{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T04:02:08Z","timestamp":1792036928450,"version":"4.4.0"},"reference-count":75,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2025,5,7]],"date-time":"2025-05-07T00:00:00Z","timestamp":1746576000000},"content-version":"vor","delay-in-days":6,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100005669","name":"Funda\u00e7\u00e3o de Apoio \u00e0 Pesquisa do Estado da Para\u00edba","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100005669","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,5]]},"abstract":"<jats:sec>\n                    <jats:title>ABSTRACT<\/jats:title>\n                    <jats:p>\n                      This study evaluated which extraction methods among agitation (ethanol and water, 60\u00a0min), ultrasonic bath\u2013assisted (ethanol and water, 15\u00a0min), and supercritical fluid extraction (CO\u2082 and ethanol, 40\u00b0C, 15 Mpa) would be superior for producing co\u2010product extracts from seriguela (\n                      <jats:italic>Spondias purpurea<\/jats:italic>\n                      ), caja (\n                      <jats:italic>Spondias mombin<\/jats:italic>\n                      ), and umbu\u2010caja (\n                      <jats:italic>Spondias<\/jats:italic>\n                      spp.). The bioaccessibility of phenolic compounds and potential prebiotic effects were also investigated. The in vitro prebiotic effect of the extracts was tested using\n                      <jats:italic>Lactobacillus acidophilus<\/jats:italic>\n                      (La\u20103),\n                      <jats:italic>Bifidobacterium animalis<\/jats:italic>\n                      subsp. lactis (BB\u201012), and\n                      <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                      (CNPC004) through cell viability and pH monitoring over 48 h, along with their prebiotic score against an enteric mixture (\n                      <jats:italic>Escherichia coli<\/jats:italic>\n                      ). Ultrasonic bath\u2013assisted extraction achieved the highest antioxidant capacity and total phenolic content across all extracts; in contrast, supercritical fluid extraction exhibited the lowest results, primarily for the seriguela extract (32.09 \u00b1 0.89\u00a0mg GAE\/100\u00a0g). Although the bioaccessibility of total phenolics and antioxidant capacity decreases after in vitro digestion, some individual phenolics exhibited high bioaccessibility levels, such as epicatechin gallate (135.5%) in caja extract and 125.3% in seriguela; catechin (106.6%) in seriguela; and gallic acid (108.5%) in umbu\u2010caja. All extracts positively influenced probiotic viability, with a 2\u2010log CFU\/mL growth in all strains by the end of incubation. Seriguela extract showed the best results, with a final pH of 3.57 and higher cell counts, particularly for CNPC004 (9 log CFU\/mL), and the highest prebiotic score among the co\u2010products. These findings indicate that ultrasound\u2010assisted extraction effectively captures phenolic compounds from\n                      <jats:italic>Spondias<\/jats:italic>\n                      co\u2010products, suggesting promising biological applications due to the bioaccessibility and prebiotic activity of the phenolic compounds.\n                    <\/jats:p>\n                    <jats:p>\n                      <jats:bold>Practical Application<\/jats:bold>\n                      : Extracts from\n                      <jats:italic>Spondias<\/jats:italic>\n                      fruit co\u2010products offer innovative applications, combining antioxidant properties with potential prebiotic effects. These extracts can be utilized as functional ingredients in food products and nutraceuticals, highlighting their value in promoting health and well\u2010being.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70260","type":"journal-article","created":{"date-parts":[[2025,5,27]],"date-time":"2025-05-27T08:15:57Z","timestamp":1748333757000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Extraction Processes, Bioaccessibility, Antioxidant Capacity, and Potential Prebiotic Effect of Co\u2010Product Extracts From Fruits of the\n                    <i>Spondias<\/i>\n                    Genus"],"prefix":"10.1111","volume":"90","author":[{"given":"Ivania Samara dos Santos Silva","family":"Morais","sequence":"first","affiliation":[{"name":"Postgraduation Program in Food Science and Technology, Department of Food Engineering Federal University of Para\u00edba  Jo\u00e3o Pessoa 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