Assessing quality and polyphenol in vitro bioaccessibility in healthy jelly gummies with microencapsulated and non-encapsulated pomegranate peel extract

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dc.article.number142611
dc.catalogadorvzp
dc.contributor.authorGonzales, Elva
dc.contributor.authorBustamante, Andrés
dc.contributor.authorGarcia-Diaz, Diego
dc.contributor.authorSanhueza, Leyla
dc.contributor.authorOrellana, Juan Francisco
dc.contributor.authorFredes González, Carolina Paz
dc.contributor.authorJiménez, Paula
dc.contributor.authorChávez, Vilma
dc.contributor.authorEcheverria González, Francisca Cecilia
dc.date.accessioned2025-03-21T15:41:59Z
dc.date.available2025-03-21T15:41:59Z
dc.date.issued2025
dc.description.abstractPomegranate peel extract (PPE) is rich in polyphenols, notably punicalagin and ellagic acid, but is sensitive to environmental degradation and has low bioavailability. Microencapsulation can enhance PPE stability and bioaccessibility, making it suitable for functional foods like jelly gummies (JG). JG containing microencapsulated PPE (MPPE) have not been studied. Objective: To characterize a JG prototype incorporating PPE or MPPE and compare the bioaccessibility of total polyphenols (TP), punicalagin, and ellagic acid after a simulated in vitro digestion. Methods: PPE-JG and MPPE-JG prototypes were evaluated for physical, sensory, and chemical properties. The bioaccessibility of the main bioactive compounds was analyzed using the INFOGEST digestion protocol. Results: Bioaccessibility was significantly higher for MPPE-JG compared to PPE-JG for TP (164.1 ± 6.0 vs. 100.0 ± 5.8 %, respectively) and punicalagin (173.4 ± 4.4 vs. 106.5 ± 4.2 %, respectively). MPPE-JG exhibited enhanced bioaccessibility, suggesting MPPE as a viable, functional ingredient in healthy gummies.
dc.format.extent12 páginas
dc.fuente.origenSCOPUS
dc.identifier.doi10.1016/j.foodchem.2024.142611
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.scopusidSCOPUS_ID:85214314735
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.142611
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/102921
dc.information.autorucDepartamento de Ciencias de la Salud; Fredes González, Carolina Paz; S/I; 143943
dc.information.autorucDepartamento de Ciencias de la Salud; Echeverria González, Francisca Cecilia; 0000-0002-9661-0377; 1232657
dc.language.isoen
dc.nota.accesocontenido parcial
dc.publisherElsevier Ltd
dc.revistaFood Chemistry
dc.rightsacceso restringido
dc.subjectAgro-industrial by-products
dc.subjectEllagitannins
dc.subjectFunctional foods
dc.subjectINFOGEST
dc.subjectSpray-drying
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.subject.ods03 Good health and well-being
dc.subject.odspa03 Salud y bienestar
dc.titleAssessing quality and polyphenol in vitro bioaccessibility in healthy jelly gummies with microencapsulated and non-encapsulated pomegranate peel extract
dc.typeartículo
dc.volumen470
sipa.codpersvinculados143943
sipa.codpersvinculados1232657
sipa.trazabilidadSCOPUS;2025-01-19
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