Browsing by Author "Pu, Yunfeng"

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    High-intensity ultrasound processing of baobab fruit pulp: Effect on quality, bioactive compounds, and inhibitory potential on the activity of α-amylase and α-glucosidase
    (Elsevier, 2021) Ismail, Balarabe B.; Liu, Donghong; Pu, Yunfeng
    Effect of high-intensity ultrasound (HIU) compared with thermal treatments on baobab fruit pulp (BFP) quality and bioactive properties were investigated. HIU treatments, particularly at intensities of 687.5 W/cm2 for 5 min, and 344 W/cm2 for 15 min significantly (p < 0.05) increased the cloudiness index, ascorbic acid (AA) retention, total phenolic and flavonoid contents, and antioxidant capacity besides a more potent α-amylase and α-glucosidase inhibition relative to thermally treated samples. Moreover, the physicochemical parameters, colour index, and browning index were maintained with HIU besides lower 5-hydroxymethylfurfural values than thermal processing. HPLC analysis revealed that the content of most phenolic compounds was the highest in HIU treatments besides a 235–256% increase in procyanidin C1 compared with control samples. The AA retention following HIU treatments was 87.62–102.86% compared to 30.47–61.90% in thermally treated samples. Our analyses portrayed ultrasound as a feasible alternative to conventional thermal processing of BFP.
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    Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolics
    (LWT, 2021) Ismail, Balarabe B.; Guo, Mingming; Pu, Yunfeng
    Baobab (Adansonia digitata) fruit had received growing attention for its myriad nutritional and medicinal benefits, including those from its polyphenol-rich profile and powerful antioxidant activity. The current study evaluated the bioaccessibility of phenolic constituents and antioxidant capacity of baobab fruit pulp (BFP) and its byproduct, the baobab fruit shell (BFS), upon in vitro digestion. In general, the in vitro digestion reduced phenolic contents and antioxidant capacity; however, several flavonoids, particularly quercetin, proanthocyanidin, proanthocyanidins B1 and B2 were highly bioaccessible. Specifically, a significant increase in the bioaccessibility of proanthocyanidins (173%) in BFS was observed following gastric digestion, possibly due to hydrolysis of proanthocyanidin isomers. Moreover, a significantly higher bioaccessibility of proanthocyanidin B2 (170%) and quercetin (304%) in BFP, and proanthocyanidin (363%) in BFS was also observed following intestinal digestion probably due to pancreatin effect on the complex food matrix or the depolymerisation of insoluble proanthocyanidin and quercetin conjugates induced by the increase in pH. A considerable α-amylase and α-glucosidase inhibition in all samples (>50% inhibition) were observed following the in vitro digestion. Hence, both BFP and BFS are good sources of bio accessible polyphenolics that could be utilised as ingredients in functional foods.