Show simple item record

dc.contributor.authorRodríguez Roque, María Janeth
dc.contributor.authorRojas Grau, María Alejandra
dc.contributor.authorElez Martínez, Pedro
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2015-09-23T11:11:00Z
dc.date.issued2014-08-00
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10459.1/48745
dc.description.abstractThe 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.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.foodres.2014.04.037
dc.relation.ispartofFood Research International, 2014, vol. 62, p. 771-778
dc.rights(c) Elsevier, 2014
dc.subjectFruit juice-based beverages
dc.subjectBeverage formulation
dc.subjectbioaccessibility
dc.subjectBioactive compounds
dc.subjectAntioxidant activity
dc.subject.classificationSucs de fruita
dc.subject.classificationVitamina C
dc.subject.classificationLlet
dc.subject.otherFruit juices
dc.subject.otherVitamin C
dc.subject.otherMilk
dc.titleIn vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-09-23T11:11:00Z
dc.identifier.idgrec022958
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2014.04.037
dc.date.embargoEndDate10000-01-01


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record