Potential bioaccessibility and functionality of polyphenols and cynaropicrin from breads enriched with artichoke...

Area of Science:

• Food Science
• Nutritional Biochemistry
• Analytical Chemistry

Background:

• Artichoke stems are a rich source of bioactive compounds like polyphenols.
• Functional foods aim to provide health benefits beyond basic nutrition.
• Investigating the bioavailability and bioactivity of ingredients in food matrices is crucial.

Purpose of the Study:

• To evaluate the in vitro bioaccessibility of polyphenols and cynaropicrin from bread enriched with artichoke stem powder (ASP).
• To assess the antioxidant capacity and α-glucosidase inhibitory activity of bioaccessible fractions from ASP-enriched bread.
• To determine the potential of ASP as a functional ingredient in bread formulations.

Main Methods:

• Formulation of bread with three concentrations of ASP (3%, 6%, 9%).
• In vitro digestion model simulating gastrointestinal conditions.
• High-resolution mass spectrometry for quantifying polyphenols and cynaropicrin.
• Assays for total antioxidant capacity and α-glucosidase inhibitory activity.

Main Results:

• High bioaccessibility of polyphenols (82%) and cynaropicrin (74%) during duodenal digestion.
• Significant release of caffeic acid (88%) in the colon step.
• Antioxidant capacity and α-glucosidase inhibition correlated positively with ASP concentration in bread.

Conclusions:

• Artichoke stem powder (ASP) is a valuable functional ingredient for bread.
• ASP enhances the release of bioactive compounds, contributing to antioxidant effects in the intestine.
• ASP shows potential for modulating glucose metabolism and creating a beneficial gut environment.