Effect of processing on the bioaccessibility of essential minerals in goat and cow milk and dairy products assessed by different static in vitro digestion models.

Autor: Teixeira JLDP; Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Street Monteiro Lobato, 80, CEP: 13.083-862, Campinas, São Paulo, Brazil., Baptista DP; Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas, Street Monteiro Lobato, 80, CEP: 13.083-862, Campinas, São Paulo, Brazil., Orlando EA; Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Street Monteiro Lobato, 80, CEP: 13.083-862, Campinas, São Paulo, Brazil., Gigante ML; Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas, Street Monteiro Lobato, 80, CEP: 13.083-862, Campinas, São Paulo, Brazil., Pallone JAL; Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Street Monteiro Lobato, 80, CEP: 13.083-862, Campinas, São Paulo, Brazil. Electronic address: jpallone@unicamp.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2022 Apr 16; Vol. 374, pp. 131739. Date of Electronic Publication: 2021 Dec 01.
DOI: 10.1016/j.foodchem.2021.131739
Abstrakt: The study evaluated the effect of goat and cow milk processing on the bioaccessibility of calcium, magnesium and zinc using different methods following the static in vitro simulation of gastrointestinal digestion: solubility and dialysis models. Raw goat and cow milks were processed to obtain pasteurized milk, yogurt and cheese. In general, goat milk and dairy products presented higher bioaccessibility of Ca and Mg than cow milk and dairy products. The milk processing affected the minerals bioaccessibility indicating the importance of food structure, composition and minerals equilibrium on the in vitro digestion and bioaccessibility prediction. The potential absorptions of Ca and Zn were higher in cheeses when compared to the milks and yogurts, independently of the method used. The minerals bioaccessibility evaluated by the solubility method was higher than the obtained by dialysis method for all the products evaluated.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: