The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

Carlos Pineda-Vadillo; Françoise Nau; Catherin Guerin-Dubiard; Julien Jardin; Valérie Lechevalier; Marisa Sanz-Buenhombre; Alberto Guadarrama; Tamás Tóth; Éva Csavajda; Hajnalka Hingyi; Sibel Karakaya; Juhani Sibakov; Francesco Capozzi; Alessandra Bordoni; Didier Dupont

doi:10.1016/j.foodchem.2016.07.049

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

Carlos Pineda-Vadillo, Françoise Nau, Catherin Guerin-Dubiard, Julien Jardin, Valérie Lechevalier, Marisa Sanz-Buenhombre, Alberto Guadarrama, Tamás Tóth, Éva Csavajda, Hajnalka Hingyi, Sibel Karakaya, Juhani Sibakov, Francesco Capozzi, Alessandra Bordoni, Didier Dupont (Corresponding Author)

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

53 Citations (Scopus)

Abstract

The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and total anthocyanin content of four different enriched matrices, namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturing and during in vitro digestion. Results showed that anthocyanin recovery after processing largely varied among matrices, mainly due to the treatments applied and the interactions developed with other food components. In terms of digestion, the present study showed that the inclusion of anthocyanins into food matrices could be an effective way to protect them against intestinal degradation, and also the incorporation of anthocyanins into matrices with different compositions and structures could represent an interesting and effective method to control the delivery of anthocyanins within the different compartments of the digestive tract.

Original language	English
Pages (from-to)	486-496
Journal	Food Chemistry
Volume	214
Issue number	January
DOIs	https://doi.org/10.1016/j.foodchem.2016.07.049
Publication status	Published - 1 Jan 2017
MoE publication type	A1 Journal article-refereed

Funding

The research leading to these results has received funding from the European Union Seventh Framework Programme (FP7/2007-2013) under grant agreement n° 311876: PATHWAY-27 (Pivotal assessment of the effects of bioactives on health and wellbeing. From human genome to food industry).

Keywords

Anthocyanins
Processing
Food matrix
In vitro digestion
Bioaccessibility

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10.1016/j.foodchem.2016.07.049

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Pineda-Vadillo, C., Nau, F., Guerin-Dubiard, C., Jardin, J., Lechevalier, V., Sanz-Buenhombre, M., Guadarrama, A., Tóth, T., Csavajda, É., Hingyi, H., Karakaya, S., Sibakov, J., Capozzi, F., Bordoni, A., & Dupont, D. (2017). The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. Food Chemistry, 214(January), 486-496. https://doi.org/10.1016/j.foodchem.2016.07.049

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abstract = "The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and total anthocyanin content of four different enriched matrices, namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturing and during in vitro digestion. Results showed that anthocyanin recovery after processing largely varied among matrices, mainly due to the treatments applied and the interactions developed with other food components. In terms of digestion, the present study showed that the inclusion of anthocyanins into food matrices could be an effective way to protect them against intestinal degradation, and also the incorporation of anthocyanins into matrices with different compositions and structures could represent an interesting and effective method to control the delivery of anthocyanins within the different compartments of the digestive tract.",

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Pineda-Vadillo, C, Nau, F, Guerin-Dubiard, C, Jardin, J, Lechevalier, V, Sanz-Buenhombre, M, Guadarrama, A, Tóth, T, Csavajda, É, Hingyi, H, Karakaya, S, Sibakov, J, Capozzi, F, Bordoni, A & Dupont, D 2017, 'The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion', Food Chemistry, vol. 214, no. January, pp. 486-496. https://doi.org/10.1016/j.foodchem.2016.07.049

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T1 - The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

AU - Pineda-Vadillo, Carlos

AU - Nau, Françoise

AU - Guerin-Dubiard, Catherin

AU - Jardin, Julien

AU - Lechevalier, Valérie

AU - Sanz-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 - Dupont, Didier

PY - 2017/1/1

Y1 - 2017/1/1

N2 - The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and total anthocyanin content of four different enriched matrices, namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturing and during in vitro digestion. Results showed that anthocyanin recovery after processing largely varied among matrices, mainly due to the treatments applied and the interactions developed with other food components. In terms of digestion, the present study showed that the inclusion of anthocyanins into food matrices could be an effective way to protect them against intestinal degradation, and also the incorporation of anthocyanins into matrices with different compositions and structures could represent an interesting and effective method to control the delivery of anthocyanins within the different compartments of the digestive tract.

AB - The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and total anthocyanin content of four different enriched matrices, namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturing and during in vitro digestion. Results showed that anthocyanin recovery after processing largely varied among matrices, mainly due to the treatments applied and the interactions developed with other food components. In terms of digestion, the present study showed that the inclusion of anthocyanins into food matrices could be an effective way to protect them against intestinal degradation, and also the incorporation of anthocyanins into matrices with different compositions and structures could represent an interesting and effective method to control the delivery of anthocyanins within the different compartments of the digestive tract.

KW - Anthocyanins

KW - Processing

KW - Food matrix

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KW - Bioaccessibility

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EP - 496

JO - Food Chemistry

JF - Food Chemistry

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ER -

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

Abstract

Funding

Keywords

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