Research data on the nutritional benefits to babies of consuming organic foods compared with their non‐organic counterparts is scarce. The objectives of the present study were first, to determine the β‐carotene content of organic and non‐organic baby food products; and, second, to compare the bioaccessibility of β‐carotene from these foods. Carotenoid bioaccessibility (%) is defined as the proportion of ingested carotenoid(s) that are available for absorption in the gut after digestion. Three organic (A‐C) and three non‐organic (D‐F) chicken and vegetable baby foods for babies of 4+ months of age were subjected to a simulated human gastrointestinal digestion procedure. Within each group (i.e. organic or non‐organic), there were large differences in β‐carotene content. For example, β‐carotene content of the organic dinners ranged from 8.8 to 534.9 μg/100 g. Similarly, non‐organic dinner F had significantly greater amounts of β‐carotene than the other t+wo non‐organic dinners tested. There was no difference in the average β‐carotene content between the organic and non‐organic foods. β‐Carotene bioaccessibility was greater from organic dinner C (46.4%) compared with organic dinners A and B (P<0.05). On average, β‐carotene had greater % bioaccessibility (P<0.05) from the non‐organic (41.4%) than organic (30.8%) chicken and vegetable dinners. Our findings show that β‐carotene content reflected the vegetable composition of the baby meals. To conclude, the organic dinners tested were not superior to the non‐organic foods in terms of β‐carotene content and bioaccessibility.This research was funded by Science Foundation Ireland.
The influence of processing on the micellarization and potential bioavailability of carotenoids from spinach has been previously investigated; however, few studies have looked at the effects of processing on β‐carotene (BC) isomer micellarization. Spinach is often cooked by boiling prior to consumption. The aims of the present study were, first, to investigate the effects of domestic cooking (by boiling) on the isomeric profile of BC in spinach and, second, to assess the effects of cooking on the micellarization of BC isomers. Raw and cooked spinach were homogenized and subjected to an in vitro digestion procedure. The micelle fraction was isolated by ultracentrifugation. Carotenoids were extracted, saponified and analyzed by HPLC. All‐trans BC was the predominant BC isomer in raw and cooked spinach. Following cooking, the percentage contribution of 9‐cis to total BC was significantly (P<0.001) increased and the % contribution of all‐trans BC to total BC was significantly reduced (P<0.001). Micellarization of BC isomers ranged from ca. 20.3 to 60.9 %. Although cis BC isomers in both raw and cooked spinach were more efficiently micellarized when compared with the all‐trans isomer, this trend was not significant. Cooking increased BC isomer micellarization, however this increase was not significant. Our findings indicate that cooking spinach alters the isomeric profile of BC, however, efficiency of micellarization is not significantly affected. This work is funded by Science Foundation Ireland.
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