Elderberry pomace for food/nutraceutical product development: impact of drying methods and simulated in vitro gastrointestinal digestion on phenolic profile and bioaccessibility

MATTSON, MILAGROS LUCÍA GOMEZ; CORFIELD, ROCÍO; SCHEBOR, CAROLINA; SALVATORI, DANIELA

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2024

0950-5423

The aim of this work was to develop ingredients from elderberry pomace (EP) analyzing the effect of different drying methods (conventional air-drying (C), freeze-drying (F), and fluidized-bed drying (FB)) on phenolic compounds retention and their bioaccessibility. The dry pomaces were chemically characterized before and after an in vitro gastrointestinal digestion (GID). Cianidin-3-glucoside and rutin were the main phenolic compounds determined by HPLC-DAD. After GID, phenolic content and antioxidant capacity were drastically reduced regardless of the drying process. Freeze-drying better preserved the total polyphenol and monomeric anthocyanin content, and the antioxidant capacity, however, EP-C and EP-FB presented more bioaccessible antioxidant compounds than EP-F. Fluidized-bed drying generated, in a shorter drying time, a more bioaccessible granular product (EP-FB), that could be used directly in ready-to-eat foods. EP-C and EP-F products could be used as functional foods or nutraceutical ingredients. Also, the obtained elderberry products were not cytotoxic against the Caco-2 cell line.