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Rezig L, Abdelkrim YZ. Phytosterols: Potential Therapeutic Effects and Challenges in Food Industry. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2024; 1440:453-462. [PMID: 38036893 DOI: 10.1007/978-3-031-43883-7_22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/02/2023]
Abstract
Increases in serum total and low-density lipoprotein (LDL) cholesterol are known as hypercholesterolemia, and it is a significant risk factor for the emergence of cardiovascular illnesses. Any action strategy for lowering serum cholesterol is supported by lifestyle changes. Phytosterols are organic substances from the triterpene family. Phytosterols can lower serum LDL cholesterol levels because of their structural resemblance to cholesterol. Phytosterols are used to enrich or fortify a broad spectrum of food products. Phytosterols are quickly oxidized, just like cholesterol and unsaturated fatty acids. The utilization of free phytosterols for the manufacture of functional meals is highlighted in this chapter, which also focuses on the therapeutic effects of phytosterols and their technological concerns in the industrial field.
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Affiliation(s)
- Leila Rezig
- University of Carthage, National Institute of Applied Sciences and Technology, LR11ES24, LIP-MB 'Laboratory of Protein Engineering and Bioactive Molecules', Tunis, Tunisia
- High Institute of Food Industries, University of Carthage, Tunis, Tunisia
| | - Yosser Zina Abdelkrim
- Laboratory of Molecular Epidemiology and Experimental Pathology (LR11IPT04/LR16IPT04)/Laboratory of Epidemiology and Ecology of Parasites, Institut Pasteur de Tunis - University Tunis El Manar, Tunis, Tunisia
- Process Engineering Department, Institut Supérieur des Études Technologiques de Bizerte, Direction Générale des Études Technologiques, Tunis, Tunisia
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2
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Vasquez-Rojas WV, Martín D, Fornari T, Cano MP. Brazil Nut ( Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage. Molecules 2023; 28:4675. [PMID: 37375230 DOI: 10.3390/molecules28124675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/06/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
High-pressure homogenization (HPH) is an emerging technology for obtaining physical and microbial stability of plant-based milks, but there is little information on the effects of this technology on the phytochemical components of the processed plant food beverage and during its cold storage. The effect of three selected HPH treatments (180 MPa/25 °C, 150 MPa/55 °C, and 50 MPa/75 °C) and pasteurization (PAS) (63 °C, 20 min) on minor lipid constituents, total proteins, phenolic compounds, antioxidant capacity, and essential minerals of Brazil nut beverage (BNB) were studied. Additionally, the study of the possible changes in these constituents was carried out during cold storage at 5 °C for 21 days. The fatty acid profile (dominated by oleic acid and linoleic acid), free fatty acid content, protein, and essential minerals (notable source of Se and Cu) of the processed BNB remained almost stable to treatments (HPH and PAS). Specifically, reductions in squalene (22.7 to 26.4%) and γ-γ-tocopherol (28.4 to 36%) were observed in beverages processed via both non-thermal HPH and thermal PAS, but β-sitosterol remained unchanged. Total phenolics were reduced (24 to 30%) after both treatments, a factor that influenced the observed antioxidant capacity. The studied individual phenolics in BNB were gallic acid, catechin, epicatechin, catechin gallate, and ellagic acid, being the most abundant compounds. During cold storage (5 °C) up to 21 days, changes in the content of phytochemicals, minerals, and total proteins were not noticeable for any treated beverages, and no lipolysis processes were promoted. Therefore, after the application of HPH processing, Brazil nut beverage (BNB) maintained almost unaltered levels of bioactive compounds, essential minerals, total protein, and oxidative stability, remarkable characteristics for its potential development as a functional food.
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Affiliation(s)
- Wilson Valerio Vasquez-Rojas
- Department of Biotechnology and Microbiology of Foods, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Diana Martín
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Tiziana Fornari
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - M Pilar Cano
- Department of Biotechnology and Microbiology of Foods, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
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Miedes D, Makran M, Barberá R, Cilla A, Alegría A, Garcia-Llatas G. Elderly gastrointestinal conditions increase sterol bioaccessibility in a plant sterol-enriched beverage: adaptation of the INFOGEST method. Food Funct 2022; 13:4478-4485. [PMID: 35343977 DOI: 10.1039/d1fo04375g] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Elderly people suffer from a higher cardiovascular risk. Thus, the fortification of foods with plant sterols (PSs), which have a cholesterol-lowering function, could be of great interest for this target group. To date, no studies have analyzed how the gastrointestinal conditions of the elderly affect PS bioaccessibility. Therefore, this study evaluated the impact of the adaptation of the gastric phase alone and in combination with the intestinal phase on sterol bioaccessibility. For this purpose, the standardized INFOGEST 2.0 method previously adapted for sterol bioaccessibility evaluation in healthy adults was applied to PS-enriched milk-based fruit beverages, examining changes in enzyme activity, incubation time, agitation and pH, based on elderly physiology. The results suggest that the specific gastrointestinal conditions of the elderly could increase absorption of PSs, since their bioaccessibility (%) in a PS-enriched milk-based fruit beverage was significantly increased compared with that in adults (14.95 ± 0.33 vs. 7.96 ± 0.26), also indicating that these conditions increase the bioaccessibility of the beverage's own cholesterol (61.25 ± 2.91 vs. 20.86 ± 2.79). These data support the recommendation of foods of this type for the elderly who can benefit from the increase in bioaccessibility of PSs to have an improved potential cholesterol lowering effect, thus decreasing their risk of cardiovascular disease. However, the performance of subsequent in vivo tests to confirm these results is necessary.
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Affiliation(s)
- Diego Miedes
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - Mussa Makran
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - Amparo Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
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4
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Lingua MS, Gies M, Descalzo AM, Servent A, Páez RB, Baroni MV, Blajman JE, Dhuique-Mayer C. Impact of storage on the functional characteristics of a fermented cereal product with probiotic potential, containing fruits and phytosterols. Food Chem 2022; 370:130993. [PMID: 34509945 DOI: 10.1016/j.foodchem.2021.130993] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 08/20/2021] [Accepted: 08/29/2021] [Indexed: 01/29/2023]
Abstract
The aim of this work was to study the changes in the functional characteristics of a fermented maize product containing fruits, and enriched with phytosterols. Functional characteristics (natural antioxidants and phytosterols content, in vitro antioxidant capacity and probiotic viability), lipid oxidation, and physicochemical parameters were investigated during 4 weeks of storage at 4 °C. The differences between one formulation elaborated with semi-skimmed powdered milk (Basic Product) and another with whey protein isolate (WPI Product) were evaluated. The content of polyphenols, carotenoids and tocopherols remained unchanged during the storage of both formulations. These compounds increased the antioxidant capacity in both products compared to the control formulation (without fruits), which was displayed along the whole storage period. The doses of phytosterols and the probiotic potential were maintained to the end of the storage period for both formulations. Basic and WPI products represent novel foods with desirable functional characteristics preserved during commercial storage.
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Affiliation(s)
- Mariana S Lingua
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-Universidad Nacional de Córdoba, 5000 Córdoba, Argentina.
| | - Magali Gies
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, 34398 Montpellier, France; QualiSud, Univ. Montpellier, CIRAD, Montpellier SupAgro, Université d́Avignon, Université de La Réunion, 34398 Montpellier, France
| | - Adriana M Descalzo
- INTA- Instituto Tecnología de Alimentos, CIA, Castelar, 1686 Hurlingham, Buenos Aires, Argentina
| | - Adrien Servent
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, 34398 Montpellier, France; QualiSud, Univ. Montpellier, CIRAD, Montpellier SupAgro, Université d́Avignon, Université de La Réunion, 34398 Montpellier, France
| | | | - María V Baroni
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-Universidad Nacional de Córdoba, 5000 Córdoba, Argentina
| | - Jesica E Blajman
- Instituto de Investigación de la Cadena Láctea (IDICAL), CONICET-INTA EEA Rafaela, 2300 Rafaela, Santa Fe, Argentina
| | - Claudie Dhuique-Mayer
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QualiSud, 34398 Montpellier, France; QualiSud, Univ. Montpellier, CIRAD, Montpellier SupAgro, Université d́Avignon, Université de La Réunion, 34398 Montpellier, France
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Tolve R, Cela N, Condelli N, Di Cairano M, Caruso MC, Galgano F. Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study. Foods 2020; 9:foods9040470. [PMID: 32283860 PMCID: PMC7230576 DOI: 10.3390/foods9040470] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/04/2020] [Accepted: 04/08/2020] [Indexed: 11/21/2022] Open
Abstract
Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are easily oxidized. Microencapsulation could be a useful tool to overcome this and other drawbacks linked to the use of phytosterols in food fortification. In this review, in addition to explaining the phytosterols’ mechanisms of action, a focus on the use of free and encapsulated phytosterols for the formulation of functional foods, taking also into account both technological and legislative issues, is given.
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Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage. BEVERAGES 2018. [DOI: 10.3390/beverages5010002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.
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Blanco-Morales V, López-García G, Cilla A, Garcia-Llatas G, Barberá R, Lagarda MJ, Sánchez-Siles LM, Alegría A. The impact of galactooligosaccharides on the bioaccessibility of sterols in a plant sterol-enriched beverage: adaptation of the harmonized INFOGEST digestion method. Food Funct 2018; 9:2080-2089. [PMID: 29594273 DOI: 10.1039/c8fo00155c] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The effect of the addition of galactooligosaccharides (GOS) on sterol bioaccessibility in three plant sterol (PS)-enriched milk-based fruit beverages (without GOS addition (MfB) and with 2.5 g (MfB-G2) and 5.0 g (MfB-G5) GOS per 250 mL) was evaluated after micellar gastrointestinal digestion. Cholesterol bioaccessibility was very similar among beverages, though a slight significant increase (from 80% to 85%) was observed by the addition of 5.0 g GOS. The addition of GOS did not affect total PS bioaccessibility (≈37%). Based on the results obtained after micellar digestion, it has been demonstrated that these beverages could be a suitable food matrix for simultaneous enrichment with PS and GOS. The harmonized in vitro digestion model INFOGEST was applied to the MfB beverage, but the cholesterol content could not be quantified due to its contribution of bile salts. Hence, it was proposed: (i) a change in porcine bile salt concentration from 10 mM to 1.4 mM (in order to compare with micellar digestion); or (ii) a change of bile salt origin (bovine instead of porcine), maintaining physiological concentration (10 mM, INFOGEST condition). Both options allowed cholesterol quantification, with bioaccessibilities of 62% (reduction of bile salts) and 38% (replacement of the bile salt source), whereas plant sterol bioaccessibilities were 22% and 14%, respectively. Therefore, the change of bile salt origin maintaining INFOGEST concentration is proposed as a method to evaluate sterol (cholesterol and PS) bioaccessibility in these beverages, demonstrating the need for the selection of appropriate conditions of the INFOGEST harmonized method according to the food matrix and compounds to be determined.
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Affiliation(s)
- Virginia Blanco-Morales
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot, Valencia, Spain.
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8
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Alvarez-Sala A, Blanco-Morales V, Cilla A, Silvestre RÁ, Hernández-Álvarez E, Granado-Lorencio F, Barberá R, Garcia-Llatas G. A positive impact on the serum lipid profile and cytokines after the consumption of a plant sterol-enriched beverage with a milk fat globule membrane: a clinical study. Food Funct 2018; 9:5209-5219. [DOI: 10.1039/c8fo00353j] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Positive impact on serum lipids and cytokines after functional beverage's intake by postmenopausal women.
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Affiliation(s)
- Andrea Alvarez-Sala
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- Burjassot (Valencia)
- Spain
| | - Virginia Blanco-Morales
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- Burjassot (Valencia)
- Spain
| | - Antonio Cilla
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- Burjassot (Valencia)
- Spain
| | - Ramona Ángeles Silvestre
- Clinical Biochemistry. Hospital Universitario Puerta de Hierro-Majadahonda
- Universidad Autónoma de Madrid
- Spain
| | - Elena Hernández-Álvarez
- Clinical Biochemistry. Hospital Universitario Puerta de Hierro-Majadahonda
- Universidad Autónoma de Madrid
- Spain
| | - Fernando Granado-Lorencio
- Clinical Biochemistry. Hospital Universitario Puerta de Hierro-Majadahonda
- Universidad Autónoma de Madrid
- Spain
| | - Reyes Barberá
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- Burjassot (Valencia)
- Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- Burjassot (Valencia)
- Spain
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Corrêa RC, Peralta RM, Bracht A, Ferreira IC. The emerging use of mycosterols in food industry along with the current trend of extended use of bioactive phytosterols. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Nagarajappa V, Battula SN. Effect of fortification of milk with omega-3 fatty acids, phytosterols and soluble fibre on the sensory, physicochemical and microbiological properties of milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4160-4168. [PMID: 28233313 DOI: 10.1002/jsfa.8286] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 01/16/2017] [Accepted: 02/19/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The effect of the addition of flaxseed oil (FO), phytosterols (PS) and polydextrose (PDX) on the physicochemical and sensory properties of milk was investigated, as they are known to impart health benefits. RESULTS For incorporating PS, a hydrophobic substance, FO and milk fat (MF) as an oil source, an emulsifier (DATEM) and PDX solution as an aqueous medium were used for the preparation of emulsion. Three emulsion formulations A (8 g PS, 8 g FO, 20 g PDX, 6 g MF), B (10 g PS, 10 g FO, 20 g PDX, 4 g MF) and C (12 g PS, 12 g FO, 20 g PDX, 2 g MF) were prepared and added individually to milk at a level of 50 g kg-1 . Based on sensory evaluation, formulation B was selected for fortification of milk. The fortified milk kept well at refrigerated temperature for 1 week, and changes in sensory, physicochemical and microbiological properties were comparable to those of control milk. The level of fortificants did not decrease in the milk after 1 week of storage. CONCLUSION An emulsion containing FO, PS and PDX could successfully serve as a potential delivery system for enhancing the nutritional and therapeutic potential of milk. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Veena Nagarajappa
- Dairy Chemistry Department, National Dairy Research Institute, Southern Regional Station, Bengaluru, India
- Dairy Chemistry Department, College of Dairy Science and Technology, GADVASU, Ludhiana, India
| | - Surendra Nath Battula
- Dairy Chemistry Department, National Dairy Research Institute, Southern Regional Station, Bengaluru, India
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Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review. SUSTAINABILITY 2017. [DOI: 10.3390/su9081492] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Quality attributes of dahi prepared from milk fortified with omega-3 fatty acids, phytosterols and polydetxrose. Journal of Food Science and Technology 2017; 54:1765-1775. [PMID: 28720931 DOI: 10.1007/s13197-017-2596-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/10/2017] [Accepted: 03/16/2017] [Indexed: 10/19/2022]
Abstract
In the present study, dahi prepared using milk fortified with omega-3 fatty acids (flaxseed oil), phytosterols and soluble fibre (polydextrose) through an oil-in-water emulsion was evaluated for the physico-chemical and sensory quality. The levels of fortificants in fortified dahi were also estimated. Fortification process did not affect the degree of fermentation in terms of pH and acidity. Sensory scores of fortified and control dahi did not differ significantly. Fortified dahi had lower viscosity, firmness and consistency, and higher water holding capacity (WHC) compared to control; however, significant differences were not observed in firmness and consistency values. Storage study indicated that pH, acidity, %WHC, firmness and consistency values and lactic acid bacterial counts did not differ significantly throughout storage period in both the dahi samples and recorded good sensory acceptability during storage. Fortified dahi provides 282.53 mg, 415.92 mg and 1.019 g of α-linolenic acid, total phytosterols and polydextrose, respectively per 100 g of product. Moreover, no loss in the initial content of ALA, phytosterols and polydextrose had occurred after 8 days of storage period. The present study suggests the feasibility of adding flaxseed oil, phytosterols and polydextrose as functional ingredients in the form of water soluble emulsion to milk, which could be converted to dahi with acceptable properties and enhanced nutritional and therapeutic potency.
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López-García G, Cilla A, Barberá R, Alegría A. Protective effect of antioxidants contained in milk-based fruit beverages against sterol oxidation products. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.028] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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14
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Alvarez-Sala A, Garcia-Llatas G, Cilla A, Barberá R, Sánchez-Siles LM, Lagarda MJ. Impact of Lipid Components and Emulsifiers on Plant Sterols Bioaccessibility from Milk-Based Fruit Beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5686-5691. [PMID: 27329567 DOI: 10.1021/acs.jafc.6b02028] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Sterol bioaccessibility (BA) of three plant sterol (PS)-enriched milk-based fruit beverages (MFb) with different fat contents (1.1-2.4%), lipid sources (animal or vegetable), and without or with emulsifiers (whey proteins enriched with milk fat globule membrane (MFGM) or soy lecithin) was evaluated after simulated gastrointestinal digestion. The BA of total PS followed the order 31.4% (MFbM containing milk fat and whey proteins enriched with MFGM) = 28.2% (MFbO containing extra virgin olive oil and soy lecithin) > 8.7% (MFb without fat addition). Total and individual PS content in the bioaccessible fractions followed the order MFbM > MFbO > MFb. Consequently, formulation with MFGM is proposed in beverages of this kind to ensure optimum bioavailability of PS. Our results suggest that the BA of PS is influenced by the type and quantity of fat and the emulsifier type involved.
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Affiliation(s)
- Andrea Alvarez-Sala
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain
| | - Luis Manuel Sánchez-Siles
- Research and Development Department, Hero Institute for Nutrition , Avda. Murcia 1, 30820 - Alcantarilla (Murcia), Spain
| | - María Jesús Lagarda
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain
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15
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Grasso S, Brunton NP, Lyng JG, Harrison SM, Monahan FJ. Quality of deli-style turkey enriched with plant sterols. FOOD SCI TECHNOL INT 2016; 22:743-751. [DOI: 10.1177/1082013216646496] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 04/03/2016] [Indexed: 11/16/2022]
Abstract
Low-fat meat products could be excellent carriers for plant sterols, known for their cholesterol-lowering properties. In this study, we developed a protocol for the manufacture of a deli-style turkey enriched with plant sterols (S) at a level sufficient to deliver the maximum plant sterols amount recommended for cholesterol reduction by the European Food Safety Authority (3 g of plant sterols per day) in a 70 g portion. We investigated the stability of the plant sterols and the effects of their addition on the product quality. Plant sterols remained stable during the seven-day storage period. The addition of plant sterols significantly affected some texture parameters, shear force, lipid oxidation, L values and water-holding capacity compared with control (C). Sensory analysis was carried out by an untrained panel (32) using the difference-from-control test between C and S samples to evaluate first the extent of the overall sensory difference and then the extent of sensory difference on colour, texture and flavour. Results indicated that panellists considered the intensity of the difference between C and S samples to be ‘small’. Plant sterols could be used as a potential health-promoting meat ingredient with no effect on plant sterol stability but with some effects on texture and sensory characteristics.
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Affiliation(s)
- S Grasso
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - NP Brunton
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - JG Lyng
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - SM Harrison
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - FJ Monahan
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
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Vaghini S, Cilla A, Garcia-Llatas G, Lagarda MJ. Bioaccessibility study of plant sterol-enriched fermented milks. Food Funct 2016; 7:110-7. [DOI: 10.1039/c5fo00458f] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The bioaccessibility (BA) of total and individual plant sterols (PS) of four commercial PS-enriched fermented milk beverages (designated as A to D) was evaluated using in vitro gastrointestinal digestion including the formation of mixed micelles.
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Affiliation(s)
- Silvia Vaghini
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- 46100 – Burjassot (Valencia)
- Spain
| | - Antonio Cilla
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- 46100 – Burjassot (Valencia)
- Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- 46100 – Burjassot (Valencia)
- Spain
| | - María Jesús Lagarda
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- 46100 – Burjassot (Valencia)
- Spain
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17
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Claumarchirant L, Matencio E, Sanchez-Siles LM, Alegría A, Lagarda MJ. Sterol Composition in Infant Formulas and Estimated Intake. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7245-7251. [PMID: 26242905 DOI: 10.1021/acs.jafc.5b02647] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Sterol contents in infant formulas (IFs) from the European market were determined, and their intakes by infants between 0 and 6 months were evaluated. Total animal sterols (mg/100 mL) ranged from 1.71 to 5.46, cholesterol being the main animal sterol (1.46-5.1). In general, cholesterol and desmosterol were lower than the human milk (HM) values indicated by other authors. Total plant sterol (mg/100 mL) ranged from 3.1 to 5.0. β-Sitosterol, the most abundant phytosterol, ranged from 1.82 to 3.01, followed by campesterol (0.72-1.15), stigmasterol (0.27-0.53), and brassicasterol (0.14-0.28). Cholesterol intake (mg/day) ranged from 9 to 51 and plant sterol intake (mg/day) from 19 to 50. The sterol profile of IFs is highly dependent on the type and quantity of fats used in their formula. The use of bovine milk fat and milk fat globule membrane in the IFs can approximate the profile of animal sterols to those found in HM, though cholesterol intakes in breastfed infants are still higher than in formula-fed infants.
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Affiliation(s)
- Lorena Claumarchirant
- †Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avenida Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - Esther Matencio
- ‡R+D Department, Hero Group, Avenida Murcia 1, 30820 Alcantarilla, Murcia, Spain
| | | | - Amparo Alegría
- †Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avenida Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - María Jesús Lagarda
- †Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avenida Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
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18
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Garcia-Llatas G, Cilla A, Alegría A, Lagarda MJ. Bioavailability of plant sterol-enriched milk-based fruit beverages: In vivo and in vitro studies. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.01.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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19
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González-Larena M, Garcia-Llatas G, Clemente G, Barberá R, Lagarda MJ. Plant sterol oxides in functional beverages: influence of matrix and storage. Food Chem 2014; 173:881-9. [PMID: 25466102 DOI: 10.1016/j.foodchem.2014.10.121] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 10/01/2014] [Accepted: 10/21/2014] [Indexed: 01/22/2023]
Abstract
Three plant sterol (PS)-enriched beverages, milk based fruit juice (MFJPS), fruit juice (FJPS) and milk beverage (MPS), were stored at 4, 24, or 37 °C and analysed at regular time intervals of 2 months until 6 months. PS stability was analysed from the production of phytosterol oxidation products (POPs). The β-sitosterol oxides (7α/7β-hydroxy, β/α-epoxy, triol, and 7-keto) and campesterol oxides (β/α-epoxy, and 7-keto) were detected in all beverages and at all storage times and temperatures. Total POP contents followed the order MPS≫FJPS>MFJPS. In general, the beverages showed low PS oxidation levels (<0.17%). Predictive models of POP content versus storage time were established. These models explain total POP content by over 75% and individual POP content by over 50%. We propose 7-ketositosterol and 7-ketocampesterol as PS oxidation markers during storage of beverages of this kind.
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Affiliation(s)
- Marina González-Larena
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - Gonzalo Clemente
- Department of Statistics, Polytechnic University of Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
| | - María Jesús Lagarda
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
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20
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Granado-Lorencio F, Lagarda MJ, Garcia-López FJ, Sánchez-Siles LM, Blanco-Navarro I, Alegría A, Pérez-Sacristán B, Garcia-Llatas G, Donoso-Navarro E, Silvestre-Mardomingo RA, Barberá R. Effect of β-cryptoxanthin plus phytosterols on cardiovascular risk and bone turnover markers in post-menopausal women: a randomized crossover trial. Nutr Metab Cardiovasc Dis 2014; 24:1090-1096. [PMID: 24909799 DOI: 10.1016/j.numecd.2014.04.013] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/22/2014] [Revised: 04/23/2014] [Accepted: 04/24/2014] [Indexed: 11/23/2022]
Abstract
BACKGROUND AND AIM Post-menopausal women are at higher risk of cardiovascular disease and bone demineralization. Phytosterols (PS) may be used for hypercholesterolemia in some groups and β-cryptoxanthin (β-Cx) displays a unique anabolic effect on bone. Our aim was to assess the changes in cardiovascular and bone turnover markers from the oral intake of β-Cx and PS in post-menopausal women. METHODS AND RESULTS A randomized, double-blind, crossover study with β-Cx (0.75 mg/day) and PS (1.5 g/day), single and combined, was performed in 38 postmenopausal women. Diet was supplemented with 1 × 250 mL milk-based fruit drink/day for 4 weeks with a wash-out period of 4-weeks in between. Serum β-Cx and PS were determined by UPLC and CG-FID respectively. Outcome variables included markers of bone turnover and cardiovascular risk. Biological effect was assessed by paired t test and generalized estimating equations analysis that included the previous treatment, the order of intervention and the interactions. The intake of beverages containing β-Cx and PS brought about a significant increase in serum levels of β-Cx, β-sitosterol and campesterol. Intervention caused changes in almost all the markers while the order, previous treatment and the interaction did not reach statistical significance. Only the intake of the beverage containing β-Cx plus PS brought about significant decreases in total cholesterol, c-HDL, c-LDL and bone turnover markers. CONCLUSIONS β-Cx improves the cholesterol-lowering effect of PS when supplied simultaneously and this combination may also be beneficial in reducing risk of osteoporosis. CLINICAL TRIAL REGISTRY ClinicalTrials.gov number NCT01074723.
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Affiliation(s)
- F Granado-Lorencio
- Unidad de Vitaminas, Hospital Universitario Puerta de Hierro-Majadahonda, Madrid, Spain; Servicio de Bioquímica Clínica, Hospital Universitario Puerta de Hierro-Majadahonda, Madrid, Spain.
| | - M J Lagarda
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - F J Garcia-López
- Centro Nacional de Epidemiología, Instituto de Salud Carlos III, Madrid, Spain
| | - L M Sánchez-Siles
- Global Technology Centre, Hero Group, Avda.Murcia 1, 30820 Alcantarilla, Murcia, Spain
| | - I Blanco-Navarro
- Unidad de Vitaminas, Hospital Universitario Puerta de Hierro-Majadahonda, Madrid, Spain; Servicio de Bioquímica Clínica, Hospital Universitario Puerta de Hierro-Majadahonda, Madrid, Spain
| | - A Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - B Pérez-Sacristán
- Unidad de Vitaminas, Hospital Universitario Puerta de Hierro-Majadahonda, Madrid, Spain
| | - G Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - E Donoso-Navarro
- Servicio de Bioquímica Clínica, Hospital Universitario Puerta de Hierro-Majadahonda, Madrid, Spain
| | - R A Silvestre-Mardomingo
- Servicio de Bioquímica Clínica, Hospital Universitario Puerta de Hierro-Majadahonda, Madrid, Spain
| | - R Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
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21
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Alemany L, Cilla A, Garcia-Llatas G, Rodriguez-Estrada MT, Cardenia V, Alegría A. Effect of simulated gastrointestinal digestion on plant sterols and their oxides in enriched beverages. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.02.024] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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