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The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion.
Pineda-Vadillo, Carlos; Nau, Françoise; Guerin-Dubiard, Catherin; Jardin, Julien; Lechevalier, Valérie; Sanz-Buenhombre, Marisa; Guadarrama, Alberto; Tóth, Tamás; Csavajda, Éva; Hingyi, Hajnalka; Karakaya, Sibel; Sibakov, Juhani; Capozzi, Francesco; Bordoni, Alessandra; Dupont, Didier.
Afiliación
  • Pineda-Vadillo C; INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France.
  • Nau F; INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France.
  • Guerin-Dubiard C; INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France.
  • Jardin J; INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France.
  • Lechevalier V; INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France.
  • Sanz-Buenhombre M; Abrobiotec S.L. (Grupo Matarromera), Ctra. San Bernardo S/N, Valbuena de Duero, 47359 Valladolid, Spain.
  • Guadarrama A; Abrobiotec S.L. (Grupo Matarromera), Ctra. San Bernardo S/N, Valbuena de Duero, 47359 Valladolid, Spain.
  • Tóth T; ADEXGO Ltd., 13 Lapostelki St., H-8230 Balatonfüred, Hungary.
  • Csavajda É; ADEXGO Ltd., 13 Lapostelki St., H-8230 Balatonfüred, Hungary.
  • Hingyi H; ADEXGO Ltd., 13 Lapostelki St., H-8230 Balatonfüred, Hungary.
  • Karakaya S; Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir, Turkey.
  • Sibakov J; VTT Technical Research Centre of Finland, Tietotie 2, 02044 VTT, Finland.
  • Capozzi F; Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlì Cesena, Italy.
  • Bordoni A; Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlì Cesena, Italy.
  • Dupont D; INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France. Electronic address: didier.dupont@rennes.inra.fr.
Food Chem ; 214: 486-496, 2017 Jan 01.
Article en En | MEDLINE | ID: mdl-27507502
The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and total anthocyanin content of four different enriched matrices, namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturing and during in vitro digestion. Results showed that anthocyanin recovery after processing largely varied among matrices, mainly due to the treatments applied and the interactions developed with other food components. In terms of digestion, the present study showed that the inclusion of anthocyanins into food matrices could be an effective way to protect them against intestinal degradation, and also the incorporation of anthocyanins into matrices with different compositions and structures could represent an interesting and effective method to control the delivery of anthocyanins within the different compartments of the digestive tract.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos Fortificados / Tracto Gastrointestinal / Digestión / Huevos Límite: Animals / Humans Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article País de afiliación: Francia Pais de publicación: Reino Unido
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos Fortificados / Tracto Gastrointestinal / Digestión / Huevos Límite: Animals / Humans Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article País de afiliación: Francia Pais de publicación: Reino Unido