Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene
The use of stinging nettles as an ingredient in egg pasta has been evaluated with respect to food enrichment with carotenoids. Bioaccessibility of lutein and β-carotene has been estimated by dynamic simulation of the digestion process, with particular attention to duodenum and colon stages. Higher b...
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| Format: | Article |
| Language: | English |
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Elsevier
2018-08-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618302792 |
| _version_ | 1818598531975348224 |
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| author | Nicola Marchetti Gianpiero Bonetti Vincenzo Brandolini Alberto Cavazzini Annalisa Maietti Giuseppe Meca Jordi Mañes |
| author_facet | Nicola Marchetti Gianpiero Bonetti Vincenzo Brandolini Alberto Cavazzini Annalisa Maietti Giuseppe Meca Jordi Mañes |
| author_sort | Nicola Marchetti |
| collection | DOAJ |
| description | The use of stinging nettles as an ingredient in egg pasta has been evaluated with respect to food enrichment with carotenoids. Bioaccessibility of lutein and β-carotene has been estimated by dynamic simulation of the digestion process, with particular attention to duodenum and colon stages. Higher bioaccessibility for the two carotenoids occurs between 2 and 24 h of colonic fermentation and it is around 35% for lutein and 10% for β-carotene. However, the results reveal that the food matrix has a significant role in carotenoid release during the digestion process. In general, nettle enriched pasta has a lower carotenoid bioaccessibility than dietary supplement at duodenum and after 48 h of colonic fermentation. Nettle capsules release carotenoids with a maximum bioaccessibility at 24 h of colonic fermentation, similarly to non-enriched egg pasta. Nettle enriched egg pasta shows the highest levels for bioaccessibility at a lower colonic fermentation time (i.e., 2 h). |
| first_indexed | 2024-12-16T12:05:11Z |
| format | Article |
| id | doaj.art-29f8f80663b1451e86b852c327ab70bf |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-16T12:05:11Z |
| publishDate | 2018-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-29f8f80663b1451e86b852c327ab70bf2022-12-21T22:32:20ZengElsevierJournal of Functional Foods1756-46462018-08-0147547553Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-caroteneNicola Marchetti0Gianpiero Bonetti1Vincenzo Brandolini2Alberto Cavazzini3Annalisa Maietti4Giuseppe Meca5Jordi Mañes6Department of Chemistry and Pharmaceutical Sciences, University of Ferrara, Italy; Corresponding author.Department of Chemistry and Pharmaceutical Sciences, University of Ferrara, ItalyDepartment of Chemistry and Pharmaceutical Sciences, University of Ferrara, ItalyDepartment of Chemistry and Pharmaceutical Sciences, University of Ferrara, ItalyDepartment of Chemistry and Pharmaceutical Sciences, University of Ferrara, ItalyLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, SpainThe use of stinging nettles as an ingredient in egg pasta has been evaluated with respect to food enrichment with carotenoids. Bioaccessibility of lutein and β-carotene has been estimated by dynamic simulation of the digestion process, with particular attention to duodenum and colon stages. Higher bioaccessibility for the two carotenoids occurs between 2 and 24 h of colonic fermentation and it is around 35% for lutein and 10% for β-carotene. However, the results reveal that the food matrix has a significant role in carotenoid release during the digestion process. In general, nettle enriched pasta has a lower carotenoid bioaccessibility than dietary supplement at duodenum and after 48 h of colonic fermentation. Nettle capsules release carotenoids with a maximum bioaccessibility at 24 h of colonic fermentation, similarly to non-enriched egg pasta. Nettle enriched egg pasta shows the highest levels for bioaccessibility at a lower colonic fermentation time (i.e., 2 h).http://www.sciencedirect.com/science/article/pii/S1756464618302792Luteinβ-CaroteneStinging nettleCarotenoid-enriched foodBioaccessibilityHPLC-UV/Vis-APCI-MS/MS |
| spellingShingle | Nicola Marchetti Gianpiero Bonetti Vincenzo Brandolini Alberto Cavazzini Annalisa Maietti Giuseppe Meca Jordi Mañes Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene Journal of Functional Foods Lutein β-Carotene Stinging nettle Carotenoid-enriched food Bioaccessibility HPLC-UV/Vis-APCI-MS/MS |
| title | Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene |
| title_full | Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene |
| title_fullStr | Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene |
| title_full_unstemmed | Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene |
| title_short | Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene |
| title_sort | stinging nettle urtica dioica l as a functional food additive in egg pasta enrichment and bioaccessibility of lutein and β carotene |
| topic | Lutein β-Carotene Stinging nettle Carotenoid-enriched food Bioaccessibility HPLC-UV/Vis-APCI-MS/MS |
| url | http://www.sciencedirect.com/science/article/pii/S1756464618302792 |
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