In Vitro Gastrointestinal Digestion and Colonic Fermentation of a Juçara and Apple Juice Blend: Impacts on Phenolic Bioaccessibility and gut microbiota

This study evaluated the sensory and functional quality of a mixed beverage composed of juçara pulp powder and apple juice. Three formulations were developed by varying the amount of juçara added to the juice. The effects of in vitro gastrointestinal digestion and colonic fermentation on the bioaccessibility and recovery of phenolic compounds, changes in antioxidant capacity, and the production of short-chain fatty acids (SCFAs) and ammonia ions were evaluated. After digestion, 31.31% of anthocyanins (5.06 mg cyanidin-3-glucoside and 2.95 mg cyanidin-3-rutinoside per 200g) reached the colon. Fermentation for 24 hours significantly enhanced antioxidant capacity—by 54.54% (ABTS) and 355.69% (ORAC), reaching 21.62 and 1,786.64 μmol Trolox·mL-1, respectively—indicating strong in situ antioxidant activity. Colonic fermentation also enhanced short-chain fatty acid production (1.69 mmol·L-1), increased Bifidobacterium spp. counts (0.67 Log cycles), and reduced ammonia levels by 18.83%. The beverage showed good sensory acceptance and purchase intention, highlighting its appeal to consumers. Overall, the combination of juçara and apple juice resulted in a product with nutritional and functional properties, especially due to its antioxidant potential and positive effects on gut microbiota.