The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages

This study aimed to determine whether the fat and protein content in dairy‐fruit blends prepared using full‐fat, semi‐skimmed, skimmed or high‐protein milk in combination with freeze‐dried blackberry puree influenced the bioaccessibility and bioavailability of blackberry polyphenols and organic acid...

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Bibliographic Details
Published in:International journal of dairy technology 2023-11, Vol.76 (4), p.828-843
Main Authors: van de Langerijt, Tessa M, O'Callaghan, Yvonne C, Tzima, Katerina, Lucey, Alice, O'Brien, Nora M, O'Mahony, James A, Rai, Dilip K, Crowley, Shane V
Format: Article
Language:English
Subjects:
Animal fat
Anthocyanins
Beverages
Bioavailability
Digestion
Milk
Nutrient content
Organic acids
Permeability
Polyphenols
Proteins
Purees
Sports medicine
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Summary:This study aimed to determine whether the fat and protein content in dairy‐fruit blends prepared using full‐fat, semi‐skimmed, skimmed or high‐protein milk in combination with freeze‐dried blackberry puree influenced the bioaccessibility and bioavailability of blackberry polyphenols and organic acids. Samples were subjected to in vitro digestion, after which bioavailability was analysed with a Caco‐2 cell model. The addition of puree to milk resulted in the formation of protein aggregates, which partially protected anthocyanins during digestion. Milk fat may have increased the bioaccessibility of anthocyanins while reducing permeability through the Caco‐2 cells, leading to a lower bioavailability in tested samples.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12987