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Bioaccesibility of Tocopherols, Carotenoids, and Ascorbic Acid from Milk and Soy-Based Fruit Beverages: Influence of Food Matrix and Processing

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Bioaccesibility of Tocopherols, Carotenoids, and Ascorbic Acid from Milk and Soy-Based Fruit Beverages: Influence of Food Matrix and Processing

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dc.contributor.author Cilla, Antonio es_ES
dc.contributor.author Alegria, Arnparo es_ES
dc.contributor.author de Ancos, Begona es_ES
dc.contributor.author Sanchez-Moreno, Concepcion es_ES
dc.contributor.author Cano, M.P. es_ES
dc.contributor.author Plaza, Lucia es_ES
dc.contributor.author Clemente Marín, Gonzalo es_ES
dc.contributor.author Lagarda, Maria J. es_ES
dc.contributor.author Barbera, Reyes es_ES
dc.date.accessioned 2016-03-01T13:15:34Z
dc.date.issued 2012-07-25
dc.identifier.issn 0021-8561
dc.identifier.uri http://hdl.handle.net/10251/61323
dc.description.abstract [EN] A 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. es_ES
dc.description.sponsorship This study has been financially supported by the Spanish Ministry of Science and Innovation through Projects AGL2006-12578/C02-01/ALI and AGL2010-15910 and by the Program Consolider-Ingenio 2010 FUN-C-FOOD, CSD2007-00063.
dc.language Inglés es_ES
dc.publisher American Chemical Society es_ES
dc.relation.ispartof Journal of Agricultural and Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Ascorbic acid es_ES
dc.subject Bioaccessibility es_ES
dc.subject Carotenoids es_ES
dc.subject High-pressure processing es_ES
dc.subject Low pasteurization es_ES
dc.subject Milk- and soy-based fruit beverages es_ES
dc.subject Tocopherols es_ES
dc.subject.classification ESTADISTICA E INVESTIGACION OPERATIVA es_ES
dc.title Bioaccesibility of Tocopherols, Carotenoids, and Ascorbic Acid from Milk and Soy-Based Fruit Beverages: Influence of Food Matrix and Processing es_ES
dc.type Artículo es_ES
dc.embargo.lift 10000-01-01
dc.embargo.terms forever es_ES
dc.identifier.doi 10.1021/jf301165r
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2006-12578-C02-01/ES/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MEC//CSD2007-00063/ES/Nuevos Ingredientes de Alimentos Funcionales para Mejorar la Salud/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-15910/ES/PROPIEDADES ANTIINFLAMATORIAS, ANTIOXIDANTES E HIPOLIPIDEMICAS DE CEBOLLA PROCESADA COMO INGREDIENTE FUNCIONAL. PAPEL DE LOS COMPUESTOS ORGANOSULFURADOS Y SUS METABOLITOS/
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Estadística e Investigación Operativa Aplicadas y Calidad - Departament d'Estadística i Investigació Operativa Aplicades i Qualitat es_ES
dc.description.bibliographicCitation Cilla, A.; Alegria, A.; De Ancos, B.; Sanchez-Moreno, C.; Cano, M.; Plaza, L.; Clemente Marín, G.... (2012). Bioaccesibility of Tocopherols, Carotenoids, and Ascorbic Acid from Milk and Soy-Based Fruit Beverages: Influence of Food Matrix and Processing. Journal of Agricultural and Food Chemistry. 60(29):7282-7290. https://doi.org/10.1021/jf301165r es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1021/jf301165r es_ES
dc.description.upvformatpinicio 7282 es_ES
dc.description.upvformatpfin 7290 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 60 es_ES
dc.description.issue 29 es_ES
dc.relation.senia 242006 es_ES
dc.identifier.eissn 1520-5118
dc.identifier.pmid 22738607
dc.contributor.funder Ministerio de Ciencia e Innovación
dc.contributor.funder Ministerio de Educación y Ciencia es_ES


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