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  1. Article ; Online: A guide for the evaluation of in vitro bioaccessibility of carotenoids.

    Xavier, Ana Augusta O / Mercadante, Adriana Z

    Methods in enzymology

    2022  Volume 674, Page(s) 297–327

    Abstract: Ongoing efforts to improve the nutritional content of carotenoids in food sources to solve global health problems must also consider bioaccessibility and bioavailability of carotenoids. Carotenoid bioaccessibility encompasses carotenoid release from the ... ...

    Abstract Ongoing efforts to improve the nutritional content of carotenoids in food sources to solve global health problems must also consider bioaccessibility and bioavailability of carotenoids. Carotenoid bioaccessibility encompasses carotenoid release from the food matrix, solubilization in lipid emulsion droplets, and transfer to mixed micelles for further absorption into the intestine. Bioavailability refers to the fraction of carotenoids which enters into circulation. To understand the mechanisms controlling bioaccessibility, in vitro digestion methods have been developed and are a useful approach to overcome some of the disadvantages associated with in vivo protocols. The INFOGEST protocol comprises three phases (oral, gastric and intestinal) to simulate adult human digestion of foods, as an international consensus for the conditions of static in vitro digestion. The last steps in any digestion protocol involve isolation of the target food compounds and subsequent analysis, steps not included in the INFOGEST protocol because they may differ depending on specific physical-chemical characteristics and quantification analysis of the target analyte. In this chapter, we describe the INFOGEST protocol which has been adapted for the analysis of carotenoid bioaccessibility, including determination and calculation of enzyme activities according to INFOGEST guidelines, removal of undigested material, collection of mixed micelles containing carotenoids, extraction, storage and subsequent identification and quantification by liquid chromatography analysis of both free and acylated carotenoids.
    MeSH term(s) Biological Availability ; Carotenoids/metabolism ; Digestion ; Humans ; In Vitro Techniques ; Micelles
    Chemical Substances Micelles ; Carotenoids (36-88-4)
    Language English
    Publishing date 2022-07-15
    Publishing country United States
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ISSN 1557-7988
    ISSN (online) 1557-7988
    DOI 10.1016/bs.mie.2022.06.002
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article ; Online: Does the protein structure of β-lactoglobulin impact its complex coacervation with type a gelatin and the ability of the complexes to entrap lutein?

    Aya Rodriguez, Martin Daniel / Vidotto, Danilo C. / Xavier, Ana Augusta O. / Mantovani, Raphaela A. / Tavares, Guilherme M.

    Food Hydrocolloids. 2023 Mar. 03, p.108651-

    2023  , Page(s) 108651–

    Abstract: The heteroprotein complex coavervation (HPCC) is triggered by the interaction between oppositely charged proteins resulting in two liquid phases in equilibrium: the coacervate phase, which is rich in protein and the equilibrium solution which has low ... ...

    Abstract The heteroprotein complex coavervation (HPCC) is triggered by the interaction between oppositely charged proteins resulting in two liquid phases in equilibrium: the coacervate phase, which is rich in protein and the equilibrium solution which has low protein concentration. Several intrinsic and extrinsic factors affect the HPCC, including the nature and the conformational state of the involved proteins. In this work, the mechanism of complex coacervation between type A gelatin (GA) and native and thermal treated (70 °C/5 min) β-lactoglobulin (β-lg and β-lg (TT)) was investigated. In addition, the ability of the obtained complex coacervates to entrap lutein was evaluated. The applied thermal treatment led to an increase of about 20% in the concentration of surface free sulfhydryl groups and increased around 66% the surface hydrophobicity of β-lg (TT), compared with the untreated one. Nevertheless, minor impact was noticed in the aggregation state of the proteins, as well as in their ability to bind lutein (Ksv in the magnitude order of 10⁴ M⁻¹). The optimal condition for the complex coacervation between GA-β-lg and GA-β-lg (TT) was pH 6.5, minimal ionic strength and mass ratio of 2.5:1. Even if the applied thermal treatment did not promote important changes in the thermodynamic parameters of the molecular interaction between GA-β-lg (TT) compared with those for the molecular interaction between GA-β-lg, it negatively affected the coacervation yield (from 64% to 57% in the optical condition). Both obtained complex coacervates exhibited high lutein entrapment efficiency, demonstrating their potential for protecting and delivering this bioactive compound.
    Keywords bioactive compounds ; gelatin ; heat treatment ; hydrocolloids ; hydrophobicity ; ionic strength ; liquids ; lutein ; pH ; protein structure ; thermodynamics ; Complex coacervation ; Proteins ; Denaturation ; Encapsulation
    Language English
    Dates of publication 2023-0303
    Publishing place Elsevier Ltd
    Document type Article ; Online
    Note Pre-press version
    ZDB-ID 742742-6
    ISSN 1873-7137 ; 0268-005X
    ISSN (online) 1873-7137
    ISSN 0268-005X
    DOI 10.1016/j.foodhyd.2023.108651
    Database NAL-Catalogue (AGRICOLA)

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  3. Article: Sedimentation in UHT high-protein dairy beverages: Influence of sequential preheating coupled with homogenisation or supplementation with carbohydrates

    de Souza, Alisson Borges / Xavier, Ana Augusta O. / Stephani, Rodrigo / Tavares, Guilherme M.

    International dairy journal. 2022 Sept. 11,

    2022  

    Abstract: Consumer demand for UHT high-protein dairy beverages is growing all around the world. To overcome the potential low stability of these products during processing and storage remains a great challenge for dairy industries. In this context, the potential ... ...

    Abstract Consumer demand for UHT high-protein dairy beverages is growing all around the world. To overcome the potential low stability of these products during processing and storage remains a great challenge for dairy industries. In this context, the potential of preheating treatment coupled with homogenisation or the addition of sucrose or corn soluble fibre on reducing the sedimentation level of UHT dairy beverages containing 10% w/w of protein and equivalent proportion of caseins to whey proteins were evaluated. The samples supplemented with sucrose or corn soluble fibre displayed a reduced overall particle size distribution, but equivalent amount of sediment compared with that in the control sample. The applied pretreatment promoted intense whey protein denaturation and reduced the overall particle size distribution and the amount of material sedimented compared with the control sample. The applied pretreatment has potential to improve the stability of UHT high-protein dairy beverages.
    Keywords consumer demand ; homogenization ; particle size distribution ; protein denaturation ; sediments ; soluble fiber ; sucrose ; whey ; whey protein
    Language English
    Dates of publication 2022-0911
    Publishing place Elsevier Ltd
    Document type Article
    Note Pre-press version
    ZDB-ID 1076400-8
    ISSN 0958-6946
    ISSN 0958-6946
    DOI 10.1016/j.idairyj.2022.105505
    Database NAL-Catalogue (AGRICOLA)

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    Z 5292: Show issues

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  4. Article ; Online: Lutein bioaccessibility in casein-stabilized emulsions is influenced by the free to acylated carotenoid ratio, but not by the casein aggregation state

    Mantovani, Raphaela A. / Xavier, Ana Augusta O. / Tavares, Guilherme M. / Mercadante, Adriana Z.

    Food Research International. 2022 Nov., v. 161 p.111778-

    2022  

    Abstract: Considering that carotenoids are found acylated to fatty acids in most edible fruits, the influence of the ratio of free to acylated lutein on the hydrolysis extent and bioaccessibility was evaluated by in vitro digestion. For this purpose, for the first ...

    Abstract Considering that carotenoids are found acylated to fatty acids in most edible fruits, the influence of the ratio of free to acylated lutein on the hydrolysis extent and bioaccessibility was evaluated by in vitro digestion. For this purpose, for the first time, esterified, free, or a mixture of both carotenoid forms was used in the lipid phase of emulsions stabilized by sodium caseinate (NaCas) and native phosphocaseinate (PPCN). Marigold petals was used as a source of lutein-rich extracts. The emulsions were characterized and the extent of ester hydrolysis, carotenoid recovery, and bioaccessibility were evaluated by LC-DAD-MS/MS. Besides low polydispersity, NaCas and PPCN stabilized emulsions exhibited a constant mean droplet diameter of about 260 and 330 nm, respectively, after 7 days. Caseins were completely digested after the gastric digestion step. Moreover, casein supramolecular structure did not significantly affect carotenoid bioaccessibility. Lutein was majorly found in its free form in all bioaccessible fractions. The carotenoid bioaccessibility increased from 3% to 40% by increasing the percentage of free carotenoids from 0.5 to 100% in the emulsions; but the carotenoid recovery and hydrolysis extent of lutein esters were not affected. In conclusion, emulsion-based systems for carotenoid delivery stabilized either by NaCas or PPCN provided similar carotenoid bioaccessibility. Furthermore, bioaccessibility was inversely dependent on the overall hydrophobicity of the carotenoid extract. Our results suggest that the low bioaccessibility of esterified carotenoids was a consequence of their limited hydrolysis extent. This study provides information that may help design emulsion-based systems stabilized by food protein as a vehicle for carotenoids.
    Keywords bioavailability ; casein ; digestion ; droplets ; esterification ; food research ; hydrolysis ; hydrophobicity ; lipids ; lutein ; sodium caseinate ; Carotenoid ; Native phosphocaseinate ; Emulsion ; In vitro digestion ; LC-MS ; Lutein ester hydrolysis
    Language English
    Dates of publication 2022-11
    Publishing place Elsevier Ltd
    Document type Article ; Online
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2022.111778
    Database NAL-Catalogue (AGRICOLA)

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    Z 2972: Show issues

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  5. Article ; Online: Lutein bioaccessibility in casein-stabilized emulsions is influenced by the free to acylated carotenoid ratio, but not by the casein aggregation state.

    Mantovani, Raphaela A / Xavier, Ana Augusta O / Tavares, Guilherme M / Mercadante, Adriana Z

    Food research international (Ottawa, Ont.)

    2022  Volume 161, Page(s) 111778

    Abstract: Considering that carotenoids are found acylated to fatty acids in most edible fruits, the influence of the ratio of free to acylated lutein on the hydrolysis extent and bioaccessibility was evaluated by in vitro digestion. For this purpose, for the first ...

    Abstract Considering that carotenoids are found acylated to fatty acids in most edible fruits, the influence of the ratio of free to acylated lutein on the hydrolysis extent and bioaccessibility was evaluated by in vitro digestion. For this purpose, for the first time, esterified, free, or a mixture of both carotenoid forms was used in the lipid phase of emulsions stabilized by sodium caseinate (NaCas) and native phosphocaseinate (PPCN). Marigold petals was used as a source of lutein-rich extracts. The emulsions were characterized and the extent of ester hydrolysis, carotenoid recovery, and bioaccessibility were evaluated by LC-DAD-MS/MS. Besides low polydispersity, NaCas and PPCN stabilized emulsions exhibited a constant mean droplet diameter of about 260 and 330 nm, respectively, after 7 days. Caseins were completely digested after the gastric digestion step. Moreover, casein supramolecular structure did not significantly affect carotenoid bioaccessibility. Lutein was majorly found in its free form in all bioaccessible fractions. The carotenoid bioaccessibility increased from 3% to 40% by increasing the percentage of free carotenoids from 0.5 to 100% in the emulsions; but the carotenoid recovery and hydrolysis extent of lutein esters were not affected. In conclusion, emulsion-based systems for carotenoid delivery stabilized either by NaCas or PPCN provided similar carotenoid bioaccessibility. Furthermore, bioaccessibility was inversely dependent on the overall hydrophobicity of the carotenoid extract. Our results suggest that the low bioaccessibility of esterified carotenoids was a consequence of their limited hydrolysis extent. This study provides information that may help design emulsion-based systems stabilized by food protein as a vehicle for carotenoids.
    MeSH term(s) Carotenoids/chemistry ; Caseins ; Emulsions/chemistry ; Esters ; Fatty Acids ; Lutein ; Plant Extracts/chemistry ; Tandem Mass Spectrometry
    Chemical Substances Caseins ; Emulsions ; Esters ; Fatty Acids ; Plant Extracts ; Carotenoids (36-88-4) ; Lutein (X72A60C9MT)
    Language English
    Publishing date 2022-08-19
    Publishing country Canada
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2022.111778
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  6. Article: Does the protein structure of Beta-lactoglobulin impact its complex coacervation with type A gelatin and the ability of the complexes to entrap lutein?

    Rodriguez, Martin Daniel Aya / Vidotto, Danilo C. / Xavier, Ana Augusta O. / Mantovani, Raphaela A. / Tavares, Guilherme M.

    Food hydrocolloids

    2023  Volume 140, Issue -, Page(s) 108651

    Language English
    Document type Article
    ZDB-ID 742742-6
    ISSN 0268-005X
    Database Current Contents Nutrition, Environment, Agriculture

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  7. Article ; Online: Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices.

    Brasili, Elisa / Chaves, Daniela F Seixas / Xavier, Ana Augusta O / Mercadante, Adriana Z / Hassimotto, Neuza M A / Lajolo, Franco M

    Journal of agricultural and food chemistry

    2017  Volume 65, Issue 7, Page(s) 1371–1377

    Abstract: Orange juice is considered an excellent dietary source of several bioactive compounds with beneficial properties for human health. Citrus sinensis Osbeck cv. 'Cara Cara' is a bud mutation originated from 'Washington' navel orange, also known as 'Bahia' ... ...

    Abstract Orange juice is considered an excellent dietary source of several bioactive compounds with beneficial properties for human health. Citrus sinensis Osbeck cv. 'Cara Cara' is a bud mutation originated from 'Washington' navel orange, also known as 'Bahia' navel orange. The ascorbic acid, flavonoid, and carotenoid contents in pasteurized and nonpasteurized Bahia and Cara Cara juices using two LC-MS/MS platforms were investigated. Higher ascorbic acid content was observed in Bahia compared to Cara Cara in both pasteurized and nonpasteurized juices. Total flavanones content as well as hesperidin levels were higher in Cara Cara with respect to Bahia pasteurized juice. Cara Cara was also characterized by a significantly higher and diversified carotenoid content compared to Bahia juice with a mixture of (Z)-isomers of lycopene, all-E-β-carotene, phytoene, and phytofluene isomers accounting for the highest carotenoid proportion. The exceptionally high carotenoid content of Cara Cara may be particularly interesting for nutritional or functional studies of uncommon carotenes in a citrus food matrix.
    MeSH term(s) Carotenoids/chemistry ; Citrus sinensis/chemistry ; Flavonoids/chemistry ; Fruit and Vegetable Juices/analysis ; Hot Temperature ; Pasteurization ; Plant Preparations/chemistry
    Chemical Substances Flavonoids ; Plant Preparations ; Carotenoids (36-88-4)
    Language English
    Publishing date 2017-02-22
    Publishing country United States
    Document type Journal Article
    ZDB-ID 241619-0
    ISSN 1520-5118 ; 0021-8561
    ISSN (online) 1520-5118
    ISSN 0021-8561
    DOI 10.1021/acs.jafc.6b05401
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.A 1172: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (1.OG)
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  8. Article: Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. ‘Cara Cara’ and ‘Bahia’ Juices

    Brasili, Elisa / Chaves Daniela F. Seixas / Hassimotto Neuza M. A / Lajolo Franco M / Mercadante Adriana Z / Xavier Ana Augusta O

    Journal of agricultural and food chemistry. 2017 Feb. 22, v. 65, no. 7

    2017  

    Abstract: Orange juice is considered an excellent dietary source of several bioactive compounds with beneficial properties for human health. Citrus sinensis Osbeck cv. ‘Cara Cara’ is a bud mutation originated from ‘Washington’ navel orange, also known as †...

    Abstract Orange juice is considered an excellent dietary source of several bioactive compounds with beneficial properties for human health. Citrus sinensis Osbeck cv. ‘Cara Cara’ is a bud mutation originated from ‘Washington’ navel orange, also known as ‘Bahia’ navel orange. The ascorbic acid, flavonoid, and carotenoid contents in pasteurized and nonpasteurized Bahia and Cara Cara juices using two LC-MS/MS platforms were investigated. Higher ascorbic acid content was observed in Bahia compared to Cara Cara in both pasteurized and nonpasteurized juices. Total flavanones content as well as hesperidin levels were higher in Cara Cara with respect to Bahia pasteurized juice. Cara Cara was also characterized by a significantly higher and diversified carotenoid content compared to Bahia juice with a mixture of (Z)-isomers of lycopene, all-E-β-carotene, phytoene, and phytofluene isomers accounting for the highest carotenoid proportion. The exceptionally high carotenoid content of Cara Cara may be particularly interesting for nutritional or functional studies of uncommon carotenes in a citrus food matrix.
    Keywords ascorbic acid ; bioactive compounds ; Citrus sinensis ; flavanones ; food matrix ; hesperidin ; human health ; isomers ; lycopene ; mutation ; orange juice ; pasteurization
    Language English
    Dates of publication 2017-0222
    Size p. 1371-1377.
    Publishing place American Chemical Society
    Document type Article
    ZDB-ID 241619-0
    ISSN 1520-5118 ; 0021-8561
    ISSN (online) 1520-5118
    ISSN 0021-8561
    DOI 10.1021%2Facs.jafc.6b05401
    Database NAL-Catalogue (AGRICOLA)

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