排序方式： 共有203条查询结果，搜索用时 15 毫秒
91.
Diana Ansorena Iciar Astiasaran 《Journal of the science of food and agriculture》2024,104(7):4465-4472
92.
Saliou Mawouma;Florence Doudou Walko;Jude Mbyeya;Souaibou Hamidou Yaya;Emmanuel Awoudamkine;Carl Moses Mbofung Funtong; 《Food Science & Nutrition》2024,12(3):2115-2121
The aim of this study was to investigate the effect of garlic and onion, two Allium spices rich in sulfur compounds, on the bioaccessibility of iron from Moringa oleifera leaves. We first quantified anti-nutritional factors in various cooked mixtures of Moringa oleifera leaves and spices, with increasing level of incorporation of garlic or onion. We then assessed the iron bioaccessibility of the various mixtures using a simulated in vitro digestion method. Finally, we studied the speciation of bioaccessible iron. Total phenols contents ranging from 801.44 to 903.07 and from 869.78 to 990.72 mg/100 g of dry matter in garlic and onion mixtures, respectively, increased (p < .05) with the level of incorporation of spices. Phytates contents followed the same tendency with values ranging from 1.84 to 2.12 and from 1.75 to 2.02 mg/100 g of dry matter in garlic and onion mixtures, respectively. Although the presence of garlic and onion significantly reduced (p < .05) the total iron content of the mixtures (11.56–11.96 mg/100 g of dry matter), we noticed that bioaccessible iron was significantly higher (p < .05) in spiced mixtures (36.35%–48.40%) compared to the control (23.28%), with the greatest amount found in the mixture containing 10 g of onion. The predominant specie of bioaccessible iron was organic iron, whose amounts in the spiced mixtures (0.59–0.69 mg/L) were all significantly higher (p < .05) than in the control (0.32 mg/L). Globally, the presence of spices produced no significant variation (p > .05) in amounts of ferrous iron, the major inorganic specie of bioaccessible iron. The use of garlic and onion as ingredients could help improving the iron status of populations consuming iron-rich leafy vegetables. 相似文献
93.
Natta Kachenpukdee Charles R. Santerre Mario G. Ferruzzi Ratchadaporn Oonsivilai 《Journal of food science》2016,81(7):T1854-T1863
The ability of modified dietary fiber (MDF) generated from cassava pulp to modulate the bioaccessibility and intestinal absorption of heavy metals may be helpful to mitigate health risk associated with select foods including select fish high in methyl mercury. Using a coupled in vitro digestion/Caco‐2 human intestinal cell model, the reduction of fish mercury bioaccessibility and intestinal uptake by MDF was investiaged. MDF was prepared from cassava pulp, a byproduct of tapioca production. The highest yield (79.68%) of MDF was obtained by enzymatic digestion with 0.1% α‐amylase (w/v), 0.1% amyloglucosidase (v/v) and 1% neutrase (v/v). MDF and fish tissue were subjected to in vitro digestion and results suggest that MDF may reduce mercury bioaccessibility from fish to 34% to 85% compared to control in a dose‐dependent manner. Additionally, accumulation of mercury from digesta containing fish and MDF was only modestly impacted by the presence of MDF. In conclusion, MDF prepared from cassava pulp may be useful as an ingredient to reduce mercury bioavailability from food such as fish specifically by inhibiting mercury transfer to the bioaccessibile fraction during digestion. 相似文献
94.
95.
Clarissa C. Koga Juan E. Andrade Mario G. Ferruzzi Youngsoo Lee 《Journal of food science》2016,81(2):C292-C300
Trans‐resveratrol has demonstrated the potential to provide both therapeutic and preventive activities against chronic diseases such as heart disease and cancer. The incorporation of trans‐resveratrol into food products would allow for broader access of this bioactive compound to a larger population. However, this strategy is limited by instability of trans‐resveratrol under environmental conditions and within the digestive system leading to isomerization of trans‐resveratrol (bioactive form) to cis‐resveratrol (bio‐inactive form). Studies in the stabilization of trans‐resveratrol into protein microparticles are presented. Trans‐resveratrol was encapsulated using whey protein concentrate (WPC) or sodium caseinate (SC), with or without anhydrous milk fat (AMF). Binding of resveratrol and aromatic residues in protein was estimated utilizing the Stern–Volmer equation and the number of tryptophan residues. The stability of encapsulated resveratrol was evaluated after exposure to ultraviolet A (UVA) light and 3‐stage in vitro digestion. After UVA light exposure, SC‐based microcapsules maintained a higher trans:cis resveratrol ratio (0.63, P < 0.05) than WPC‐based microcapsules (0.43) and unencapsulated resveratrol (0.49). In addition, encapsulation of resveratrol in both protein microparticles led to an increased digestive stability and bioaccessibility in comparison to unencapsulated resveratrol (47% and 23%, respectively, P < 0.05). SC‐based microcapsules provided a higher digestive stability and bioaccessibility (86% and 81%; P < 0.05) compared to WPC‐based microcapsules (71% and 68%). The addition of AMF to the microcapsules did not significantly change the in vitro digestion values. In conclusion, SC‐based microencapsulation increased the stability of trans‐resveratrol to UVA light exposure and simulated digestion conditions. This encapsulation‐system‐approach can be extended to other labile, bioactive polyphenols. 相似文献
96.
Shishan Fu Mary Ann Augustin Luz Sanguansri Zhiping Shen Ken Ng Said Ajlouni 《Journal of food science》2016,81(3):H769-H776
Curcuminoids have low bioavailability due to low aqueous solubility. We compared the bioaccessibility of curcuminoids delivered in buttermilk yogurt to that of curcuminoid powder in an aqueous dispersion. Buttermilk containing added curcuminoids (300 mg/100 g, 0.3% w/w) was used for yogurt manufacture. We measured percentage of curcuminoids remaining in yogurts after manufacture and after exposure to simulated gastrointestinal fluids, and the in vitro bioaccessibility of the curcuminoids. Curcuminoids were stable during yogurt manufacture. At the end of in vitro digestion, approximately 11% of the curcuminoids delivered in yogurt was degraded compared to <1% for curcuminoids in an aqueous dispersion. However, curcuminoids delivered in yogurt was 15‐fold more bioaccessible than curcuminoids in aqueous dispersion. The small change in yogurt properties (decrease in total lactic acid bacteria counts of <1 log and increased viscosity) on addition of curcuminoids has to be balanced against the benefits of increased bioaccessibility of curcuminoids when delivered in yogurts. 相似文献
97.
The ability of excipient nanoemulsions to increase the bioaccessibility of different kinds of nutraceuticals (phenolics and carotenoids) in mangoes was studied. Oil‐in‐water excipient nanoemulsions containing small digestible lipid nanoparticles (d < 200 nm) were prepared using different oil phases: medium chain triglycerides (MCT) and long‐chain triglycerides (LCT). These nanoemulsions were then mixed with pureed mango and passed through a simulated gastrointestinal tract (GIT): mouth, stomach, and small intestine. Carotenoid bioaccessibility decreased in the following order: LCT nanoemulsions > MCT nanoemulsions > buffer solution, which was attributed to differences in the solubilization capacity of the mixed micelles generated in the intestinal fluids. The digestion products of LCT formed mixed micelles with hydrophobic domains large enough to accommodate the carotenoids, whereas those of MCT did not. Excipient emulsions had much less effect on phenolic bioaccessibility, which may be because phenolics are smaller more polar molecules and are therefore more easily solubilized in aqueous intestinal fluids. These results highlight the potential of excipient nanoemulsions in boosting the bioavailability of lipophilic bioactive agents in fruits and vegetables. 相似文献
98.
99.
Lucía Gayoso Diana Ansorena Iciar Astiasarán 《Journal of the science of food and agriculture》2019,99(5):2251-2258
100.