Bioaccessibility of calcium in freeze-dried yogurt based snacks

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Standard

Bioaccessibility of calcium in freeze-dried yogurt based snacks. / Wang, Jing; Aalaei, Kataneh; Skibsted, Leif H.; Ahrné, Lilia M.

I: LWT, Bind 129, 109527, 2020.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › fagfællebedømt

Harvard

Wang, J, Aalaei, K, Skibsted, LH & Ahrné, LM 2020, 'Bioaccessibility of calcium in freeze-dried yogurt based snacks', LWT, bind 129, 109527. https://doi.org/10.1016/j.lwt.2020.109527

APA

Wang, J., Aalaei, K., Skibsted, L. H., & Ahrné, L. M. (2020). Bioaccessibility of calcium in freeze-dried yogurt based snacks. LWT, 129, [109527]. https://doi.org/10.1016/j.lwt.2020.109527

Vancouver

Wang J, Aalaei K, Skibsted LH, Ahrné LM. Bioaccessibility of calcium in freeze-dried yogurt based snacks. LWT. 2020;129. 109527. https://doi.org/10.1016/j.lwt.2020.109527

Author

Wang, Jing ; Aalaei, Kataneh ; Skibsted, Leif H. ; Ahrné, Lilia M. / Bioaccessibility of calcium in freeze-dried yogurt based snacks. I: LWT. 2020 ; Bind 129.

Bibtex

@article{15ae109950374d37962d7dd755da8910,
title = "Bioaccessibility of calcium in freeze-dried yogurt based snacks",
abstract = "A variety of yogurt based calcium-rich snacks were formulated with pectin, whey protein or casein ingredients and combinations hereof to provide a crisp food matrix after freeze-drying. The calcium content ranged from 0.28 g to 0.74 g/100 g snacks. Pectin and heating prior to freeze drying were found important to provide snacks with a suitable texture, in terms of crispness and hardness. A three step in vitro static digestion simulating oral, gastric and intestinal conditions showed that the snacks with high calcium content had the largest difference between soluble calcium at the beginning and at the end of the intestinal phase. The soluble calcium at the end of the intestinal phase corresponds to calcium bioaccessibility, while the difference between soluble calcium at the beginning and at end of the intestinal phase shows a competition between absorption and precipitation during transport through the intestine. Enzymatic hydrolysis during the intestinal phase is suggested to liberate calcium from proteins but not from pectin. Heat treatment at 90 °C prior to drying and addition of pectin had little or no effect on the calcium bioaccessibility from any of the snacks.",
keywords = "Calcium bioaccessibility, Free calcium, Freeze-drying, In vitro digestion, Yogurt snacks",
author = "Jing Wang and Kataneh Aalaei and Skibsted, {Leif H.} and Ahrn{\'e}, {Lilia M.}",
year = "2020",
doi = "10.1016/j.lwt.2020.109527",
language = "English",
volume = "129",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Bioaccessibility of calcium in freeze-dried yogurt based snacks

AU - Wang, Jing

AU - Aalaei, Kataneh

AU - Skibsted, Leif H.

AU - Ahrné, Lilia M.

PY - 2020

Y1 - 2020

N2 - A variety of yogurt based calcium-rich snacks were formulated with pectin, whey protein or casein ingredients and combinations hereof to provide a crisp food matrix after freeze-drying. The calcium content ranged from 0.28 g to 0.74 g/100 g snacks. Pectin and heating prior to freeze drying were found important to provide snacks with a suitable texture, in terms of crispness and hardness. A three step in vitro static digestion simulating oral, gastric and intestinal conditions showed that the snacks with high calcium content had the largest difference between soluble calcium at the beginning and at the end of the intestinal phase. The soluble calcium at the end of the intestinal phase corresponds to calcium bioaccessibility, while the difference between soluble calcium at the beginning and at end of the intestinal phase shows a competition between absorption and precipitation during transport through the intestine. Enzymatic hydrolysis during the intestinal phase is suggested to liberate calcium from proteins but not from pectin. Heat treatment at 90 °C prior to drying and addition of pectin had little or no effect on the calcium bioaccessibility from any of the snacks.

AB - A variety of yogurt based calcium-rich snacks were formulated with pectin, whey protein or casein ingredients and combinations hereof to provide a crisp food matrix after freeze-drying. The calcium content ranged from 0.28 g to 0.74 g/100 g snacks. Pectin and heating prior to freeze drying were found important to provide snacks with a suitable texture, in terms of crispness and hardness. A three step in vitro static digestion simulating oral, gastric and intestinal conditions showed that the snacks with high calcium content had the largest difference between soluble calcium at the beginning and at the end of the intestinal phase. The soluble calcium at the end of the intestinal phase corresponds to calcium bioaccessibility, while the difference between soluble calcium at the beginning and at end of the intestinal phase shows a competition between absorption and precipitation during transport through the intestine. Enzymatic hydrolysis during the intestinal phase is suggested to liberate calcium from proteins but not from pectin. Heat treatment at 90 °C prior to drying and addition of pectin had little or no effect on the calcium bioaccessibility from any of the snacks.

KW - Calcium bioaccessibility

KW - Free calcium

KW - Freeze-drying

KW - In vitro digestion

KW - Yogurt snacks

U2 - 10.1016/j.lwt.2020.109527

DO - 10.1016/j.lwt.2020.109527

M3 - Journal article

AN - SCOPUS:85084560880

VL - 129

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

M1 - 109527

ER -

ID: 242653630