Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues
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Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues. / de Zawadzki, Andressa; Paganelli, Marcella Oliva; Garcia, André Castilho; Skibsted, Leif H.
In: Food Research International, Vol. 136, 109525, 2020.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues
AU - de Zawadzki, Andressa
AU - Paganelli, Marcella Oliva
AU - Garcia, André Castilho
AU - Skibsted, Leif H.
PY - 2020
Y1 - 2020
N2 - Calcium phosphates present in whey mineral residue is a potential source of calcium for dietary purposes. Combinations of aqueous isocitrate and citrate were found more efficient than each of the isomers in dissolving dried insoluble whey processing mineral residues spontaneously forming supersaturated solutions. Hydrogen isocitrate was found around 30% less efficient in these non thermal dissolution processes compared to hydrogen citrate based on amount of dissolved calcium. In contrast, the lag phase of up to 4 h for precipitation of calcium citrate from the supersaturated solutions was significantly longer when calcium isocitrate was present. Highest degree of supersaturation with longest lag phase for precipitation was found for citrate/isocitrate combinations in a 1:1 ratio. Addition of calcium saccharate during dissolution further prolonged the lag phase simultaneously preserving the higher supersaturation degrees. Combinations of the three hydroxycarboxylates seem accordingly to provide a basis for increasing calcium availability from dried whey mineral fractions consisting mainly of calcium hydrogen phosphate and hydroxyapatite of low solubility with the perspective of transforming a side stream from cheese production into valuable functional foods.
AB - Calcium phosphates present in whey mineral residue is a potential source of calcium for dietary purposes. Combinations of aqueous isocitrate and citrate were found more efficient than each of the isomers in dissolving dried insoluble whey processing mineral residues spontaneously forming supersaturated solutions. Hydrogen isocitrate was found around 30% less efficient in these non thermal dissolution processes compared to hydrogen citrate based on amount of dissolved calcium. In contrast, the lag phase of up to 4 h for precipitation of calcium citrate from the supersaturated solutions was significantly longer when calcium isocitrate was present. Highest degree of supersaturation with longest lag phase for precipitation was found for citrate/isocitrate combinations in a 1:1 ratio. Addition of calcium saccharate during dissolution further prolonged the lag phase simultaneously preserving the higher supersaturation degrees. Combinations of the three hydroxycarboxylates seem accordingly to provide a basis for increasing calcium availability from dried whey mineral fractions consisting mainly of calcium hydrogen phosphate and hydroxyapatite of low solubility with the perspective of transforming a side stream from cheese production into valuable functional foods.
KW - Calcium bioavailability
KW - Citrate
KW - Isocitrate
KW - Spontaneous supersaturation
KW - Whey minerals
U2 - 10.1016/j.foodres.2020.109525
DO - 10.1016/j.foodres.2020.109525
M3 - Journal article
C2 - 32846592
AN - SCOPUS:85087968708
VL - 136
JO - Food Research International
JF - Food Research International
SN - 0963-9969
M1 - 109525
ER -
ID: 248023734