIP inclusion complexes and to study their bioaccessibility, pungency and antioxidant capacity during in vitro gastrointestinal digestion and simulated colonic fermentation. The effect of the BCD/PIP molar ratios of 1:1, 2:1, 3:1 and 4:1 on the loading efficiency (LE) and formation of inclusion complexes, by FTIR analysis, were assessed. The LE increased with the BCD/PIP molar ratio (>54%) and in all cases there was formation of the BCD/PIP inclusion complexes evidenced through the BCD and/or PIP shifted bands. The inclusion complexes of BCD/PIP 4:1 and 1:1 with the highest and lowest LE of PIP, 18.61% and 73.50%, respectively, were subjected to simulated gastrointestinal conditions. PIP was highly retained at the non-digestible fraction (up to 353.1 mg L−1). The bioaccessibility was higher for BCD/PIP 4:1 in the colon, whereas for BCD/PIP 1:1 in the small intestine. The antioxidant capacity of all samples increases significantly along the gastrointestinal tract. This means it is convenient to encapsulate PIP in BCD to increase its bioaccessibility. However, there is a lack of effectiveness in masking the pungent flavor. Graphical abstract Image 1058 Highlights • The higher the BCD/PIP molar ratios, the higher the loading efficiency. • The nanoencapsulation of PIP in BCD increases its bioaccessibility. • The strongest molecular impact was found in BCD/PIP 4:1. • There was an inclusion of PIP in BCD according to FTIR analysis. • The BCD/PIP P app indicated high permeation and active transport mechanisms. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ohmic heating (OH) impact on 'Ataulfo' mango pulp polyphenols was assessed. • Compared to fresh pulp, OH/conventional heating (CT) preserved polyphenols. • CT/OH-treated pulps did not show mangiferin differences compared to fresh pulp. • Fresh, OH and CT-treated pulp showed the same HPLC-ESI-TOF/MS polyphenolic profile. • Mangiferin/gallic acid were the major contributors to ABTS antioxidant capacity. Heat treatment during pasteurization of mango (Mangifera indic a L.) pulp reduces the phenolic content and its potential health benefits. The bioactive content, phenolics profile, and antioxidant capacity of 'Ataulfo' mango pulp after ohmic heating (OH) treatment (15.0–20.0 V/cm), and conventional heating (CT, 72 °C) were evaluated. No significant differences were observed in the gallic acid and mangiferin content and its antioxidant capacity (ABTS). Mass spectrometry analysis (LC/MS-TOF) showed that all treatments produced the same profile of phenolic compounds, including 6 phenolic acids, 2 gallotannins, 1 benzophenone, 2 xanthones, and 3 flavonoids. PCA analysis confirmed that mangiferin and gallic acid were the main contributors to the ABTS antioxidant capacity. These results demonstrate that OH treatments can preserve the compositions of phenolic compounds mango pulp, thus maintaining its potential health benefits. [ABSTRACT FROM AUTHOR]