TY - JOUR

T1 - Increasing calcium phosphate aqueous solubility and spontaneous supersaturation combining citrate and gluconate with perspectives for functional foods

AU - de Zawadzki, Andressa

AU - Liu, Xiao Chen

AU - Ahrné, Lilia M.

AU - Skibsted, Leif H.

N1 - Funding Information: The Danish Dairy Research Foundation and Arla Foods Ingredients Group P/S (Supercalcium - Minerals from whey for customized foods), Innovation Fund Denmark and Fundação de Amparo à Pesquisa do Estado de São Paulo/FAPESP (Novel Aging – Technologies and solutions to manufacture novel dairy products for healthy aging, grants 7043-00006A and 2017/01189-0), China Scholarship Council (CSC, No. 201806360266) are thanked for supporting the project. Funding Information: The Danish Dairy Research Foundation and Arla Foods Ingredients Group P/S (Supercalcium - Minerals from whey for customized foods), Innovation Fund Denmark and Funda??o de Amparo ? Pesquisa do Estado de S?o Paulo/FAPESP (Novel Aging ? Technologies and solutions to manufacture novel dairy products for healthy aging, grants 7043-00006A and 2017/01189-0), China Scholarship Council (CSC, No. 201806360266) are thanked for supporting the project. Publisher Copyright: © 2021 The Author(s)

PY - 2022

Y1 - 2022

N2 - Uptake of calcium from food depends on solubility of calcium salts in the intestines, and precipitation of calcium phosphates decreases bioaccessibility of food calcium. Citrate as a high affinity complex binder for calcium was found spontaneously to create strongly supersaturated solutions by rapid dissolution of calcium hydrogen phosphate characterized by short lag phases for precipitation. Gluconate with weaker affinity for calcium binding showed longer lag phases for precipitation from supersaturated solutions. For citrate/gluconate combinations, the highest degree of supersaturation with longest lag phases for precipitation were found by trial-and-error experiments for a citrate/gluconate ratio of 1:10 for dissolution of calcium hydrogen phosphate resulting in supersaturation factors around three and without precipitation for more than a month. The aim of the present study was to provide a physicochemical explanation of this robust supersaturation. Calcium speciation based on electrochemical calcium activity measurement identified a low [Ca2+]·[HCitr2−] product as critical for supersaturation.

AB - Uptake of calcium from food depends on solubility of calcium salts in the intestines, and precipitation of calcium phosphates decreases bioaccessibility of food calcium. Citrate as a high affinity complex binder for calcium was found spontaneously to create strongly supersaturated solutions by rapid dissolution of calcium hydrogen phosphate characterized by short lag phases for precipitation. Gluconate with weaker affinity for calcium binding showed longer lag phases for precipitation from supersaturated solutions. For citrate/gluconate combinations, the highest degree of supersaturation with longest lag phases for precipitation were found by trial-and-error experiments for a citrate/gluconate ratio of 1:10 for dissolution of calcium hydrogen phosphate resulting in supersaturation factors around three and without precipitation for more than a month. The aim of the present study was to provide a physicochemical explanation of this robust supersaturation. Calcium speciation based on electrochemical calcium activity measurement identified a low [Ca2+]·[HCitr2−] product as critical for supersaturation.

KW - Calcium bioaccessibility

KW - Citrate

KW - Dissolution synergism

KW - Gluconate

KW - Spontaneous supersaturation

U2 - 10.1016/j.foodchem.2021.131701

DO - 10.1016/j.foodchem.2021.131701

M3 - Journal article

C2 - 34902813

AN - SCOPUS:85120846813

VL - 374

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 131701

ER -