Effect of in vitro gastrointestinal digestion on bioaccessibility of phenolic compounds and antioxidant capacity of crustaceans residues with potential antidiabetic impact

The aim of this work was to undertake an extensive study on the bioactive compounds and inhibition of the α-amylase of Litopenaeus vannamei and Ucides cordatus residues and report the effect of gastrointestinal digestion on the phenolic content and antioxidant activity of its extracts. The carotenoid astaxanthin was quantified in all the residues, while canthaxanthin was identified only in L. vannamei (0.240 mg/g). Naringenin was the major phenolic compound quantified in L. vannamei (17,389.74 μg/g) and U. cordatus (171.45 μg/g), while the succinic acid was the only organic acid detected. The α-amylase inhibitory activity was evaluated and the U. cordatus residue ethanolic extract exhibited the highest inhibitory activity (50%). Approximately 8.14–54.52% of phenolic compounds were bioaccessible. FRAP and ORAC assays showed an increase after the gastrointestinal process. To the best of our knowledge, for the first time, the bioaccessibility of these residues was reported in association with antidiabetic effects. Thus, the L. vannamei and U. cordatus residues can be potentially explored for biotechnological functional processes. •Naringenin was the major compound identified in crustaceans residues.•8.14–54.52% of phenolic compounds were bioaccessible.•After simulated digestion L. vannamei exhibited a highest activity in FRAP assay .•After probiotic fermentation U. cordatus presented a highest activity in ORAC assay.•Ucides cordatus residue showed the highest α-amylase inhibition.