In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages
Rodríguez Roque, María Janeth
Rojas Grau, María Alejandra
MetadataShow full item record
The purpose of this research was to evaluate the influence of the beverage formulation on the in vitro digestibility and bioaccessibility of phenolic compounds, vitamin C, and carotenoids, as well as antioxidant activity from milk, a blended fruit juice (BFJ) and a combination of both of them (BFJ<br>MB). The release of many phenolic substances was improved during gastric digestion of milk and BFJ<br>MB (around 5 and 75%), but not in BFJ. Vitamin C and carotenoids diminished significantly (P < 0.05) in the gastric and intestinal digesta of each beverage. Phenolic acids, flavonoids, vitamin C and hydrophilic constituents with antioxidant activity were more bioaccessible in BFJ (up to 3.4 times) than in milk and BFJ<br>MB. On the contrary, the bioaccessibility of carotenes, xanthophylls and those compounds with lipophilic antioxidant activity was improved when milk was added to BFJ (up to 1.9 times). Results suggest that the addition of milk improved the bioaccessibility of lipophilic constituents but not that of hydrophilics. Nevertheless, BFJ<br>MB combines the nutritional ingredients of milk and BFJ. As a result, BFJ<br>MB could supply a higher diversity of bioaccessible compounds in comparison to that of milk and BFJ alone, promoting health and protecting against several diseases.
Is part ofFood Research International, 2014, vol. 62, p. 771-778
European research projects
Showing items related by title, author, creator and subject.
In vitro bioaccessibility of health-related compounds from a blended fruit juice-soymilk beverage: Influence of the food matrix Rodríguez Roque, María Janeth; Rojas Grau, María Alejandra; Elez Martínez, Pedro; Martín Belloso, Olga (Elsevier, 2014-03-00)This research evaluated the effect of an in vitro gastrointestinal digestion on the concentration of vitamin C, phenolic compounds, isoflavones, carotenoids, as well as antioxidant activity of a beverage containing a blended ...
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 Rodríguez Roque, María Janeth; Ancos, Begoña de; Sánchez Moreno, Concepción; Cano, M. Pilar; Elez Martínez, Pedro; Martín Belloso, Olga (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 ...
Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages Rodríguez Roque, María Janeth; Ancos, Begoña de; Sánchez Vega, Rogelio; Sánchez-Moreno, Concepción; Cano, M. Pilar; Elez Martínez, Pedro; Martín Belloso, Olga (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 ...