Date palm (Phoenix dactylifera) and enriched fresh goat cheese: (poly)phenol profile and stability after INFOGEST 2.0 in vitro digestion method

Abstract

Date palm fruit (Phoenix dactylifera) is a nutrient-dense food rich in (poly)phenols. This study evaluated the profile and stability of free and bound (poly)phenols in underutilized Confitera fresh dates and in fresh goat cheese fortified with 4 % and 8 % date paste, including their behavior during in vitro gastrointestinal digestion. A total of 45 (poly)phenols were identified in date paste, mainly hydroxycinnamic acids and flavonols. In fortified cheeses, 22 (poly)phenols were quantified, with flavonols showing higher retention (100 %) than hydroxycinnamic acids (54.0 %). In vitro digestion revealed high stability and increased bioaccessibility of several date-paste (poly)phenols, such as caffeoylshikimic acid (250 %) and chrysoeriol glycoside (160 %). In contrast, the dairy matrix markedly reduced the stability of soluble-free (poly)phenols in enriched cheese, where only four compounds remained detectable, with bioaccessibility values ranging 11–43 %. The insoluble-bound fraction retained most compounds, and new compounds appeared after digestion. The highest colon-available index in enriched cheese was observed for ferulic acid (1000 %). Overall, the study indicated that the food matrix plays a decisive role in modulating the release and stability, of (poly)phenols during digestion.