Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 486-496 |
| Number of pages | 11 |
| Journal | Food Chemistry |
| Volume | 214 |
| Issue number | January |
| DOIs | |
| Publication status | Published - 1 Jan 2017 |
| MoE publication type | A1 Journal article-refereed |
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Keywords
- Anthocyanins
- Processing
- Food matrix
- In vitro digestion
- Bioaccessibility
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The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. / Pineda-Vadillo, Carlos; Nau, Françoise; Guerin-Dubiard, Catherin; Jardin, Julien; Lechevalier, Valérie; Sanz-Buenhombre, Marisa; Guadarrama, Alberto; Tóth, Tamás; Csavajda, Éva; Hingyi, Hajnalka; Karakaya, Sibel; Sibakov, Juhani; Capozzi, Francesco; Bordoni, Alessandra; Dupont, Didier (Corresponding Author).
In: Food Chemistry, Vol. 214, No. January, 01.01.2017, p. 486-496.Research output: Contribution to journal › Article › Scientific › peer-review
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 - ISI: FOOD SCIENCE & TECHNOLOGY
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 -