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<p>Black chokeberry pomace (BCB) and its water-insoluble fraction (IBCB) were incorporated into potato crisps to evaluate their effects on α,β-unsaturated aldehyde formation during frying and simulated gastrointestinal digestion. Water washing converted BCB into an insoluble fraction with undetectable soluble sugars and free amino acids, while enriching dietary fiber and nonextractable phenolics. Compared with BCB, IBCB showed higher retention of anthocyanins and flavonols during frying and greater reductions in five aldehyde endpoints, including malondialdehyde (MDA), 4-hydroxy-2-nonenal (HNE), 4-hydroxy-2-hexenal, acrolein, and 2,4-decadienal. During the static enzyme-assisted digestion model, IBCB-20 reduced late-stage MDA accumulation by 88.4% and HNE accumulation by approximately 93.1% at the 16-h simulated colonic phase. In the co-digestion experiment, the IBCB insoluble matrix decreased MDA and HNE by 63.1% and 83.9%, respectively, whereas an ABTS-matched Trolox dose decreased them by 52.5% and 53.0%. Because phenolic-aldehyde adducts were not directly characterized, these results should be interpreted as indirect evidence that the IBCB fiber matrix may provide sustained antioxidant effects and may contribute to matrix-associated carbonyl interactions. Overall, water-insoluble chokeberry pomace represents a promising formulation strategy for lowering aldehyde burden in fried snacks, but sensory evaluation, microbiota-based fermentation, cellular assays, and in vivo studies are still required to establish practical and biological relevance.</p> Graphical Abstract <p></p>

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Mitigation of α,β-unsaturated Aldehydes in Fried Crisps and During In Vitro Digestion by Water-Insoluble Black Chokeberry Pomace: Insights into Phenolic Retention and Matrix-Bound Defenses

  • 期刊论文

  • 发表日期：

    2026年7月29日

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  • Hao Zhang,
  • Fenlin Chen,
  • Shangde Sun,
  • Xiaowei Chen,
  • Yanlan Bi,
  • Shaohua Qiu,
  • Chao Yan,
  • Mingfu Wang,
  • Yueliang Zhao

摘要

Black chokeberry pomace (BCB) and its water-insoluble fraction (IBCB) were incorporated into potato crisps to evaluate their effects on α,β-unsaturated aldehyde formation during frying and simulated gastrointestinal digestion. Water washing converted BCB into an insoluble fraction with undetectable soluble sugars and free amino acids, while enriching dietary fiber and nonextractable phenolics. Compared with BCB, IBCB showed higher retention of anthocyanins and flavonols during frying and greater reductions in five aldehyde endpoints, including malondialdehyde (MDA), 4-hydroxy-2-nonenal (HNE), 4-hydroxy-2-hexenal, acrolein, and 2,4-decadienal. During the static enzyme-assisted digestion model, IBCB-20 reduced late-stage MDA accumulation by 88.4% and HNE accumulation by approximately 93.1% at the 16-h simulated colonic phase. In the co-digestion experiment, the IBCB insoluble matrix decreased MDA and HNE by 63.1% and 83.9%, respectively, whereas an ABTS-matched Trolox dose decreased them by 52.5% and 53.0%. Because phenolic-aldehyde adducts were not directly characterized, these results should be interpreted as indirect evidence that the IBCB fiber matrix may provide sustained antioxidant effects and may contribute to matrix-associated carbonyl interactions. Overall, water-insoluble chokeberry pomace represents a promising formulation strategy for lowering aldehyde burden in fried snacks, but sensory evaluation, microbiota-based fermentation, cellular assays, and in vivo studies are still required to establish practical and biological relevance.

Graphical Abstract