Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after <i>in vitro</i> gastrointestinal digestion
Raquel Lucas‐González, Vicente Díez-Riquelme, Manuel Viuda‐Martos, José Ángel Pérez‐Álvarez, Elena Sánchez‐Zapata, Juana Fernández‐López
Abstract
gastrointestinal digestion to simulate the digestive process. In the six studied matrices, 75 (poly)phenolic compounds were detected, the free fraction, in general, being higher than the bound fraction. The bioaccessibility values fluctuated between 5.83 and 38.38%, while the colon available index ranged from 10.40-298.81%. Among phenolic acids and flavonoids, in general, flavonoids were more bioaccessible than phenolic acids. The highest bioaccessibility values were obtained for fresh raw tomato and tomato pâté, while the lowest values were obtained for roasted red pepper and pepper pâté. In conclusion, except for the tomato pâté, food processing was detrimental to polyphenol bioaccessibility.