Thermal processing effects on folacin bioavailability in liquid model food systems, liver and cabbage

Abstract

The effects of thermal processing on folacin bioavailability in processed and unprocessed lactose-casein liquid model food systems containing either folic acid or 5-methyltetrahydrofolic acid (5-CH3-THF) were examined by using a chick bioassay. Microbiological and high-performance liquid chromatographic (HPLC) analyses indicated that folic acid was very stable during thermal processing at 120 °C for 20 min while 5-CH3-THF was approximately 75% degraded. Both derivatives were found to be biologically available after processing, which indicated that no complexes were formed during processing that inhibited their utilization. For the model systems there was general agreement between chick bioassay, microbiological, and HPLC analyses. Thermal processing effects on naturally occurring folacin in beef liver and cabbage were also examined. Folacin from cooked beef liver appeared to be fully available. Raw cabbage folacin, which had undergone enzymatic deconjugation during diet preparation and storage, was found to be completely biologically available. Approximately 60% of the folacin in cooked cabbage, which corresponded to the polyglutamate fraction, was not biologically available.

Effect of folic acid fortification on the characteristics of lemon yogurt

“…Although no significant effect of (Po0.05) pasteurization was observed in the lemon flavored yogurts, mean values were higher where folic was added after pasteurization. Ristow, Gregory, and Damron (1982) found folic acid to be stable at processing temperatures of 120 1C for 20 min. However, Wigertz, Hansen, HoierMadisen, Holm, and Jagerstad, (1996) 5-methyl-tetrahydrofolate found naturally in milk and yogurt and reported significantly reduced levels of both 5-methyl-tetrahydrofolate and total folate in pasteurized milk, UHT treated milk, and yogurt made from a mix pasteurized at 90 1C for 10 min.…”

Folates - food sources, analyses, retention and bioavailability

“…Initially bioassays were performed to determine folate bioavailability using rats 8 1,82), pigs (83,84), chickens (85) or even monkeys (86). Bioassays make it possible to determine folate concentrations in several response tissues such as liver, kidneys, serum and whole blood and allow the assessment of growth or reproduction activity as parameters for folate bioavailability.…”

“…dietary fibre (85). Wigertz (17) studied folate retention in milk products using an in vitro model simulating the human gastro-intestinal tract.…”

Electrospun Zein Fibers as Carriers to Stabilize (−)‐Epigallocatechin Gallate

“…Food products can be fortified to make up for the expected process loss, but the added active compounds may react with other food components, potentially reducing overall nutritional and organoleptic qualities (Salgueiro and others 2002; Xia and Xu 2005). The bioavailability of these active compounds can also be affected by their binding with the food matrix, the form of nutrient derivative available, and the gastrointestinal conditions that the compounds are subjected to (Ristow and others 1982; Hurrell 1997; Brouwer and others 2001; Basu and Donaldson 2003). To circumvent these problems, the fortified active compounds often need to be protected, using techniques such as spray‐drying microencapsulation, extrusion encapsulation, fluidized bed coating, coacervation, spray chilling, molecular inclusion using β‐cyclodextrin, protein precipitation, liposome entrapment and hydrogel entrapment (Gibbs and others 1999; Remondetto and others 2004; Yuliani and others 2004).…”