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Authordc.contributor.authorGonzález, Estefanía 
Authordc.contributor.authorGómez Caravaca, Ana María 
Authordc.contributor.authorGiménez, Begoña 
Authordc.contributor.authorCebrian, Rubén 
Authordc.contributor.authorMaqueda, Mercedes 
Authordc.contributor.authorParada, Javier 
Authordc.contributor.authorMartínez Ferez, Antonio 
Authordc.contributor.authorSegura Carretero, Antonio 
Authordc.contributor.authorPaz, Robert 
Admission datedc.date.accessioned2020-06-04T21:33:32Z
Available datedc.date.available2020-06-04T21:33:32Z
Publication datedc.date.issued2020
Cita de ítemdc.identifier.citationFood Chemistry (Apr 2020) Vol. 310 : 125976es_ES
Identifierdc.identifier.other10.1016/j.foodchem.2019.125976
Identifierdc.identifier.urihttp://repositorio.uchile.cl/handle/2250/175257
Abstractdc.description.abstractOlive leaves extract (OLE) was spray-dried with maltodextrin (MD) or inulin (IN) to study the evolution of oleuropein (OE) during in vitro gastrointestinal digestion, its bioaccessibility and potential bioavailability. In the case of OLE-MD, OE was partially degraded in gastric and intestinal conditions; whereas in OLE-IN, OE was released under gastric conditions and partially degraded under intestinal conditions. In both cases, the encapsulation of OLE led to higher OE contents at the end of digestion, compared with non-encapsulated OLE, suggesting a protective role of the polysaccharides by the formation of non-covalent polysaccharides-OE complexes. OE bioaccessibility was ten times higher (p < 0.05) in OLE-MD and OLE-IN than in non-encapsulated OLE. However, OE potential bioavailability, evaluated by tangential filtration, was not detected. Encapsulation technology and the encapsulant agent used may determine the release of the encapsulated compounds at a specific-site and their effect on health.es_ES
Patrocinadordc.description.sponsorshipACT: 1105/2012. CYTED : 415RT0495. Comisión Nacional de Investigación Científica y Tecnológica (CONICYT): 21151673.es_ES
Lenguagedc.language.isoenes_ES
Publisherdc.publisherElsevieres_ES
Sourcedc.sourceFood Chemistryes_ES
Keywordsdc.subjectOlive leaves extractes_ES
Keywordsdc.subjectOleuropeines_ES
Keywordsdc.subjectMicroparticleses_ES
Keywordsdc.subjectInulines_ES
Keywordsdc.subjectMaltodextrines_ES
Keywordsdc.subjectIn vitro digestiones_ES
Títulodc.titleRole of maltodextrin and inulin as encapsulating agents on the protection of oleuropein during in vitro gastrointestinal digestiones_ES
Document typedc.typeArtículo de revistaes_ES
Catalogueruchile.catalogadorrvhes_ES
Indexationuchile.indexArtículo de publicación ISIes_ES
Access notedct.AccessRightsSin acceso a texto completoes_ES


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