Increasing calcium solubility from whey mineral residues by combining gluconate and δ-gluconolactone

Zawadzki, Andressa de; Skibsted, Leif H.

doi:10.1016/j.idairyj.2019.104538

Cited by 10 publications

(2 citation statements)

References 32 publications

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“…This dissolution experiment confirmed that calcium bioaccessibility could be improved also for WMC due to overshooting of calcium hydroxycarboxylate dissolution. Calcium citrate will show a greater absorption, which is attributed to a superior solubility compared to calcium phosphate and calcium carbonate resulting from the persistent supersaturation [15,33]. The increase of protein aggregation and presence of undissolved salts increase the turbidity [38].…”

Section: Dissolution Of Wmc By Lime Juice In Presence Of Wpi or Wphmentioning

confidence: 99%

“…Capolac ® , a by-product of cheese processing, is a natural whey mineral concentrate high in calcium hydrogen phosphate and hydroxyapatite with a composition similar to bone and teeth. Ingredients like Capolac ® are increasingly used for calcium fortification of infant’s nutritional products, functional foods and beverages with an optimal calcium-phosphorus ratio for human nutrition [ 15 ]. Whey minerals, which have low aqueous solubility, have to become soluble during food digestion, and subsequently available for absorption in the intestines.…”

Section: Introductionmentioning

confidence: 99%

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

Wang

Aalaei

Skibsted

et al. 2020

Foods

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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.

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Section: Dissolution Of Wmc By Lime Juice In Presence Of Wpi or Wphmentioning

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

Increasing calcium solubility from whey mineral residues by combining gluconate and δ-gluconolactone

Cited by 10 publications

References 32 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

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