Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks

Wang, Jing; Munk, Merete B.; Skibsted, Leif H.; Ahrné, Lı́lia

doi:10.1016/j.foodhyd.2022.107817

Cited by 6 publications

(1 citation statement)

References 41 publications

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“…It is speculated that the hydrolysis-specific peptide structure can combine with calcium ions to form a soluble complex, thus promoting calcium absorption in the small intestine. Studies have found that amino acid mineral chelates can directly pass through the edge of villi brush in the small intestine to reduce biochemical processes in the body, with fast transport speed and good absorption, and can reduce the antagonism with mineral elements in the body [ 38 , 39 ].…”

Section: Resultsmentioning

confidence: 99%

Enhancing the Dispersion Stability and Sustained Release of S/O/W Emulsions by Encapsulation of CaCO3 Droplets in Sodium Caseinate/Xanthan Gum Microparticles

Zhang

et al. 2022

Foods

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In this study, solid/oil/water (S/O/W) emulsions were prepared by sodium caseinate (NaCas) and Xanthan gum (XG) binary composite to improve the dispersion stability of calcium carbonate (CaCO3) and achieve a targeted slow-release effect. CaCO3 S/O/W emulsions were determined by particle size, Zeta potential, physical stability, and microstructure. X-ray diffraction (XRD), Raman spectroscopy, and Fourier transform infrared spectroscopy (FTIR) were used to characterize the molecular interactions among components. Molecular docking technology was used to predict the possible binding mode between NaCas-XG. The percentage of free Ca2+ released in the gastrointestinal tract (GIT) model was also studied. It was found that when the concentration of XG was 0.5 wt% and pH was 7, the particle size was smaller, the distribution was uniform, and the physical stability was improved. The microstructure results showed that the embedding effect of S/O/W emulsions was better, the particle size distribution was more uniform when XG concentration increased and formed a filament-like connector with a relatively more stereoscopic structure. XRD results confirmed that the CaCO3 was partially covered due to physical embedding. Infrared and Raman analysis and molecular docking results showed electrostatic and hydrophobic interaction between NaCas and XG. In the GIT digestion model, S/O/W emulsion released Ca2+ slowly in the gastric digestion stage, which proved the targeted slow-release effect of the S/O/W emulsions delivery vector. The results showed that the S/O/W emulsions delivery system is an effective way to promote the application of CaCO3.

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Section: Resultsmentioning

confidence: 99%