Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.
Identifieur interne : 000052 ( PubMed/Checkpoint ); précédent : 000051; suivant : 000053Food 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.
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:
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pubmed:26499515Le document en format XML
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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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<Abstract><AbstractText>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.</AbstractText>
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<AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Rodríguez-Roque</LastName>
<ForeName>María Janeth</ForeName>
<Initials>MJ</Initials>
<AffiliationInfo><Affiliation>Department of Food Technology, University of Lleida, Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain. omartin@tecal.udl.es.</Affiliation>
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<Author ValidYN="Y"><LastName>de Ancos</LastName>
<ForeName>Begoña</ForeName>
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<AffiliationInfo><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.</Affiliation>
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<Author ValidYN="Y"><LastName>Sánchez-Vega</LastName>
<ForeName>Rogelio</ForeName>
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<AffiliationInfo><Affiliation>Department of Food Technology, University of Lleida, Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain. omartin@tecal.udl.es.</Affiliation>
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<ForeName>Concepción</ForeName>
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<AffiliationInfo><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.</Affiliation>
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<Author ValidYN="Y"><LastName>Elez-Martínez</LastName>
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<Author ValidYN="Y"><LastName>Martín-Belloso</LastName>
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<MeshHeading><DescriptorName UI="D041942" MajorTopicYN="N">Soy Milk</DescriptorName>
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<ArticleId IdType="doi">10.1039/c5fo01060h</ArticleId>
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<affiliations><list><country><li>Espagne</li>
</country>
<region><li>Communauté de Madrid</li>
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<settlement><li>Madrid</li>
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<orgName><li>Université autonome de Madrid</li>
</orgName>
</list>
<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="Cano, M Pilar" sort="Cano, M Pilar" uniqKey="Cano M" first="M Pilar" last="Cano">M Pilar Cano</name>
<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>
</country>
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