Bibliographic Details
| Title: |
An Apple and Acáchul Berry Snack Rich in Bioaccessible Antioxidants and Folic Acid: A Healthy Alternative for Prenatal Diets |
| Authors: |
Rocío Corfield, Mariana C. Allievi, Roy Rivero, Tamara A. López, Oscar E. Pérez, Daniela Salvatori, Carolina Schebor |
| Source: |
Foods, Vol 13, Iss 5, p 692 (2024) |
| Publisher Information: |
MDPI AG, 2024. |
| Publication Year: |
2024 |
| Collection: |
LCC:Chemical technology |
| Subject Terms: |
fruit leather, folic acid, whey protein isolate, bioaccessibility, bioactive compounds, Chemical technology, TP1-1185 |
| More Details: |
A fruit leather (apple and acáchul berry) oriented toward women of reproductive age was developed. The snack was supplemented with an ingredient composed of folic acid (FA) and whey proteins (WPI) to ensure the required vitamin intake to prevent fetal neural tube defects. In order to generate a low-calorie snack, alternative sweeteners were used (stevia and maltitol). The fruit leather composition was determined. Also, an in vitro digestion process was carried out to evaluate the bioaccessibility of compounds with antioxidant capacity (AC), total polyphenols (TPCs), total monomeric anthocyanins (ACY), and FA. The quantification of FA was conducted by a microbiological method and by HPLC. The leather contained carbohydrates (70%) and antioxidant compounds, mainly from fruits. Bioaccessibility was high for AC (50%) and TPCs (90%), and low for ACY (17%). Regarding FA, bioaccessibility was higher for WPI-FA (50%) than for FA alone (37%), suggesting that WPI effectively protected the vitamin from processing and digestion. Furthermore, the product was shown to be non-cytotoxic in a Caco-2 cell model. The developed snack is an interesting option due to its low energy intake, no added sugar, and high content of bioactive compounds. Also, the supplementation with WPI-FA improved the conservation and bioaccessibility of FA. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/13/5/692; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods13050692 |
| Access URL: |
https://doaj.org/article/1f81269f888247299acd5b689ed23560 |
| Accession Number: |
edsdoj.1f81269f888247299acd5b689ed23560 |
| Database: |
Directory of Open Access Journals |
