The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

• Published in: Food chemistry Vol. 214; pp. 486 - 496
• Main Authors: Pineda-Vadillo, Carlos, Nau, Françoise, Guerin-Dubiard, Catherin, Jardin, Julien, Lechevalier, Valérie, Sanz-Buenhombre, Marisa, Guadarrama, Alberto, Tóth, Tamás, Csavajda, Éva, Hingyi, Hajnalka, Karakaya, Sibel, Sibakov, Juhani, Capozzi, Francesco, Bordoni, Alessandra, Dupont, Didier
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-01-2017; Elsevier
• Subjects: Animals; Anthocyanins; Anthocyanins - analysis; Bioaccessibility; Chickens; Digestion; Eggs - analysis; Food and Nutrition; Food engineering; Food Handling; Food matrix; Food, Fortified - analysis; Gastrointestinal Tract - metabolism; Humans; In vitro digestion; Life Sciences; Processing; Anthocyanins; Bioaccessibility; In vitro digestion; Food matrix; Processing; egg; milk; matrice alimentaire; supplémentation; complémentation; cyanin; human health; food supplementation; lait; matrice laitière; oeuf; anthocyane; santé humaine; digestion; bioaccessibilité
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.07.049

•AC content in matrices: controlled by food-AC interactions and treatments applied.•Stability and solubilization of AC during digestion greatly varied between matrices.•The previous variations are controlled by the food matrix composition & structure.•Food matrices protect most anthocyanins from degradation during intestinal phase.
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.