OrangerV1, Main, Exploration, bibRecord, 000217

Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.

Identifieur interne : 000217 ( Main/Exploration ); précédent : 000216; suivant : 000218

Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.

Auteurs : María Janeth Rodríguez-Roque [Espagne] ; Bego A De Ancos [Espagne] ; Rogelio Sánchez-Vega [Espagne] ; Concepci N Sánchez-Moreno [Espagne] ; M Pilar Cano [Espagne] ; Pedro Elez-Martínez [Espagne] ; Olga Martín-Belloso [Espagne]

Source :

Food & function [ 2042-650X ] ; 2016.

RBID : pubmed:26499515

English descriptors

KwdEn :
- Actinidia, Ananas, Animals, Antioxidants (chemistry), Antioxidants (metabolism), Biological Availability, Carotenoids (chemistry), Carotenoids (pharmacokinetics), Citrus sinensis, Electrochemistry, Food Handling (methods), Fruit and Vegetable Juices (analysis), Hot Temperature, Mangifera, Milk, Soy Milk.
MESH :
- chemical , chemistry : Antioxidants, Carotenoids.
- chemical , metabolism : Antioxidants.
- chemical , pharmacokinetics : Carotenoids.
- analysis : Fruit and Vegetable Juices.
- methods : Food Handling.
- Actinidia, Ananas, Animals, Biological Availability, Citrus sinensis, Electrochemistry, Hot Temperature, Mangifera, Milk, Soy Milk.

Abstract

The biological activity of carotenoids depends on their bioaccessibility and solubilization in the gastrointestinal tract. These compounds are poorly dispersed in the aqueous media of the digestive tract due to their lipophilic nature. Thus, it is important to analyze the extent to which some factors, such as the food matrix and food processing, may improve their bioaccessibility. Beverages formulated with a blend of fruit juices and water (WB), milk (MB) or soymilk (SB) were treated by high-intensity pulsed electric fields (HIPEF) (35 kV cm(-1) with 4 μs bipolar pulses at 200 Hz for 1800 μs), high-pressure processing (HPP) (400 MPa at 40 °C for 5 min) or thermal treatment (TT) (90 °C for 1 min) in order to evaluate the influence of food matrix and processing on the bioaccessibility of carotenoids and on the lipophilic antioxidant activity (LAA). The bioaccessibility of these compounds diminished after applying any treatment (HIPEF, HPP and TT), with the exception of cis-violaxanthin + neoxanthin, which increased by 79% in HIPEF and HPP beverages. The lowest carotenoid bioaccessibility was always obtained in TT beverages (losses up to 63%). MB was the best food matrix for improving the bioaccessibility of carotenoids, as well as the LAA. The results demonstrate that treatment and food matrix modulated the bioaccessibility of carotenoids as well as the lipophilic antioxidant potential of beverages. Additionally, HIPEF and HPP could be considered as promising technologies to obtain highly nutritional and functional beverages.

DOI: 10.1039/c5fo01060h
PubMed: 26499515

Affiliations:

Le document en format XML

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<author><name sortKey="Rodriguez Roque, Maria Janeth" sort="Rodriguez Roque, Maria Janeth" uniqKey="Rodriguez Roque M" first="María Janeth" last="Rodríguez-Roque">María Janeth Rodríguez-Roque</name>
<affiliation wicri:level="1"><nlm:affiliation>Department of Food Technology, University of Lleida, Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain. omartin@tecal.udl.es.</nlm:affiliation>
<country xml:lang="fr">Espagne</country>
<wicri:regionArea>Department of Food Technology, University of Lleida, Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida</wicri:regionArea>
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<author><name sortKey="De Ancos, Bego A" sort="De Ancos, Bego A" uniqKey="De Ancos B" first="Bego A" last="De Ancos">Bego A De Ancos</name>
<affiliation wicri:level="2"><nlm:affiliation>Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/José Antonio Novais 10, 28040 Madrid, Spain.</nlm:affiliation>
<country xml:lang="fr">Espagne</country>
<wicri:regionArea>Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), C/José Antonio Novais 10, 28040 Madrid</wicri:regionArea>
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<author><name sortKey="Sanchez Vega, Rogelio" sort="Sanchez Vega, Rogelio" uniqKey="Sanchez Vega R" first="Rogelio" last="Sánchez-Vega">Rogelio Sánchez-Vega</name>
<affiliation wicri:level="1"><nlm:affiliation>Department of Food Technology, University of Lleida, Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain. omartin@tecal.udl.es.</nlm:affiliation>
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<author><name sortKey="Sanchez Moreno, Concepci N" sort="Sanchez Moreno, Concepci N" uniqKey="Sanchez Moreno C" first="Concepci N" last="Sánchez-Moreno">Concepci N Sánchez-Moreno</name>
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<author><name sortKey="Cano, M Pilar" sort="Cano, M Pilar" uniqKey="Cano M" first="M Pilar" last="Cano">M Pilar Cano</name>
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<country xml:lang="fr">Espagne</country>
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<author><name sortKey="Elez Martinez, Pedro" sort="Elez Martinez, Pedro" uniqKey="Elez Martinez P" first="Pedro" last="Elez-Martínez">Pedro Elez-Martínez</name>
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<country xml:lang="fr">Espagne</country>
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<author><name sortKey="Martin Belloso, Olga" sort="Martin Belloso, Olga" uniqKey="Martin Belloso O" first="Olga" last="Martín-Belloso">Olga Martín-Belloso</name>
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<country xml:lang="fr">Espagne</country>
<wicri:regionArea>Department of Food Technology, University of Lleida, Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida</wicri:regionArea>
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<country xml:lang="fr">Espagne</country>
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<author><name sortKey="Sanchez Vega, Rogelio" sort="Sanchez Vega, Rogelio" uniqKey="Sanchez Vega R" first="Rogelio" last="Sánchez-Vega">Rogelio Sánchez-Vega</name>
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<country xml:lang="fr">Espagne</country>
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<author><name sortKey="Sanchez Moreno, Concepci N" sort="Sanchez Moreno, Concepci N" uniqKey="Sanchez Moreno C" first="Concepci N" last="Sánchez-Moreno">Concepci N Sánchez-Moreno</name>
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<placeName><region nuts="2" type="communauté">Communauté de Madrid</region>
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<author><name sortKey="Cano, M Pilar" sort="Cano, M Pilar" uniqKey="Cano M" first="M Pilar" last="Cano">M Pilar Cano</name>
<affiliation wicri:level="4"><nlm:affiliation>Department of Food Biotechnology and Microbiology, Institute of Food Science Research (CIAL, SIC-UAM), C/Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.</nlm:affiliation>
<country xml:lang="fr">Espagne</country>
<wicri:regionArea>Department of Food Biotechnology and Microbiology, Institute of Food Science Research (CIAL, SIC-UAM), C/Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid</wicri:regionArea>
<placeName><region nuts="2" type="communauté">Communauté de Madrid</region>
<settlement type="city">Madrid</settlement>
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<orgName type="university">Université autonome de Madrid</orgName>
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<author><name sortKey="Elez Martinez, Pedro" sort="Elez Martinez, Pedro" uniqKey="Elez Martinez P" first="Pedro" last="Elez-Martínez">Pedro Elez-Martínez</name>
<affiliation wicri:level="1"><nlm:affiliation>Department of Food Technology, University of Lleida, Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain. omartin@tecal.udl.es.</nlm:affiliation>
<country xml:lang="fr">Espagne</country>
<wicri:regionArea>Department of Food Technology, University of Lleida, Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida</wicri:regionArea>
<wicri:noRegion>Lleida</wicri:noRegion>
</affiliation>
</author>
<author><name sortKey="Martin Belloso, Olga" sort="Martin Belloso, Olga" uniqKey="Martin Belloso O" first="Olga" last="Martín-Belloso">Olga Martín-Belloso</name>
<affiliation wicri:level="1"><nlm:affiliation>Department of Food Technology, University of Lleida, Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain. omartin@tecal.udl.es.</nlm:affiliation>
<country xml:lang="fr">Espagne</country>
<wicri:regionArea>Department of Food Technology, University of Lleida, Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida</wicri:regionArea>
<wicri:noRegion>Lleida</wicri:noRegion>
</affiliation>
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<series><title level="j">Food & function</title>
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<term>Ananas</term>
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<term>Antioxidants (metabolism)</term>
<term>Biological Availability</term>
<term>Carotenoids (chemistry)</term>
<term>Carotenoids (pharmacokinetics)</term>
<term>Citrus sinensis</term>
<term>Electrochemistry</term>
<term>Food Handling (methods)</term>
<term>Fruit and Vegetable Juices (analysis)</term>
<term>Hot Temperature</term>
<term>Mangifera</term>
<term>Milk</term>
<term>Soy Milk</term>
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<keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Antioxidants</term>
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<keywords scheme="MESH" type="chemical" qualifier="pharmacokinetics" xml:lang="en"><term>Carotenoids</term>
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<keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Fruit and Vegetable Juices</term>
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<keywords scheme="MESH" xml:lang="en"><term>Actinidia</term>
<term>Ananas</term>
<term>Animals</term>
<term>Biological Availability</term>
<term>Citrus sinensis</term>
<term>Electrochemistry</term>
<term>Hot Temperature</term>
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<front><div type="abstract" xml:lang="en">The biological activity of carotenoids depends on their bioaccessibility and solubilization in the gastrointestinal tract. These compounds are poorly dispersed in the aqueous media of the digestive tract due to their lipophilic nature. Thus, it is important to analyze the extent to which some factors, such as the food matrix and food processing, may improve their bioaccessibility. Beverages formulated with a blend of fruit juices and water (WB), milk (MB) or soymilk (SB) were treated by high-intensity pulsed electric fields (HIPEF) (35 kV cm(-1) with 4 μs bipolar pulses at 200 Hz for 1800 μs), high-pressure processing (HPP) (400 MPa at 40 °C for 5 min) or thermal treatment (TT) (90 °C for 1 min) in order to evaluate the influence of food matrix and processing on the bioaccessibility of carotenoids and on the lipophilic antioxidant activity (LAA). The bioaccessibility of these compounds diminished after applying any treatment (HIPEF, HPP and TT), with the exception of cis-violaxanthin + neoxanthin, which increased by 79% in HIPEF and HPP beverages. The lowest carotenoid bioaccessibility was always obtained in TT beverages (losses up to 63%). MB was the best food matrix for improving the bioaccessibility of carotenoids, as well as the LAA. The results demonstrate that treatment and food matrix modulated the bioaccessibility of carotenoids as well as the lipophilic antioxidant potential of beverages. Additionally, HIPEF and HPP could be considered as promising technologies to obtain highly nutritional and functional beverages.</div>
</front>
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<tree><country name="Espagne"><noRegion><name sortKey="Rodriguez Roque, Maria Janeth" sort="Rodriguez Roque, Maria Janeth" uniqKey="Rodriguez Roque M" first="María Janeth" last="Rodríguez-Roque">María Janeth Rodríguez-Roque</name>
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<name sortKey="De Ancos, Bego A" sort="De Ancos, Bego A" uniqKey="De Ancos B" first="Bego A" last="De Ancos">Bego A De Ancos</name>
<name sortKey="Elez Martinez, Pedro" sort="Elez Martinez, Pedro" uniqKey="Elez Martinez P" first="Pedro" last="Elez-Martínez">Pedro Elez-Martínez</name>
<name sortKey="Martin Belloso, Olga" sort="Martin Belloso, Olga" uniqKey="Martin Belloso O" first="Olga" last="Martín-Belloso">Olga Martín-Belloso</name>
<name sortKey="Sanchez Moreno, Concepci N" sort="Sanchez Moreno, Concepci N" uniqKey="Sanchez Moreno C" first="Concepci N" last="Sánchez-Moreno">Concepci N Sánchez-Moreno</name>
<name sortKey="Sanchez Vega, Rogelio" sort="Sanchez Vega, Rogelio" uniqKey="Sanchez Vega R" first="Rogelio" last="Sánchez-Vega">Rogelio Sánchez-Vega</name>
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Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.

Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.

Source :

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

Pour générer des pages wiki

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