Gabriel Prado, Isidora Pierattini, Guiselle Villarroel, Fernanda Fuentes, Alejandra Silva, Francisca Echeverria, Rodrigo Valenzuela and Andres Bustamante* Pages 1124 - 1141 ( 18 )
Background: Worldwide, the prevalence of obesity and related non-communicable chronic diseases is high and continues to grow. In that sense, anthocyanins (ANC) have shown beneficial health effects in preventing obesity and metabolic risk factors. Moreover, the demand for functional foods incorporating these compounds has risen significantly in the past years. Thus, there is a need for validations of the functional properties of these formulations; nevertheless, in vivo assays are complex and require a lot of resources. One approach for estimating bioactive compounds' functionality and health benefits is to evaluate their bioaccessibility on a specific food matrix, determined by various factors. This article aims to review different factors influencing the bioaccessibility of ANC evaluated on in vitro digestion models as a functionality parameter, elucidating the effect of chemical composition, raw materials, food matrices, and vehicles for the delivery of ANC.
Methods: Study searches were performed using PubMed, Web of Science, Scopus, and Science Direct databases.
Results: Different factors influenced bioaccessibility and stability of ANC studied by in vitro digestion: i) the raw material used for ANC obtention; ii) food processing; iii) other food components; iv) the extraction method and solvents used; v) the structure of ANC; vi) delivery system (e.g., microencapsulation); vii) pH of the medium; viii) the digestion stage.
Conclusion: Simulated digestion systems allow to determine free or encapsulated ANC bioaccessibility in different food matrices, which offers advantages in determining the potential functionality of a food product.
Anthocyanins, bioaccessibility, functional foods, agro-industrial residues, berries, by-products.
Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000, Nutrition and Dietetic School, Faculty of Medicine, University of Chile, Santiago 8380000, Nutrition and Dietetic School, Faculty of Medicine, University of Chile, Santiago 8380000, Nutrition and Dietetic School, Faculty of Medicine, University of Chile, Santiago 8380000, Nutrition and Dietetic School, Faculty of Medicine, University of Chile, Santiago 8380000, Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000, Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000, Nutrition Department, Faculty of Medicine, University of Chile, Santiago 8380000