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dc.contributor.authorRodríguez Roque, María Janeth
dc.contributor.authorAncos, Begoña de
dc.contributor.authorSánchez Moreno, Concepción
dc.contributor.authorCano, M. Pilar
dc.contributor.authorElez Martínez, Pedro
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2016-11-09T11:50:58Z
dc.date.issued2015
dc.identifier.issn1756-4646
dc.identifier.urihttp://hdl.handle.net/10459.1/58442
dc.description.abstractThe 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.ca_ES
dc.description.sponsorshipThis research was supported by the Ministry of Education and Science (Spain), AGL2006-12758-C02-01/ALI and AGL2006-12758-C02-02/ALI projects. María Janeth Rodríguez-Roque thanks the Comissionat per a Universitats i Recerca, Departament d’Innovació, Universitats i Empresa de la Generalitat de Catalunya and European Social Fund for the predoctoral grant. Prof. Olga Martín-Belloso thanks the Institució Catalana de Recerca i Estudis Avançats (ICREA) for the Academia Award 2008.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMIECI/PN2004-2007/AGL2006-12758-C02-01/ALI
dc.relationMIECI/PN2004-2007/AGL2006-12758-C02-02/ALI
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.jff.2015.01.020ca_ES
dc.relation.ispartofJournal of Functional Foods, 2015, vol. 14, p. 33-43ca_ES
dc.rights(c) Elsevier, 2015ca_ES
dc.subjectFruit juice-based beveragesca_ES
dc.subjectBioaccessibilityca_ES
dc.subjectFood matrixca_ES
dc.subjectFood processingca_ES
dc.titleImpact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beveragesca_ES
dc.typearticleca_ES
dc.identifier.idgrec022959
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.jff.2015.01.020
dc.date.embargoEndDate10000-01-01


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