RT Journal Article
T1 Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models
A1 Rojo Poveda, Olga
A1 Barbosa Pereira, Letricia
A1 El Khattabi, Charaf
A1 Youl, Estelle N.H.
A1 Bertolino, Marta
A1 Delporte, Cédric
A1 Pochet, Stéphanie
A1 Stévigny, Caroline
K1 Cocoa bean shell
K1 Biscuits
K1 Functional foods
K1 Polyphenols
K1 Methylxanthines
K1 In vitro digestion
K1 α-glucosidase inhibition
K1 Bioaccessibility
K1 Metabolomics
K1 Caco-2 absorption
AB Cocoa bean shell (CBS), a by-product with considerable concentrations of bioactive compounds and proven biofunctional potential, has been demonstrated to be a suitable ingredient for high-fiber functional biscuits adapted to diabetic consumers. In this work, the in vitro bioaccessibility and intestinal absorption of polyphenols and methylxanthines contained in these biscuits were evaluated, and the effect of the food matrix was studied. Biscuits containing CBS and the CBS alone underwent in vitro digestion followed by an intestinal permeability study. The results confirmed that compounds were less bioavailable in the presence of a food matrix, although the digestion contributed to their release from this matrix, increasing the concentrations available at the intestinal level and making them capable of promoting antioxidant and antidiabetic activities. After digestion, CBS biscuits were shown to possess α-glucosidase inhibition capacity comparable to that of acarbose. Moreover, the presence of the food matrix improved the stability of polyphenols throughout the digestion process. Intestinal absorption of flavan-3-ols seemed to be limited to a maximum threshold and was therefore independent of the sample, while procyanidin was not absorbed. Methylxanthine absorption was high and was boosted by the presence of the food matrix. The results confirmed the biofunctional potential of CBS-based biscuits
PB MDPI
YR 2020
FD 2020
LK http://hdl.handle.net/10347/24023
UL http://hdl.handle.net/10347/24023
LA eng
NO Rojo-Poveda, O.; Barbosa-Pereira, L.; El Khattabi, C.; Youl, E.N.; Bertolino, M.; Delporte, C.; Pochet, S.; Stévigny, C. Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models. Antioxidants 2020, 9, 1164
NO The present work was supported by COVALFOOD “Valorisation of high added-value compounds from cocoa industry by-products as food ingredients and additives”. This project received funding from the European Union’s Seventh Framework Programme for research and innovation under the Marie Skłodowska-Curie grant agreement no. 609402—2020 researchers: Train to Move (T2M)
DS Minerva
RD 22 abr 2026