1. The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion
- Author
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Didier Dupont, Éva Csavajda, Sibel Karakaya, Valérie Lechevalier, Tamás Tóth, Catherin Guerin-Dubiard, Carlos Pineda-Vadillo, Alessandra Bordoni, Alberto Guadarrama, Francesco Capozzi, Marisa Sanz-Buenhombre, Françoise Nau, Juhani Sibakov, Julien Jardin, Hajnalka Hingyi, Pineda-Vadillo, Carlo, Nau, Françoise, Guerin-Dubiard, Catherin, Jardin, Julien, Lechevalier, Valérie, Sanz-Buenhombre, Marisa, Guadarrama, Alberto, Tóth, Tamá, Csavajda, Éva, Hingyi, Hajnalka, Karakaya, Sibel, Sibakov, Juhani, Capozzi, Francesco, Bordoni, Alessandra, Dupont, Didier, Chercheur indépendant, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Abrobiotec S.L. (Grupo Matarromera), Abrobiotec S.L. (Grupo Matarromera, Balatonfüred, ADEXGO Ltd, Department of Food Engineering, Faculty of Engineering, Ege university, VTT Technical Research Centre of Finland (VTT), Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Department of Agri-Food Sciences and Technologies, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
- Subjects
0301 basic medicine ,Anthocyanin ,Food Handling ,Eggs ,food supplementation ,Bioaccessibility ,digestion ,cyanin ,human health ,Analytical Chemistry ,Anthocyanins ,Human health ,chemistry.chemical_compound ,Matrix (mathematics) ,complémentation ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Food science ,Solubility ,ta116 ,bioaccessibilité ,anthocyane ,milk ,In vitro digestion ,food and beverages ,04 agricultural and veterinary sciences ,General Medicine ,santé humaine ,040401 food science ,Food, Fortified ,Food matrix ,Digestion ,ta222 ,matrice laitière ,Biology ,Processing ,supplémentation ,03 medical and health sciences ,0404 agricultural biotechnology ,Animals ,Humans ,Food components ,ta415 ,030109 nutrition & dietetics ,fungi ,lait ,Gastrointestinal Tract ,carbohydrates (lipids) ,chemistry ,oeuf ,Digestive tract ,egg ,Chickens ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,matrice alimentaire ,Food Science - Abstract
The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and total anthocyanin content of four different enriched matrices, namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturing and during in vitro digestion. Results showed that anthocyanin recovery after processing largely varied among matrices, mainly due to the treatments applied and the interactions developed with other food components. In terms of digestion, the present study showed that the inclusion of anthocyanins into food matrices could be an effective way to protect them against intestinal degradation, and also the incorporation of anthocyanins into matrices with different compositions and structures could represent an interesting and effective method to control the delivery of anthocyanins within the different compartments of the digestive tract.
- Published
- 2017
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