Impact of simulated in vitro gastrointestinal digestion on bioactive compounds, bioactivity and cytotoxicity of melon (Cucumis melo L. inodorus) peel juice powder

Ricardo Gómez-García, Ana A. Vilas-Boas, Manuela Machado, Débora A. Campos, Cristóbal N. Aguilar, Ana R. Madureira, Manuela Pintado*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

The objectives of this research work were to evaluate the effect of in vitro gastrointestinal digestion (GIT) on melon peel juice (MPJ) powder from fruit processing industry by-products, considering (i) the recovery and accessibility indexes, (ii) the changes on antioxidant activity, and (iii) the prebiotic effect. Throughout exposition to GIT conditions a decrease on the total phenolic content (TPC = 65.31%) and antioxidant activity by ABTS = 39.77% and DPPH = 45.91% were observed. However, these both parameters exhibited stable accessibility, accounting with 81.89%, 76.55%, and 54.07% for TPC, ABTS and DPPH, respectively. After gastrointestinal digestion, the non-absorbed fraction exhibited a positive impact on the growth of Bifidobacterium and Lactobacillus strains, possibly associated with the high content of simple sugar (glucose and fructose). This fraction also showed to be safe on Caco-2 intestinal cells. These findings suggest that MPJ might be used as a potential food functional ingredient.
Original languageEnglish
Article number101726
Number of pages10
JournalFood Bioscience
Volume47
DOIs
Publication statusPublished - Jun 2022

Keywords

  • Functional ingredients
  • Melon by-products
  • Phenolic antioxidants
  • Prebiotic effect
  • Simulated digestion

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