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Título

Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: Influence of food matrix and processing

AutorCilla, Antonio; Ancos, Begoña de ; Sánchez-Moreno, Concepción ; Cano, M. Pilar ; Plaza, Lucía
Palabras claveBioaccessibility
Tocopherols
Carotenoids
Ascorbic acid,
High-pressure processing
Low pasteurization
Fecha de publicación2012
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 60: 7282-7290 (2012)
ResumenA study was made of the effect of high-pressure processing (HPP) and thermal treatment (TT) on plant bioactive compounds (tocopherols, carotenoids, and ascorbic acid) in 12 fruit juice-milk beverages and of how the food matrix [whole milk (JW), skimmed milk (JS), and soy milk (JSy)] modulates their bioaccessibility (%). HPP (400 MPa/40 °C/5 min) produced a significant decrease in carotenoid and ascorbic acid bioaccessibility in all three beverages and maintained the bioaccessibility of tocopherols in JW and JS while decreasing it in JSy. TT (90 °C/30 s) produced a significant decrease in tocopherol and carotenoid bioaccessibility in all three beverages and increased the bioaccessibility of ascorbic acid. With regard to the food matrix, α-tocopherol and ascorbic acid bioaccessibility was greatest in JW beverages and lowest in JSy beverages, whereas no significant differences were found among the three beverages in terms of carotenoid bioaccessibility. HPP-treated samples showed higher tocopherol and carotenoid bioaccessibility than TT-treated samples, thus indicating that HPP combined with a milk matrix positively modulates the bioaccessibility of certain types of bioactive components of food, mainly those of a lipophilic nature. © 2012 American Chemical Society.
URIhttp://hdl.handle.net/10261/61897
DOI10.1021/jf301165r
Identificadoresdoi: 10.1021/jf301165r
issn: 0021-8561
e-issn: 1520-5118
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