Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cells

Abstract

Background and objectives Fruit by‐products have been used as a strategy to increase the mineral content of cookies. However, to admit functionality in the organism, these minerals must be bioavailable. Therefore, this study aimed to evaluate the effect on the mineral bioavailability (calcium, iron, and zinc) of cookies prepared with partial replacement of wheat flour by fruit by‐products (melon peel, apple endocarp, and pineapple central axis). Findings Cookies containing fruit by‐products presented lower levels of phytate and oxalate when compared to the control. The use of pineapple by‐product in cookies increased zinc retention (26.40%). Cookies containing melon by‐product presented a higher uptake for iron (2.14%). Cookies with apple by‐product demonstrated the highest transport (0.06% and 9.71%) and uptake (2.92% and 15.52%) efficiencies for calcium and zinc, respectively. Conclusions The use of fruit by‐products in cookie formulations was associated with an improvement in the mineral bioavailability, which may represent nutritional and functional benefits for this foodstuff. Significance and novelty Although some studies contemplate the use of fruit by‐products to increase the mineral content of cookies, the determination of their antinutrients and the effects on the mineral bioavailability measured by Caco‐2 cells are not widely explored in the literature.

Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes

“…Additionally, it increases the resistant starch content in cookies and consequently reduces the starch digestion rate. Toledo et al [ 87 ] included dehydrated and milled pineapple center axis, apple endocarp, and melon peel at concentrations of 5, 10, and 15% in cookies. Pineapple ( Ananas comosus ) is rich in dietary fiber, sugars, vitamins (ascorbic acid, niacin, thiamine), minerals (e.g., potassium, magnesium, copper, manganese), organic acids, volatile ingredients, and bromelain, a proteolytic enzyme that improves digestion [ 88 ].…”

The Iron and Calcium Availability and the Satiating Effect of Different Biscuits

“…These micronutrients exert key functions in the macronutrient synthesis and in human physiology [ 4 ]. In our study, as can be observed in Table 2 , the Digestive-type biscuit (A) (containing oatmeal) showed the highest concentration of iron (2.36 mg/100 g).…”

“…The next step in our study was to determine the in vitro mineral availability of biscuits. Mineral solubility (%) and dialysis (%) have been widely employed in the literature to study in vitro mineral availability [ 4 , 22 ]. The method consisted of simulating gastrointestinal digestion and measurement of the mineral solubility and dialysis percentages.…”

“…Iron is incorporated in the haemoglobin molecule and plays a key role in oxygen transport throughout the body. Whole wheat is an important source of minerals essential for health, particularly iron and zinc, and contributes significantly to mineral intake in humans [ 3 , 4 , 5 ]. Mineral deficiencies of iron, calcium and zinc have a negative effect on human health and may lead to some disease conditions such as iron deficiency anaemia, rickets, osteoporosis and diseases of the immune system [ 6 ].…”

“…Mineral deficiencies of iron, calcium and zinc have a negative effect on human health and may lead to some disease conditions such as iron deficiency anaemia, rickets, osteoporosis and diseases of the immune system [ 6 ]. However, to maintain mineral balance, both an adequate intake of a mineral and its overall availability are important [ 4 , 7 ].…”