کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7619741 | 1494473 | 2018 | 17 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vitro bioaccessibility of lutein from cupcakes fortified with a water-soluble lutein esters formulation
ترجمه فارسی عنوان
در دسترس بودن در دسترس بودن لوتئین از کیک های تقویت شده با فرمولاسیون استرهای لوتئین محلول در آب
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کلمات کلیدی
In vitro digestion modelDiethyl ether (PubChem CID: 3283)Ethanol (PubChem CID: 702) - اتانول (PubChem CID: 702)Lutein esters - استرهای لوتئینAcetone (PubChem CID: 180) - استون (PubChem CID: 180)Hydrochloric acid (PubChem CID: 313) - اسید هیدروکلریک (PubChem CID: 313)Sodium bicarbonate (PubChem CID: 516892) - بی کربنات سدیم (PubChem CID: 516892)Food analysis - تجزیه و تحلیل مواد غذاییFood composition - ترکیب مواد غذاییBioaccessibility - دسترسی بیواسطهFunctional food - غذای فراسودمندFortification - غنی سازیLutein (PubChem CID: 5281243) - لوتئین (PubChem CID: 5281243)Sodium hydroxide (PubChem CID: 14798) - هیدروکسید سدیم (PubChem CID: 14798)Carotenoids - کاروتنوئیدهاSodium chloride (PubChem CID: 5234) - کلرید سدیم (PubChem CID: 5234)Calcium chloride (PubChem CID: 5284359) - کلرید کلسیم (PubChem CID: 5284359)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Bioaccessibility is a key factor in the successful development of functional foods, particularly when the food matrix is quite different from that of the natural source(s) of the target bioactive ingredient. Although staple foods contain xanthophylls, the amounts are relatively low to achieve the desired beneficial effect in health, and during baking degradative reactions may contribute to reduce such amounts. The addition of water-soluble formulation of lutein as an ingredient in the cupcake recipe to fortified the amounts of this xanthophyll in the final product, showed satisfactory stability degree and resistance to the baking process. In vitro bioaccessibility reached adequate efficiency levels, ranging 30-80% of the initial lutein content. Activity of pancreatic lipase over lutein esters was low, but the hydrolysed lutein was completely incorporated into aqueous phase. Indeed, the main lutein content in the aqueous phase remained in its esterified form what could facilitate subsequent hydrolysis by other mucosal hydrolytic enzymes. These results point to fortified staple foods as functional foods that may help to diminish the risk of degenerative processes related with deficient lutein intake/incorporation in humans.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 68, May 2018, Pages 60-64
Journal: Journal of Food Composition and Analysis - Volume 68, May 2018, Pages 60-64
نویسندگان
Ana Augusta Odorissi Xavier, Irene Carvajal-Lérida, Juan Garrido-Fernández, Antonio Pérez-Gálvez,