Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 141: Centrifugation-Assisted Ultrafiltration as an Innovative Methodology to Enhance Phenolic Compound Bioaccessibility and Bioavailability from Winery By-Product Extracts
Foods doi: 10.3390/foods15010141
Authors:
Juan Antonio Nieto
Laura Jaime
Marin Prodanov
Susana Santoyo

An innovative methodology based on a centrifugation-assisted ultrafiltration process (CUF) has been investigated as a suitable methodology to enhance the bioavailability of phenolic compounds with antioxidant activity from winery by-products. For this purpose, seed (GSE) and stem (STE) extracts obtained by pressurized liquid extraction were processed by applying CUF methodology, generating a seed and stem permeate (PGSE and PSTE, respectively). The evaluated methodology allowed for the removal of the polymeric proanthocyanidin fraction. Thus, PGSE and PSTE resulted in a lower number of phenolic compounds and antioxidant activity compared to GSE and STE extracts. However, meanwhile, the low-molecular-weight fraction showed a close trend in its phenolic profile composition, the quantity of the compounds was increased because of a concentration effect in the permeates. Phenolic compounds bioavailability was conducted through an in vitro static digestion method followed by in vitro intestinal absorption using a Caco-2 cell monolayer model. PGSE and PSTE bioaccessibility was greater than STE and GSE because of an intense loss of the polymeric fraction during the digestion process. In addition, higher amounts of total phenolic compounds, as well as low-molecular-weight phenolics, were determined in the PGSE and PSTE bioaccessible fractions. Furthermore, higher antioxidant and total phenolic compounds were detected in the bioavailable fraction after in vitro intestinal absorption assays for the permeates. Hence, CUF methodology resulted as a suitable and effective technique to enhance the phenolic extracts’ bioavailability, although the phenolic matrix effect should be tested.