A yellow pea-based beverage: bioaccessibility and antioxidant activity of proteins and phenolic compounds

Aim: This study focused on evaluating the bioaccessibility and antioxidant potential of the protein and phenolic compounds present in a beverage (B) prepared mainly from the proteins of yellow pea flour (F). Methods: The B was prepared from F/water dispersions by colloid milling, pasteurized, and subjected to physical and microbiological analyses. The simulated gastrointestinal digestion (SGID, DB) was performed. The polypeptide/peptide composition and their solubility in aqueous medium were determined, as well as the total phenolic content (TPC) and the composition of phenolic compounds (PC) of 60% ethanol extracts. Additionally, the in vitro antioxidant activities of both fractions, both acellular (Oxygen Radical Absorbance Capacity ORAC, ABTS radical scavenging) and cellular (H2O2-induced Caco2-TC7 cells, cholestyramine-treated digests), were evaluated. Results: After SGID, protein digestibility of B was greater than for F and for a pea protein isolate (I), and changes in the peptide and PC compositions and antioxidant activities were observed. DB showed a very important increment of peptides with MW < 6.5 kDa, and the most abundant PC were trans-resveratrol, OH-tyrosol, and (–)-epigallocatechin galate. Both fractions presented ORAC and ABTS activity. Bioaccessible fractions (DBb and DBeb) exhibited a protective effect on the viability of Caco-2 TC7 cells and the capacity to reduce reactive oxygen species (ROS) in H2O2-induced cells, with greater activity than F. Conclusions: This product demonstrated potential as an antioxidant functional beverage, which should be further confirmed by additional in vitro and in vivo assays. It also remains pending sensory and microbiological safety evaluations to obtain a final product that is both organoleptically acceptable and safe for consumption.