Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 14, Issue -, Pages 33-43Publisher
ELSEVIER
DOI: 10.1016/j.jff.2015.01.020
Keywords
Fruit juice-based beverages; Bioaccessibility; Food matrix; Food processing; Vitamin C; Phenolic compounds
Categories
Funding
- Ministry of Education and Science (Spain) [AGL2006-12758-C02-01/ALI, AGL2006-12758-C02-02/ALI]
- Comissionat per a Universitats i Recerca
- Departament d'Innovacio
- Universitats i Empresa de la Generalitat de Catalunya
- European Social Fund
- Institucio Catalana de Recerca i Estudis Avancats (ICREA)
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The effect of food matrix (water-, milk-, or soymilk-fruit juice beverages) and processing [high-intensity pulsed electric fields (HIPEF); high-pressure processing (HPP); and thermal treatment (TT)] on the in vitro bioaccessibility of vitamin C and phenolic compounds, as well as on the hydrophilic antioxidant activity (HAA) of fruit juice-based beverages was analysed. HIPEF and HPP improved or did not change the bioaccessibility of vitamin C and certain phenolic compounds in comparison with untreated beverages. In contrast, TT diminished the bioaccessibility of most of these compounds. The greatest vitamin C bioaccessibility was obtained in soymilk-fruit juice beverages (SB), whereas water-fruit juice beverages (WB) favoured the bioaccessibility of phenolic compounds and HAA. Milk-fruit juice beverages (MB) reduced the bioaccessibility of these hydrophilic constituents. Results showed that both food matrix and processing modulated the bioaccessibility of vitamin C and phenolic compounds of fruit juice-based beverages. Furthermore, HPP and HIPEF allow obtaining beverages with improved nutritional and functional quality. (C) 2015 Elsevier Ltd. All rights reserved.
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