Evolution of cranberry juice compounds during in vitro digestion and identification of the organic acid responsible for the disruption of in vitro intestinal cell barrier integrity-Reference-Cited by-同舟云学术

Evolution of cranberry juice compounds during in vitro digestion and identification of the organic acid responsible for the disruption of in vitro intestinal cell barrier integrity

Published:2020-02-17 Issue:6 Volume:57 Page:2329-2342
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Renaud Valentine,Faucher Mélanie,Perreault Véronique,Serre Elodie,Dubé Pascal,Boutin Yvan,Bazinet Laurent^ORCID

Funder

the NSERC Industrial Research Chair on Electromembrane processes aiming the ecoefficiency improvement of biofood production lines

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-020-04271-2.pdf

Reference36 articles.

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2. Bazinet L, Brianceau S, Dubé P, Desjardins Y (2012) Evolution of cranberry juice physico-chemical parameters during phenolic antioxidant enrichment by electrodialysis with filtration membrane. Sep Purif Technol 87:31–39. https://doi.org/10.1016/j.seppur.2011.11.017

3. Bermúdez-Soto M-J, Tomás-Barberán F-A, García-Conesa M-T (2007) Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chem 102:865–874. https://doi.org/10.1016/j.foodchem.2006.06.025

4. Cho MJ, Scieszka JF, Burton PS (1989) Citric acid as an adjuvant for transepithelial transport. Int J Pharm 52:79–81. https://doi.org/10.1016/0378-5173(89)90091-4

5. Daugherty AL, Mrsny RJ (1999) Regulation of the intestinal epithelial paracellular barrier. Pharm Sci Technol Today 2:281–287. https://doi.org/10.1016/S1461-5347(99)00170-4

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