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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/49827
Título

Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells

AutorCilla, Antonio; Ancos, Begoña de ; Cano, M. Pilar ; Sánchez-Moreno, Concepción ; Plaza, Lucía
Palabras claveCalcium
Phosphorus
Milk-based fruit beverages
High-pressure processing
In vitro digestion
Caco-2 cells
Fecha de publicaciónnov-2011
EditorElsevier
CitaciónFood Research International 44(9): 3030-3038 (2011)
ResumenCalcium and phosphorus bioavailability from different milk-based (whole milk, skimmed milk and soya milk) fruit beverages as affected by thermal treatment (TT) and high-pressure processing (HPP) was determined by means of the paired in vitro gastrointestinal digestion (solubility method)/Caco-2 cell model. Ca bioaccessibility was significantly higher in HPP (98.4% ± 1.6%) versus TT (91.3% ± 1.9%), but Ca bioavailability was equal in all different matrixes independently of the processing treatment used. HPP samples improved P bioaccessibility (98.7% ± 2.5% versus 87.3% ± 2.2%) and P bioavailability by Caco-2 cells versus TT samples—soya milk- and whole milk-based beverages being the samples with the highest bioavailability values (56.8% ± 1.3% and 40.1% ± 9.9% versus 15.0% ± 2.1% and 16.8% ± 2.8%, respectively). Therefore, HPP improves Ca and P bioaccessibility, and P bioavailability versus TT samples, and can be used as an alternative to TT in the manufacture of functional foods with improved nutritional value and health benefits.
Descripción9 páginas, 4 figuras, 4 tablas.-- et al.
Versión del editorhttp://dx.doi.org/10.1016/j.foodres.2011.07.018
URIhttp://hdl.handle.net/10261/49827
DOI10.1016/j.foodres.2011.07.018
ISSN0963-9969
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