Effects of food matrix and individual food components on potential bioaccessibility of pomegranate were investigated by means of simulating in vitro gastrointestinal (GI) digestion. The foodstuffs (sunflower oil, skim milk, cooked lean meat, bread, skim yogurt, probiotic yogurt, apple, lemon, honey, soy milk, cream, and soybean) and the food components (gluten, casein, isolated meat protein, lactose, fructose, galactose, glucose, salt, ascorbic acid, starch, cooked starch, tocopherol, linoleic acid, cellulose, citric acid and pectin) were codigested with pomegranate in model systems to better understand matrix effects. Total phenolic content (TPC) and total anthocyanin content (TAC) were determined by spectrophotometric methods and major phenolics/anthocyanins were analyzed by RP-HPLC/PDA detection both before and after in vitro GI digestion at post gastric (PG), dialyzable (IN) and non-dialyzable (OUT) fractions. Phenolics of pomegranate were found to be stable during gastric conditions (115%), with 25% loss in pancreatic digestion, available (14%) in IN. Although preserved (89%) in PG, anthocyanins were lost in pancreatic digestion (38%), but still available (12%) in IN. Milk, bread, yogurt, probiotic yogurt, lactose, starch, cellulose, salt, citric acid or tocopherol codigestion with pomegranate decreased TPC for all fractions. Proteins affected losses in PG and OUT fractions. Carbohydrates such as starch, lactose, glucose and pectin appeared to affect the loss of phenolics and exerted 2-fold decreases in serum fraction (IN). For TAC, only meat, soymilk or cream codigestion with pomegranate resulted in IN losses. Proteins did not significantly affect TAC in IN, but were inhibitory in PG. However, carbohydrates and fatty acids significantly increased TAC in IN. Generally cyanidins were found to be more stable in food matrices and pancreatic conditions than other anthocyanins.EU; Istanbul Technical University (ITU

Grape pomace is the primary wine coproduct consisting primarily of grape seeds and skins. Grape pomace holds immense potential as a functional ingredient to improve human health while its valorization can be beneficial for industrial sustainability. Pomace contains bioactive compounds, including phenols and oligosaccharides, most of which reach the colon intact, enabling interaction with the gut microbiome. Microbial analysis found that grape pomace selectively promotes the growth of many commensal bacteria strains, while other types of bacteria, including various pathogens, are highly sensitive to the pomace and its components and are inactivated. In vitro studies showed that grape pomace and its extracts inhibit the growth of pathogenic bacteria in Enterobacteriaceae family while increasing the growth and survival of some beneficial bacteria, including Bifidobacterium spp. and Lactobacillus spp. Grape pomace supplementation in mice and rats improves their gut microbiome complexity and decreases diet-induced obesity as well as related illnesses, including insulin resistance, indicating grape pomace could improve human health. A human clinical trial found that pomace, regardless of its phenolic content, had cardioprotective effects, suggesting that dietary fiber induced those health benefits. To shed light on the active components, this review explores the potential prebiotic capacity of select bioactive compounds in grape pomace.

Summary: Antioxidant potential and bioaccessibility of co‐products from industrial pasteurised pomegranate nectar (PN) processing such as peel (PP), press cake (PC) and precipitate after clarification (PAC) in comparison with raw material (arils) and final products (CON and PN) were determined. Total phenolic (TPC), flavonoid (TFC), anthocyanin (TAC), tannin contents (TTC) and antioxidant activity (TAA) were determined besides identifying major phenolics and investigating in vitro bioaccessibility after gastrointestinal (GI) digestion. PP showed the highest values, except for TAC. Phenolics (12.7–43.0%) were found to be more stable than anthocyanins (0.6–2.1%) after in vitro GI digestion. PAC was found to be a better source for anthocyanins than CON and also showed higher phenolic bioaccessibility (28.8%) than PN (19.6%). PC and PAC possessed as much TPC, TFC, TTC and TAA levels as CON, with some exceptions. Therefore, these results indicated that not only PP but also PC and PAC should be valorised as a good source for phenolics and anthocyanins.

Hızla artan dünya nüfusu ve değişmekte olan tüketici alışkanlıkları bilim insanlarını yenilebilir gıda alternatiflerini ve alternatif protein kaynaklarını araştırmaya yönlendirmiştir. Genetiği değiştirilmiş organizmalar, böcekler, deniz yosunları, in vitro et veya diğer ismiyle yapay et önemli alternatif protein kaynakları olarak görülmektedir. Son yıllarda özellikle yapay et ile ilgili yapılan araştırmalar önem kazanmıştır. Yapay et üretimi ile geleneksel et üretiminin neden olduğu sera gazlarının artışı, orman ve arazi tahribatı ve tarım arazilerinin aşırı kullanımı gibi olumsuz etkilerin azalacağı tahmin edilmektedir. Kontrollü ortamda üretilen yapay etin, et kaynaklı hastalık riskini azaltacağı ve daha güvenli ve sağlıklı et üretimini sağlayacağı düşünülmektedir. Diğer taraftan, yüksek üretim maliyeti, tüketiciler tarafından tercih edilmeme, doğal bir ürün olarak kabul edilmeme ve etik kaygılar gibi yapay et üretim sisteminin gelişmesini ve ticarileşmesini engelleyebilecek bazı faktörler de bulunmaktadır. Bu makalede, yapay et üretiminin ortaya çıkışı, gelişim süreci, üretim yöntemleri ve gelecekte ortaya çıkabilecek olası problemleri hakkında yapılan araştırmalar derlenmiştir.