The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion
Résumé
The aim of the present study was to understand to what extent the inclusion of anthocyanins into dairy
and egg matrices could affect their stability after processing and their release and solubility during digestion.
For this purpose, individual and total anthocyanin content of four different enriched matrices,
namely custard dessert, milkshake, pancake and omelettete, was determined after their manufacturing
and during in vitro digestion. Results showed that anthocyanin recovery after processing largely varied
among matrices, mainly due to the treatments applied and the interactions developed with other food
components. In terms of digestion, the present study showed that the inclusion of anthocyanins into food
matrices could be an effective way to protect them against intestinal degradation, and also the incorporation
of anthocyanins into matrices with different compositions and structures could represent an interesting
and effective method to control the delivery of anthocyanins within the different compartments of
the digestive tract.