Bioavailability of minerals in foods

Alegría‐Torán, Amparo; Barberá‐Sáez, Reyes; Cilla‐Tatay, Antonio

doi:10.1002/9781118654316.ch3

Cited by 14 publications

(14 citation statements)

References 103 publications

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“…Their routine consumption in diverse cultures, amalgamated with an affordable and nontoxic nature constitutes a sustainable approach to alleviate mineral deficiencies through household consumption (Fiorella, Chen, Milner, & Fernald, 2016). Although mineral bioavailability in pulses are generally considered to be low due to the presence of antinutritional compounds (namely phytic acid and polyphenols) that form insoluble complexes during digestion (Alegría-Torán, Barberá-Sáez, & Cilla-Tatay, 2015), the chemical composition of pulses can differ greatly with genetic disposition (species and cultivars), growth environment, and soil conditions (Wang & Daun, 2006). Screening for pulse genotypes with superior mineral bioavailability is thus a promising strategy to exploit natural variation.…”

Section: Introductionmentioning

confidence: 99%

Bioaccessibility of Some Essential Minerals in Three Selected Australian Pulse Varieties Using an In Vitro Gastrointestinal Digestion Model

Zhang

Panozzo

Hall

et al. 2018

Journal of Food Science

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Australian produced pulse grains are exported worldwide, predominantly to developing countries where severe essential mineral deficiencies putatively subsist. An in vitro digestion model that simulates human gastric, intestinal and colonic digestion and fermentation, was used to examine the bioaccessibility of Fe, Mg, K, Ca, P, Zn, Mn, and Cu in commercially available cultivars of Australian field pea, lentil, and sweet lupin. The hull and dehulled seeds were prepared following a traditional cooking method, and quantities of bioaccessible minerals were assessed at each stage of in vitro digestion using ICP‐OES elemental analyses. Results revealed that dehulled field pea (100 g dry weight) had the highest bioaccessible quantity of Fe (2.44 ± 0.73 mg), K (717.10 ± 56.66 mg), P (272.88 ± 9.30 mg), Zn (1.72.028 ± 0.28 mg), and Cu (0.41 ± 0.02 mg). Dehulled lupin was the best source of Mg (138.62 ± 1.53 mg) and Mn (1.28 ± 0.0.06 mg), and lentil hull showed the greatest Ca bioaccessible quantity (116.33 ± 16.73 mg/100 g dry weight). Additionally, the fed state digestion (11.7 mg bile/mL sample) increased the bioaccessibility of all elements significantly (P < 0.05) compared to fasted (1.95 mg bile/mL sample), except for Zn and Mn in lupin and lentils. These results demonstrated that dehulled seeds possess higher mineral bioaccessibility on a percentage basis compared with hulls, and that the fed state of in vitro digestion generally improved the mineral solubility significantly (P < 0.05). Practical Application This research aimed to assess the prospective biological accessibility of various essential elements in three commercially available Australian pulses. Results of the study provided an insight into the contents of essential minerals in Australian pulses and illustrated the impact of traditional cooking of dehulled pulses on these minerals bioaccessibility. These findings will provide the consumers with information about some nutritional aspects of major Australian pulses.

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Section: Introductionmentioning

confidence: 99%

Bioaccessibility of Some Essential Minerals in Three Selected Australian Pulse Varieties Using an In Vitro Gastrointestinal Digestion Model

Zhang

Panozzo

Hall

et al. 2018

Journal of Food Science

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“…Vitamin bioavailability can be optimized by controlling the size, concentration, composition, and surface characteristics of the vitamin‐loaded lipid droplets (McClements, 2021). Similarly, the bioavailability of essential minerals can be increased by using appropriate salt types, chelating agents, or encapsulation technologies (Alegría‐Torán et al., 2015; Ashaolu et al., 2023; Santos et al., 2018). However, most of these encapsulation technologies involve some form of ultra‐processing (such as high‐pressure homogenization or microfluidization), which suggests that in some cases ultra‐processing may lead to improvements in food nutrition.…”

Section: Strategies To Redesign Upfs To Make Them Healthier and More ...mentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet‐related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

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“…The bioavailable fraction is the portion of a compound available for use in metabolic processes or deposition in storage compounds. There is no universally accepted definition (Cilla et al., 2018), and some consider that in vivo studies must be carried out to assess the bioavailable fraction (Alegría‐Torán et al., 2015). Nevertheless, most studies use the term in vitro bioavailability, where the biological conditions are mimicked, using in vitro GID and cell culture models, especially the Caco‐2 cells, which differentiate in mature enterocytes (Briske‐Anderson et al., 1997).…”

Section: Nutrient and Bioactive Compound Activity Bioaccessibility Bi...mentioning

confidence: 99%

Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review

Rojas

Kubo

Caetano‐Silva

et al. 2021

Int J of Food Sci Tech

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Summary This review presents an updated analysis regarding the application of ultrasound technology in fruits, vegetables and their derivatives. The relationship among structure, processing, the quantity and quality of nutrients and bioactive compounds are discussed. Initially, we discussed the effect of ultrasound processing on the structure of the matrices at tissues, cells and molecules levels, also considering the different factors that influence the reported responses. Subsequently, the effect on nutrients and bioactive compound quantity (concentration) and quality (bioaccessibility → bioavailability → bioactivity) is evaluated. Ultrasound processing resulting in tissues and cell disruption, fibre breakage, isomerisation, micellisation, among other modifications, improving the extractability of compounds and/or resulting in their degradation. Moreover, the obtained new matrix interacts differently with the human body, affecting the compound accessibility, which can be increased. In conclusion, different possibilities are discussed regarding using ultrasound processing to enhance healthy aspects of plant‐based food products.

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Bioavailability of minerals in foods

Cited by 14 publications

References 103 publications

Bioaccessibility of Some Essential Minerals in Three Selected Australian Pulse Varieties Using an In Vitro Gastrointestinal Digestion Model

Bioaccessibility of Some Essential Minerals in Three Selected Australian Pulse Varieties Using an In Vitro Gastrointestinal Digestion Model

Designing healthier and more sustainable ultraprocessed foods

Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review

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