title: Impact of Lipid Components and Emulsifiers on Plant Sterols Bioaccessibility from Milk-Based Fruit Beverages.
abstract: Sterol bioaccessibility (BA) of three plant sterol (PS)-enriched milk-based fruit beverages (MFb) with different fat contents (1.1-2.4%), lipid sources (animal or vegetable), and without or with emulsifiers (whey proteins enriched with milk fat globule membrane (MFGM) or soy lecithin) was evaluated after simulated gastrointestinal digestion. The BA of total PS followed the order 31.4% (MFbM containing milk fat and whey proteins enriched with MFGM) = 28.2% (MFbO containing extra virgin olive oil and soy lecithin) > 8.7% (MFb without fat addition). Total and individual PS content in the bioaccessible fractions followed the order MFbM > MFbO > MFb. Consequently, formulation with MFGM is proposed in beverages of this kind to ensure optimum bioavailability of PS. Our results suggest that the BA of PS is influenced by the type and quantity of fat and the emulsifier type involved.
authors.affiliation: Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain.
authors.forename: Andrea
authors.initials: A
authors.lastname: Alvarez-Sala
authors.affiliation: Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain.
authors.forename: Guadalupe
authors.initials: G
authors.lastname: Garcia-Llatas
authors.affiliation: Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: Cilla
authors.affiliation: Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain.
authors.forename: Reyes
authors.initials: R
authors.lastname: Barberá
authors.affiliation: Research and Development Department, Hero Institute for Nutrition , Avda. Murcia 1, 30820 - Alcantarilla (Murcia), Spain.
authors.forename: Luis Manuel
authors.initials: LM
authors.lastname: Sánchez-Siles
authors.affiliation: Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia , Avda. Vicente Andrés Estellés s/n, 46100 - Burjassot (Valencia), Spain.
authors.forename: María Jesús
authors.initials: MJ
authors.lastname: Lagarda
mesh_terms: D000818:Animals; D001628:Beverages / Q000032:analysis*; D002417:Cattle; D004063:Digestion; D045703:Emulsifying Agents / Q000032:analysis / Q000378:metabolism; D005638:Fruit / Q000737:chemistry; D041981:Gastrointestinal Tract / Q000378:metabolism; D006017:Glycolipids / Q000032:analysis / Q000378:metabolism; D006023:Glycoproteins / Q000032:analysis / Q000378:metabolism; D054709:Lecithins / Q000032:analysis / Q000378:metabolism; D066292:Lipid Droplets; D008055:Lipids / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D010840:Phytosterols / Q000737:chemistry* / Q000378:metabolism
chemical_list: D045703:Emulsifying Agents; D006017:Glycolipids; D006023:Glycoproteins; D054709:Lecithins; D008055:Lipids; D010840:Phytosterols; C110367:milk fat globule
keywords: MFGM; cholesterol; food matrix; functional beverages; mixed micelles; phytosterols; simulated gastrointestinal digestion