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: | Eduardo Adilson Orlando, José Luan da Paixão Teixeira, Mirna Lúcia Gigante, Juliana Azevedo Lima Pallone, Débora Parra Baptista |
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| Přispěvatelé: | UNIVERSIDADE ESTADUAL DE CAMPINAS |
| Rok vydání: | 2022 |
| Předmět: |
Iogurte
Queijo Minerais Pasteurization Analytical Chemistry Gastrointestinal digestion law.invention Cow milk fluids and secretions law Cheese Animals Artigo original Food science Solubility Food structure Minerals Chemistry Goats Dialysis method food and beverages General Medicine Solubilidade In vitro digestion Yogurt Milk Leite Composition (visual arts) Cattle Digestion Female Dairy Products Food Science |
| Zdroj: | Repositório Institucional da Unicamp Universidade Estadual de Campinas (UNICAMP) instacron:UNICAMP Repositório da Produção Científica e Intelectual da Unicamp |
| Popis: | Agradecimentos: The authors would like to thank the São Paulo Research Foundation (FAPESP) for the scholarship grant provided to PhD student José Teixeira; and for funding the research project (scholarship n. 2018/08864-8 and financial support – regular n. 2018/09759-3). The Coordination for the Improvement of Higher Education Personnel (CAPES) (Financial Code 001) and the National Council for Scientific and Technological Development (CNPq) for the doctoral scholarship of D'ebora Baptista (scholarship n.140739/2016-5) Abstract: 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 FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES Fechado |
| Databáze: | OpenAIRE |
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