Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccessibility

Granado-Lorencio, Fernando; López‐López, Inés; Herrero-Barbudo, Carmen; Blanco–Navarro, I.; Cofrades, Susana; Pérez-Sacristán, Belen; Delgado‐Pando, Gonzalo; Jiménez‐Colmenero, Francisco

doi:10.1016/j.foodchem.2009.11.005

Cited by 27 publications

(17 citation statements)

References 27 publications

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“…For different pepper species, lutein micellization ranged from 36 to 106% (O'Sullivan, Jiwan, Daly, O'Brien & Aherne, 2010). Up to now, only one study evaluating the bioaccessibility of lutein dye added to a formulated product was found in the literature (Granado-Lorencio et al, 2010). In this study, lutein extracted from microalgae and dispersed in olive oil was added to Frankfurt type sausages and values between 29% and 35% for lutein micellization were found from the crude low fat sausages (2.5% of fat) and between 61% and 68% from the crude high fat sausages (15% of fat).…”

Section: In Vitro Bioaccessibility Of Lutein From Dairy Productsmentioning

confidence: 90%

Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt

Xavier

Mercadante

Garrido‐Fernández

et al. 2014

Food Research International

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Addition of lutein to dairy products is an alternative that widens the range of foods which could be lutein source. However, bioaccessibility is an essential aspect to be considered during the development of products with added bioactive substances. We evaluated the in vitro bioaccessibility of lutein esters added to milk and yogurt with different fat contents, and determined the efficiency of enzymatic hydrolysis of the esters during digestion. Bioaccessibility of lutein and efficiency of hydrolysis were significantly lower in skimmed products than semi-skimmed and whole products, indicating thata minimal amount of fat is required to allow micellization and hydrolysis. The efficiency of ester hydrolysis ranged between 12-35%, which was attributed to pancreatic lipase. Whole and semi-skimmed samples were shown to be good vehicles for the addition of lutein, since presented bioaccessibility indices (38.3-47.5%) similar to those found in natural food sources of xanthophylls.

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Section: In Vitro Bioaccessibility Of Lutein From Dairy Productsmentioning

confidence: 90%

Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt

Xavier

Mercadante

Garrido‐Fernández

et al. 2014

Food Research International

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“…There are a few reports about recovery yields when HPLC analysis is used to evaluate carotenoids. HPLC analysis of lutein incorporated into frankfurter-type sausages showed that net amounts recovered in the micellar phase was 290-340 g L −1 and 610-680 g L −1 for low-fat and high-fat content, respectively (Granado-Lorencio et al 2010).…”

Section: Astaxanthin Analysismentioning

confidence: 99%

Milks pigmentation with astaxanthin and determination of colour stability during short period cold storage

et al. 2013

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Astaxanthin has been used as a colorant and antioxidant with excellent results, its application and stability in food matrices to human consumption has been little studied. The aim of this work was the incorporation of astaxanthin oleoresin to milks with different fat content, simulating the red-orange color that can impart apricot fruit. For astaxanthin determination by HPLC, a methodology was implemented for its extraction from the food matrix, followed by saponification with KOH. Milk samples were stored (5 ± 2 °C) and stability of color and astaxanthin content were determined by colorimetry and high performance liquid chromatography each 24 h for a week. Pigment degradation followed first-order kinetic with a constant degradation of 0.259 day(-1) and 0.104 day(-1), in whole and semi-skimmed milk, respectively. Chromaticity coordinates L*, a*, b* for different types of milk showed a low dispersion of their values during the storage time, indicating high stability of astaxanthin within the matrix.

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“…Dietary lycopene accumulated in liver and decreased cholesterol content in chicken meat [ 136 ]. Direct addition of both fucoxanthin and lutein to meat products decreased their lightness and increased redness [ 137 ]. Nonetheless, there are also some drawbacks to the increased content of carotenoids in meat.…”

Section: Functional Compounds With Relevance For Meat Industrymentioning

confidence: 99%

Bioactive Compounds in Functional Meat Products

et al. 2018

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Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.

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Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccessibility

Cited by 27 publications

References 27 publications

Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt

Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt

Milks pigmentation with astaxanthin and determination of colour stability during short period cold storage

Bioactive Compounds in Functional Meat Products

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