Bioactive compounds and antioxidant properties of pseudocereals-enriched water biscuits and their in vitro digestates

•Water biscuits were prepared from wheat, einkorn and einkorn-pseudocereals flours.•Antioxidants differed among formulations before and after in vitro digestion.•Partial bound-to-conjugated phenols conversion occurred during intestinal digestion.•Antioxidant activity in intestinal digests was not related to antioxidants content.•Water biscuits reduced the AAPH pro-oxidant activity in co-culture cells. Carotenoids, tocols, phenolic acids and antioxidant capacity were studied during in vitro digestion of water biscuits (WB) from bread wheat, einkorn and einkorn-pseudocereals. Antioxidant and cytotoxic activities of digestates were also measured using a 70% Caco2/30% HT-29 human intestinal co-culture layer. Antioxidant profiles differed among WB formulations. Only hydrophilic molecules were solubilised by gastric digestion. After intestinal digestion, 77% carotenoids and 67% tocols were released. Soluble-conjugated phenolic acids increased (30%) and insoluble-bound forms decreased (17%), suggesting partial conversion from bound to conjugated form. After intestinal digestion, antioxidant capacity increased regardless of type and amount of antioxidants in undigested or digested WB. All WB, especially those with quinoa flour, reduced the AAPH pro-oxidant capacity in co-culture cells. These results highlight the potential health benefits of underutilized crops and the need for in vitro or in vivo models to better address potential bioactivity at intestinal and target organs level.