Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.
Identifieur interne : 000092 ( PubMed/Corpus ); précédent : 000091; suivant : 000093Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.
Auteurs : María Janeth Rodríguez-Roque ; Bego A De Ancos ; Rogelio Sánchez-Vega ; Concepci N Sánchez-Moreno ; M Pilar Cano ; Pedro Elez-Martínez ; Olga Martín-BellosoSource :
- 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
Links to Exploration step
pubmed:26499515Le document en format XML
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Alcalde Rovira Roure 191, 25198, Lleida, Spain. omartin@tecal.udl.es.</nlm:affiliation></affiliation></author><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><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></affiliation></author><author><name sortKey="Sanchez Vega, Rogelio" sort="Sanchez Vega, Rogelio" uniqKey="Sanchez Vega R" first="Rogelio" last="Sánchez-Vega">Rogelio Sánchez-Vega</name><affiliation><nlm:affiliation>Department of Food Technology, University of Lleida, Agrotecnio Center, Av. 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Alcalde Rovira Roure 191, 25198, Lleida, Spain. omartin@tecal.udl.es.</nlm:affiliation></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><nlm:affiliation>Department of Food Technology, University of Lleida, Agrotecnio Center, Av. 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Alcalde Rovira Roure 191, 25198, Lleida, Spain. omartin@tecal.udl.es.</nlm:affiliation></affiliation></author><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><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></affiliation></author><author><name sortKey="Sanchez Vega, Rogelio" sort="Sanchez Vega, Rogelio" uniqKey="Sanchez Vega R" first="Rogelio" last="Sánchez-Vega">Rogelio Sánchez-Vega</name><affiliation><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></affiliation></author><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><affiliation><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></affiliation></author><author><name sortKey="Cano, M Pilar" sort="Cano, M Pilar" uniqKey="Cano M" first="M Pilar" last="Cano">M Pilar Cano</name><affiliation><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></affiliation></author><author><name sortKey="Elez Martinez, Pedro" sort="Elez Martinez, Pedro" uniqKey="Elez Martinez P" first="Pedro" last="Elez-Martínez">Pedro Elez-Martínez</name><affiliation><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></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><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></affiliation></author></analytic><series><title level="j">Food & function</title><idno type="eISSN">2042-650X</idno><imprint><date when="2016" type="published">2016</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Actinidia</term><term>Ananas</term><term>Animals</term><term>Antioxidants (chemistry)</term><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></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Antioxidants</term><term>Carotenoids</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Antioxidants</term></keywords><keywords scheme="MESH" type="chemical" qualifier="pharmacokinetics" xml:lang="en"><term>Carotenoids</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Fruit and Vegetable Juices</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term></keywords><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><term>Mangifera</term><term>Milk</term><term>Soy Milk</term></keywords></textClass></profileDesc></teiHeader><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></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">26499515</PMID><DateCreated><Year>2016</Year><Month>1</Month><Day>21</Day></DateCreated><DateCompleted><Year>2016</Year><Month>10</Month><Day>24</Day></DateCompleted><DateRevised><Year>2016</Year><Month>10</Month><Day>25</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">2042-650X</ISSN><JournalIssue CitedMedium="Internet"><Volume>7</Volume><Issue>1</Issue><PubDate><Year>2016</Year><Month>Jan</Month></PubDate></JournalIssue><Title>Food & function</Title><ISOAbbreviation>Food Funct</ISOAbbreviation></Journal><ArticleTitle>Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.</ArticleTitle><Pagination><MedlinePgn>380-9</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1039/c5fo01060h</ELocationID><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></Abstract><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></AffiliationInfo></Author><Author ValidYN="Y"><LastName>de Ancos</LastName><ForeName>Begoña</ForeName><Initials>B</Initials><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></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Sánchez-Vega</LastName><ForeName>Rogelio</ForeName><Initials>R</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></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Sánchez-Moreno</LastName><ForeName>Concepción</ForeName><Initials>C</Initials><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></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Cano</LastName><ForeName>M Pilar</ForeName><Initials>MP</Initials><AffiliationInfo><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.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Elez-Martínez</LastName><ForeName>Pedro</ForeName><Initials>P</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></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Martín-Belloso</LastName><ForeName>Olga</ForeName><Initials>O</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></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Funct</MedlineTA><NlmUniqueID>101549033</NlmUniqueID><ISSNLinking>2042-6496</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000975">Antioxidants</NameOfSubstance></Chemical><Chemical><RegistryNumber>36-88-4</RegistryNumber><NameOfSubstance UI="D002338">Carotenoids</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D029042" MajorTopicYN="N">Actinidia</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D031230" MajorTopicYN="N">Ananas</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000818" MajorTopicYN="N">Animals</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000975" MajorTopicYN="N">Antioxidants</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D001682" MajorTopicYN="N">Biological Availability</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002338" MajorTopicYN="N">Carotenoids</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000493" MajorTopicYN="Y">pharmacokinetics</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D004563" MajorTopicYN="N">Electrochemistry</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D000067030" MajorTopicYN="N">Fruit and Vegetable Juices</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006358" MajorTopicYN="N">Hot Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D031022" MajorTopicYN="N">Mangifera</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008892" MajorTopicYN="N">Milk</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D041942" MajorTopicYN="N">Soy Milk</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2015</Year><Month>10</Month><Day>27</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2015</Year><Month>10</Month><Day>27</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2016</Year><Month>10</Month><Day>25</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">26499515</ArticleId><ArticleId IdType="doi">10.1039/c5fo01060h</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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