Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells

Cilla, Antonio; Lagarda, Marı́a Jesús; Alegrı́a, Amparo; Ancos, Begoña de; Cano, M. Pilar; Sánchez‐Moreno, Concepción; Plaza, Laura; Barberá, Reyes

doi:10.1016/j.foodres.2011.07.018

Cited by 59 publications

(21 citation statements)

References 29 publications

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“…Calcium intake could increase bone mineral density (BMD) in children, and it is also essential among middle-aged individuals and the elderly for the prevention of osteoporosis [1]. Low bioavailability of calcium may negatively affect peak bone mass, result in hypertension and contribute to the development of osteoporosis and intestinal cancer [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides

Liu

Gao

et al. 2015

Eur Food Res Technol

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Section: Introductionmentioning

confidence: 99%

Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides

Liu

Gao

et al. 2015

Eur Food Res Technol

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“…A number of other dairy based composite products with the inclusion of different types of fruit products are being developed (Kamble et al 2010, Sonawane et al 2013. Likewise fruit beverages are commercially supplemented with milk to provide bioactive components such as vitamin C, carotenoids and phenolic compounds from the fruit and to improve nutritional value derived from proteins and minerals such as Ca and P from the milk (Cilla et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Bajwa

Mittal

2013

J Food Sci Technol

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Removal of sugar as a sweetener and its replacement by a high potency sweetener introduces a number of sensory and technical challenges particularly diminution in mouthfeel. Thick consistency of pulpy fruits could be exploited to compensate for the loss of viscosity and mouthfeel in sugar substituted beverages. The investigation was undertaken to study the effect of mango pulp supplementation on the quality of flavoured low calorie milk drinks using sucralose as sugar substitute. The effect of 0.0 to 100 % sugar replacement on total solids (TS), total soluble solids (TSS), specific gravity, viscosity and sensory scores was studied. Sugar replacement considerably decreased TS, TSS, viscosity and sensory scores. The mango flavoured milk drinks(MFDs) prepared by replacing sugar with sucralose and adding 10 % mango pulp in milk of 0.5 % fat and 8.5 % milk solid-not-fat. MFD were pasteurized and stored at refrigeration temperature for shelf life studies. A significant (p <0.01) loss in the viscosity, ascorbic acid and reducing sugar content of pasteurized MFD was noticed during the storage period of 10 days at 5.0± 0.1°C. However, the titratable acidity increased to undesirable levels in MFD after 8 days which rendered it unacceptable. Standard plate count and yeast and mold count of MFDs increased during storage. The shelf life of the pasteurized MFD was found to be 8 days at 5.0±0.1°C.

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“…Cilla et al . () also determined that a samples' fat content affected calcium bioavailability. It remains open to discussion whether a low bioavailability percentage of enriched DFS may be due to a samples' fat level.…”

Section: Resultsmentioning

confidence: 99%

Technological and Sensory Properties of Calcium‐Enriched Dry Fermented Sausages: A Study of the Calcium Bioavailability

Soto¹,

García²,

Selgas³

2016

Journal of Food Quality

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Dry fermented sausages (DFS) were enriched with calcium (Ca) to determine its bioavailability. Three Ca salts (gluconate, lactate and citrate‐malate) were tested in sufficient amounts to assure that 100 g of DFS gave 20–40% of the Ca RDA. Technological and sensory properties of enriched DFS were similar to the control batch without Ca. The batches with Ca gluconate exhibited the lowest sensory quality and were, thus, discarded. Neither the type nor the amount of salt tested had an influence on the growth of the microbiota. Calcium bioavailability of the experimental sausages was determined by an in vitro assay. Both Ca lactate and citrate‐malate salts showed values of close to 10%, which lies within the average absorption limits established for other Ca‐enriched foods. In view of the results, either of the later mentioned Ca salts could be used for the enrichment of the type of meat product studied. Practical Applications In recent years, the dry fermented sausage industry has been focused on the development of newer and healthier products by improving their nutritional value. Calcium (Ca) is essential for the correct functioning of the human organism. It plays important roles within several physiological activities, among those which include the ossification process. The calcium daily allowance recommended by international health organizations is between 800 and 1000 mg. The fortification of dry fermented sausages offers a good alternative source for increasing Ca intake. The products showing good sensory quality and a good Ca bioavailability could be considered as a source of calcium. If the Ca bioavailability is similar to that described for other Ca‐enriched foods, these new meat products could help to expand the range of healthy products in the market. The investigation described in continuation has been carried out with this aim.

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Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells

Cited by 59 publications

References 29 publications

Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides

Preparation, characterization and identification of calcium-chelating Atlantic salmon (Salmo salar L.) ossein oligopeptides

Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Technological and Sensory Properties of Calcium‐Enriched Dry Fermented Sausages: A Study of the Calcium Bioavailability

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