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dc.contributor.authorOdorissi Xavier, Ana Augustaes_ES
dc.contributor.authorCarvajal-Lérida, Irenees_ES
dc.contributor.authorGarrido Fernández, J.es_ES
dc.contributor.authorPérez Gálvez, Antonioes_ES
dc.date.accessioned2017-01-26T12:36:39Z-
dc.date.available2017-01-26T12:36:39Z-
dc.date.issued2017-01-25-
dc.identifier.citationJournal of Food Composition and Analysis 68: 60-64 (2018)es_ES
dc.identifier.issn0889-1575-
dc.identifier.urihttp://hdl.handle.net/10261/143052-
dc.description16 Páginas; 2 Figuras; 1 Tablaes_ES
dc.description.abstractBioaccessibility is a key factor in the successful development of functional foods, particularly when the food matrix is quite different from that of the natural source(s) of the target bioactive ingredient. Although staple foods contain xanthophylls, the amounts are relatively low to achieve the desired beneficial effect in health, and during baking degradative reactions may contribute to reduce such amounts. The addition of water-soluble formulation of lutein as an ingredient in the cupcake recipe to fortified the amounts of this xanthophyll in the final product, showed satisfactory stability degree and resistance to the baking process. Indeed, the in vitro bioaccessibility reached adequate efficiency levels, ranging 30-80% of the initial lutein content. Activity of pancreatic lipase over lutein esters was low, but the hydrolysed lutein was completely incorporated into micelles. Indeed, the main micellar lutein content remained in its esterified form what could facilitate subsequent hydrolysis by other mucosal hydrolytic enzymes. These results point to fortified staple foods as functional foods that may help to diminish the risk of degenerative processes related with deficient lutein intake/incorporation in humans.es_ES
dc.description.sponsorshipThis work was supported by the Ministry of Economy and Competitiveness (grant number AGL2013-42757R). Dr. Xavier is a fellow of the Brazilian Government (CAPES, 238163/2012-1).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2013-42757-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectBaked productses_ES
dc.subjectBioaccessibilityes_ES
dc.subjectFortificationes_ES
dc.subjectFunctional foodes_ES
dc.subjectStability of luteines_ES
dc.subjectCarotenoidses_ES
dc.subjectLutein esterses_ES
dc.subjectIn vitro digestion modeles_ES
dc.subjectFood analysises_ES
dc.subjectFood compositiones_ES
dc.titleIn vitro bioaccessibility of lutein from cupcakes fortified with a water-soluble lutein esters formulationes_ES
dc.typeArtículoes_ES
dc.identifier.doi10.1016/j.jfca.2017.01.015-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.jfca.2017.01.015es_ES
dc.embargo.terms2018-02-25es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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