Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed

Suellen Silva de Almeida,Gabriela Bouça Marques da Costa,Maysa Silva Barreto,Denise Maria Guimarães Freire,Leandro Araújo Lobo,Regina Maria Cavalcanti Pilotto Domingues,Nathália Moura-Nunes,Mariana Monteiro,Daniel Perrone

Food Chemistry（2020）

引用 15|浏览15

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摘要

•Green coffee infusion addition increased soluble phenolics in bread.•Green coffee addition increased bioaccessible phenolics after in vitro digestion.•Enzymatic bioprocessing increased bioaccessible phenolics after in vitro digestion.•Enzymatic bioprocessing accelerated ferulic acid release during gut fermentation.•Green coffee infusion addition increased overall phenolics bioaccessibility.

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关键词

Bioactive compounds,Bioprocessing,Gut fermentation,In vitro digestion,Whole-grain bread

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