Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after <i>in vitro</i> gastrointestinal digestion-Reference-Cited by-同舟云学术

Effect of the food matrix on the (poly)phenol stability of different plant-based meat products and their main ingredients after in vitro gastrointestinal digestion

Published:2023 Issue:24 Volume:14 Page:10796-10813
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lucas-González Raquel¹²^ORCID,Díez-Riquelme Vicente¹,Viuda-Martos Manuel¹^ORCID,Pérez-Álvarez José Ángel¹,Sánchez-Zapata Elena³,Fernández-López Juana¹^ORCID

Affiliation:

1. IPOA Research Group, Centro e Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Orihuela, 03312 Alicante, Spain

2. Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avda. Galicia No. 4, 32900 San Cibrao das Viñas, Ourense, Spain

3. Research & Development Pre-Cooked Convenience Food, Surinver El Grupo S.Coop, 03191 Alicante, Spain

Abstract

The present study aimed to investigate the influence of the food matrix on the bioaccessibility of free and bound (poly)phenols in different plant-based foods.

Funder

Ministerio de Universidades

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO03265E

Reference62 articles.

1. In vitro digestion models suitable for foods: Opportunities for new fields of application and challenges

2. In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

3. The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: A pharmacokinetic study

4. Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion

5. Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips;Food Chemistry;2024-12

2. Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds;Frontiers in Chemistry;2024-07-16

3. Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea;Foods;2024-01-11