Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

Affiliations

¹ CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal.
² Applied Statistical Unit, Operations Research Centre, Miguel Hernandez University, Avda. de la Universidad s/n, E-03202 Elche, Alicante, Spain.
³ IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Crta. Beniel km. 3,2, E-03312 Orihuela, Alicante, Spain.
⁴ IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Crta. Beniel km. 3,2, E-03312 Orihuela, Alicante, Spain. Electronic address: mviuda@umh.es.

Beatriz Gullon et al. Food Res Int. 2015 Dec.

. 2015 Dec:78:169-176.

doi: 10.1016/j.foodres.2015.10.021. Epub 2015 Oct 20.

¹ CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal.
² Applied Statistical Unit, Operations Research Centre, Miguel Hernandez University, Avda. de la Universidad s/n, E-03202 Elche, Alicante, Spain.
³ IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Crta. Beniel km. 3,2, E-03312 Orihuela, Alicante, Spain.
⁴ IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Crta. Beniel km. 3,2, E-03312 Orihuela, Alicante, Spain. Electronic address: mviuda@umh.es.

No abstract available

Keywords: Antioxidant; Bioaccessibility index; Co-products; In vitro digestion; Short chain fatty acids.

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