This study investigates the potential of defatted raspberry seed cake as a functional food ingredient and evaluates the polyphenol release using in vitro gastrointestinal digestion(GI)model.Techno-functional propertie...This study investigates the potential of defatted raspberry seed cake as a functional food ingredient and evaluates the polyphenol release using in vitro gastrointestinal digestion(GI)model.Techno-functional properties of the defatted raspberry seed cake included moisture content(9.55%),water holding capacity(1.78 g/g),oil holding capacity(1.22 g/g),swelling capacity(4.00 mL/g),and solvent retention capacity(162.6%,163.5%,198.2%and 189.1%for distilled water,5%lactic acid,5% sodium carbonate,and 50%sucrose,respectively).Polyphenol release was assessed by enzyme-based sequential digestion method and was highest in the oral and gastric phases,with flavan-3-ols(catechin and epicatechin)and hydroxybenzoic acids(gallic and ellagic acids)being predominant.Molecular docking studies showed a strong binding affinity of these polyphenols toα-amylase,suggesting potential effects on carbohydrate metabolism.Although our findings highlight favorable technofunctional and antioxidant properties,suggesting the potential of defatted raspberry seed cake in food applications,studies are needed to further evaluate its impact on the overall metabolic health.展开更多
基金the Ministry of Science,Technological Development and Innovation of the Republic of Serbia(451-03-136/2025-03/200288,451-03-136/2025-03/200168 and 451-03-137/2025-03/200116)。
文摘This study investigates the potential of defatted raspberry seed cake as a functional food ingredient and evaluates the polyphenol release using in vitro gastrointestinal digestion(GI)model.Techno-functional properties of the defatted raspberry seed cake included moisture content(9.55%),water holding capacity(1.78 g/g),oil holding capacity(1.22 g/g),swelling capacity(4.00 mL/g),and solvent retention capacity(162.6%,163.5%,198.2%and 189.1%for distilled water,5%lactic acid,5% sodium carbonate,and 50%sucrose,respectively).Polyphenol release was assessed by enzyme-based sequential digestion method and was highest in the oral and gastric phases,with flavan-3-ols(catechin and epicatechin)and hydroxybenzoic acids(gallic and ellagic acids)being predominant.Molecular docking studies showed a strong binding affinity of these polyphenols toα-amylase,suggesting potential effects on carbohydrate metabolism.Although our findings highlight favorable technofunctional and antioxidant properties,suggesting the potential of defatted raspberry seed cake in food applications,studies are needed to further evaluate its impact on the overall metabolic health.
