In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars
Pineapple (Ananas comosus) is a widely consumed tropical fruit. UV-C irradiation reduces the microbial load of fruits and contributes to the increase their content of phenolic compounds (PCs). Snack-bars were prepared batch using UV-C irradiated pineapple slices (irradiated pineapple bar, IPB) or with non-irradiated pineapple slices (non-irradiated pineapple bar, NIPB). Both snacks-bar samples wer
