Abstract

ZAMPEDRI, Carolina Ayelen et al. Evaluación de la digestión in vitro de compuestos bioactivos de arándanos. Cienc. docencia tecnol. [online]. 2018, n.57, pp.285-295. ISSN 1851-1716.

In vivo and in vitro studies have shown that blueberry anthocyanins exert beneficial biological effects on consumers health. In vitro methodology allows to evaluate the stability of the anthocyanins in relation to the interaction of the different components of the dietary matrices, the pH, the temperature, the presence of inhibitors or absorption enhancers and the presence of enzymes. The aims of this research were to develop a methodology of in vitro digestion and to evaluate the in vitro bioavailability of anthocyanins present in blueberry juice and in a snack formulated with blueberry juice and apple. The results indicate that, although there is a loss of anthocyanins during the digestive process, they are able to cross all the stages and reach the intestine, allowing controlled release of these antioxidants present in blueberry juice and the snack.

Keywords : In vitro digestion; Anthocyanins; Blueberry juice; Snack.

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