Bioavailability of vitamin D2 and calcium from fortified milk

Kaushik, Ravinder; Sachdeva, Bhawana; Arora, Sumit; Wadhwa, B. K.

doi:10.1016/j.foodchem.2013.09.150

Cited by 39 publications

(22 citation statements)

References 22 publications

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“…Calcium content of all samples were analyzed in a Shimadzu AA-7000, atomic absorption spectrophotometer (AAS) using the method of AOAC (2005) adopting the procedure earlier reported by Kaushik et al (2014).…”

Section: Determination Of Calcium Contentmentioning

confidence: 99%

Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate

et al. 2016

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Ultrafiltration (UF) of skimmed milk altered the composition of UF retentate and decreased the heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor heat stability of UF retentate restricts its processing at elevated temperatures. Therefore, this study was aimed to investigate the effect of protein concentration, homogenization and addition of stabilizing salts on the heat stability and rheological properties of UF retentates. Changes in the heat stability of fivefold homogenized UF retentate (59 HUFR) was studied in the pH range of 6.1-7.0. Disodium phosphate and trisodium citrate significantly increased the heat coagulation time (HCT) from 1.45 min (pH 6.41) to 120 min (at pH 6.5, 6.6, 7.0) and 80 min (pH 6.6), respectively. Significant reduction in f-potential of UF retentates was observed with an increase in calcium and reduction in pH during UF process. Rheological behaviour of retentates above threefold concentration exhibited Herschel-Bulkley behavior with linear increase in flow behavior index (n). Changes in the viscosity of the homogenized retentates were measured at the respective pH of maximum heat stability as a function of temperature (20-80°C). Promising approaches that might improve the heat stability, solubility and other functional properties of protein rich powders have been discussed in this article.

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Section: Determination Of Calcium Contentmentioning

confidence: 99%

Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate

et al. 2016

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“…With respect to calcium, the average intakes among postmenopausal women are below the current recommended value. Some researchers 34,35 have mainly been interested in calcium fortification, which is an important source of dietary calcium and a basic defense against osteoporosis. The results of the present study showed that fortification with calcium and suitable enhancers had a positive effect on femur morphology, bone strength, and bone calcium.…”

Section: ■ Discussionmentioning

confidence: 99%

Absorption and Bioavailability of Nano-Size Reduced Calcium Citrate Fortified Milk Powder in Ovariectomized and Ovariectomized-Osteoporosis Rats

Erfanian¹,

Mirhosseini²,

Rasti

et al. 2015

J. Agric. Food Chem.

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The aim of this study was to evaluate the effects of fortification and nano-size reduction on calcium absorption and bioavailability of milk powder formula in sham, ovariectomized, and ovariectomized-osteoporosis rats as a menopause and menopause-osteoporosis model. Skim milk powder and skim milk powder fortified with calcium citrate and the suitable doses of inulin, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and vitamins D3, K1, and B6 were formulated based on the North American and Western European recommended dietary allowances. Optimization on cycle and pressure of high-pressure homogenizer was done to produce nano-fortified milk powder. In vivo study demonstrated that fortification and calcium citrate nano-fortified milk powder increased absorption and bioavailability of calcium, as well as bone stiffness and bone strength in sham, ovariectomized, and ovariectomized-osteoporosis rats. This study successfully developed an effective fortified milk powder for food application.

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“…Vitamin D 2 fortification of milk not only increased vitamin D 2 absorption but also increased calcium, iron and zinc absorption (Kaushik et al . ). Vitamin D deficiency has long been known to cause rickets, but inadequate levels of vitamin D have more recently been implicated in a wide variety of diseases including some types of cancer, cardiovascular disease, diabetes, multiple sclerosis and others (Kaushik et al .…”

Section: Introductionmentioning

confidence: 97%

Effect of fat content on sensory and physico‐chemical properties of laboratory‐pasteurised calcium‐ and vitamin D‐fortified mixture of cow and buffalo milk

Kaushik

Sachdeva

Arora

et al. 2014

Int J of Dairy Tech

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The influence of milk fat on physico-chemical properties of calcium and vitamin D-fortified milk was investigated. Sensory scores, curd tension, viscosity, rennet coagulation time and TBA value increased with the increase in fat content. Calcium and vitamin D fortification had no effect on sensory scores, whereas a significant increase was observed in curd tension and viscosity. The TBA value of fortified milk was significantly lower than that of the unfortified milk. The rennet coagulation time of milk increased significantly with addition of calcium phosphate, whereas calcium citrate fortification had no significant effect. All milk samples were stable to alcohol.

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Bioavailability of vitamin D2 and calcium from fortified milk

Cited by 39 publications

References 22 publications

Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate

Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate

Absorption and Bioavailability of Nano-Size Reduced Calcium Citrate Fortified Milk Powder in Ovariectomized and Ovariectomized-Osteoporosis Rats

Effect of fat content on sensory and physico‐chemical properties of laboratory‐pasteurised calcium‐ and vitamin D‐fortified mixture of cow and buffalo milk

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