In vitro bioaccessibility of health-related compounds from a blended fruit juice-soymilk beverage: Influence of the food matrix

Journal of Functional Foods

Volumn 7, Issue 1, 2014, Pages 161-169

  Rodríguez Roque, María Janeth ^a   Rojas Graü, María Alejandra ^a   Elez Martínez, Pedro ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antioxidant activity; Bioaccessibility; Bioactive compounds; Blended fruit juice soymilk beverage; Food matrix

Indexed keywords

GLYCINE MAX;

EID: 84898028618     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.01.023     Document Type: Article

References (38)

1. Argyri K., Komaitis M., Kapsokefalou M. Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion. Food Chemistry 2006, 96:281-289.
2. Ball G.F.M. Vitamins in foods: Analysis, bioavailability, and stability 2006, CRC/Taylor & Francis, Boca Raton, Florida.
3. Berry P. Fortification of beverages with vitamins and minerals. Functional and speciality beverage technology 2009, 71-91. CRC Press, Boca Raton, Florida. P. Paquin (Ed.).
4. Cilla A., Alegría A., De Ancos B., Sánchez-Moreno C., Cano M.P., Plaza L., Clemente G., Lagarda M.J., Barberá R. Bioaccessibility 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 2012, 60:7282-7290.
5. Cilla A., González-Sarrías A., Tomás-Barberán F.A., Espín J.C., Barberá R. Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and apoptosis in human colon cancer Caco-2 cells. Food Chemistry 2009, 114:813-820.
6. Cilla A., Perales S., Lagarda M.J., Barberá R., Clemente G., Farré R. Influence of storage and in vitro gastrointestinal digestion on total antioxidant capacity of fruit beverages. Journal of Food Composition and Analysis 2011, 24:87-94.
7. Failla M.L., Chitchumroonchokchai C. In vitro models as tools for screening the relative bioavailabilities of provitamin A carotenoids in foods. HarvestPlus Technical Monograph 2005, 3:1-32.
8. FAO/WHO (2003). Diet, nutrition and the prevention of chronic diseases. Report of a joint FAO/WHO expert consultation. WHO Technical Report Series, No. 916. Geneva: World Health Organization.
9. Fernández-García E., Carvajal-Lérida I., Jarén-Galán M., Garrido-Fernández J., Pérez-Gálvez A., Hornero-Méndez D. Carotenoids bioavailability from foods: From plant pigments to efficient biological activities. Food Research International 2012, 46:438-450.
10. Gil-Izquierdo A., Gil M.I., Ferreres F., Tomás-Barberán F.A. In vitro availability of flavonoids and other phenolics in orange juice. Journal of Agricultural and Food Chemistry 2001, 49:1035-1041.
11. Granado-Lorencio F., Herrero-Barbudo C., Blanco-Navarro I., Pérez-Sacristán B., Olmedilla-Alonso B. Bioavailability of carotenoids and α-tocopherol from fruit juices in the presence of absorption modifiers: In vitro and in vivo assessment. British Journal of Nutrition 2009, 101:576-582.
12. Hedrén E., Diaz V., Svanberg U. Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method. European Journal of Clinical Nutrition 2002, 56:425-430.
13. Higdon J. Carotenoids. An evidence-based approach to dietary phytochemicals 2007, 47-61. Thieme Medical Publishers, New York.
14. Jeney-Nagymate E., Fodor P. The stability of vitamin C in different beverages. British Food Journal 2008, 110:296-309.
15. Jinapong N., Suphantharika M., Jamnong P. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering 2008, 84:194-205.
16. Liyana-Pathirana C.M., Shahidi F. Antioxidant activity of commercial soft and hard wheat (Triticum aestivum L.) as affected by gastric pH conditions. Journal of Agricultural and Food Chemistry 2005, 53:2433-2440.
17. Morales-de La Peña M., Salvia-Trujillo L., Rojas-Graü M.A., Martín-Belloso O. Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice-soymilk beverage in chilled storage. LWT - Food Science and Technology 2010, 43:872-881.
18. Morales-de la Peña M., Salvia-Trujillo L., Rojas-Graü M.A., Martín-Belloso O. Isoflavone profile of a high intensity pulsed electric field or thermally treated fruit juice-soymilk beverage stored under refrigeration. Innovative Food Science and Emerging Technologies 2010, 11:604-610.
19. Morales-de La Peña M., Salvia-Trujillo L., Rojas-Graü M.A., Martín-Belloso O. Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage. Food Chemistry 2011, 129:982-990.
20. Odriozola-Serrano I., Hernández-Jover T., Martín-Belloso O. Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits. Food Chemistry 2007, 105:1151-1158.
21. Oliveira M.A., Moura M., Godoy R., Nele M., Delizia R., Vendramini A.L. Development of an acai-soymilk beverage: Characterization and consumer acceptance. Brazilian Journal of Food Technology 2010, 13:306-312.
22. Pérez-Vicente A., Gil-Izquierdo A., García-Viguera C. In vitro gastrointestinal digestion study of pomegranate juice phenolic compounds, anthocyanins, and vitamin C. Journal of Agricultural and Food Chemistry 2002, 50:2308-2312.
23. Piskula M.K. Soy isoflavone conjugation differs in fed and food-deprived rats. Journal of Nutrition 2000, 130:1766-1771.
24. Potter R.M., Dougherty M.P., Halteman W.A., Camire M.E. Characteristics of wild blueberry-soy beverages. LWT - Food Science and Technology 2007, 40:807-814.
25. Rao A.V., Rao L.G. Carotenoids and human health. Pharmacological Research 2007, 55:207-216.
26. Rau de Almeida Callou K., Sadigov S., Lajolo F.M., Genovese M.I. Isoflavones and antioxidant capacity of commercial soy-based beverages: Effect of storage. Journal of Agricultural and Food Chemistry 2010, 58:4284-4291.
27. Rodríguez-Roque M.J., Rojas-Graü M.A., Elez-Martínez P., Martín-Belloso O. Changes in vitamin C, phenolic, and carotenoid profiles throughout in vitro gastrointestinal digestion of a blended fruit juice. Journal of Agricultural and Food Chemistry 2013, 61:1859-1867.
28. Rodríguez-Roque M.J., Rojas-Graü M.A., Elez-Martínez P., Martín-Belloso O. Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion. Food Chemistry 2013, 136:206-212.
29. Ryan L., Prescott S.L. Stability of the antioxidant capacity of twenty-five commercially available fruit juices subjected to an in vitro digestion. International Journal of Food Science and Technology 2010, 45:1191-1197.
30. Sanz T., Luyten H. Release, partitioning and stability of isoflavones from enriched custards during mouth, stomach and intestine in vitro simulations. Food Hydrocolloids 2006, 20:892-900.
31. Saura-Calixto F., Serrano J., Goñi I. Intake and bioaccessibility of total polyphenols in a whole diet. Food Chemistry 2007, 101:492-501.
32. Scalbert A., Williamson G. Dietary intake and bioavailability of polyphenols. Journal of Nutrition 2000, 130:2073S-2085S.
33. Singleton V.L., Orthofer R., Lamuela-Raventós R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 1998, 299:152-178.
34. Tagliazucchi D., Verzelloni E., Bertolini D., Conte A. In vitro bio-accessibility and antioxidant activity of grape polyphenols. Food Chemistry 2010, 120:599-606.
35. Tyug T.S., Prasad K.N., Ismail A. Antioxidant capacity, phenolics and isoflavones in soybean by-products. Food Chemistry 2010, 123:583-589.
36. Vallejo F., Gil-Izquierdo A., Pérez-Vicente A., García-Viguera C. In vitro gastrointestinal digestion study of broccoli inflorescence phenolic compounds, glucosinolates, and vitamin C. Journal of Agricultural and Food Chemistry 2004, 52:135-138.
37. Wootton-Beard P.C., Moran A., Ryan L. Stability of the antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion as measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods. Food Research International 2011, 44:217-224.
38. Xu B., Chang S.K.C. Isoflavones, flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods. Journal of Agricultural and Food Chemistry 2009, 57:4706-4717.