期刊
JOURNAL OF FUNCTIONAL FOODS
卷 7, 期 -, 页码 161-169出版社
ELSEVIER
DOI: 10.1016/j.jff.2014.01.023
关键词
Blended fruit juice-soymilk beverage; Bioaccessibility; Bioactive compounds; Antioxidant activity; Food matrix
资金
- Ministerio de Ciencia e Innovacion (Spain) [AGL2006-12758-C02-02/ALI]
- Comissionat per a Universitats i Recerca
- del Departament d'Innovacio
- Universitats i Empresa de la Generalitat de Catalunya (AGAUR)
- European Social Fund
- Secretaria de Educacion Publica de Mexico (SEP)
- Institucio Catalano de Recerca i Estudis Avancats (ICREA)
This research evaluated the effect of an in vitro gastrointestinal digestion on the concentration of vitamin C, phenolic compounds, isoflavones, carotenoids, as well as antioxidant activity of a beverage containing a blended fruit juice and soymilk (BFJ-SMB). Additionally, the influence of the food matrix on the bioaccessibility of these compounds was studied. BFJ-SMB hydrophilic constituents displayed higher bioaccessibility (12-26.5%) than those lipophilics (6.5-13.8%). The most bioaccessible compounds were quercetin and genistein, while cis-violaxanthin+neoxanthin were the lowest. Several compounds were less bioaccessible in BFJ-SMB (6.5-14%) with respect to those of BFJ or SM. Conversely, phenolic acids and aglycone isoflavones displayed their highest bioaccessibility in BFJ-SMB. Results showed that both the in vitro gastrointestinal digestion and the food matrix exerted a significant influence on the bioaccessibility of these compounds. BFJ-SMB can be considered as a beverage with an important nutritional quality and highly bioaccessible substances. (C) 2014 Elsevier Ltd. All rights reserved.
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