Calcium content, in vitro digestibility, and bioaccessibility in leaves of spinach (Spinacia oleracea), sweet potato (Ipomea batatas), and drumstick tree (Moringa oleifera)

Allen, Jonathan C.; Issa, Joseph Y.; Cai, Weiquan

doi:10.12688/f1000research.3287.1

Cited by 6 publications

(4 citation statements)

References 20 publications

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“…The calcium concentration in nopal cladodes, for example, ranges from 220 to 320 mg/100 mg, which significantly outweighs that in oranges (40 mg/100 mg), apples (6 mg/100 mg), and bananas (5 mg/100 mg) [ 43 ]. Additionally, the calcium content in nopal cladodes (220–320 mg/100 mg) significantly surpasses common vegetables such as spinach (99 mg/100 g) and grains such as rice (28 mg/100 g) [ 44 ]. This showcases the potential role of cacti as an abundant source of this vital mineral, contributing to bone health and muscle function.…”

Section: Relevant Cacti For Food Industrymentioning

confidence: 99%

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

Monteiro

Almeida

Santos

et al. 2023

Foods

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The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant’s production. Our study provides an overview of the potential of cacti for the food industry to encourage the sustainable cultivation of underutilized cactus species and their commercial exploitation. The commercial production of cacti has advantages over other agricultural practices by mitigating damage to ecosystems and encouraging migration to sustainable agriculture. The application of cactus ingredients in food development has been broad, whether in producing breads, jellies, gums, dyes, probiotics, and postbiotic and paraprobiotic foods. However, in the field of probiotic foods, future research should focus on technologies applied in processing and researching interactions between probiotics and raw materials to determine the functionality and bioactivity of products.

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Section: Relevant Cacti For Food Industrymentioning

confidence: 99%

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

Monteiro

Almeida

Santos

et al. 2023

Foods

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“…The majority of calcium is deposited in teeth and bones. Approximately 1% is bound in soft tissues and ionised calcium facilitates its transmission across tissue components (Allen et al ., 2014). Calcium has a vast variety of metabolisms in the body, from intracellular signalling and membrane integrity to muscular contraction and neural transmission (Kopic & Geibel, 2013).…”

Section: Introductionmentioning

confidence: 99%

Soluble Asian sea bass bone bio‐calcium: characteristics, bioavailability across Caco‐2 cells and fortification into apple juice

Wijayanti

Benjakul

Saetang

et al. 2022

Int J of Food Sci Tech

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Summary Soluble Asian sea bass bone bio‐calcium (SBC) prepared using citric acid was characterised and examined for bioavailability. SBC showed lower calcium content (9.12%) but higher solubility (74.56%) in in vitro gastrointestinal tract system, compared to bio‐calcium. Calcium bioavailability of bio‐calcium across Caco‐2 cells was higher than that of SBC. SBC showed slightly lower L*, b* and ΔE*‐values with higher a*‐values than that of bio‐calcium. Fortification of SBC at various levels (0, 0.5, 1, 1.5 and 2%, w/v) into apple juice was also carried out. Apple juice fortified with SBC at various levels showed differences in pH, turbidity, brown colour and calcium content. The increased SBC levels resulted in lower pH, but higher turbidity, brown colour and calcium content. SBC fortification had no effect on likeness score for appearance, colour, odour and sandy mouthfeel. Nevertheless, flavour, taste and overall likeness of apple juice decreased when SBC added was increased. Calcium content of apple juice fortified with SBC up to 1% was increased by 6.13‐fold with no sensory effects.

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“…But selecting plant sources to be incorporated in dairy products is extremely challenging, as it is difficult to get all necessary nutrients "effectively" by them. Phytochemicals like phytates, oxalates, tannins and other anti-nutritional factors in plant materials reduce the bioavailability of minerals (Allen et al, 2014). Besides, milk is already considered a good Ca source by the public, and to fortify it further with Ca; have to find extremely rich plant oriented Ca sources with better bioavailability and easy extraction processes.…”

Section: Introductionmentioning

confidence: 99%

“…Phyllanthus emblica fruit has a high ascorbic content which 45-70% of it contributes towards its antioxidant activity (Raghu et al, 2007). Also, it is important to know about the phytochemistry as these complex agents interfere in both mineral bioavailability (Allen et al, 2014) and shelf life of dairy products (Peixoto et al, 2011). Many attempts have been made and researches are carried out to use plant sources like Moringa oleifera to improve the health of consumers (El-Gammal et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

A comparative study to develop calcium, zinc, and antioxidant rich drinking yoghurt products using plant and pharmaceutical ingredients

Samarathunga¹

2020

Asian J Agric Biol

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Today, people in the world hungers natural foods. This study is an attempt taken to investigate the compatibility of utilizing plant sources in fortification rather than pharmaceutical sources. Two sets of drinking yoghurt products were prepared using cow's milk and fortified using selected plant and pharmaceutical sources of Ca and Zn separately; as they fulfil 1/3, 1/2 and 2/3 of Reference Dietary Intakes (RDI) of Ca and Zn. Drinking yoghurt fortified at 50% RDI of Ca with plant extracts elicited best sensory properties among all products. Incorporation of Moringa oleifera dried leaf powder extract and Phyllanthus emblica fruit extract had significantly increased the mineral composition compared to plain drinking yoghurt (p <0.05). All drinking yoghurts incorporated with plant ingredients had significantly higher (p<0.05) antioxidant activity (Range: 52.08+0.02-91.69+0.00%) and total phenolic contents (2.29-3.60 mg GAE/g) than the control. All products fortified with Ca and Zn using pharmaceutical sources showed significantly lower (p<0.05) antioxidant activity. Microbiological evaluation did not elicit any significant difference (p>0.05) after subjected to mineral fortification from either plant or pharmaceutical sources. During the shelf life evaluation, quick increment in pH was observed in products with pharmaceutical ingredients than the control. Syneresis was higher in samples with plant ingredients than the control and pharmaceutical ingredient added products but was not greatly affecting the product stability during two weeks of shelf life period. Overall, the incorporation of M. oleifera and P. emblica can be concluded as reliable option for dairy products such as drinking yoghurts; to fortify them with high Ca and Zn, to enhance antioxidant properties as well as to maintain product stability and organoleptic properties.

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Calcium content, in vitro digestibility, and bioaccessibility in leaves of spinach (Spinacia oleracea), sweet potato (Ipomea batatas), and drumstick tree (Moringa oleifera)

Abstract: Discuss this article AbstractLow calcium intake, poor calcium absorption, excessive calcium losses, or some combination of these factors contribute to calcium deficiency diseases.

Cited by 6 publications

References 20 publications

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

Soluble Asian sea bass bone bio‐calcium: characteristics, bioavailability across Caco‐2 cells and fortification into apple juice

A comparative study to develop calcium, zinc, and antioxidant rich drinking yoghurt products using plant and pharmaceutical ingredients

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