Browsing by Subject "Mineral availability"

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    Effect of adding different thickening agents on the viscosity properties and in vitro mineral availability of infant formula
    (Elsevier, 2014-03-12) González Bermúdez, Carlos Alberto; Frontela Saseta, María del Carmen; López Nicolás, Rubén; Ros Berruezo, Gaspar; Martínez Gracia, Carmen; Tecnología de Alimentos, Nutrición y Bromatología
    The effect of adding different thickening agents (locust bean gum (LBG), modified corn and rice starches (MCS, MRS)) to an infant formula on both in vitro mineral availability (Ca, Fe and Zn), quantified by atomic absorption spectrophotometry (AAS), and formula viscosity, after in vitro gastrointestinal digestion, was investigated. LBG was the most effective agent to increase formula thickness. However, it showed a negative effect on Ca, Fe and Zn in vitro solubility and dialysability. MCS and MRS only affected calcium solubility and dialysability when they were used at P50% of the maximum legal limit. No negative effect was observed for Fe and Zn when modified starches were added at the different concentrations assessed. The phytate content in the thickening ingredients was also analysed. Despite finding a considerable amount of phytic acid in the raw ingredients, its final concentration in the infant formula was insufficient to decrease in vitro mineral availability.
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    Physicochemical properties of different thickeners used in infant foods and their relationship with mineral availability during in vitro digestion process
    (Elsevier, 2015) Castro, Alejandra; Perez-Rea, Daysi; González Bermúdez, Carlos Alberto; Frontela Saseta, María del Carmen; Nilsson, Lars; Martínez Gracia, Carmen; Tecnología de Alimentos, Nutrición y Bromatología
    Locust bean gum (LBG) and modified starches are commonly used as thickeners in food products for infants. However, there is no consensus on their possible effects on infant nutrition, especially on mineral availability. The aimof the present work was to characterize the effect of LBG, cross-linked, hydroxypropylated maize starch (Mhdp) and pre-gelatinized rice starch (gRS) on Ca, Fe and Zn availability during a gastric and intestinal in vitro digestion assay in relation to their physicochemical properties in solution (apparent viscosity, solubility, molar mass (M) and conformational properties) through the simulated digestion process. LBG gave the highest decrease in Ca and Fe gastric (17.96% and 17.6% respectively) and intestinal (19.5% and 13.5%) solubility with respect to the referencewithout thickeners. Ca (11.1%±1.1), Fe (2.77%±0.3) and Zn (7.78%±0.6) dialyzability was also lower than for the reference (23.4%±2.9; 19.65%±3.53 and 27.74%±3.3 respectively). LBG solubility remained stable during gastric digestion, decreasing significantly from a range of 65–69% to 61.1% after intestinal digestion. LBG viscosity remained stable during the digestion process, being these findings attributable to its resistance to enzymes. On the other hand, the addition to Mhdp or gRS slightly affected Ca and Fe solubility or Ca dialyzability, decreasing after gastric digestion and then increasing after intestinal digestion with respect to the reference. These results correlated to the changes in their viscosity enhancing properties, which increased during gastric digestion and decreased after intestinal digestion, being attributable to their digestion by pancreatic enzymes. Gastric digestion resulted in an increase inMfor themodified starches (more pronounced for gRS). The increase inmineral solubility and dialyzability after intestinal digestion with respect to the gastric stage was explained by the degradation of starches by intestinal enzymes, which resulted in a decrease in apparent shear viscosity (from 1.2 to 1 Pa s, measured in a shear rate range 0.00–50 s−1) and an increase in solubility (from 3 to 6% to approximately 70%) after intestinal digestion. In conclusion, LBG could be more effective than Mhdp and gRS as thickener, providing higher viscosity and resistance to digestive process. However, its negative effect on mineral solubility and dialyzability should be taken into account. On the contrary,Mhdp and gRS showed to be degraded after intestinal digestion.
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    Phytic acid content and in vitro iron, calcium and zinc bioavailability in bakery products: the effect of processing
    (Elsevier, 2011-06-14) Frontela Saseta, María del Carmen; Ros Berruezo, Gaspar; Martínez Gracia, Carmen; Tecnología de Alimentos, Nutrición y Bromatología
    Whole-grain bakery products and cereals are valuable sources of dietary fiber, vitamins, and trace elements. However, the presence of phytate, could decreases mineral bioavailability due to its chelating properties. In this study, the effect of fermentation and baking on the phytate content of different bakery products was measured by HPLC; the mineral availability in bakery products during processing was investigated by measuring solubility and dialysis, as well as the mineral uptake and transport by Caco-2 cells after in vitro digestion. Raw materials showed the highest amount of phytate, causing an important effect on the stage of processing. The solubility and dialyzability of iron increased with fermentation, meanwhile calcium and zinc showed a high variability depending on the product analyzed. After baking, the dialyzability of minerals increased with respect to the fermented dough in most cases. The highest uptake and transport efficiency of iron and calcium in cells corresponded to dough after fermentation of wheat flour with respect to the baked samples. For zinc, no differences were observed between fermented dough and after baking on uptake and transport efficiencies. This study showed that in vitro mineral availability of bakery products is influenced by the stage of processing and ingredients used.
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    The Iron and Calcium Availability and the Satiating Effect of Different Biscuits
    (MDPI, 2023-09-15) Martínez-Martínez, Antonio; Planes Muñoz, David; Ros Berruezo, Gaspar; López Nicolás, Rubén; Frontela Saseta, María del Carmen; Tecnología de Alimentos, Nutrición y Bromatología
    Biscuits are bakery products made with wheat flour. Wheat is a good source of minerals and dietary fibre, although the presence of phytate or other components could modify mineral availability. In addition, cereal-based products are usually characterised by high fibre content that can influence satiety. The objectives of this study were to evaluate both the iron and calcium availability and the satiety effect of different types of biscuits (traditional recipe vs. “Digestive”) sold in the Spanish market, identifying whether the biscuit type could have effects on these parameters. Nutritional composition and the use of the generic descriptor “Digestive” of biscuits were collected from labels. Phytate and mineral contents were also measured. All samples were previously digested by a simulated process of the gastrointestinal conditions. The satiating effect of biscuits was evaluated according to VAS questionnaires. Results indicated that the mineral content and availability were different between types of biscuits (the traditional recipe showed the highest calcium concentration, while iron was higher in the “Digestive” type). However, mineral availability showed the highest percentages for both minerals, calciumand iron, in the Maria-type samples. Regardless of the different fibre content of both types of biscuits, and despite being higher in the Digestive type than in the Maria type, the satiety measures indicated that the Maria type had more effect on the food intake control. Thus, the descriptor “Digestive¨ in biscuits does not seem to be a marker of better nutritional quality, including parameters of effects on health such as mineral availability or satiety.