期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 60, 期 29, 页码 7282-7290出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf301165r
关键词
bioaccessibility; tocopherols; carotenoids; ascorbic acid; milk- and soy-based fruit beverages; high-pressure processing; low pasteurization
资金
- Spanish Ministry of Science and Innovation [AGL2006-12578/C02-01/ALI, AGL2010-15910]
- Program Consolider-Ingenio [CSD2007-00063]
A study was made of the effect of high-pressure processing (FIPP) and thermal treatment (TT) on plant bioactive compounds (tocopherols, carotenoids, and ascorbic acid) in 12 fruit juice-milk beverages and of how the food matrix [whole milk (JW), skimmed milk OS), and soy milk (JSy)] modulates their bioaccessibility (%). HPP (400 MPa/40 degrees C/5 min) produced a significant decrease in carotenoid and ascorbic acid bioaccessibility in all three beverages and maintained the bioaccessibility of tocopherols in JW and JS while decreasing it in JSy. TT (90 degrees C/30 s) produced a significant decrease in tocopherol and carotenoid bioaccessibility in all three beverages and increased the bioaccessibility of ascorbic acid. With regard to the food matrix, alpha-tocopherol and ascorbic acid bioaccessibility was greatest in JW beverages and lowest in JSy beverages, whereas no significant differences were found among the three beverages in terms of carotenoid bioaccessibility. HPP-treated samples showed higher tocopherol and carotenoid bioaccessibility than TT treated samples, thus indicating that HPP combined with a milk matrix positively modulates the bioaccessibility of certain types of bioactive components of food, mainly those of a lipophilic nature.
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