dc.contributor.author |
Rodríguez Roque, María Janeth |
dc.contributor.author |
Ancos, Begoña de |
dc.contributor.author |
Sánchez Moreno, Concepción |
dc.contributor.author |
Cano, M. Pilar |
dc.contributor.author |
Elez Martínez, Pedro |
dc.contributor.author |
Martín Belloso, Olga |
dc.date |
2016-11-09T11:50:58Z |
dc.date |
2015 |
dc.date |
10000-01-01 |
dc.identifier |
1756-4646 |
dc.identifier |
http://hdl.handle.net/10459.1/58442 |
dc.identifier |
https://doi.org/10.1016/j.jff.2015.01.020 |
dc.identifier.uri |
http://hdl.handle.net/10459.1/58442 |
dc.description |
The effect of food matrix (water-, milk-, or soymilk-fruit juice beverages) and processing [high-intensity pulsed electric fields (HIPEF); high-pressure processing (HPP); and thermal treatment (TT)] on the in vitro bioaccessibility of vitamin C and phenolic compounds, as well as on the hydrophilic antioxidant activity (HAA) of fruit juice-based beverages was analysed. HIPEF and HPP improved or did not change the bioaccessibility of vitamin C and certain phenolic compounds in comparison with untreated beverages. In contrast, TT diminished the bioaccessibility of most of these compounds. The greatest vitamin C bioaccessibility was obtained in soymilk-fruit juice beverages (SB), whereas water-fruit juice beverages (WB) favoured the bioaccessibility of phenolic compounds and HAA. Milk-fruit juice beverages (MB) reduced the bioaccessibility of these hydrophilic constituents. Results showed that both food matrix and processing modulated the bioaccessibility of vitamin C and phenolic compounds of fruit juice-based beverages. Furthermore, HPP and HIPEF allow obtaining beverages with improved nutritional and functional quality. |
dc.description |
This research was supported by the Ministry of Education and Science (Spain), AGL2006-12758-C02-01/ALI and AGL2006-12758-C02-02/ALI projects. María Janeth Rodríguez-Roque thanks the Comissionat per a Universitats i Recerca, Departament d’Innovació, Universitats i Empresa de la Generalitat de Catalunya and European Social Fund for the predoctoral grant. Prof. Olga Martín-Belloso thanks the Institució Catalana de Recerca i Estudis Avançats (ICREA) for the Academia Award 2008. |
dc.language |
eng |
dc.publisher |
Elsevier |
dc.relation |
MIECI/PN2004-2007/AGL2006-12758-C02-01/ALI |
dc.relation |
MIECI/PN2004-2007/AGL2006-12758-C02-02/ALI |
dc.relation |
Reproducció del document publicat a https://doi.org/10.1016/j.jff.2015.01.020 |
dc.relation |
Journal of Functional Foods, 2015, vol. 14, p. 33-43 |
dc.rights |
(c) Elsevier, 2015 |
dc.rights |
info:eu-repo/semantics/restrictedAccess |
dc.subject |
Fruit juice-based beverages |
dc.subject |
Bioaccessibility |
dc.subject |
Food matrix |
dc.subject |
Food processing |
dc.title |
Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages |
dc.type |
article |
dc.type |
publishedVersion |