Development of Gluten-Free Corn Snacks Enriched with White Mulberry Fruit: Polyphenolic Composition, Antioxidant Activity and In Vitro Gastrointestinal Stability of Phenolic Compounds. (PubMed, Molecules) - Jul 16, 2026 - "UHPLC analysis confirmed that mulberry and the enriched snacks are a rich source of chlorogenic acids and their isomers, as well as quercetin and kaempferol glycosides, which largely survived the two-step in vitro digestion, despite an observed decrease in TPC after the gastric stage and a further reduction after the intestinal stage. At the same time, mulberry extract and mulberry-enriched snacks exhibited high antioxidant activity in all tests conducted and in vitro AChE inhibitory activity, suggesting that Morus alba L. fruit has the potential to be used as a natural functional ingredient in the production of gluten-free snacks with antioxidant and potentially neuroprotective properties."
Journal • Preclinical • Gastrointestinal Disorder • Pain
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Anna Oniszczuk; Ireneusz Sowa; Iwona Kowalska; Justyna Misiurek; Kamila Kasprzak-Drozd; Karolina Wojtunik-Kulesza; Magdalena Wójciak; Marek Gancarz; Tomasz Oniszczuk
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