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Title:
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Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages
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Author:
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Rodríguez Roque, María Janeth; Ancos, Begoña de; Sánchez Vega, Rogelio; Sánchez-Moreno, Concepción; Cano, M. Pilar; Elez Martínez, Pedro; Martín Belloso, Olga
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Notes:
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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.
This research was supported by the Ministerio de Ciencia e Innovación (Spain), reference AGL2006-12758-C02-02/ALI and AGL2006-12758-C02-01/ALI. María Janeth Rodríguez-Roque thanks the Comissionat per a Universitats i Recerca, del Departament d’Innovació, Universitats i Empresa de la Generalitat de Catalunya and European Social Fund for the predoctoral grant. Dr Begoña de Ancos thanks the Ministerio de Economía y Competitividad (Spain) for its support through the proyect AGL2013-46326-R. Prof. Olga Martín-Belloso thanks the Institució Catalana de Recerca i Estudis Avançats (ICREA) for the Academia Award 2008. |
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Subject(s):
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-Blended fruit juice-based beverages
-Bioaccessibility
-Food matrix
-Non-thermal and thermal processing
-Carotenoids
-Lipophilic antioxidant activity
-Sucs de fruita
-Aliments -- Indústria i comerç |
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Rights:
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(c) Royal Society of Chemistry, 2015
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Document type:
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article
acceptedVersion |
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Published by:
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Royal Society of Chemistry
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