Bioaccessibility of calcium in freeze-dried yogurt based snacks

Wang, Jing; Aalaei, Kataneh; Skibsted, Leif H.; Ahrné, Lı́lia

doi:10.1016/j.lwt.2020.109527

Cited by 9 publications

(7 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This reduction of soluble calcium depends on precipitation of soluble calcium after it is released from the food matrix under in vitro digestion. However, this part of soluble calcium would be available for intestinal absorption but with competition by precipitation under in vivo digestion [ 19 ]. The presence of lime juice increased the slope by 16% both for the initial and final intestine phase, an increase that indicates that calcium hydroxycarboxylate formation is faster than calcium precipitation, leading to a higher bioaccessibility.…”

Section: Resultsmentioning

confidence: 99%

“…Whey proteins are considered more effective in promoting the plasma amino acids and protein anabolism especially for the elderly [ 17 , 18 ]. In our previous study, whey protein isolates contributed to the yogurt snacks with the highest calcium bioaccessibility despite a low total calcium content [ 19 ]. Furthermore, whey proteins are a source of essential amino acids, and their enzymatic hydrolysates release a wide range of bioactive compounds with health-promoting properties, i.e., antioxidant activity, anti-thrombotic, anti-gastric activities and as a mineral carrier [ 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins

Wang

Aalaei

Skibsted

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

Yogurt-based snacks originally with a calcium content between 0.10 and 0.17 mmol/g dry matter were enriched with a whey mineral concentrate and whey protein isolate or hydrolysate. Whey mineral concentrate was added to increase the total amount of calcium by 0.030 mmol/g dry matter. Calcium bioaccessibility was determined following an in vitro protocol including oral, gastric, and intestinal digestion, with special focus on the effect of lime juice quantifying calcium concentration and activity. Calcium bioaccessibility, defined as soluble calcium divided by total calcium after intestinal digestion amounted to between 17 and 25% for snacks without lime juice. For snacks with lime juice, the bioaccessibility increased to between 24 and 40%, an effect attributed to the presence of citric acid. Citric acid increased the calcium solubility both from whey mineral concentrate and yogurt, and the citrate anion kept supersaturated calcium soluble in the chyme. The binding of calcium in the chyme from snacks with or without lime juice was compared electrochemically, showing that citrate increased the amount of bound calcium but with lower affinity. The results indicated that whey minerals, a waste from cheese production, may be utilized in snacks enhancing calcium bioaccessibility when combined with lime juice.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins

Wang

Aalaei

Skibsted

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…The acidic pH of stomach fluid (1.5–3.0) can, to some extent, positively influence the solubility of the majority of insoluble calcium salts, thereby increasing [Ca 2+ ], making them easier to be absorbed via calcium channels in intestinal cells (Guéguen & Pointillart, 2013). Despite the lower potency of soluble Ca salts, significantly higher absorption and bioavailability are observed compared to insoluble salts (Nieto et al., 2021; Wang et al., 2020).…”

Section: Properties Of Calcium Salts and Their Use In Fortification O...mentioning

confidence: 99%

Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review

Barone

O’Regan²,

Kelly

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Whey‐based nutritional beverages are often fortified with calcium (Ca) in order to deliver the recommended intake of Ca. However, technical and product quality challenges are often experienced with Ca fortification of whey protein‐based nutritional solutions, such as poor heat stability, high viscosity, colloidal instability, and impaired heat transfer. Understanding of the relationships and interactions between whey proteins and Ca relative to liquid process (e.g., ready to feed products, feed material prior to drying) is essential to designing and formulating nutritional whey‐based products with desired physicochemical and colloidal stability properties. This article reviews the interactions between whey proteins and Ca salts used in the formulation of nutritional whey‐based products as well as major processing implications associated with Ca fortification of whey‐based solutions.

show abstract

“…[5][6][7][8][9] But apart from the technological, structure-and textureforming properties, a protective effect of infused additives on bioactive compounds contained in the material and improvement of nutritional value was also indicated. [10][11][12][13] One of the hydrocolloids that has commonly been applied as a gelling agent in the food industry for centuries is pectin. It is a complex, long-chain polysaccharide present in the cell walls of higher plants.…”

Section: Introductionmentioning

confidence: 99%

The effect of apple pomace powder and calcium ions on selected physicochemical properties of freeze‐dried carrot‐orange‐ginger snacks

Karwacka,

Galus,

Janowicz

2023

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundThe study aimed to determine the effect of various amounts of dried apple pomace powder (AP) and calcium ions on selected physicochemical properties of restructured freeze‐dried snacks in comparison to products obtained with low‐methoxyl pectin (LMP). The material was prepared using frozen carrot, orange concentrate, ginger, water, and various contents of AP (1, 3, 5%) and calcium lactate (0, 0.01, 0.05%). The reference samples were without additives, with LMP at 0.5 and 1.5% combined with 0.01% of calcium lactate.ResultsThe material was studied in terms of water content and activity, hygroscopic properties, structure, texture, color, polyphenols content (TPC), and antioxidant activity. The addition of AP resulted in lowering water activity and porosity. As a consequence of the increasing density of the structure, the reduction of hygroscopic properties by up to 16% followed the rising amount of AP. Apple pomace and calcium ions strengthened the structure. The addition of 3 and 5% of AP gave the hardening effect close to or better than 0.5% LMP. Because of the pigment dilution, LMP caused significantly higher total color change than AP. Additionally, apple pomace incorporation increased TPC and enhanced antioxidant activity in comparison to the reference materials by up to 18%.ConclusionThe results showed that dried apple pomace powder (AP) can be successfully applied as an additive enhancing stability, texture and bioactive compounds content, thus fortifying the physicochemical properties of restructured freeze‐dried fruit and vegetable snacks.This article is protected by copyright. All rights reserved.

show abstract

Bioaccessibility of calcium in freeze-dried yogurt based snacks

Cited by 9 publications

References 33 publications

Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins

Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins

Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review

The effect of apple pomace powder and calcium ions on selected physicochemical properties of freeze‐dried carrot‐orange‐ginger snacks

Contact Info

Product

Resources

About