Browsing Articles publicats (Tecnologia dels Aliments) by Subject "Bioaccessibility"
Now showing items 1-15 of 15
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Application of pulsed electric fields to tomato fruits for enhancing the bioaccessibility of carotenoids in derived products
(Royal Society of Chemistry, 2018)The application of pulsed electric fields (PEF) to whole tomatoes is proposed as a pre-processing treatment to obtain purees with high health-related properties. Tomato fruits were subjected to different electric field ... -
Bioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal model
(Wageningen Academic Publishers, 2014)Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium species with immunosuppressive, teratogenic, and carcinogenic properties. It has been determined that wine is the second largest source of OTA (10% ... -
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
(Wiley Periodicals, 2019-02-08)The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration ... -
Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice
(American Chemical Society, 2013)The aim of this research was to evaluate the influence of an in vitro gastrointestinal digestion on the stability and bioaccessibility of vitamin C, phenolic compounds, and carotenoids, as well as the antioxidant activity ... -
Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages
(Royal Society of Chemistry, 2015)The biological activity of carotenoids depends on their bioaccessibility and solubilization in the gastrointestinal tract. These compounds are poorly dispersed in the aqueous media of the digestive tract due to their ... -
Impact of emulsifier nature and concentration on the stability of β-carotene enriched nanoemulsions during in vitro digestion
(Royal Society of Chemistry, 2019-01-08)The presence of emulsifiers facilitates the formation of nanoemulsions and helps on their stabilisation. At the same time, behaviour of nanoemulsions along the gastrointestinal tract mainly depend on their composition, ... -
Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages
(Elsevier, 2015)The effect of food matrix (water-, milk-, or soymilk-fruit juice beverages) and processing [high-intensity pulsed electric fields (HIPEF); high-pressure processing (HPP); and thermal treatment (TT)] on the in vitro ... -
Improving the in vitro bioaccessibility of β-carotene using pectin added nanoemulsions
(MDPI, 2020-04-07)The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the ... -
In vitro bioaccessibility of colored carotenoids in tomato derivatives as affected by ripeness stage and the addition of different types of oil
(Wiley, 2018)The simultaneous effect of tomato ripeness stage (mature green, pink and red-ripe), mechanical processing (dicing and grinding) and oil addition (coconut, sunflower and olive oils) on the amount and bioaccessible fraction ... -
Influence of mandarin fiber addition on physico-chemical properties of nanoemulsions containing β-carotene under simulated gastrointestinal digestion conditions
(Elsevier, 2017-05-29)There is a lack of knowledge about how soluble fiber used as stabilizer may influence physicochemical properties of nanoemulsions during the lipid digestion process. In this study, different concentrations of mandarin fiber ... -
Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds
(Elsevier, 2019)Pulsed electric fields (PEF) are known to influence the chemical and microstructural factors governing apple phenolic compounds fate upon digestion. However, the effect of PEF on fruit phenolic compounds bioaccessibility ... -
Mycotoxin bioaccessibility/absorption assessment using in vitro digestion models: a review
(Wageningen Academic Publishers, 2013)In the evaluation of the oral bioavailability of a mycotoxin, the first step is the determination of its bioaccessibility, i.e. the percentage of mycotoxin released from the food matrix during digestion in the gastrointestinal ... -
Nanostructured lipid-based delivery systems as a strategy to increase functionality of bioactive compounds
(MDPI, 2020-03-11)Acquisition of a healthy lifestyle through diet has driven the food manufacturing industry to produce new food products with high nutritional quality. In this sense, consumption of bioactive compounds has been associated ... -
Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
(Wiley, 2018)The effects of the inclusion of broccoli co‐products into crackers on the bioaccessibility as well as their overall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 or 15.0% flour ... -
The lipid type affects the in vitro digestibility and β-carotene bioaccessibility of liquid or solid lipid nanoparticles
(Elsevier, 2019-12-13)olid lipid nanoparticles (SLNs) are emulsion-based carriers of lipophilic bioactive compounds. However, their digestibility may be affected by the solid lipid phase composition. Hence, the aim of this work was to study the ...