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
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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<br>SMB). Additionally, the influence of the food
matrix on the bioaccessibility of these compounds was studied. BFJ<br>SMB hydrophilic constituents displayed higher bioaccessibility (12<br>26.5%) than those lipophilics (6.5<br>13.8%). The most bioaccessible compounds were quercetin and genistein, while cis-violaxanthin+neoxanthin were the lowest. Several compounds were less bioaccessible in BFJ<br>SMB (6.5<br>14%) with respect to those of BFJ or SM. Conversely, phenolic acids and aglycone isoflavones displayed their highest bioaccessibility in BFJ<br>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<br>SMB can be considered as a beverage with an important nutritional quality and highly bioaccessible substances.
Is part ofJournal of Functional Foods, 2014, vol. 7, p. 161-169
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