Balatonfüred, Hungary
Balatonfüred, Hungary

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Pineda-Vadillo C.,French National Institute for Agricultural Research | Pineda-Vadillo C.,Agrocampus Ouest | Nau F.,French National Institute for Agricultural Research | Nau F.,Agrocampus Ouest | And 17 more authors.
Food Chemistry | Year: 2017

The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and total anthocyanin content of four different enriched matrices, namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturing and during in vitro digestion. Results showed that anthocyanin recovery after processing largely varied among matrices, mainly due to the treatments applied and the interactions developed with other food components. In terms of digestion, the present study showed that the inclusion of anthocyanins into food matrices could be an effective way to protect them against intestinal degradation, and also the incorporation of anthocyanins into matrices with different compositions and structures could represent an interesting and effective method to control the delivery of anthocyanins within the different compartments of the digestive tract. © 2016 Elsevier Ltd


Pineda-Vadillo C.,French National Institute for Agricultural Research | Pineda-Vadillo C.,Agrocampus Ouest | Nau F.,French National Institute for Agricultural Research | Nau F.,Agrocampus Ouest | And 14 more authors.
Food Research International | Year: 2016

The aim of this study was to evaluate the effect of the food matrix on polyphenol bioaccessibility and antioxidant activity during the in-vitro digestion of dairy and egg products enriched with grape extracts (GE). Four GE-enriched matrices produced under industrial conditions (custard dessert, milkshake, pancake and omelet) and the GE dissolved in water (control solution) were submitted to in vitro digestion and the bioaccessibility of the major classes of polyphenols as well as the evolution of the antioxidant activity of the matrices were monitored at oral, gastric and intestinal level. Apart from the digestion effect itself, the release, stability and solubility of polyphenols was governed by mainly two factors: 1 - the composition and structure of the food matrices and 2 - the class of polyphenol. Results showed that the inclusion of the GE extracts into the different egg and dairy food matrices greatly impacted the release and solubility of anthocyanins and proanthocyanidins during digestion, especially in the solid food matrices and during the oral and gastric phases of digestion. Also, the presence of the food matrices protected anthocyanins from degradation during the intestinal phase. However, if the total phenolic content is considered at the end of the whole digestion process, the proportion of soluble (bioaccessible) and insoluble phenolics delivered by the enriched-matrices was quite similar to that of the control solution. On the contrary, the food matrix effect did not affect the antioxidant activity of the matrices, which remained constant during the oral and gastric phases but greatly increased during the intestinal phase of digestion. Among the GE-enriched matrices, omelet presented higher recoveries of total phenolics and antioxidant activity at the end of digestion. © 2016 Elsevier Ltd.


PubMed | University of Bologna, Ege University, Agrocampus Ouest, VTT Technical Research Center of Finland and 2 more.
Type: | Journal: Food chemistry | Year: 2016

The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy and egg matrices could affect their stability after processing and their release and solubility during digestion. For this purpose, individual and total anthocyanin content of four different enriched matrices, namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturing and during in vitro digestion. Results showed that anthocyanin recovery after processing largely varied among matrices, mainly due to the treatments applied and the interactions developed with other food components. In terms of digestion, the present study showed that the inclusion of anthocyanins into food matrices could be an effective way to protect them against intestinal degradation, and also the incorporation of anthocyanins into matrices with different compositions and structures could represent an interesting and effective method to control the delivery of anthocyanins within the different compartments of the digestive tract.


The invention concerns animal feed additives. Disclosed are novel solid rumen bypass feed additive compositions containing polyunsaturated fatty acid (PUFA) comprising oils as well as methods for the production of said compositions. Methods are also disclosed for producing milk and dairy products enriched in PUFA by using said novel feed additive compositions.

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