TY - JOUR
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
N1 - Funding Information:
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).
Publisher Copyright:
© 2016 Elsevier Ltd
Copyright:
Copyright 2016 Elsevier B.V., All rights reserved.
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
KW - In vitro digestion
KW - Bioaccessibility
UR - http://www.scopus.com/inward/record.url?scp=84978712552&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2016.07.049
DO - 10.1016/j.foodchem.2016.07.049
M3 - Article
VL - 214
SP - 486
EP - 496
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - January
ER -