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...