Back to Search Start Over

Probabilistic Modelling of the Food Matrix Effects on Curcuminoid’s In Vitro Oral Bioaccessibility

Authors :
Kevin de Castro Cogle
Mirian T. K. Kubo
Franck Merlier
Alexandra Josse
Maria Anastasiadi
Fady R. Mohareb
Claire Rossi
Source :
Foods, Vol 13, Iss 14, p 2234 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

The bioaccessibility of bioactive compounds plays a major role in the nutritional value of foods, but there is a lack of systematic studies assessing the effect of the food matrix on bioaccessibility. Curcuminoids are phytochemicals extracted from Curcuma longa that have captured public attention due to claimed health benefits. The aim of this study is to develop a mathematical model to predict curcuminoid’s bioaccessibility in biscuits and custard based on different fibre type formulations. Bioaccessibilities for curcumin-enriched custards and biscuits were obtained through in vitro digestion, and physicochemical food properties were characterised. A strong correlation between macronutrient concentration and bioaccessibility was observed (p = 0.89) and chosen as a main explanatory variable in a Bayesian hierarchical linear regression model. Additionally, the patterns of food matrix effects on bioaccessibility were not the same in custards as in biscuits; for example, the hemicellulose content had a moderately strong positive correlation to bioaccessibility in biscuits (p = 0.66) which was non-significant in custards (p = 0.12). Using a Bayesian hierarchical approach to model these interactions resulted in an optimisation performance of r2 = 0.97 and a leave-one-out cross-validation score (LOOCV) of r2 = 0.93. This decision-support system could assist the food industry in optimising the formulation of novel food products and enable consumers to make more informed choices.

Details

Language :
English
ISSN :
23048158
Volume :
13
Issue :
14
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.3c5ba9d7f6444c90854b8ce837b0f36a
Document Type :
article
Full Text :
https://doi.org/10.3390/foods13142234