Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability.
Agrofood coproducts are used to enrich meat products to reduce harmful compounds and contribute to fiber and polyphenol enrichment. Pork liver pâtés with added persimmon coproducts (3 and 6%; PR-3 and PR-6, respectively) were developed. Therefore, the aim was to study the effect of their in vitro gastrointestinal digestion on: the free and bound polyphenol profile (HPLC) and their colon-available index; the lipid oxidation (TBARs); and the stability of the fatty acid profile (GC). Furthermore, the effect of lipolysis was investigated using two pancreatins with different lipase activity. Forty-two polyphenols were detected in persimmon flour, which were revealed as a good source of bound polyphenols in pâtés, especially gallic acid (164.3 µg/g d.w. in PR-3 and 631.8 µg/g d.w. in PR-6). After gastrointestinal digestion, the colon-available index in enriched pâté ranged from 88.73 to 195.78%. The different lipase activity in the intestinal phase caused significant differences in bound polyphenols' stability, contributing to increased lipid oxidation. The fatty acids profile in pâté samples was stable, and surprisingly their PUFA content was raised. In conclusion, rich fatty foods, such as pâté, are excellent vehicles to preserve bound polyphenols, which can reach the colon intact and be metabolized by the intestinal microbiome.
['Lucas-González|Raquel|R|0000-0003-0309-7031', 'Pérez-Álvarez|José Ángel|JÁ|0000-0002-1143-5646', 'Viuda-Martos|Manuel|M|0000-0001-9801-3819', 'Fernández-López|Juana|J|0000-0002-4771-8437']
D001682:Biological Availability D003106:Colon D004063:Digestion D029788:Diospyros D005227:Fatty Acids D005527:Food, Fortified D041981:Gastrointestinal Tract D006801:Humans D008461:Meat Products D010936:Plant Extracts D059808:Polyphenols D000080305:Pork Meat
coproducts lipolysis Diospyros kaki Rojo Brillante UV spectra in vitro digestion plant-food