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Recent Advances in the Bioaccessibility and Bioavailability of Food Bioactives
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Recent Advances in the Bioaccessibility and Bioavailability of Food Bioactives

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: closed (30 November 2021) | Viewed by 24284

Special Issue Editor

Prof. Dr. Adele Papetti

E-Mail Website
Guest Editor
Drug Sciences Department, University of Pavia, 27100 Pavia, Italy
Interests: food bioactive compounds; bioaccessibility study; food simulated in vitro digestion; Maillard reaction products; food analysis; polyphenols
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The development of models to approach physiological processes is linked to the need to thoroughly investigate the bioaccessibility and bioavailability of food molecules in order to evaluate their potential bioactivities (healthy properties and toxicity). In vivo models are mandatory, but the search for new in vitro advanced approaches to improve the accuracy of conventional in vitro assays and to find an alternative to animal testing is becoming a very important issue. This Special Issue aims to provide an update on the most recent approaches and methods to test the metabolic fate of food and food-derived components.

Prof. Dr. Adele Papetti
Guest Editor

Manuscript Submission Information

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Keywords

  • food components
  • bioaccessibility
  • bioavailability
  • simulated digestion models
  • food biological activities
  • food toxicity

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Published Papers (5 papers)

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Research

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10 pages, 2895 KiB  
Article
Characterization of Astaxanthin Nanoemulsions Produced by Intense Fluid Shear through a Self-Throttling Nanometer Range Annular Orifice Valve-Based High-Pressure Homogenizer
by Gary B. Smejkal, Edmund Y. Ting, Karthik Nambi Arul Nambi, Richard T. Schumacher and Alexander V. Lazarev
Molecules 2021, 26(10), 2856; https://doi.org/10.3390/molecules26102856 - 12 May 2021
Cited by 10 | Viewed by 2715
Abstract
Stable, oil-in-water nanoemulsions containing astaxanthin (AsX) were produced by intense fluid shear forces resulting from pumping a coarse reagent emulsion through a self-throttling annular gap valve at 300 MPa. Compared to crude emulsions prepared by conventional homogenization, a size reduction of over two [...] Read more.
Stable, oil-in-water nanoemulsions containing astaxanthin (AsX) were produced by intense fluid shear forces resulting from pumping a coarse reagent emulsion through a self-throttling annular gap valve at 300 MPa. Compared to crude emulsions prepared by conventional homogenization, a size reduction of over two orders of magnitude was observed for AsX-encapsulated oil droplets following just one pass through the annular valve. In krill oil formulations, the mean hydrodynamic diameter of lipid particles was reduced to 60 nm after only two passes through the valve and reached a minimal size of 24 nm after eight passes. Repeated processing of samples through the valve progressively decreased lipid particle size, with an inflection in the rate of particle size reduction generally observed after 2–4 passes. Krill- and argan oil-based nanoemulsions were produced using an Ultra Shear Technology™ (UST™) approach and characterized in terms of their small particle size, low polydispersity, and stability. Full article
(This article belongs to the Special Issue Recent Advances in the Bioaccessibility and Bioavailability of Food Bioactives)
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21 pages, 3243 KiB  
Article
A New Italian Purple Corn Variety (Moradyn) Byproduct Extract: Antiglycative and Hypoglycemic In Vitro Activities and Preliminary Bioaccessibility Studies
by Lucia Ferron, Raffaella Colombo, Barbara Mannucci and Adele Papetti
Molecules 2020, 25(8), 1958; https://doi.org/10.3390/molecules25081958 - 23 Apr 2020
Cited by 25 | Viewed by 3804
Abstract
The reuse of byproducts from agricultural and food industries represents the key factor in a circular economy, whose interest has grown in the last two decades. Thus, the extraction of bioactives from agro-industrial byproducts is a potential source of valuable molecules. The aim [...] Read more.
The reuse of byproducts from agricultural and food industries represents the key factor in a circular economy, whose interest has grown in the last two decades. Thus, the extraction of bioactives from agro-industrial byproducts is a potential source of valuable molecules. The aim of this work was to investigate the in vitro capacity of byproducts from a new Italian corn variety, named Moradyn, to inhibit the accumulation of advanced glycation end products (AGEs) involved in several chronic age-related disorders. In addition, the hypoglycemic effect of Moradyn was tested by in vitro enzymatic systems. A Moradyn phytocomplex and its purified anthocyanin fraction were able to inhibit fructosamine formation and exhibited antiglycative properties when tested using BSA-sugars and BSA-methylglyoxal assays. These properties could be attributed to the polyphenols, mainly anthocyanins and flavonols, detected by RP-HPLC-DAD-ESI-MSn. Finally, a Moradyn phytocomplex was submitted to a simulated in vitro digestion process to study its bioaccessibility. Moradyn could be considered as a promising food ingredient in the context of typical type 2 diabetes risk factors and the study will continue in the optimization of the ideal formulation to preserve its bioactivities from digestion. Full article
(This article belongs to the Special Issue Recent Advances in the Bioaccessibility and Bioavailability of Food Bioactives)
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Graphical abstract

14 pages, 6523 KiB  
Article
Impact of Pesticide Type and Emulsion Fat Content on the Bioaccessibility of Pesticides in Natural Products
by Ruojie Zhang, Zipei Zhang, Ruyi Li, Yunbing Tan, Shanshan Lv and David Julian McClements
Molecules 2020, 25(6), 1466; https://doi.org/10.3390/molecules25061466 - 24 Mar 2020
Cited by 13 | Viewed by 3346
Abstract
There is interest in incorporating nanoemulsions into certain foods and beverages, including dips, dressings, drinks, spreads, and sauces, due to their potentially beneficial attributes. In particular, excipient nanoemulsions can enhance the bioavailability of nutraceuticals in fruit- and vegetable-containing products consumed with them. There [...] Read more.
There is interest in incorporating nanoemulsions into certain foods and beverages, including dips, dressings, drinks, spreads, and sauces, due to their potentially beneficial attributes. In particular, excipient nanoemulsions can enhance the bioavailability of nutraceuticals in fruit- and vegetable-containing products consumed with them. There is, however, potential for them to also raise the bioavailability of undesirable substances found in these products, such as pesticides. In this research, we studied the impact of excipient nanoemulsions on the bioaccessibility of pesticide-treated tomatoes. We hypothesized that the propensity for nanoemulsions to raise pesticide bioaccessibility would depend on the polarity of the pesticide molecules. Bendiocarb, parathion, and chlorpyrifos were therefore selected because they have Log P values of 1.7, 3.8, and 5.3, respectively. Nanoemulsions with different oil contents (0%, 4%, and 8%) were fabricated to study their impact on pesticide uptake. In the absence of oil, the bioaccessibility increased with increasing pesticide polarity (decreasing Log P): bendiocarb (92.9%) > parathion (16.4%) > chlorpyrifos (2.8%). Bendiocarb bioaccessibility did not depend on the oil content of the nanoemulsions, which was attributed to its relatively high water-solubility. Conversely, the bioaccessibility of the more hydrophobic pesticides (parathion and chlorpyrifos) increased with increasing oil content. For instance, for chlorpyrifos, the bioaccessibility was 2.8%, 47.0%, and 70.7% at 0%, 4%, and 8% oil content, respectively. Our findings have repercussions for the utilization of nanoemulsions as excipient foods in products that may have high levels of undesirable non-polar substances, such as pesticides. Full article
(This article belongs to the Special Issue Recent Advances in the Bioaccessibility and Bioavailability of Food Bioactives)
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Review

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37 pages, 507 KiB  
Review
Current Evidence on the Bioavailability of Food Bioactive Peptides
by Lourdes Amigo and Blanca Hernández-Ledesma
Molecules 2020, 25(19), 4479; https://doi.org/10.3390/molecules25194479 - 29 Sep 2020
Cited by 126 | Viewed by 8758
Abstract
Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the [...] Read more.
Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides. Full article
(This article belongs to the Special Issue Recent Advances in the Bioaccessibility and Bioavailability of Food Bioactives)
18 pages, 285 KiB  
Review
A Brief Overview of Dietary Zeaxanthin Occurrence and Bioaccessibility
by Cristina Tudor and Adela Pintea
Molecules 2020, 25(18), 4067; https://doi.org/10.3390/molecules25184067 - 6 Sep 2020
Cited by 18 | Viewed by 4979
Abstract
As it exhibits no provitamin A activity, the dietary intake of zeaxanthin is not considered essential. However, its contribution to ocular health has long been acknowledged. Numerous publications emphasize the importance of zeaxanthin alongside lutein in ocular diseases such as cataracts and age-related [...] Read more.
As it exhibits no provitamin A activity, the dietary intake of zeaxanthin is not considered essential. However, its contribution to ocular health has long been acknowledged. Numerous publications emphasize the importance of zeaxanthin alongside lutein in ocular diseases such as cataracts and age-related macular degeneration which constitute an important health concern, especially among the elderly. Considering that the average dietary ratio of lutein to zeaxanthin favors the first, more bioaccessible food sources of zeaxanthin that can hinder the development and progression of the above-mentioned disorders are of great interest. In this paper, a brief overview of the more recent state of knowledge as regards dietary sources together with their respective zeaxanthin bioaccessibility assessed through a standardized in vitro digestion method was provided. Full article
(This article belongs to the Special Issue Recent Advances in the Bioaccessibility and Bioavailability of Food Bioactives)
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