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Pineda-Vadillo C, Nau F, Dubiard CG, Cheynier V, Meudec E, Sanz-Buenhombre M, Guadarrama A, Tóth T, Csavajda É, Hingyi H, Karakaya S, Sibakov J, Capozzi F, Bordoni A, Dupont D. In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.029] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Pineda-Vadillo C, Nau F, Guerin-Dubiard C, Jardin J, Lechevalier V, Sanz-Buenhombre M, Guadarrama A, Tóth T, Csavajda É, Hingyi H, Karakaya S, Sibakov J, Capozzi F, Bordoni A, Dupont D. The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. Food Chem 2016; 214:486-496. [PMID: 27507502 DOI: 10.1016/j.foodchem.2016.07.049] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 06/13/2016] [Accepted: 07/06/2016] [Indexed: 10/21/2022]
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.
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Affiliation(s)
- Carlos Pineda-Vadillo
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France
| | - Françoise Nau
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France
| | - Catherin Guerin-Dubiard
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France
| | - Julien Jardin
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France
| | - Valérie Lechevalier
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France
| | - Marisa Sanz-Buenhombre
- Abrobiotec S.L. (Grupo Matarromera), Ctra. San Bernardo S/N, Valbuena de Duero, 47359 Valladolid, Spain
| | - Alberto Guadarrama
- Abrobiotec S.L. (Grupo Matarromera), Ctra. San Bernardo S/N, Valbuena de Duero, 47359 Valladolid, Spain
| | - Tamás Tóth
- ADEXGO Ltd., 13 Lapostelki St., H-8230 Balatonfüred, Hungary
| | - Éva Csavajda
- ADEXGO Ltd., 13 Lapostelki St., H-8230 Balatonfüred, Hungary
| | - Hajnalka Hingyi
- ADEXGO Ltd., 13 Lapostelki St., H-8230 Balatonfüred, Hungary
| | - Sibel Karakaya
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir, Turkey
| | - Juhani Sibakov
- VTT Technical Research Centre of Finland, Tietotie 2, 02044 VTT, Finland
| | - Francesco Capozzi
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
| | - Alessandra Bordoni
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy
| | - Didier Dupont
- INRA, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Oeuf, 65 rue de St Brieuc, 35042 Rennes, France.
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