Effects of Cooperative Treatment of Germination and Fermentation on Bioaccessibility of Total Phenolics of Naked Oats by Zhilong REN, Han WANG, Haopeng YANG, Junli LÜ

“…This study conducted cooperative treatment involving germination and fermentation of naked oats to enhance the bioaccessibility of total phenolics. The effects of this collaborative treatment on the bioaccessibility of total phenolics in naked oats were investigated using simulated digestion and colon fermentation models in vitro. …”
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Bioaccessibility mechanisms, fortification strategies, processing impact on bioavailability, and therapeutic potentials of minerals in cereals by Muhammad Faisal Manzoor, Anwar Ali, Huma Badar Ul Ain, Samina Kausar, Anees Ahmed Khalil, Rana Muhammad Aadil, Xin-An Zeng

“…They affect nerve and muscle function, build materials for our bones, and regulate the body's water balance. …”
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Functional Properties of <i>Campomanesia xanthocarpa</i> Infusions: Phenolic Profile, Digestive Stability, Enzyme Inhibition, and Glycemic Effects by Cristiane Maria Chitolina Tremea, Vanessa Ruana Ferreira da Silva, Larissa Cunico, Vinícius Gottardo Boff, Carolina Turnes Pasini Deolindo, Aleksandro Shafer da Silva, Aniela Pinto Kempka

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Impact of protein-phenolic interaction on the stability and bioaccessibility of phenolic compounds in extract of pomegranate peels by Solak Ayten, Dimitrov Nikolay, Loginovska Kamelia

“…The data illustrates the impact of the protein-phenolic interaction on the stability and bioaccessibility of phenolic compounds. It also builds a theoretical foundation for developing functional foods or active materials based on soy protein isolate and extract of pomegranate peels.…”
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In Vitro Gastrointestinal Bioaccessibility of the Phenolic Fraction from <i>Agave inaequidens</i> Flower by Imelda N. Monroy-García, Laura Lucely González-Galván, Catalina Leos-Rivas, Mayra Z. Treviño-Garza, Eduardo Sánchez-García, Ezequiel Viveros-Valdez

“…These findings underscore its potential as a functional food ingredient, offering bioaccessible phenolic compounds with antioxidant and enzyme inhibitory properties.…”
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Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage by Virginia Prieto-Santiago, Ingrid Aguiló-Aguayo, Montserrat Mestres, Daniel Schorn-García, Jokin Ezenarro, Daniel Rico, Ana Belen Martín-Diana, Marina Anguera, Maribel Abadias

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Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives by Agata Michalska, Małgorzata Sierocka, Beata Drzewiecka, Michał Świeca

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Spray-Drying Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings and Bioaccessibility of Phenolic Compounds by Josipa Martinović, Rita Ambrus, Mirela Planinić, Gabriela Perković, Gordana Šelo, Ana-Marija Klarić, Ana Bucić-Kojić

“…These results suggest that encapsulation by spray-drying effectively protects phenolics during digestion and ensures efficient release in the intestine, which improves bioaccessibility. This study contributes to the understanding of biopolymer-based encapsulation systems, but also to the valorisation of grape pomace as a high-value functional ingredient in sustainable food processing.…”
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Evaluation of In Vitro Digested Mulberry Leaf Tea Kombucha: A Functional Fermented Beverage with Antioxidant, Anti-Inflammatory, Antihyperglycemic, and Antihypertensive Potentials by Pitchaporn Wanyo, Tossaporn Chamsai, Nitchara Toontom, Le Ke Nghiep, Kukiat Tudpor

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Impact of Advanced Impregnation Technologies on the Bioactivity, Bioaccessibility, and Quality of a Hydrolyzed Collagen-Enriched Apple Snack by Helena Nuñez, Rodrigo Retamal, Aldonza Jaques, Marlene Pinto, Pedro Valencia, Mónika Valdenegro, Cristian Ramirez, Sergio Almonacid, Andrés Córdova

“…The ~90% bioaccessibility is particularly noteworthy, as it indicates that a significant portion of the impregnated collagen remains available for absorption, reinforcing the potential of VI as a strategy for developing functional foods with enhanced nutritional benefits.…”
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Effect of two co-microencapsulation methods on the viability of the Lactobacillus plantarum ATCC 14917 and the release and bioaccessibility of iron by Alexander Jimenez Ramirez, Marco Guerrero Aquino, Miriam Memenza Zegarra

“…Furthermore, the spray-drying method also promoted greater and faster iron release under gastric (85% – 98%) and intestinal (51.67%) conditions, as well as higher iron bioaccessibility (74.13%). These findings suggest that co-microencapsulation of L. plantarum and iron via spray-drying with maltodextrin has significant potential for the development of functional foods containing viable probiotic bacteria while ensuring the timely release of iron with superior bioaccessibility, thereby offering health benefits.…”
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The Flash Vacuum Expansion Process Increases the Bioaccessibility and Stability of Antioxidant Compounds in Papaya Puree During Digestion by Teresita de Jesús Castillo-Romero, Leticia Xochitl López-Martínez, Marco Antonio Salgado-Cervantes, Eber Addí Quintana-Obregón, Gustavo Adolfo González-Aguilar, Manuel Vargas-Ortiz

“…Fruit purees generated by FVE can be an ingredient that increases the functionality of foods (juices, nectars, purees, ice creams, and yogurt) aimed at people with digestive problems, baby food, or the use of fruits with low commercial value.…”
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Effects of Whey Protein Concentrate on the Bioaccessibility and Microstructure of 5-Methyltetrahydrocalcium Folate in Simulated Digestive Environment in Vitro by Yusong ZHANG, Weiran CUI, Zhenyue TANG, Hongyu BAI, Meili SHAO

“…Bioaccessibility is a prerequisite for 5-methyltetrahydrocalcium folate (5-MTHF) to perform their health functions and is susceptible to the influence of food components. …”
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Valorization of Coffee Cherry Pulp into Potential Functional Poultry Feed Additives by Pectinolytic Yeast <i>Kluyveromyces marxianus</i> ST5 by Thanongsak Chaiyaso, Kamon Yakul, Wilasinee Jirarat, Wanaporn Tapingkae, Orranee Srinual, Hien Van Doan, Pornchai Rachtanapun

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Characterization, Antioxidant Capacity, and In Vitro Bioaccessibility of Ginger (<i>Zingiber officinale Roscoe</i>) in Different Pharmaceutical Formulations by Lucía Plana, Javier Marhuenda, Raúl Arcusa, Ana María García-Muñoz, Pura Ballester, Begoña Cerdá, Desirée Victoria-Montesinos, Pilar Zafrilla

“…However, limited data exist regarding how different pharmaceutical forms influence the bioaccessibility and antioxidant efficacy of these compounds. …”
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Optimization of phenolic extraction method and in vitro bioaccessibility of microencapsulated pigmented rice bran extracts and their antioxidant and anticancer properties by Rhowell Navarro Tiozon, Jr., Glenn Vincent P. Ong, Kristel June D. Sartagoda, Sheba Mae M. Duque, Saleh Alseekh, Aldrin P. Bonto, Shem Gempesaw, Jr., Vipin Pratap, Florencio C. Reginio, Jr., Jonina Marie J. Tengco, Christian Seagan, Joel H G Tolentino, Dennis Marvin O. Santiago, Alisdair R. Fernie, Nese Sreenivasulu

“…These findings underscore the potential of MRBEs as functional food ingredients or supplements, offering improved bioaccessibility of phenolics, enhanced antioxidant properties, and promising anticancer activity. …”
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Investigation of Physicochemical Properties, Antioxidant Activity and In vitro Bioaccessibility of Cornelian Cherry (Cornus mas. L.) Nectar Enriched by Senanur Durgut, Ebru Yılmaz, Azime Özkan Karabacak, Gülşah Özcan Sinir

“…By adding herbal teas to cornelian cherry nectar, not only improved sensorial and nutritional properties of the fruit nectar, but also a new functional beverage was developed.…”
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Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion by Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Kristine Majore

“…The developed biscuits enriched with horseradish products could meet consumer expectations for healthy, functional food.…”
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Enhancing the bioaccessibility of L-Citrulline using chitosan-coated nanoliposomes: Physicochemical properties and release kinetics in simulated gastrointestinal conditions by Mahsa Mohseni, Mohammad Mousavi, Hossein Kiani, Mina Homayoonfal, Amir Khademi

“…In conclusion, this study demonstrated that chitosan-coated nanoliposomes are a promising and innovative delivery system for bioactive compounds like L-Citrulline, offering improved stability, encapsulation efficiency, and controlled release profiles, making them suitable for functional food and pharmaceutical applications.…”
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Bioaccessibility and Antidiabetic Potential of <i>xique-xique</i> and <i>mandacaru</i> Fruits in a Simulated Gastrointestinal Tract Model by Fábio Fernandes de Araújo, David de Paulo Farias, Iramaia Angélica Neri-Numa, Glaucia Maria Pastore, Alexandra Christine Helena Frankland Sawaya

“…The antiglycation potential reduced in both fruits after the in vitro gastrointestinal digestion. Thus, the bioaccessibility of the phenolic compounds from the fruits, as well as their functional potential, were influenced by the digestive process, as well as by the sample evaluated.…”
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