In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein-phenolic interactions

被引：21
|
作者：
Qie, Xuejiao [1 ,2 ]
Cheng, Ya [1 ,2 ]
Chen, Yao [1 ,2 ]
Zeng, Maomao [1 ,2 ]
Wang, Zhaojun [1 ,2 ]
Qin, Fang [1 ,2 ]
Chen, Jie [1 ,2 ]
Li, Weiwei [1 ,3 ]
He, Zhiyong [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Jiangsu, Peoples R China
[3] Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210023, Jiangsu, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 375卷
关键词：
Bioaccessibility; In vitro digestion; Coffee polyphenols; Skimmed milk; Soy protein; GREEN COFFEE; ANTIOXIDANT CAPACITY; ANTHOCYANINS; POLYPHENOLS; GRAPE; BIOAVAILABILITY; STABILITY; DIGESTION; COVALENT; JUICE;
D O I：
10.1016/j.foodchem.2021.131644
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of skimmed bovine milk and soy protein on the in vitro bioaccessibility of polyphenols in coffee beverages under thermal treatment (25, 90, and 121 degrees C) and the protein-phenolic interaction was investigated. Thermal treatment at 90 degrees C and 121 degrees C reduced the in vitro bioaccessibility of total and individual phenolic. Skimmed milk and soy protein addition increased the total (by 37.01%-64.21% and 24.74%-47.32%, respectively) and individual phenolic in vitro bioaccessibility (by 4.40%-27.29% and 12.02%-28.61%, respectively) of coffee beverages subjected to thermal treatment at 25, 90 and 121 degrees C. Compared with soy protein, skimmed milk significantly enhanced the in vitro bioaccessibility of coffee polyphenols, possibly owing to the presence of different types and strengths of noncovalent protein-phenolic interactions. These findings can provide certain theoretical knowledge for optimizing the processing technology and formula of the food industry to help improve the health benefits of milk coffee beverages.
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页数：10
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