Affiliation:
1. School of Food and Nutritional Sciences University College Cork Cork T12 TP07 Ireland
2. Department of Food BioSciences Teagasc Food Research Centre Ashtown Dublin D15 DY05 Ireland
Abstract
This study aimed to determine whether the fat and protein content in dairy‐fruit blends prepared using full‐fat, semi‐skimmed, skimmed or high‐protein milk in combination with freeze‐dried blackberry puree influenced the bioaccessibility and bioavailability of blackberry polyphenols and organic acids. Samples were subjected to in vitro digestion, after which bioavailability was analysed with a Caco‐2 cell model. The addition of puree to milk resulted in the formation of protein aggregates, which partially protected anthocyanins during digestion. Milk fat may have increased the bioaccessibility of anthocyanins while reducing permeability through the Caco‐2 cells, leading to a lower bioavailability in tested samples.
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Cited by
2 articles.
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