{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T14:12:32Z","timestamp":1790777552836,"version":"4.1.0"},"reference-count":92,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2025,9,15]],"date-time":"2025-09-15T00:00:00Z","timestamp":1757894400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"University of Melbourne","award":["No. UoM-18\/21"],"award-info":[{"award-number":["No. UoM-18\/21"]}]},{"name":"Faculty of Science (School of Agriculture, Food and Ecosystem Sciences), University of Melbourne, Australia","award":["No. UoM-18\/21"],"award-info":[{"award-number":["No. UoM-18\/21"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Functional foods are gaining heightened popularity in diet modifications. Green bananas contain a significant quantity of resistant starch, dietary fibre, and phytochemicals that demonstrate strong antioxidant properties, particularly due to the high concentration of polyphenols. The community demand for incorporating these essential components into food products, such as bread, has increased. Therefore, the aim of this study was to evaluate the differences in the content and bio-accessibility of phenolic compounds in bread enriched with 5, 10, and 15% of Australian green banana powder (GBF) from (Cavendish \u201cMusa acuminata\u201d, Ladyfinger \u201cMusa paradisiaca L.\u201d, and Ducasse \u201cMusa balbisiana\u201d), as well as their antioxidant capabilities and the generation of short-chain fatty acids (SCFAs) after in vitro gastrointestinal digestion and colonic fermentation. The 15% Cavendish bread exhibited significant TPC and TFC at 1.31 mg GAE\/g and 0.05 mg QE\/g, respectively, along with substantial antioxidant activity (DPPH, 0.40 mg TE\/g), observed following stomach and intestinal phases. However, the 15% Ladyfinger bread exhibited the highest TTC following the stomach digestion, with 17.4 mg CE\/g. The bio-accessibility of most phenolic components from 10% GBF-bread was elevated following the gastric and intestinal phases. Nonetheless, a substantial total phenolic content (50.3% in Ladyfinger bread) was still observable in the residue during colonic fermentation. The highest SCFAs production occurred in Cavendish and Ducasse bread after 24 h of fermentation. Overall, the consumption of GBF bread can positively influence intestinal health and provide antioxidant properties, facilitating future advancements in the creation of nutrient-dense and health-enhancing bakery products.<\/jats:p>","DOI":"10.3390\/molecules30183743","type":"journal-article","created":{"date-parts":[[2025,9,15]],"date-time":"2025-09-15T11:51:43Z","timestamp":1757937103000},"page":"3743","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Bio-Accessibility of Phenolic Compounds from Green Banana-Fortified Bread During Simulated Digestion and Colonic Fermentation"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0125-6000","authenticated-orcid":false,"given":"Yasmeen M.","family":"Bashmil","sequence":"first","affiliation":[{"name":"Faculty of Human Sciences and Design, Department of Food and Nutrition, King Abdulaziz University, Jeddah 21589, Saudi Arabia"},{"name":"Faculty of Science, School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3998-1240","authenticated-orcid":false,"given":"Frank R.","family":"Dunshea","sequence":"additional","affiliation":[{"name":"Faculty of Science, School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia"},{"name":"Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rudi","family":"Appels","sequence":"additional","affiliation":[{"name":"Faculty of Science, School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2450-0830","authenticated-orcid":false,"given":"Hafiz A. R.","family":"Suleria","sequence":"additional","affiliation":[{"name":"Faculty of Science, School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1079\/NRR200374","article-title":"Whole grains and human health","volume":"17","author":"Slavin","year":"2004","journal-title":"Nutr. Res. Rev."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1542","DOI":"10.1016\/j.jff.2013.08.009","article-title":"Prebiotics as functional foods: A review","volume":"5","author":"Ismail","year":"2013","journal-title":"J. Funct. Foods"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"100377","DOI":"10.1016\/j.afres.2023.100377","article-title":"Formulation and evaluation of cereal-based breads fortified with natural prebiotics from green banana, moringa leaves powder and soya powder","volume":"4","author":"Bonik","year":"2024","journal-title":"Appl. Food Res."},{"key":"ref_4","first-page":"2214","article-title":"Bread with flour obtained from green banana with its peel as partial substitute for wheat flour: Physical, chemical and microbiological characteristics and acceptance","volume":"23","author":"Gomes","year":"2016","journal-title":"Int. Food Res. J."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Mir, S.A., Shah, M.A., and Hamdani, A.M. (2021). Understanding the Role of Additives in Gluten-Free Breads. Gluten-Free Bread Technology, Springer International Publishing.","DOI":"10.1007\/978-3-030-73898-3"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.tifs.2008.10.003","article-title":"Bananas, raw materials for making processed food products","volume":"20","author":"Aurore","year":"2009","journal-title":"Trends Food Sci. Technol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1016\/j.jff.2017.11.006","article-title":"Phenolic compounds within banana peel and their potential uses: A review","volume":"40","author":"Vu","year":"2018","journal-title":"J. Funct. Foods"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1016\/S0308-8146(02)00186-3","article-title":"Antioxidant compounds from bananas (Musa Cavendish)","volume":"79","author":"Someya","year":"2002","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1652","DOI":"10.1007\/s11694-019-00082-y","article-title":"Response surface methodology for optimization of gluten-free bread made with unripe banana flour","volume":"13","year":"2019","journal-title":"J. Food Meas. Charact."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Wu, H., Gu, J., Amrit, B.K., Nawaz, M.A., Barrow, C.J., Dunshea, F.R., and Suleria, H.A.R. (2022). Effect of processing on bioaccessibility and bioavailability of bioactive compounds in coffee beans. Food Biosci., 46.","DOI":"10.1016\/j.fbio.2021.101373"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Pavez-Guajardo, C., Ferreira, S.R.S., Mazzutti, S., Guerra-Valle, M.E., S\u00e1ez-Trautmann, G., and Moreno, J. (2020). Influence of in vitro digestion on antioxidant activity of enriched apple snacks with grape juice. Foods, 9.","DOI":"10.3390\/foods9111681"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"4684","DOI":"10.1080\/10408398.2021.1878100","article-title":"Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: A review","volume":"62","author":"Ketnawa","year":"2022","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1870","DOI":"10.1002\/ptr.3625","article-title":"Evaluation of antioxidant activity and antiproliferative effect of fruit juices enriched with Pycnogenol\u00ae in colon carcinoma cells. The effect of in vitro gastrointestinal digestion","volume":"25","author":"Canali","year":"2011","journal-title":"Phytother. Res."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"617","DOI":"10.1016\/j.jff.2015.09.056","article-title":"In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability","volume":"19","author":"Gullon","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1038\/nrgastro.2014.66","article-title":"Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic","volume":"11","author":"Hill","year":"2014","journal-title":"Nat. Rev. Gastroenterol. Hepatol."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Schefer, S., Oest, M., and Rohn, S. (2021). Interactions between phenolic acids, proteins, and carbohydrates\u2014Influence on dough and bread properties. Foods, 10.","DOI":"10.3390\/foods10112798"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Kumar Singh, A., Cabral, C., Kumar, R., Ganguly, R., Kumar Rana, H., Gupta, A., Rosaria Lauro, M., Carbone, C., Reis, F., and Pandey, A.K. (2019). Beneficial effects of dietary polyphenols on gut microbiota and strategies to improve delivery efficiency. Nutrients, 11.","DOI":"10.3390\/nu11092216"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Wu, T., Chu, X., Cheng, Y., Tang, S., Zogona, D., Pan, S., and Xu, X. (2021). Modulation of gut microbiota by lactobacillus casei fermented raspberry juice in vitro and in vivo. Foods, 10.","DOI":"10.3390\/foods10123055"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"893","DOI":"10.1080\/10408398.2016.1229657","article-title":"Natural antioxidant polyphenols on inflammation management: Anti-glycation activity vs metalloproteinases inhibition","volume":"58","author":"Lauro","year":"2018","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"599","DOI":"10.1016\/j.foodchem.2009.10.030","article-title":"In vitro bio-accessibility and antioxidant activity of grape polyphenols","volume":"120","author":"Tagliazucchi","year":"2010","journal-title":"Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Oniszczuk, A., W\u00f3jtowicz, A., Oniszczuk, T., Matwijczuk, A., Dib, A., and Markut-Miot\u0142a, E. (2020). Opuntia fruits as food enriching ingredient, the first step towards new functional food products. Molecules, 25.","DOI":"10.3390\/molecules25040916"},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Wojtunik-Kulesza, K., Oniszczuk, A., Oniszczuk, T., Combrzy\u0144ski, M., Nowakowska, D., and Matwijczuk, A. (2020). Influence of in vitro digestion on composition, bioaccessibility and antioxidant activity of food polyphenols\u2014A non-systematic review. Nutrients, 12.","DOI":"10.3390\/nu12051401"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"6485","DOI":"10.1021\/jf902107d","article-title":"Interaction between phenolics and gut microbiota: Role in human health","volume":"57","author":"Selma","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/1743-7075-11-1","article-title":"Disintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds and other phytochemicals as evidenced by altered urinary metabolite profile of diet-induced obese mice","volume":"11","author":"Pekkinen","year":"2014","journal-title":"Nutr. Metab."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1007\/s11894-019-0740-3","article-title":"Probiotics, nutrition, and the small intestine","volume":"22","author":"Judkins","year":"2020","journal-title":"Curr. Gastroenterol. Rep."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"6300","DOI":"10.1039\/C9FO01679A","article-title":"Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled in vitro digestion\/Caco-2 cell intestinal model","volume":"10","author":"Pico","year":"2019","journal-title":"Food Funct."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"614","DOI":"10.1080\/09637486.2016.1186156","article-title":"Analysis of a whole diet in terms of phenolic content and antioxidant capacity: Effects of a simulated gastrointestinal digestion","volume":"67","author":"Koehnlein","year":"2016","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Bashmil, Y.M., Dunshea, F.R., Appels, R., and Suleria, H.A.R. (2024). Bioaccessibility of Phenolic Compounds, Resistant Starch, and Dietary Fibers from Australian Green Banana during In Vitro Digestion and Colonic Fermentation. Molecules, 29.","DOI":"10.3390\/molecules29071535"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"108623","DOI":"10.1016\/j.lwt.2019.108623","article-title":"Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity","volume":"117","author":"Chait","year":"2020","journal-title":"Lwt"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"132794","DOI":"10.1016\/j.foodchem.2022.132794","article-title":"Bioaccessibility and bioactivities of phenolic compounds from roasted coffee beans during in vitro digestion and colonic fermentation","volume":"386","author":"Wu","year":"2022","journal-title":"Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.foodchem.2010.05.105","article-title":"Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model","volume":"124","author":"Ortega","year":"2011","journal-title":"Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1016\/j.jff.2015.09.019","article-title":"Identifying the limits for ellagic acid bioavailability: A crossover pharmacokinetic study in healthy volunteers after consumption of pomegranate extracts","volume":"19","author":"Zafrilla","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Fabbrini, M., D\u2019Amico, F., Barone, M., Conti, G., Mengoli, M., Brigidi, P., and Turroni, S. (2022). Polyphenol and tannin nutraceuticals and their metabolites: How the human gut microbiota influences their properties. Biomolecules, 12.","DOI":"10.3390\/biom12070875"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"103714","DOI":"10.1016\/j.jff.2019.103714","article-title":"Bioaccessibility and catabolism of phenolic compounds from jaboticaba (Myrciaria trunciflora) fruit peel during in vitro gastrointestinal digestion and colonic fermentation","volume":"65","author":"Quatrin","year":"2020","journal-title":"J. Funct. Foods"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"236","DOI":"10.1006\/bbrc.2000.2749","article-title":"Decomposition of cocoa procyanidins in the gastric milieu","volume":"272","author":"Spencer","year":"2000","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"74","DOI":"10.3109\/13880200490893492","article-title":"Absorption, bioavailability, and metabolism of flavonoids","volume":"42","author":"Hollman","year":"2004","journal-title":"Pharm. Biol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1043","DOI":"10.1016\/j.jfca.2011.01.008","article-title":"Comparison of ABTS\/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods","volume":"24","author":"Floegel","year":"2011","journal-title":"J. Food Compos. Anal."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Luo, X., Tian, M., Cheng, Y., Ji, C., Hu, S., Liu, H., Lu, J., and Ren, J. (2022). Effects of simulated in vitro gastrointestinal digestion on antioxidant activities and potential bioaccessibility of phenolic compounds from K. coccinea fruits. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.1024651"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Farzana, T., Abedin, M.J., Abdullah, A.T.M., Reaz, A.H., Bhuiyan, M.N.I., Afrin, S., and Satter, M.A. (2024). Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour. PLoS ONE, 19.","DOI":"10.1371\/journal.pone.0307909"},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Zhang, G., Zhong, Y., Zhang, X., Wang, Y., Sun, Y., Li, X., Liu, Z., and Liang, J. (2024). Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder. Foods, 13.","DOI":"10.3390\/foods13050715"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1621","DOI":"10.1016\/j.foodchem.2012.09.151","article-title":"Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin","volume":"138","author":"Dziki","year":"2013","journal-title":"Food Chem."},{"key":"ref_42","first-page":"100074","article-title":"Effect of cutting edge drying technology on the physicochemical and bioactive components of mango (Langra variety) leather","volume":"2","author":"Sarkar","year":"2020","journal-title":"J. Agric. Food Res."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Ribeiro, M., de Sousa, T., Poeta, P., Bagulho, A.S., and Igrejas, G. (2020). Review of structural features and binding capacity of polyphenols to gluten proteins and peptides in vitro: Relevance to celiac disease. Antioxidants, 9.","DOI":"10.3390\/antiox9060463"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"103924","DOI":"10.1016\/j.jff.2020.103924","article-title":"Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility","volume":"68","author":"Kan","year":"2020","journal-title":"J. Funct. Foods"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"7594","DOI":"10.1002\/fsn3.3679","article-title":"Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity","volume":"11","author":"Arjmand","year":"2023","journal-title":"Food Sci. Nutr."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"171","DOI":"10.3920\/QAS2018.1350","article-title":"The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads","volume":"11","author":"Meral","year":"2019","journal-title":"Qual. Assur. Saf. Crop. Foods"},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Bashmil, Y.M., Ali, A., Bk, A., Dunshea, F.R., and Suleria, H.A.R. (2021). Screening and characterization of phenolic compounds from australian grown bananas and their antioxidant capacity. Antioxidants, 10.","DOI":"10.3390\/antiox10101521"},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Arfaoui, L. (2021). Dietary plant polyphenols: Effects of food processing on their content and bioavailability. Molecules, 26.","DOI":"10.3390\/molecules26102959"},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"Santana-G\u00e1lvez, J., Cisneros-Zevallos, L., and Jacobo-Vel\u00e1zquez, D.A. (2017). Chlorogenic acid: Recent advances on its dual role as a food additive and a nutraceutical against metabolic syndrome. Molecules, 22.","DOI":"10.3390\/molecules22030358"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"154966","DOI":"10.1016\/j.metabol.2021.154966","article-title":"Syringic acid ameliorates experimental diabetic nephropathy in rats through its antiinflammatory, antioxidant and anti-fibrotic effects by suppressing Toll like receptor-4 pathway","volume":"128","author":"Zabad","year":"2022","journal-title":"Metab.-Clin. Exp."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"2273","DOI":"10.1271\/bbb.62.2273","article-title":"Antimicrobial activity of 4-hydroxybenzoic acid and trans 4-hydroxycinnamic acid isolated and identified from rice hull","volume":"62","author":"Cho","year":"1998","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1002\/aocs.12331","article-title":"Thermal degradation of p-hydroxybenzoic acid in macadamia nut oil, olive oil, and corn oil","volume":"97","author":"Castada","year":"2020","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Munteanu, I.G., and Apetrei, C. (2022). Assessment of the antioxidant activity of catechin in nutraceuticals: Comparison between a newly developed electrochemical method and spectrophotometric methods. Int. J. Mol. Sci., 23.","DOI":"10.3390\/ijms23158110"},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Aghababaei, F., and Hadidi, M. (2023). Recent advances in potential health benefits of quercetin. Pharmaceuticals, 16.","DOI":"10.3390\/ph16071020"},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Kamisah, Y., Jalil, J., Yunos, N.M., and Zainalabidin, S. (2023). Cardioprotective properties of kaempferol: A review. Plants, 12.","DOI":"10.3390\/plants12112096"},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Karami, A., Fakhri, S., Kooshki, L., and Khan, H. (2022). Polydatin: Pharmacological mechanisms, therapeutic targets, biological activities, and health benefits. Molecules, 27.","DOI":"10.3390\/molecules27196474"},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Bashmil, Y.M., Bekes, F., Ruderman, M., Suleria, H.A.R., Appels, R., and Dunshea, F.R. (2025). The Physicochemical and Rheological Properties of Green Banana Flour\u2013Wheat Flour Bread Substitutions. Plants, 14.","DOI":"10.3390\/plants14020207"},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Baron, G., Ferrario, G., Marinello, C., Carini, M., Morazzoni, P., and Aldini, G. (2021). Effect of extraction solvent and temperature on polyphenol profiles, antioxidant and anti-inflammatory effects of red grape skin by-product. Molecules, 26.","DOI":"10.3390\/molecules26185454"},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Gunathilake, K.D.P.P., Ranaweera, K.K.D.S., and Rupasinghe, H.P.V. (2018). Effect of different cooking methods on polyphenols, carotenoids and antioxidant activities of selected edible leaves. Antioxidants, 7.","DOI":"10.3390\/antiox7090117"},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Blanch, G.P., and Ruiz del Castillo, M.L. (2021). Effect of baking temperature on the phenolic content and antioxidant activity of black corn (Zea mays L.) bread. Foods, 10.","DOI":"10.3390\/foods10061202"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"127473","DOI":"10.1016\/j.foodchem.2020.127473","article-title":"Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed","volume":"333","author":"Barreto","year":"2020","journal-title":"Food Chem."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"492","DOI":"10.1016\/j.foodchem.2006.02.006","article-title":"Intake and bioaccessibility of total polyphenols in a whole diet","volume":"101","author":"Serrano","year":"2007","journal-title":"Food Chem."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"7539","DOI":"10.1021\/jf061554+","article-title":"Phenolic acids are absorbed from the rat stomach with different absorption rates","volume":"54","author":"Konishi","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"1315","DOI":"10.1021\/acs.jafc.9b07680","article-title":"Influence of food matrix on the bioaccessibility of fruit polyphenolic compounds","volume":"68","author":"Tarko","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"230S","DOI":"10.1093\/ajcn\/81.1.230S","article-title":"Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies","volume":"81","author":"Manach","year":"2005","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.jff.2015.01.020","article-title":"Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages","volume":"14","author":"Cano","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Alves, G., Lobo, L.A., Domingues, R.M.C.P., Monteiro, M., and Perrone, D. (2021). Bioaccessibility and gut metabolism of free and melanoidin-bound phenolic compounds from coffee and bread. Front. Nutr., 8.","DOI":"10.3389\/fnut.2021.708928"},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"446","DOI":"10.1016\/j.mam.2010.09.007","article-title":"Bioavailability of dietary flavonoids and phenolic compounds","volume":"31","author":"Crozier","year":"2010","journal-title":"Mol. Asp. Med."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1093\/jn\/131.1.66","article-title":"Chlorogenic acid and caffeic acid are absorbed in humans","volume":"131","author":"Olthof","year":"2001","journal-title":"J. Nutr."},{"key":"ref_70","doi-asserted-by":"crossref","unstructured":"Ordo\u00f1ez-D\u00edaz, J.L., Moreno-Ortega, A., Rold\u00e1n-Guerra, F.J., Ort\u00edz-Somovilla, V., Moreno-Rojas, J.M., and Pereira-Caro, G. (2020). In vitro gastrointestinal digestion and colonic catabolism of mango (Mangifera indica L.) pulp polyphenols. Foods, 9.","DOI":"10.3390\/foods9121836"},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"429","DOI":"10.1111\/nure.12114","article-title":"Dietary factors affecting polyphenol bioavailability","volume":"72","author":"Bohn","year":"2014","journal-title":"Nutr. Rev."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"252","DOI":"10.1016\/j.foodchem.2018.02.128","article-title":"Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion","volume":"256","year":"2018","journal-title":"Food Chem."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"110591","DOI":"10.1016\/j.foodres.2021.110591","article-title":"Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity","volume":"148","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1016\/j.foodres.2018.04.060","article-title":"Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts","volume":"109","author":"Hernanz","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"2241","DOI":"10.1021\/jf104574z","article-title":"Determination of microbial phenolic acids in human faeces by UPLC-ESI-TQ MS","volume":"59","author":"Monagas","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1111\/ijfs.13276","article-title":"Interactions of digestive enzymes and milk proteins with tea catechins at gastric and intestinal pH","volume":"52","author":"Liu","year":"2017","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_77","first-page":"R6","article-title":"The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants","volume":"76","year":"2011","journal-title":"J. Food Sci."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1080\/10242422.2017.1306740","article-title":"Enzymatic synthesis of gallic acid from tannic acid with an inducible hydrolase of Enterobacter spp","volume":"35","author":"Sharma","year":"2017","journal-title":"Biocatal. Biotransform."},{"key":"ref_79","doi-asserted-by":"crossref","unstructured":"Shi, M., Wu, H., Li, M., Liu, Z., Duan, X., Barrow, C., Dunshea, F., and Suleria, H.A.R. (2022). Assessment of the bioaccessibility of phenolics from Australian grown lettuces by in vitro simulated gastrointestinal digestion and colonic fermentation. Food Biosci., 48.","DOI":"10.1016\/j.fbio.2022.101754"},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"266","DOI":"10.1016\/j.jff.2019.04.009","article-title":"Fiber-rich foods affected gut bacterial community and short-chain fatty acids production in pig model","volume":"57","author":"Zhao","year":"2019","journal-title":"J. Funct. Foods"},{"key":"ref_81","first-page":"1882","article-title":"The effect of application of cavendish Jepara 30 banana pseudostem flour on the production of short-chain fatty acids and cholesterol in caecum digesta of hypercholesterolemic mice","volume":"8","author":"Welli","year":"2019","journal-title":"Int. J. Sci. Technol. Res."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.foodres.2018.07.043","article-title":"Interplay between food and gut microbiota in health and disease","volume":"115","author":"Barros","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"188","DOI":"10.1016\/j.jff.2018.07.056","article-title":"Study of antioxidant capacity and metabolization of quebracho and chestnut tannins through in vitro gastrointestinal digestion-fermentation","volume":"49","author":"Molino","year":"2018","journal-title":"J. Funct. Foods"},{"key":"ref_84","doi-asserted-by":"crossref","unstructured":"Gu, C., Suleria, H.A.R., Dunshea, F.R., and Howell, K. (2020). Dietary lipids influence bioaccessibility of polyphenols from black carrots and affect microbial diversity under simulated gastrointestinal digestion. Antioxidants, 9.","DOI":"10.3390\/antiox9080762"},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"7529","DOI":"10.1021\/jf900788c","article-title":"In vitro fermentation of oat flours from typical and high \u03b2-glucan oat lines","volume":"57","author":"Kim","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1097\/00004836-200603000-00015","article-title":"Colonic health: Fermentation and short chain fatty acids","volume":"40","author":"Wong","year":"2006","journal-title":"J. Clin. Gastroenterol."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"2218","DOI":"10.1038\/ismej.2014.63","article-title":"Impact of diet and individual variation on intestinal microbiota composition and fermentation products in obese men","volume":"8","author":"Salonen","year":"2014","journal-title":"ISME J."},{"key":"ref_88","doi-asserted-by":"crossref","unstructured":"Portincasa, P., Bonfrate, L., Vacca, M., De Angelis, M., Farella, I., Lanza, E., Khalil, M., Wang, D.Q.H., Sperandio, M., and Di Ciaula, A. (2022). Gut microbiota and short chain fatty acids: Implications in glucose homeostasis. Int. J. Mol. Sci., 23.","DOI":"10.3390\/ijms23031105"},{"key":"ref_89","unstructured":"AACC (2000). Approved Methods of the American Association of Cereal Chemists, AACC."},{"key":"ref_90","doi-asserted-by":"crossref","unstructured":"Peng, D., Zahid, H.F., Ajlouni, S., Dunshea, F.R., and Suleria, H.A.R. (2019). Lc-esi-qtof\/ms profiling of australian mango peel by-product polyphenols and their potential antioxidant activities. Processes, 7.","DOI":"10.3390\/pr7100764"},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/j.seppur.2011.09.036","article-title":"Extraction of antioxidant phenolic compounds from spent coffee grounds","volume":"83","author":"Mussatto","year":"2011","journal-title":"Sep. Purif. Technol."},{"key":"ref_92","doi-asserted-by":"crossref","unstructured":"Suleria, H.A.R., Barrow, C.J., and Dunshea, F.R. (2020). Screening and characterization of phenolic compounds and their antioxidant capacity in different fruit peels. Foods, 9.","DOI":"10.3390\/foods9091206"}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/30\/18\/3743\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:45:47Z","timestamp":1760035547000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/30\/18\/3743"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,9,15]]},"references-count":92,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2025,9]]}},"alternative-id":["molecules30183743"],"URL":"https:\/\/doi.org\/10.3390\/molecules30183743","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,9,15]]}}}