Modulating the Bioavailability and Bioaccessibility of Polyphenolic Compounds and Enhancing Health-Promoting...

Area of Science:

• Food Science
• Nutritional Biochemistry
• Herbal Medicine

Background:

• Beverage shots are popular for convenience and nutrient density.
• Herbal enrichment can potentially enhance the health benefits of functional foods.
• Pear-flowering quince juice serves as a base for novel formulations.

Purpose of the Study:

• To develop and evaluate herbal-enriched pear-flowering quince juice shots.
• To assess the impact of herbal infusions on physicochemical, functional, and sensory properties.
• To determine the in vitro bioaccessibility and bioavailability of bioactive compounds.

Main Methods:

• Pear-flowering quince juice was enriched with various herbal infusions.
• Physicochemical analyses were performed, including bioactive compound quantification.
• A three-stage in vitro digestion model (oral-gastric-small intestine) was employed.
• Inhibitory effects on pancreatic lipase and lipoxygenase were evaluated.

Main Results:

• The mint and nettle shot showed the highest polyphenolic content (579 mg/100 mL).
• The white mulberry and common yarrow shot exhibited the highest mineral content (28 mg/100 mL).
• Formulations demonstrated significant inhibitory effects on pancreatic lipase and lipoxygenase.
• Herbs rich in rosmarinic acid, potentially potentiated by menthol, enhanced bioaccessibility and bioavailability.

Conclusions:

• Herbal enrichment of pear-flowering quince juice leads to novel products with enhanced health properties.
• Synergistic interactions between herbs and the juice base improve bioaccessibility and bioavailability.
• Tailored formulations can be developed by selecting specific herbs for desired functional and sensory attributes.