The DOI matches its Crossref record; 47 of the 47 references it cites were found in a registry or an index.
Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages
Open accessAbstract
The effect of food matrix (water-, milk-, or soymilk-fruit juice beverages) and processing [high-intensity pulsed electric fields (HIPEF); high-pressure processing (HPP); and thermal treatment (TT)] on the in vitro bioaccessibility of vitamin C and phenolic compounds, as well as on the hydrophilic antioxidant activity (HAA) of fruit juice-based beverages was analysed. HIPEF and HPP improved or did not change the bioaccessibility of vitamin C and certain phenolic compounds in comparison with untreated beverages. In contrast, TT diminished the bioaccessibility of most of these compounds. The greatest vitamin C bioaccessibility was obtained in soymilk-fruit juice beverages (SB), whereas water-fruit juice beverages (WB) favoured the bioaccessibility of phenolic compounds and HAA. Milk-fruit juice beverages (MB) reduced the bioaccessibility of these hydrophilic constituents. Results showed that both food matrix and processing modulated the bioaccessibility of vitamin C and phenolic compounds of fruit juice-based beverages. Furthermore, HPP and HIPEF allow obtaining beverages with improved nutritional and functional quality.
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Cited by
Mushtaq, M. (2018) · Fruit Juices · doi:10.1016/b978-0-12-802230-6.00008-4 · Cited by 27
Reddy, N. B. P., Buvaneswaran, M., Anto, A. M., & Sinija, V. R. (2024) · Journal of Food Process Engineering · doi:10.1111/jfpe.14624 · Cited by 6
Metadata
- Authors
- Rodríguez-Roque, M. J., de Ancos, B., Sánchez-Moreno, C., Cano, M. P., Elez-Martínez, P., & Martín-Belloso, O.
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2015-04
- Volume
- 14
- Pages
- 33-43
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W2048822660
- Cited by
- 262
- References
- 47
- FWCI
- 12.01
- Type
- journal article
- Language
- en
- Open access
- green
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- Rodríguez-Roque, M. J., de Ancos, B., Sánchez-Moreno, C., Cano, M. P., Elez-Martínez, P., & Martín-Belloso, O. (2015). Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages. Journal of Functional Foods. https://doi.org/10.1016/j.jff.2015.01.020
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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