Título:	Synergism and phenolic bioaccessibility during in vitro co-digestion of cooked cowpea with orange juice.
Autoria:	HONAISER, T. C. ARCARI, S. G. FABIANE, K. C. ROCHA, M. de M. FEDRIGO, I. M. T. ARISI, A. C. M.
Afiliação:	TUANY CAMILA HONAISER, FEDERAL UNIVERSITY OF SANTA CATARINA; STEFANY GRUTZMANN ARCARI, FEDERAL UNIVERSITY OF SANTA CATARINA; KELI CRISTINA FABIANE, FEDERAL UNIVERSITY OF SANTA CATARINA; MAURISRAEL DE MOURA ROCHA, CPAMN; ISABELA MAIA TOALDO FEDRIGO, FEDERAL UNIVERSITY OF SANTA CATARINA; ANA CAROLINA MAISONNAVE ARISI, FEDERAL UNIVERSITY OF SANTA CATARINA.
Ano de publicação:	2022
Referência:	International Journal of Food Science and Technology, 2022. Online.
Conteúdo:	Foods are susceptible to matrix interferences during the gastrointestinal transit that can affect bioactive molecules. We proposed in vitro co-digestion of cowpea beans and orange juice to assess polyphenols bioaccessibility and synergisms. We performed astrointestinal simulation combining beans and a fruit beverage, to mimic a common meal in a more realistic set-up than the usual single-food models.
Thesagro:	Legume Vigna Unguiculata
Palavras-chave:	Capacidade antioxidante Compostos bioativos Simulação gastrointestinal
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPAMN)