2026-04-17T07:40:53Zhttps://recercat.cat/oai/request

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

RECERCAT author Rodríguez Roque, María Janeth author Rojas Grau, María Alejandra author Elez Martínez, Pedro author Martín Belloso, Olga 2024-12-05T21:50:38Z 2024-12-05T21:50:38Z 2015-09-23T11:20:29Z2015-09-23T11:20:29Z2025-01-012014-03-012015-09-23T11:20:29Z http://hdl.handle.net/10459.1/48746 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) Elsevier, 2014 info:eu-repo/semantics/restrictedAccess 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 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion