Polyphenol transformation and associated antioxidant and antidiabetic activities of fiber-enriched rice-chickpea extrudates following simulated gastrointestinal digestion

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The bioaccessibility and functionality of dietary polyphenols are strongly influenced by gastrointestinal digestion. This study evaluated the impact of simulated gastrointestinal digestion on the phenolic profile, antioxidant activity, and enzyme inhibitory capacity of extruded rice-chickpea formulations enriched with Fibersol® and passion fruit peel. The extrudates were subjected to the standardized INFOGEST 2.0 in vitro digestion model, and the resulting digestates were analyzed to determine total and individual phenolic families, as well as antioxidant activity and α-amylase and α-glucosidase inhibition. Despite gastrointestinal digestion significantly reduced total polyphenol content, a substantial fraction remained bioaccesible depending on formulation (∼35–65%). In particular, hydroxycinnamic acids showed the highest bioaccessibility values. Fiber-enriched formulations consistently exhibited higher bioaccessibility than the control, supporting a polyphenol protective or release-enhancing role of dietary fiber. Digested samples maintained DPPH antioxidant activity (∼1.3-2.3 mg TE/g), indicating that transformation-derived phenolics contributed to the overall radical scavenging capacity. Also, they displayed notable dose-dependent inhibition of α-amylase activity (up to ∼60-90%). The presence of Fibersol® and passion fruit peel tended to improve phenolic stability and release during digestion, although no consistent relationship between formulation composition and bioactivities could be established. Overall, this study highlights the intricate interactions between phenolic compounds, dietary fiber and the food matrix at gastrointestinal level, but also supports the functional potential of fiber-enriched rice-chickpea extrudates for the development of novel gluten-free products.

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