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
MetadataShow full item record
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 bioaccessibility of vitamin C and phenolic compounds, as well as on the hydrophilic antioxidant activity (HAA) of fruit juice-based beverages was analysed. HIPEF and HPP improved or did not change the bioaccessibility of vitamin C and certain phenolic compounds in comparison with untreated beverages. In contrast, TT diminished the bioaccessibility of most of these compounds. The greatest vitamin C bioaccessibility was obtained in soymilk-fruit juice beverages (SB), whereas water-fruit juice beverages (WB) favoured the bioaccessibility of phenolic compounds and HAA. Milk-fruit juice beverages (MB) reduced the bioaccessibility of these hydrophilic constituents. Results showed that both food matrix and processing modulated the bioaccessibility of vitamin C and phenolic compounds of fruit juice-based beverages. Furthermore, HPP and HIPEF allow obtaining beverages with improved nutritional and functional quality.
Is part ofJournal of Functional Foods, 2015, vol. 14, p. 33-43
European research projects
Showing items related by title, author, creator and subject.
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 ...
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 ...
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; Elez Martínez, Pedro; Martín Belloso, Olga (Elsevier, 2014-08-00)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 ...