In vitro gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity

Summary Mango by‐products are considered cheap sources of valuable foods and nutraceutical ingredients. In this work, antioxidant capacity ( AOX ), and potential absorption ability ( PAA ) of extractable polyphenols ( EP ) from mango by‐product snacks ( MB ‐S) were evaluated at different stages of in vitro gastrointestinal digestion. A wheat and oat‐based control snack and three MB ‐S formulations (F1, F2 and F3) were prepared. Mango by‐products...