Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace Biscuits
The search for natural sources of bioactive compounds with health-promoting properties has intensified in recent years. Among these, Tannat grape pomace (TGP), a primary byproduct of winemaking, stands out for its high phenolic content, although its bioactivity may be affected during gastrointestina...
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2025-08-01
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| author | Victoria Olt Jessica Báez Romina Curbelo Eduardo Boido Eduardo Dellacassa Alejandra Medrano Adriana Maite Fernández-Fernández |
| author_facet | Victoria Olt Jessica Báez Romina Curbelo Eduardo Boido Eduardo Dellacassa Alejandra Medrano Adriana Maite Fernández-Fernández |
| author_sort | Victoria Olt |
| collection | DOAJ |
| description | The search for natural sources of bioactive compounds with health-promoting properties has intensified in recent years. Among these, Tannat grape pomace (TGP), a primary byproduct of winemaking, stands out for its high phenolic content, although its bioactivity may be affected during gastrointestinal digestion. This study aimed to evaluate the impact of in vitro digestion on the antioxidant (ABTS, ORAC-FL, intracellular ROS inhibition), anti-diabetic (α-glucosidase inhibition), anti-obesity (lipase inhibition), and anti-inflammatory (NO inhibition) properties of five sugar-free biscuits formulated with varying percentages of TGP and sucralose. No significant differences were observed in the bioaccessible fractions (BFs, representing the compounds potentially released in the small intestine) between control biscuits and those enriched with TGP, suggesting limited release of phenolics at this stage. Conversely, the colonic fractions (CFs, simulating the material reaching the colon) from biscuits with higher TGP content exhibited greater bioactivities. HPLC-DAD-MS analysis of the CF from the biscuit containing 20% TGP and 4% sucralose revealed a high content of procyanidin trimers, indicating the persistence of these specific phenolic compounds after in vitro digestion. These findings suggest that TGP-enriched biscuits may deliver health benefits at the colonic level and support their potential application in the formulation of functional foods. Further microbiota and in vivo studies should be assessed to confirm the latter. |
| format | Article |
| id | doaj-art-e6d4da05759a4ac8a3b37f44d2580921 |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | MDPI AG |
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| series | Molecules |
| spelling | doaj-art-e6d4da05759a4ac8a3b37f44d25809212025-08-20T03:36:31ZengMDPI AGMolecules1420-30492025-08-013015324710.3390/molecules30153247Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace BiscuitsVictoria Olt0Jessica Báez1Romina Curbelo2Eduardo Boido3Eduardo Dellacassa4Alejandra Medrano5Adriana Maite Fernández-Fernández6Laboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, UruguayLaboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, UruguayÁrea Analítica Orgánica, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, UruguayÁrea Enología y Biotecnología de la Fermentación, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, UruguayÁrea Analítica Orgánica, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, UruguayLaboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, UruguayLaboratorio de Bioactividad y Nanotecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, UruguayThe search for natural sources of bioactive compounds with health-promoting properties has intensified in recent years. Among these, Tannat grape pomace (TGP), a primary byproduct of winemaking, stands out for its high phenolic content, although its bioactivity may be affected during gastrointestinal digestion. This study aimed to evaluate the impact of in vitro digestion on the antioxidant (ABTS, ORAC-FL, intracellular ROS inhibition), anti-diabetic (α-glucosidase inhibition), anti-obesity (lipase inhibition), and anti-inflammatory (NO inhibition) properties of five sugar-free biscuits formulated with varying percentages of TGP and sucralose. No significant differences were observed in the bioaccessible fractions (BFs, representing the compounds potentially released in the small intestine) between control biscuits and those enriched with TGP, suggesting limited release of phenolics at this stage. Conversely, the colonic fractions (CFs, simulating the material reaching the colon) from biscuits with higher TGP content exhibited greater bioactivities. HPLC-DAD-MS analysis of the CF from the biscuit containing 20% TGP and 4% sucralose revealed a high content of procyanidin trimers, indicating the persistence of these specific phenolic compounds after in vitro digestion. These findings suggest that TGP-enriched biscuits may deliver health benefits at the colonic level and support their potential application in the formulation of functional foods. Further microbiota and in vivo studies should be assessed to confirm the latter.https://www.mdpi.com/1420-3049/30/15/3247bioaccessibilitybioactivitybiscuitsin vitro digestionphenolic compoundstannat grape pomace |
| spellingShingle | Victoria Olt Jessica Báez Romina Curbelo Eduardo Boido Eduardo Dellacassa Alejandra Medrano Adriana Maite Fernández-Fernández Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace Biscuits Molecules bioaccessibility bioactivity biscuits in vitro digestion phenolic compounds tannat grape pomace |
| title | Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace Biscuits |
| title_full | Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace Biscuits |
| title_fullStr | Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace Biscuits |
| title_full_unstemmed | Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace Biscuits |
| title_short | Gastrointestinal Digestion Impact on Phenolics and Bioactivity of Tannat Grape Pomace Biscuits |
| title_sort | gastrointestinal digestion impact on phenolics and bioactivity of tannat grape pomace biscuits |
| topic | bioaccessibility bioactivity biscuits in vitro digestion phenolic compounds tannat grape pomace |
| url | https://www.mdpi.com/1420-3049/30/15/3247 |
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