Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability
Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore, the aim was to study the effect of their in vitro ga...
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MDPI AG
2021-04-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/13/4/1332 |
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| author | Raquel Lucas-González José Ángel Pérez-Álvarez Manuel Viuda-Martos Juana Fernández-López |
| author_facet | Raquel Lucas-González José Ángel Pérez-Álvarez Manuel Viuda-Martos Juana Fernández-López |
| author_sort | Raquel Lucas-González |
| collection | DOAJ |
| description | Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore, the aim was to study the effect of their in vitro gastrointestinal digestion on: the free and bound polyphenol profile (HPLC) and their colon-available index; the lipid oxidation (TBARs); and the stability of the fatty acid profile (GC). Furthermore, the effect of lipolysis was investigated using two pancreatins with different lipase activity. Forty-two polyphenols were detected in persimmon flour, which were revealed as a good source of bound polyphenols in pâtés, especially gallic acid (164.3 µg/g d.w. in PR-3 and 631.8 µg/g d.w. in PR-6). After gastrointestinal digestion, the colon-available index in enriched pâté ranged from 88.73 to 195.78%. The different lipase activity in the intestinal phase caused significant differences in bound polyphenols’ stability, contributing to increased lipid oxidation. The fatty acids profile in pâté samples was stable, and surprisingly their PUFA content was raised. In conclusion, rich fatty foods, such as pâté, are excellent vehicles to preserve bound polyphenols, which can reach the colon intact and be metabolized by the intestinal microbiome. |
| first_indexed | 2024-03-10T12:14:46Z |
| format | Article |
| id | doaj.art-c0b692b3b582414c8bda3c3fde450e83 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T12:14:46Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-c0b692b3b582414c8bda3c3fde450e832023-11-21T15:59:35ZengMDPI AGNutrients2072-66432021-04-01134133210.3390/nu13041332Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile StabilityRaquel Lucas-González0José Ángel Pérez-Álvarez1Manuel Viuda-Martos2Juana Fernández-López3IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández de Elche, 03312 Orihuela, Alicante, SpainAgrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore, the aim was to study the effect of their in vitro gastrointestinal digestion on: the free and bound polyphenol profile (HPLC) and their colon-available index; the lipid oxidation (TBARs); and the stability of the fatty acid profile (GC). Furthermore, the effect of lipolysis was investigated using two pancreatins with different lipase activity. Forty-two polyphenols were detected in persimmon flour, which were revealed as a good source of bound polyphenols in pâtés, especially gallic acid (164.3 µg/g d.w. in PR-3 and 631.8 µg/g d.w. in PR-6). After gastrointestinal digestion, the colon-available index in enriched pâté ranged from 88.73 to 195.78%. The different lipase activity in the intestinal phase caused significant differences in bound polyphenols’ stability, contributing to increased lipid oxidation. The fatty acids profile in pâté samples was stable, and surprisingly their PUFA content was raised. In conclusion, rich fatty foods, such as pâté, are excellent vehicles to preserve bound polyphenols, which can reach the colon intact and be metabolized by the intestinal microbiome.https://www.mdpi.com/2072-6643/13/4/1332lipolysiscoproductsRojo Brillante<i>Diospyros kaki</i>in vitro digestionplant-food |
| spellingShingle | Raquel Lucas-González José Ángel Pérez-Álvarez Manuel Viuda-Martos Juana Fernández-López Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability Nutrients lipolysis coproducts Rojo Brillante <i>Diospyros kaki</i> in vitro digestion plant-food |
| title | Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability |
| title_full | Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability |
| title_fullStr | Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability |
| title_full_unstemmed | Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability |
| title_short | Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability |
| title_sort | pork liver pate enriched with persimmon coproducts effect of in vitro gastrointestinal digestion on its fatty acid and polyphenol profile stability |
| topic | lipolysis coproducts Rojo Brillante <i>Diospyros kaki</i> in vitro digestion plant-food |
| url | https://www.mdpi.com/2072-6643/13/4/1332 |
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