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Enrichment of stirred yogurts with folic acid encapsulated in pH-responsive mesoporous silica particles: Bioaccessibility modulation and physico-chemical characterization

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Enrichment of stirred yogurts with folic acid encapsulated in pH-responsive mesoporous silica particles: Bioaccessibility modulation and physico-chemical characterization

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dc.contributor.author Pérez-Esteve, Édgar es_ES
dc.contributor.author Ruiz Rico, María es_ES
dc.contributor.author Fuentes López, Ana es_ES
dc.contributor.author Marcos Martínez, María Dolores es_ES
dc.contributor.author Sancenón Galarza, Félix es_ES
dc.contributor.author Martínez-Máñez, Ramón es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2016-06-08T11:53:04Z
dc.date.available 2016-06-08T11:53:04Z
dc.date.issued 2016-05-03
dc.identifier.issn 0023-6438
dc.identifier.uri http://hdl.handle.net/10251/65517
dc.description.abstract [EN] In this work, we have studied the ability of a mesoporous silica support loaded with folic acid and functionalized with amines (S1) to modulate the bioaccessibility of the vitamin after its incorporation in stirred yoghurts with different fat contents. Due to the novelty of using mesoporous silica supports in food matrixes, the influence of S1 addition on the physicochemical, rheological and lactic acid bacteria viability of these yoghurts during 21 days of refrigerated storage at 4 °C was also evaluated. The in vitro digestion procedure showed that S1 was capable of inhibiting the release of folic acid in acidic solution at pH 2 (stomach) and controllably release their contents in neutral pH (intestine), thereby modulating the bioaccessibility. Moreover, the physicochemical and microbiological assays revealed that enrichment generally does not alter the physicochemical properties (pH, colour, syneresis and rheology) of either type of yoghurt and does not cause any effect on lactic acid bacteria survival. es_ES
dc.description.sponsorship Authors gratefully acknowledge the financial support from the Ministerio de Economia y Competitividad (Projects AGL2012-39597-C02-01, AGL2012-39597-C02-02 and MAT2012-38429-C04-01) and the Generalitat Valenciana (project PROMETEO/2009/016). E.P.E. and M.R.R. are grateful to the Ministerio de Ciencia e Innovacion for their grants (AP2008-00620, AP2010-4369). Electron Microscopy Service of the UPV is also acknowledged. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Economía y Competitividad AGL2012- 39597-C02-01 es_ES
dc.relation Ministerio de Economía y Competitividad MAT2012-38429-C04- 01 es_ES
dc.relation Ministerio de Economía y Competitividad AGL2012-39597-C02-02 es_ES
dc.relation Generalitat Valenciana PROMETEO/2009/016 es_ES
dc.relation Ministerio de Ciencia e Innovacion AP2008-00620 es_ES
dc.relation Ministerio de Ciencia e Innovacion AP2010-4369 es_ES
dc.relation.ispartof Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Folic acid es_ES
dc.subject Enrichment es_ES
dc.subject Yoghurt es_ES
dc.subject Smart delivery system es_ES
dc.subject Bioaccessibility es_ES
dc.subject Electron Microscopy Service of the UPV es_ES
dc.subject.classification QUIMICA INORGANICA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification QUIMICA ORGANICA es_ES
dc.subject.classification INGENIERIA DE LA CONSTRUCCION es_ES
dc.title Enrichment of stirred yogurts with folic acid encapsulated in pH-responsive mesoporous silica particles: Bioaccessibility modulation and physico-chemical characterization es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2016.04.061
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Química - Departament de Química es_ES
dc.description.bibliographicCitation Pérez-Esteve, É.; Ruiz Rico, M.; Fuentes López, A.; Marcos Martínez, MD.; Sancenón Galarza, F.; Martínez-Máñez, R.; Barat Baviera, JM. (2016). Enrichment of stirred yogurts with folic acid encapsulated in pH-responsive mesoporous silica particles: Bioaccessibility modulation and physico-chemical characterization. Food Science and Technology. (72):351-360. doi:10.1016/j.lwt.2016.04.061 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.lwt.2016.04.061 es_ES
dc.description.upvformatpinicio 351 es_ES
dc.description.upvformatpfin 360 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.issue 72 es_ES
dc.relation.senia 312539 es_ES


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