Protection of Anthocyanins by Food Matrix During Simulated Digestion: Comparative Analysis of Whole-Açaí Powder and Extracts

Polyphenols, particularly anthocyanins, are associated with metabolic health benefits; however, whether anthocyanin extracts provide greater bioaccessibility than whole foods remain unclear. This study investigated the role of the food matrix in açaí berry, one of the richest natural sources of anthocyanins, by comparing polyphenol and anthocyanin bioaccessibility across freeze-dried whole fruit, crude extract, and purified extract. All samples underwent standardised INFOGEST in vitro digestion, and total polyphenol content (TPC), anthocyanins (ACN), and antioxidant activity were quantified using Folin-Ciocalteu, pH-differential, and DPPH assays, respectively. Intestinal-phase TPC % bioaccessibility was…