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)

Research output: Contribution to journalArticleScientificpeer-review

19 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 languageEnglish
Pages (from-to)486-496
Number of pages11
JournalFood Chemistry
Volume214
Issue numberJanuary
DOIs
Publication statusPublished - 1 Jan 2017
MoE publication typeA1 Journal article-refereed

Keywords

  • Anthocyanins
  • Processing
  • Food matrix
  • In vitro digestion
  • Bioaccessibility

Fingerprint Dive into the research topics of 'The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion'. Together they form a unique fingerprint.

  • Cite this

    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