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dc.date.accessioned2022-02-28T03:10:34Z
dc.date.available2022-02-28T03:10:34Z
dc.identifier.citationInternational Journal of Molecular Sciences, 23(5), 2526. https://doi.org/10.3390/ijms23052526
dc.identifier.issn1422-0067en_NZ
dc.identifier.urihttp://hdl.handle.net/10292/14948
dc.description.abstractLaird’s Large tamarillo powder is high in protein (10%) essential amino acids (EAAs), gamma-aminobutyric acid (GABA) and polyphenols (0.6% phenolics plus anthocyanins) and fibre 25%. This study aimed to investigate, using a standardized static in vitro digestion model, the stability of amino acids and antioxidant capacity of polyphenols in yoghurt fortified with 5, 10 and 15% tamarillo powder either before (PRE) or after (POS) fermentation. Compared to plain yoghurt, the fruit polyphenols (rutinosides and glycosides) were retained and substantial increases in FEAAs (free essential amino acids), total phenolic content (TPC) and antioxidant activity were observed particularly at the end of intestinal phase of digestion. Together with SDS-PAGE results, peptides and proteins in tamarillo yoghurts were more easily digested and therefore may be better absorbed in the small intestine compared to the control. TPC and antioxidant activity of fortified yoghurts increased significantly after in vitro digestion. Relatively high bioaccessibilty of chlorogenic acid and kaempferol-3-rutinoside in digested PRE samples was observed. The results suggest that the yoghurt matrix might protect some compounds from degradation, increasing bioaccessibility and in the small intestine allow increased absorption and utilization possible. Fortification would deliver intact polyphenols and fibre to the large intestine and improve gut health. Further research of acceptability, shelf life, and then trials for health effects should be implemented.en_NZ
dc.languageenen_NZ
dc.publisherMDPI AGen_NZ
dc.relation.urihttps://www.mdpi.com/1422-0067/23/5/2526
dc.rights© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
dc.subjectTamarillo; Yoghurt; Fermentation; In vitro digestion; Amino acids; Polyphenols; Antioxidant activity
dc.titleEffect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurtsen_NZ
dc.typeJournal Article
dc.rights.accessrightsOpenAccessen_NZ
dc.identifier.doi10.3390/ijms23052526en_NZ
dark.contributor.authorDiep, TTen_NZ
dark.contributor.authorYoo, MJYen_NZ
dark.contributor.authorRush, Een_NZ
aut.relation.endpage2526
aut.relation.issue5en_NZ
aut.relation.startpage2526
aut.relation.volume23en_NZ
pubs.elements-id449569
aut.relation.journalInternational Journal of Molecular Sciencesen_NZ


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