In vitro bioaccessibility of iron and zinc in fortified fruit beverages

Abstract

Iron and zinc bioaccessibility was estimated in the in vitro gastrointestinal digests of six different fortified fruit beverages (Fb) containing iron and ⁄ or zinc and ⁄ or skimmed milk (M). Solubility values can be used to establish trends in relative bioavailability of iron and zinc, as the first stage towards mineral bioavailability comprises solubility in the intestinal tract. FbFe, FbFeM and FbFeZnM samples showed iron bioaccessibility above 88%, differing (P < 0.05) from those of FbFeZn (53%). In turn, FbZn, FbFeZn and FbZnM samples presented higher zinc bioaccessibility (above 68%), differing (P < 0.05) from those of FbFeZnM (48%). The presence of milk-derived caseinophosphopeptides (CPPs) formed during gastrointestinal digestion in dairy samples does not increase iron or zinc bioaccessibility in FbFeM or FbZnM vs. FbFe or FbZn, but it is hypothesised that the negative interacting effect of zinc upon iron bioaccessibility when cosupplemented in these fruit beverages is overcome in the presence of CPPs, which favour iron solubility more than in the case of zinc.

Assessment of inhibitory factors on bioaccessibility of iron and zinc in pearl millet (Pennisetum glaucum (L.) R. Br.) cultivars

“…1). A similar observation was made by Cilla et al (2009) in fruit beverages fortified with iron and zinc. Regression coefficient analysis too showed a negative correlation between iron and zinc bioaccessibility ( Table 3).…”

Value addition of Southern African monkey orange(Strychnos spp.) : composition, utilization and quality

“…The reduction in mineral content in SP can be a result of an increase in mineral and insoluble compound complexes that remain in the pellet or the chelation with phytic acid. In general the results show that mineral digestion may be affected by the sample matrix, processing factors and mineral availability in the food (Cilla et al, 2009), thus bioaccessibility differs for each mineral and matrix.…”

“…The "meat factor" also improves the bioaccessibility of essential minerals such as Fe from fruits, which otherwise would have reduced bioaccessibility in the absence of meat . Incorporation of fruits in meals adds health and nutrition benefits to the diet of the consumers, including but not limited to health beneficial phytochemicals, promoter factors for micronutrient digestion, reduced starch digestion and overall functional properties (Cilla et al, 2009). Thus, improvement of practices used for processing traditional fruits has potential for improving consumer sustenance, utilization of available raw materials as well as social and economic advancement of local communities.…”

“…The contents of micronutrients and phenolic compounds of maize are higher in the bran than the maize starch, and processes such as hammer-milling and sifting reduce the mineral content (Gwirtz & Garcia-Casal, 2014;Kandil et al, 2012 (Gibson et al, 2006). Additionally, to counter mineral inhibitory effects, incorporating promoter factors such as acidulants like ascorbic acid, organic acids, protein or fat into the diet or meal is suggested (Cilla et al, 2009). Iron bioavailability of botanic origin is low because of the low concentration of amino acids such as cysteine.…”

“…The absorption efficacy depends on many factors such as the structure of the food matrix, the stability, the intra / inter-actions among the food components and the modifications of nutrients by intestinal and hepatic enzymes during digestion (Cilla et al, 2009;Kamiloglu et al, 2015;Manach et al, 2004). Currently, information is lacking on the biological function of the nutrients and compounds of the most important and consumed product of monkey orange: the maize porridge enhanced with fruit juice.…”