In vitro bioaccessibility of health-related compounds from a blended fruit juice-soymilk beverage: Influence of the food matrix
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Date
2014-03-01
Authors
Rodríguez Roque, María Janeth
Rojas Grau, María Alejandra
Elez Martínez, Pedro
Martín Belloso, Olga
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Abstract
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 fruit juice and soymilk (BFJ
SMB). Additionally, the influence of the food matrix on the bioaccessibility of these compounds was studied. BFJ
SMB hydrophilic constituents displayed higher bioaccessibility (12
26.5%) than those lipophilics (6.5
13.8%). The most bioaccessible compounds were quercetin and genistein, while cis-violaxanthin+neoxanthin were the lowest. Several compounds were less bioaccessible in BFJ
SMB (6.5
14%) with respect to those of BFJ or SM. Conversely, phenolic acids and aglycone isoflavones displayed their highest bioaccessibility in BFJ
SMB. Results showed that both the in vitro gastrointestinal digestion and the food matrix exerted a significant influence on the bioaccessibility of these compounds. BFJ
SMB can be considered as a beverage with an important nutritional quality and highly bioaccessible substances.
SMB). Additionally, the influence of the food matrix on the bioaccessibility of these compounds was studied. BFJ
SMB hydrophilic constituents displayed higher bioaccessibility (12
26.5%) than those lipophilics (6.5
13.8%). The most bioaccessible compounds were quercetin and genistein, while cis-violaxanthin+neoxanthin were the lowest. Several compounds were less bioaccessible in BFJ
SMB (6.5
14%) with respect to those of BFJ or SM. Conversely, phenolic acids and aglycone isoflavones displayed their highest bioaccessibility in BFJ
SMB. Results showed that both the in vitro gastrointestinal digestion and the food matrix exerted a significant influence on the bioaccessibility of these compounds. BFJ
SMB can be considered as a beverage with an important nutritional quality and highly bioaccessible substances.
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Journal of Functional Foods, 2014, vol. 7, p. 161-169