Title:Bioaccessibility of Anthocyanins on in vitro Digestion Models:
Factors Implicated and Role in Functional Foods Development
Volume: 29
Issue: 6
Author(s): Gabriel Prado, Isidora Pierattini, Guiselle Villarroel, Fernanda Fuentes, Alejandra Silva, Francisca Echeverria, Rodrigo Valenzuela and Andres Bustamante*
Affiliation:
- Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000, Chile
Keywords:
Anthocyanins, bioaccessibility, functional foods, agro-industrial residues, berries, by-products.
Abstract: Background: Worldwide, the prevalence of obesity and related non-communicable
chronic diseases is high and continues to grow. In that sense, anthocyanins (ANC)
have shown beneficial health effects in preventing obesity and metabolic risk factors.
Moreover, the demand for functional foods incorporating these compounds has risen significantly
in the past years. Thus, there is a need for validations of the functional properties
of these formulations; nevertheless, in vivo assays are complex and require a lot of resources.
One approach for estimating bioactive compounds' functionality and health benefits
is to evaluate their bioaccessibility on a specific food matrix, determined by various
factors. This article aims to review different factors influencing the bioaccessibility of
ANC evaluated on in vitro digestion models as a functionality parameter, elucidating the
effect of chemical composition, raw materials, food matrices, and vehicles for the delivery
of ANC.
Methods: Study searches were performed using PubMed, Web of Science, Scopus, and
Science Direct databases.
Results: Different factors influenced bioaccessibility and stability of ANC studied by in
vitro digestion: i) the raw material used for ANC obtention; ii) food processing; iii) other
food components; iv) the extraction method and solvents used; v) the structure of ANC;
vi) delivery system (e.g., microencapsulation); vii) pH of the medium; viii) the digestion
stage.
Conclusion: Simulated digestion systems allow to determine free or encapsulated ANC
bioaccessibility in different food matrices, which offers advantages in determining the potential
functionality of a food product.
