Publications by authors named "Sarah De Maziere"
Article Synopsis
- Vegetables undergo processing before consumption, and their functional properties continue to change during digestion due to conditions like heat, pH changes, and enzymes.
- This study focused on the stability and bioaccessibility of key nutrients in Brussels sprouts and leeks during simulated digestion, revealing that water-soluble compounds remained stable but vitamin C significantly decreased.
- While water-soluble compounds were fully absorbable, lipid-soluble nutrients showed varied bioaccessibility, ranging from 26% to 81%.
Vegetable processing often consists of multiple processing steps. Research mostly focused on the impact of individual processing steps on individual health-related compounds. However, there is a need for more holistic approaches to understand the overall impact of the processing chain on the health potential of vegetables.
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