In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

Carlos Pineda-Vadillo (Corresponding Author), Françoise Nau, Catherine Guerin Dubiard, Véronique Cheynier, Emmanuelle Meudec, Marisa Buenhombre, Alberto Guadarrama, Tamás Tóth, Éva Csavajda, Hajnalka Hingyi, Sibel Karakaya, Juhani Sibakov, Francesco Capozzi, Alessandra Bordoni, Didier Duponta (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

27 Citations (Scopus)

Abstract

The aim of this study was to evaluate the effect of the food matrix on polyphenol bioaccessibility and antioxidant activity during the in-vitro digestion of dairy and egg products enriched with grape extracts (GE). Four GE-enriched matrices produced under industrial conditions (custard dessert, milkshake, pancake and omelet) and the GE dissolved in water (control solution) were submitted to in vitro digestion and the bioaccessibility of the major classes of polyphenols as well as the evolution of the antioxidant activity of the matrices were monitored at oral, gastric and intestinal level. Apart from the digestion effect itself, the release, stability and solubility of polyphenols was governed by mainly two factors: 1 - the composition and structure of the food matrices and 2 - the class of polyphenol. Results showed that the inclusion of the GE extracts into the different egg and dairy food matrices greatly impacted the release and solubility of anthocyanins and proanthocyanidins during digestion, especially in the solid food matrices and during the oral and gastric phases of digestion. Also, the presence of the food matrices protected anthocyanins from degradation during the intestinal phase. However, if the total phenolic content is considered at the end of the whole digestion process, the proportion of soluble (bioaccessible) and insoluble phenolics delivered by the enriched-matrices was quite similar to that of the control solution. On the contrary, the food matrix effect did not affect the antioxidant activity of the matrices, which remained constant during the oral and gastric phases but greatly increased during the intestinal phase of digestion. Among the GE-enriched matrices, omelet presented higher recoveries of total phenolics and antioxidant activity at the end of digestion.
Original languageEnglish
Pages (from-to)284-292
JournalFood Research International
Volume88
Issue numberPart B
DOIs
Publication statusPublished - 2016
MoE publication typeA1 Journal article-refereed

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egg products
in vitro digestion
Dairy Products
food matrix
Vitis
Polyphenols
dairy products
Ovum
Digestion
grapes
polyphenols
Antioxidants
antioxidant activity
digestion
Food
extracts
mouth
stomach
Stomach
Anthocyanins

Keywords

  • In vitro digestion
  • Bioaccessibility
  • Food matrix
  • Polyphenols
  • Anthocyanins
  • Proanthocyanidins

Cite this

Pineda-Vadillo, Carlos ; Nau, Françoise ; Guerin Dubiard, Catherine ; Cheynier, Véronique ; Meudec, Emmanuelle ; Buenhombre, Marisa ; Guadarrama, Alberto ; Tóth, Tamás ; Csavajda, Éva ; Hingyi, Hajnalka ; Karakaya, Sibel ; Sibakov, Juhani ; Capozzi, Francesco ; Bordoni, Alessandra ; Duponta, Didier. / In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity. In: Food Research International. 2016 ; Vol. 88, No. Part B. pp. 284-292.
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title = "In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity",
abstract = "The aim of this study was to evaluate the effect of the food matrix on polyphenol bioaccessibility and antioxidant activity during the in-vitro digestion of dairy and egg products enriched with grape extracts (GE). Four GE-enriched matrices produced under industrial conditions (custard dessert, milkshake, pancake and omelet) and the GE dissolved in water (control solution) were submitted to in vitro digestion and the bioaccessibility of the major classes of polyphenols as well as the evolution of the antioxidant activity of the matrices were monitored at oral, gastric and intestinal level. Apart from the digestion effect itself, the release, stability and solubility of polyphenols was governed by mainly two factors: 1 - the composition and structure of the food matrices and 2 - the class of polyphenol. Results showed that the inclusion of the GE extracts into the different egg and dairy food matrices greatly impacted the release and solubility of anthocyanins and proanthocyanidins during digestion, especially in the solid food matrices and during the oral and gastric phases of digestion. Also, the presence of the food matrices protected anthocyanins from degradation during the intestinal phase. However, if the total phenolic content is considered at the end of the whole digestion process, the proportion of soluble (bioaccessible) and insoluble phenolics delivered by the enriched-matrices was quite similar to that of the control solution. On the contrary, the food matrix effect did not affect the antioxidant activity of the matrices, which remained constant during the oral and gastric phases but greatly increased during the intestinal phase of digestion. Among the GE-enriched matrices, omelet presented higher recoveries of total phenolics and antioxidant activity at the end of digestion.",
keywords = "In vitro digestion, Bioaccessibility, Food matrix, Polyphenols, Anthocyanins, Proanthocyanidins",
author = "Carlos Pineda-Vadillo and Fran{\cc}oise Nau and {Guerin Dubiard}, Catherine and V{\'e}ronique Cheynier and Emmanuelle Meudec and Marisa Buenhombre and Alberto Guadarrama and Tam{\'a}s T{\'o}th and {\'E}va Csavajda and Hajnalka Hingyi and Sibel Karakaya and Juhani Sibakov and Francesco Capozzi and Alessandra Bordoni and Didier Duponta",
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Pineda-Vadillo, C, Nau, F, Guerin Dubiard, C, Cheynier, V, Meudec, E, Buenhombre, M, Guadarrama, A, Tóth, T, Csavajda, É, Hingyi, H, Karakaya, S, Sibakov, J, Capozzi, F, Bordoni, A & Duponta, D 2016, 'In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity', Food Research International, vol. 88, no. Part B, pp. 284-292. https://doi.org/10.1016/j.foodres.2016.01.029

In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity. / Pineda-Vadillo, Carlos (Corresponding Author); Nau, Françoise; Guerin Dubiard, Catherine; Cheynier, Véronique; Meudec, Emmanuelle; Buenhombre, Marisa; Guadarrama, Alberto; Tóth, Tamás; Csavajda, Éva; Hingyi, Hajnalka; Karakaya, Sibel; Sibakov, Juhani; Capozzi, Francesco; Bordoni, Alessandra; Duponta, Didier (Corresponding Author).

In: Food Research International, Vol. 88, No. Part B, 2016, p. 284-292.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

AU - Pineda-Vadillo, Carlos

AU - Nau, Françoise

AU - Guerin Dubiard, Catherine

AU - Cheynier, Véronique

AU - Meudec, Emmanuelle

AU - Buenhombre, Marisa

AU - Guadarrama, Alberto

AU - Tóth, Tamás

AU - Csavajda, Éva

AU - Hingyi, Hajnalka

AU - Karakaya, Sibel

AU - Sibakov, Juhani

AU - Capozzi, Francesco

AU - Bordoni, Alessandra

AU - Duponta, Didier

PY - 2016

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N2 - The aim of this study was to evaluate the effect of the food matrix on polyphenol bioaccessibility and antioxidant activity during the in-vitro digestion of dairy and egg products enriched with grape extracts (GE). Four GE-enriched matrices produced under industrial conditions (custard dessert, milkshake, pancake and omelet) and the GE dissolved in water (control solution) were submitted to in vitro digestion and the bioaccessibility of the major classes of polyphenols as well as the evolution of the antioxidant activity of the matrices were monitored at oral, gastric and intestinal level. Apart from the digestion effect itself, the release, stability and solubility of polyphenols was governed by mainly two factors: 1 - the composition and structure of the food matrices and 2 - the class of polyphenol. Results showed that the inclusion of the GE extracts into the different egg and dairy food matrices greatly impacted the release and solubility of anthocyanins and proanthocyanidins during digestion, especially in the solid food matrices and during the oral and gastric phases of digestion. Also, the presence of the food matrices protected anthocyanins from degradation during the intestinal phase. However, if the total phenolic content is considered at the end of the whole digestion process, the proportion of soluble (bioaccessible) and insoluble phenolics delivered by the enriched-matrices was quite similar to that of the control solution. On the contrary, the food matrix effect did not affect the antioxidant activity of the matrices, which remained constant during the oral and gastric phases but greatly increased during the intestinal phase of digestion. Among the GE-enriched matrices, omelet presented higher recoveries of total phenolics and antioxidant activity at the end of digestion.

AB - The aim of this study was to evaluate the effect of the food matrix on polyphenol bioaccessibility and antioxidant activity during the in-vitro digestion of dairy and egg products enriched with grape extracts (GE). Four GE-enriched matrices produced under industrial conditions (custard dessert, milkshake, pancake and omelet) and the GE dissolved in water (control solution) were submitted to in vitro digestion and the bioaccessibility of the major classes of polyphenols as well as the evolution of the antioxidant activity of the matrices were monitored at oral, gastric and intestinal level. Apart from the digestion effect itself, the release, stability and solubility of polyphenols was governed by mainly two factors: 1 - the composition and structure of the food matrices and 2 - the class of polyphenol. Results showed that the inclusion of the GE extracts into the different egg and dairy food matrices greatly impacted the release and solubility of anthocyanins and proanthocyanidins during digestion, especially in the solid food matrices and during the oral and gastric phases of digestion. Also, the presence of the food matrices protected anthocyanins from degradation during the intestinal phase. However, if the total phenolic content is considered at the end of the whole digestion process, the proportion of soluble (bioaccessible) and insoluble phenolics delivered by the enriched-matrices was quite similar to that of the control solution. On the contrary, the food matrix effect did not affect the antioxidant activity of the matrices, which remained constant during the oral and gastric phases but greatly increased during the intestinal phase of digestion. Among the GE-enriched matrices, omelet presented higher recoveries of total phenolics and antioxidant activity at the end of digestion.

KW - In vitro digestion

KW - Bioaccessibility

KW - Food matrix

KW - Polyphenols

KW - Anthocyanins

KW - Proanthocyanidins

U2 - 10.1016/j.foodres.2016.01.029

DO - 10.1016/j.foodres.2016.01.029

M3 - Article

VL - 88

SP - 284

EP - 292

JO - Food Research International

JF - Food Research International

SN - 0963-9969

IS - Part B

ER -