Structural changes and calcium bioaccessibility of calcium fortified milk containing CaCO₃ loaded solid‐in‐oil‐in‐water emulsion during simulated in vitro digestion

Abstract

BACKGROUND In most regions around the globe, average dietary calcium intake is relatively low. Consumers increasingly supplement calcium with milk. However, commercial high‐calcium milk has the problem of low calcium bioaccessibility. This study was to explore calcium fortified milk containing calcium carbonate (CaCO3) loaded solid‐in‐oil‐in‐water emulsion as a potential novel calcium fortified milk with higher calcium bioaccessibility. RESULTS The CaCO3 loaded solid‐in‐oil‐in‐water (S/O/W) emulsion with good physical stability (zeta potential −33.34 ± 0.96 mV, mean particle size 4.49 ± 0.02 μm) and high calcium bioaccessibility (32.34%) was prepared when the concentration of xanthan gum was 4 g L−1. Furthermore, the physicochemical properties and gastrointestinal fate of calcium fortified milk (calcium contents, 1.25 mg mL−1, 1.35 mg mL−1, and 1.45 mg mL−1) with different proportions of CaCO3 loaded S/O/W emulsion and pure milk were investigated. The calcium fortified milk (calcium content, 1.25 mg mL−1) with a small amount of CaCO3 loaded S/O/W emulsion did not significantly affect the physicochemical properties of pure milk and had similar rheological properties and higher calcium bioaccessibility to commercial high‐calcium milk. Excessive calcium ion (Ca2+) weakens the electrostatic interaction of milk sample system and causes aggregation of colloidal particles, which was attributed to more insoluble calcium soap formation. CONCLUSION This study showed that the S/O/W emulsion delivery system improved the dispersion stability and bioaccessibility of CaCO3. These findings contribute to the development of calcium fortified milk with improved physicochemical properties and higher calcium bioaccessibility. © 2023 Society of Chemical Industry.