Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells |
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| Authors: | Antonio Cilla,Marí a J. Lagarda,Amparo Alegrí a,Begoñ a de Ancos,M. Pilar Cano,Concepció n Sá nchez-Moreno,Lucí a Plaza,Reyes Barberá |
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| Affiliation: | aNutrition and Food Chemistry. Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100, Burjassot, Valencia, Spain;bDepartment of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain;cDepartment of Food Biotechnology and Microbiology, Institute of Food Science Research (CIAL, CSIC-UAM), Madrid, Spain |
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| Abstract: | Calcium and phosphorus bioavailability from different milk-based (whole milk, skimmed milk and soya milk) fruit beverages as affected by thermal treatment (TT) and high-pressure processing (HPP) was determined by means of the paired in vitro gastrointestinal digestion (solubility method)/Caco-2 cell model. Ca bioaccessibility was significantly higher in HPP (98.4% ± 1.6%) versus TT (91.3% ± 1.9%), but Ca bioavailability was equal in all different matrixes independently of the processing treatment used. HPP samples improved P bioaccessibility (98.7% ± 2.5% versus 87.3% ± 2.2%) and P bioavailability by Caco-2 cells versus TT samples—soya milk- and whole milk-based beverages being the samples with the highest bioavailability values (56.8% ± 1.3% and 40.1% ± 9.9% versus 15.0% ± 2.1% and 16.8% ± 2.8%, respectively). Therefore, HPP improves Ca and P bioaccessibility, and P bioavailability versus TT samples, and can be used as an alternative to TT in the manufacture of functional foods with improved nutritional value and health benefits. |
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| Keywords: | Abbreviations: TT, thermal treatment HPP, high-pressure processing J, fruit juices W, whole milk S, skimmed milk Sy, soya milk NT, non-treated TEER, transepithelial electrical resistance |
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