eprintid: 15982 rev_number: 6 eprint_status: archive userid: 2 dir: disk0/00/01/59/82 datestamp: 2025-01-07 23:30:11 lastmod: 2025-01-07 23:30:12 status_changed: 2025-01-07 23:30:11 type: article metadata_visibility: show creators_name: Luo, Peihuan creators_name: Ai, Jian creators_name: Wang, Qiongyao creators_name: Lou, Yihang creators_name: Liao, Zhiwei creators_name: Giampieri, Francesca creators_name: Battino, Maurizio creators_name: Sieniawska, Elwira creators_name: Bai, Weibin creators_name: Tian, Lingmin creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: francesca.giampieri@uneatlantico.es creators_id: maurizio.battino@uneatlantico.es creators_id: creators_id: creators_id: title: Enzymatic treatment shapes in vitro digestion pattern of phenolic compounds in mulberry juice ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica full_text_status: none abstract: The health benefits of mulberry fruit are closely associated with its phenolic compounds. However, the effects of enzymatic treatments on the digestion patterns of these compounds in mulberry juice remain largely unknown. This study investigated the impact of pectinase (PE), pectin lyase (PL), and cellulase (CE) on the release of phenolic compounds in whole mulberry juice. The digestion patterns were further evaluated using an in vitro simulated digestion model. The results revealed that PE significantly increased chlorogenic acid content by 77.8 %, PL enhanced cyanidin-3-O-glucoside by 20.5 %, and CE boosted quercetin by 44.5 %. Following in vitro digestion, the phenolic compound levels decreased differently depending on the treatment, while cyanidin-3-O-rutinoside content increased across all groups. In conclusion, the selected enzymes effectively promoted the release of phenolic compounds in mulberry juice. However, during gastrointestinal digestion, the degradation of phenolic compounds surpassed their enhanced release, with effects varying based on the compound's structure. date: 2025-12 publication: Food Chemistry volume: 469 pagerange: 142555 id_number: doi:10.1016/j.foodchem.2024.142555 refereed: TRUE issn: 03088146 official_url: http://doi.org/10.1016/j.foodchem.2024.142555 access: close language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Artículos y libros Cerrado Inglés The health benefits of mulberry fruit are closely associated with its phenolic compounds. However, the effects of enzymatic treatments on the digestion patterns of these compounds in mulberry juice remain largely unknown. This study investigated the impact of pectinase (PE), pectin lyase (PL), and cellulase (CE) on the release of phenolic compounds in whole mulberry juice. The digestion patterns were further evaluated using an in vitro simulated digestion model. The results revealed that PE significantly increased chlorogenic acid content by 77.8 %, PL enhanced cyanidin-3-O-glucoside by 20.5 %, and CE boosted quercetin by 44.5 %. Following in vitro digestion, the phenolic compound levels decreased differently depending on the treatment, while cyanidin-3-O-rutinoside content increased across all groups. In conclusion, the selected enzymes effectively promoted the release of phenolic compounds in mulberry juice. However, during gastrointestinal digestion, the degradation of phenolic compounds surpassed their enhanced release, with effects varying based on the compound's structure. metadata Luo, Peihuan; Ai, Jian; Wang, Qiongyao; Lou, Yihang; Liao, Zhiwei; Giampieri, Francesca; Battino, Maurizio; Sieniawska, Elwira; Bai, Weibin y Tian, Lingmin mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, francesca.giampieri@uneatlantico.es, maurizio.battino@uneatlantico.es, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR (2025) Enzymatic treatment shapes in vitro digestion pattern of phenolic compounds in mulberry juice. Food Chemistry, 469. p. 142555. ISSN 03088146