The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion
详细信息 查看全文
- 作者：Carlos Pineda-Vadilloa ; b ; Franç ; oise Naua ; b ; Catherin Guerin-Dubiarda ; b ; Julien Jardina ; b ; Valé ; rie Lechevaliera ; b ; Marisa Sanz-Buenhombrec ; Alberto Guadarramac ; Tamá ; s Tó ; thd ; É ; va Csavajdad ; Hajnalka Hingyid ; Sibel Karakayae ; Juhani Sibakovf ; Francesco Capozzig ; Alessandra Bordonih ; Didier Duponta ; b ; didier.dupont@rennes.inra.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Anthocyanins ; Processing ; Food matrix ; In vitro digestion ; Bioaccessibility
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：486-496
- 全文大小：691 K
文摘
- •
AC content in matrices: controlled by food-AC interactions and treatments applied.
- •
Stability and solubilization of AC during digestion greatly varied between matrices.
- •
The previous variations are controlled by the food matrix composition & structure.
- •
Food matrices protect most anthocyanins from degradation during intestinal phase.