In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein–phenolic interactions

Abstract

The effect of skimmed bovine milk and soy protein on the in vitro bioaccessibility of polyphenols in coffee beverages under thermal treatment (25, 90, and 121 °C) and the protein–phenolic interaction was investigated. Thermal treatment at 90 °C and 121 °C reduced the in vitro bioaccessibility of total and individual phenolic. Skimmed milk and soy protein addition increased the total (by 37.01%–64.21% and 24.74%–47.32%, respectively) and individual phenolic in vitro bioaccessibility (by 4.40%–27.29% and 12.02%–28.61%, respectively) of coffee beverages subjected to thermal treatment at 25, 90 and 121 °C. Compared with soy protein, skimmed milk significantly enhanced the in vitro bioaccessibility of coffee polyphenols, possibly owing to the presence of different types and strengths of noncovalent protein–phenolic interactions. These findings can provide certain theoretical knowledge for optimizing the processing technology and formula of the food industry to help improve the health benefits of milk coffee beverages.