{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T22:36:42Z","timestamp":1784932602811,"version":"3.55.0"},"reference-count":38,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2018,7,26]],"date-time":"2018-07-26T00:00:00Z","timestamp":1532563200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions that are enriched with Hydroxytyrosol (HXT), a phenolic compound obtained from olive leaf. Six different chicken emulsions were elaborated. Three were made with broiler chicken meat supplemented with inorganic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and Extra Virgin Olive Oil (EVOO) (9.5%) added; and, three were made with chicken meat from chickens fed a diet that was supplemented with organic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and EVOO (9.5%) added. The samples were digested in vitro and the percent decomposition of phenolic compounds was measured by HPLC. Mineral availability (Fe, Zn and Se) was measured by cell culture of the Caco-2 cell line and the results were compared with mineral standards (Fe, Zn, and Se). The data obtained showed that neither HXT resistance to digestion nor Fe availability was affected by the presence of organic Zn and Se or phenolic compounds. Zn uptake increased in the presence of HXT, but not when its organic form was used, while Se uptake increased but it was not affected by the presence of HXT. It was concluded that the enrichment of meat\u2014endogenously with organic minerals and exogenously with phenolic compounds\u2014could be considered an interesting strategy for future research and applications in the current meat industry.<\/jats:p>","DOI":"10.3390\/nu10080969","type":"journal-article","created":{"date-parts":[[2018,7,26]],"date-time":"2018-07-26T11:32:07Z","timestamp":1532604727000},"page":"969","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":24,"title":["Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6088-6662","authenticated-orcid":false,"given":"Lorena","family":"Mart\u00ednez","sequence":"first","affiliation":[{"name":"Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8894-4481","authenticated-orcid":false,"given":"Gaspar","family":"Ros","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2349-2899","authenticated-orcid":false,"given":"Gema","family":"Nieto","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus de Espinardo, 30100 Murcia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2018,7,26]]},"reference":[{"key":"ref_1","unstructured":"AESAN\/MARM (Agencia Espa\u00f1ola de Seguridad Alimentaria y Nutrici\u00f3n. Ministerio de Agricultura, Alimentaci\u00f3n y Medio Ambiente) (2011). Encuesta Nacional de Ingesta Diet\u00e9tica (ENIDE), AESAN\/MARM."},{"key":"ref_2","unstructured":"OECD\/FAO (Organization for Economic Co-operation and Development\/Food and Agriculture Organization of the United Nations) (2017). OECD-FAO Agricultural Outlook 2017\u20132026, OECD\/FAO."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1599","DOI":"10.1016\/S1470-2045(15)00444-1","article-title":"Carcinogenicity of consumption of red and processed meat","volume":"16","author":"Bouvard","year":"2015","journal-title":"Lancet Oncol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1561","DOI":"10.3382\/ps.2013-03682","article-title":"Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity","volume":"93","author":"Delles","year":"2014","journal-title":"Poult. Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/j.anifeedsci.2017.08.016","article-title":"Dietary administration of glycine complexed trace minerals can improve performance and slaughter yield in broilers and reduces mineral excretion","volume":"232","author":"Zoon","year":"2017","journal-title":"Anim. Feed Sci. Technol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1016\/j.anifeedsci.2016.08.016","article-title":"Effect of dietary zinc and \u03b1-tocopheryl acetate on broiler performance, immune responses, antioxidant enzyme activities, minerals and vitamin concentration in blood and tissues of broilers","volume":"221","author":"Kakhki","year":"2016","journal-title":"Anim. Feed. Sci. Technol."},{"key":"ref_7","first-page":"884","article-title":"Estimation of the bioaccessibility of metallic elements in chocolate drink powder using anin vitrodigestion method and spectrometric techniques","volume":"24","author":"Peixoto","year":"2013","journal-title":"J. Braz. Chem. Soc."},{"key":"ref_8","first-page":"1993","article-title":"Evaluation of the bioaccessability of Ca, Fe, Mg and Mn in ground coffee infusions byin vitrogastrointestinal digestion","volume":"25","author":"Stelmach","year":"2014","journal-title":"J. Braz. Chem. Soc."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/j.foodchem.2016.03.029","article-title":"Bioavailability of Fe and Zn in selected legumes, cereals, meat and milk products consumed in Fiji","volume":"207","author":"Singh","year":"2016","journal-title":"Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Ram\u00edrez, J.E., Lira, R., Cruz, R.G., and Romero, A. (2017). Supplementing selenium and zinc nanoparticles in ruminants for improving their bioavailability meat. Nutr. Deliv., 713\u2013747.","DOI":"10.1016\/B978-0-12-804304-2.00019-6"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.yrtph.2006.07.005","article-title":"Dietary exposure of children and teenagers to benzoates, sulphites, butylhydroxyanisol (BHA) and butylhiddroxytoluen (BHT) in Beirut (Lebanon)","volume":"47","author":"Soubra","year":"2007","journal-title":"Regul. Toxicol. Pharmacol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/S0065-2776(08)00402-1","article-title":"Chapter 2: Cumulative environmental changes, skewed antigen exposure and the increase of allergy","volume":"98","author":"Chang","year":"2008","journal-title":"Adv. Inmunol."},{"key":"ref_13","unstructured":"Clough, S.R. (2014). Reference module in biomedical sciences. Encyclopedia of Toxicology, Academic Press. [3rd ed.]."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/j.meatsci.2016.04.005","article-title":"Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review","volume":"120","author":"Jiang","year":"2016","journal-title":"Meat Sci."},{"key":"ref_15","first-page":"375","article-title":"Bioavailability and antioxidant effects of olive oil phenolic compounds in humans: A review","volume":"43","author":"Khymenetz","year":"2007","journal-title":"Annali dell\u2019 Istituto Superior di Sanita"},{"key":"ref_16","first-page":"300","article-title":"Natural preservatives in poultry meat products","volume":"3","author":"Yadav","year":"2004","journal-title":"Nat. Prod. Radiance"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1564","DOI":"10.1016\/j.foodchem.2012.09.103","article-title":"Microbial metabolites, but not other phenolics derived from grape seed phenolic extract, are transported through differentiated caco-2 cell monolayers","volume":"138","author":"Wang","year":"2013","journal-title":"Food Chem."},{"key":"ref_18","unstructured":"European Parliament and of the Council (2004). Regulation (EC) No 852\/2004 on the Hygiene of Foodstuffs, Official Journal of the European Union. L 139."},{"key":"ref_19","unstructured":"European Parliament and of the Council (2004). Regulation (EC) No 853\/2004 Laying Down Specific Hygiene Rules for on the Hygiene of Foodstuffs, Official Journal of the European Union. L 139."},{"key":"ref_20","unstructured":"European Parliament and of the Council (2004). Regulation (EC) No 854\/2004 Laying Down Specific Rules for the Organisation of Official Controls on Products of Animal Origin intended for Human Consumption, Official Journal of the European Union. L 226."},{"key":"ref_21","unstructured":"Boletin Oficial del Estado (BOE) (2007). Regulation (ES) No 32\/2007, for the Care of Animals, in their Exploitation, Transportation, Experimentation and Sacrificie, Boletin Oficial del Estado."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1093\/ilar.43.4.244","article-title":"Guidelines for the design and statistical analysis of experiments using laboratory animals","volume":"43","author":"Festing","year":"2002","journal-title":"ILAR J."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"1388","DOI":"10.1016\/S0891-5849(01)00718-3","article-title":"The stomach as a bioreactor: Dietary lipid peroxidation in the gastric fluid and the effects of plant-derived antioxidants","volume":"31","author":"Kanner","year":"2001","journal-title":"Free. Radic. Biol. Med."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/0022-1759(83)90303-4","article-title":"Rapid colorimetric assay for cellular growth and survival: Application to proliferation and cytotoxicity assays","volume":"65","author":"Mosmann","year":"1983","journal-title":"J. Immunol. Methods"},{"key":"ref_25","unstructured":"Viadel, M.B. (2002). Biodisponibilidad de Calcio, Hierro y Cinc en Leguminosas Mediante Ensayos in vitro con Cultivos Celulares. [Ph.D. Thesis, Universidad de Valencia]."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"457","DOI":"10.1016\/S0308-8146(99)00221-6","article-title":"Antioxidant activity of phenolics extracted from olea europaea L. leaves","volume":"68","author":"Castillo","year":"2000","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"789","DOI":"10.1007\/s00217-008-0990-z","article-title":"Iron and calcium availability from digestion of infant cereals by Caco-2 cells","volume":"228","author":"Frontela","year":"2009","journal-title":"Eur. Food Res. Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"118","DOI":"10.1007\/s11626-997-0032-3","article-title":"Lipid, apolipoprotein, and lipoprotein synthesis and secretion during cellular differentiation in caco-2 cells","volume":"33","author":"Mehran","year":"1997","journal-title":"In Vitro Cell. Dev. Biol. Anim."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.clay.2015.07.027","article-title":"Bioavailability evaluation of zinc-bearing palygorskite as a zinc source for broiler chickens","volume":"119","author":"Yan","year":"2016","journal-title":"Appl. Clay Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"306","DOI":"10.1016\/j.anifeedsci.2007.10.012","article-title":"Effect of different selenium source (sodium selenite and selenium yeast) on broiler chickens","volume":"144","author":"Wang","year":"2008","journal-title":"Anim. Feed. Sci. Technol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"430","DOI":"10.1016\/j.foodchem.2015.04.124","article-title":"Phenols and the antioxidant capacity of mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques","volume":"188","year":"2015","journal-title":"Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/j.foodchem.2013.10.075","article-title":"Effect of the co-occurring olive oil and thyme extracts on the phenolic bioaccesibility and bioavailability assessed by in vitro digestion and cell models","volume":"149","author":"Pinent","year":"2014","journal-title":"Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.ejphar.2011.04.023","article-title":"Olive polyphenol hydroxytyrosol prevents bone loss","volume":"662","author":"Hagiwara","year":"2011","journal-title":"Eur. J. Pharmacol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/j.jtemb.2010.06.002","article-title":"Iron uptake by caco-2 cells following in vitro digestion: Effects of heat treatments of pork meat and PH of the digests","volume":"24","author":"Bukhave","year":"2010","journal-title":"J. Trace Elements Medice Biol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"851","DOI":"10.1016\/j.nutres.2008.09.003","article-title":"Chicken thigh, chicken liver, and iron-fortified wheat flour increase iron uptake in an in vitro digestion\/caco-2 cell model","volume":"28","author":"Stoltzfus","year":"2008","journal-title":"Nutr. Res."},{"key":"ref_36","unstructured":"Frontela, C., Peso-Echarri, P., Gonz\u00e1lez, C.A., L\u00f3pez, R., Mart\u00ednez, C., and Ros, G. (2011). A critical perspective on cells lines studies in nutrition: The case of intestinal absorption. Caco-2 and Their Uses, Nova Science Publishers."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"2696","DOI":"10.1016\/j.fct.2012.05.028","article-title":"Mercury and selenium in fish and shellfish: Occurrence, bioaccessibility and uptake by caco-2 cells","volume":"50","author":"Calatayud","year":"2012","journal-title":"Food Chem. Toxicol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"872","DOI":"10.1016\/j.foodchem.2013.01.116","article-title":"In vitro bioavailability of total selenium and selenium species from seafood","volume":"139","year":"2013","journal-title":"Food Chem."}],"container-title":["Nutrients"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2072-6643\/10\/8\/969\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T15:14:34Z","timestamp":1760195674000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2072-6643\/10\/8\/969"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,7,26]]},"references-count":38,"journal-issue":{"issue":"8","published-online":{"date-parts":[[2018,8]]}},"alternative-id":["nu10080969"],"URL":"https:\/\/doi.org\/10.3390\/nu10080969","relation":{},"ISSN":["2072-6643"],"issn-type":[{"value":"2072-6643","type":"electronic"}],"subject":[],"published":{"date-parts":[[2018,7,26]]}}}