2026-04-13T06:13:59Zhttps://recercat.cat/oai/request

oai:recercat.cat:10459.1/487462024-12-05T21:50:38Zcom_2072_3622col_2072_479130

00925njm 22002777a 4500 dc Rodríguez Roque, María Janeth author Rojas Grau, María Alejandra author Elez Martínez, Pedro author Martín Belloso, Olga author 2015-09-23T11:20:29Z 2015-09-23T11:20:29Z 2025-01-01 2014-03-01 2015-09-23T11:20:29Z 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<br>SMB). Additionally, the influence of the food matrix on the bioaccessibility of these compounds was studied. BFJ<br>SMB hydrophilic constituents displayed higher bioaccessibility (12<br>26.5%) than those lipophilics (6.5<br>13.8%). The most bioaccessible compounds were quercetin and genistein, while cis-violaxanthin+neoxanthin were the lowest. Several compounds were less bioaccessible in BFJ<br>SMB (6.5<br>14%) with respect to those of BFJ or SM. Conversely, phenolic acids and aglycone isoflavones displayed their highest bioaccessibility in BFJ<br>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<br>SMB can be considered as a beverage with an important nutritional quality and highly bioaccessible substances. http://hdl.handle.net/10459.1/48746 Fruit juice-based beverages bioaccessibility Bioactive compounds food matrix Antioxidant activity Sucs de fruita Soia (Aliment) Vitamina C Fruit juices Soyfoods Vitamin C In vitro bioaccessibility of health-related compounds from a blended fruit juice-soymilk beverage: Influence of the food matrix