In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix
María Janeth Rodríguez-Roque | María Alejandra Rojas-Graü | Pedro Elez-Martínez | Olga Martín-Belloso
This research evaluated the effect of an in vitro gastrointestinal digestion on the concentration of vitamin C, phenolic compounds, isoflavones, carotenoids, as well as antioxidant activity of a beverage containing a blended fruit juice and soymilk (BFJ–SMB). Additionally, the influence of the food matrix on the bioaccessibility of these compounds was studied. BFJ–SMB hydrophilic constituents displayed higher bioaccessibility (12–26.5%) than those lipophilics (6.5–13.8%). The most bioaccessible compounds were quercetin and genistein, while cis-violaxanthin+neoxanthin were the lowest. Several compounds were less bioaccessible in BFJ–SMB (6.5–14%) with respect to those of BFJ or SM. Conversely, phenolic acids and aglycone isoflavones displayed their highest bioaccessibility in BFJ–SMB. Results showed that both the in vitro gastrointestinal digestion and the food matrix exerted a significant influence on the bioaccessibility of these compounds. BFJ–SMB can be considered as a beverage with an important nutritional quality and highly bioaccessible substances.
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