Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers
Antioxidants · Mart 2024
YÖKSİS Kayıtları
Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers
Antioxidants · 2024 SCI-Expanded
PROFESÖR GÖKHAN ZENGİN →
Makale Bilgileri
DergiAntioxidants
Yayın TarihiMart 2024
Cilt / Sayfa13
Scopus ID2-s2.0-85188784351
Erişim🔓 Açık Erişim
Özet
Mealworm, migratory locust, and house cricket have recently been recognized by the European Commission as novel foods, thus being suitable in different food applications. In this work, we tested their powders as meat extenders at 5% (w/w) inclusion in beef burgers, considering their ability to vehicle phenolic compounds during simulated in vitro static gastrointestinal digestion (INFOGEST). Insect powders were abundant in different phenolic classes, recording the highest values in locust (LP; 314.69 mg/kg), followed by cricket (CP; 113.3 mg/kg) and mealworm (MWP; 51.9 mg/kg). Following a pan-cooking process, LP burgers were confirmed as the best source of phenolics, with a marked abundance of flavonoids and phenolic acids. Interestingly, the insect powders were found to affect the in vitro gastrointestinal bioaccessibility of phenolic compounds when compared with the CTR burger, likely promoted by the interactions between the phenolic compounds and proteins characterizing the tested insect powders. Among the most discriminant phenolic metabolites at the gastrointestinal level, we found several phenolic acids (mainly hydroxycinnamics), recording the highest content for the digested CP-containing burgers. Finally, stilbenes showed significant correlation values at the intestinal level with both antioxidant and enzymatic activities, while total flavonoids were the most correlated with the inhibition of acetylcholinesterase. Taken together, our preliminary findings demonstrated that insect powders added to beef burgers can promote the bioaccessibility and potential bioavailability of phenolics in the distal tracts of the intestine.
Yazarlar (5)
1
Gabriele Rocchetti
2
Gokhan Zengin
ORCID: 0000-0001-6548-7823
3
Gianluca Giuberti
4
Mariasole Cervini
5
Luigi Lucini
ORCID: 0000-0002-5133-9464
Anahtar Kelimeler
antioxidant properties
house cricket
mealworm
migratory locust
novel foods
phenolic compounds
UHPLC-HRMS
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Università Cattolica del Sacro Cuore, Campus di Piacenza e Cremona
Piacenza Italy
Metrikler
2
Atıf
5
Yazar
7
Anahtar Kelime