The influence of milk with different compositions on the bioavailability of blackberry polyphenols in model sports nutrition beverages

This study aimed to determine whether the fat and protein content in dairy-fruit blends prepared using full-fat, semi-skimmed, skimmed or high-protein milk combination with freeze-dried blackberry puree influenced bioaccessibility bioavailability of polyphenols organic acids. Samples were subjected vitro digestion, after which was analysed a Caco-2 cell model. The addition resulted formation aggregates, partially protected anthocyanins during digestion. Milk may have increased while reducing permeability through cells, leading lower tested samples.