Use of enzymatically modified starch in the microencapsulation of ascorbic acid: Microcapsule characterization, release behavior and in vitro digestion

Iron deficiency anaemia (IDA) has been brought to worldwide attention. Developing safe and effective iron supplements is of great significance for IDA treatment. Tegillarca granosa (T. granosa), a traditional aquaculture...

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Solubility and Impact of Ascorbic Acid on the in vitro Bioavailability of Two Casein-Based Iron Fortificants from Reconstituted Milk

Current Developments in Nutrition ◽

10.1093/cdn/nzaa067_063 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 1836-1836

Author(s):

Magalie Sabatier ◽

Joeska Husny ◽

Marine Nicolas ◽

Stèphane Dubascoux ◽

Mary Bodis ◽

...

Keyword(s):

Ascorbic Acid ◽

Iron Uptake ◽

Iron Absorption ◽

In Vitro Digestion ◽

Iron Level ◽

Similar Amount ◽

Soluble Iron ◽

Reconstituted Milk ◽

The Impact

Abstract Objectives The two objectives were 1) to evaluate the solubility of two iron casein complexes (ICCs) under a condition mimicking gastric pH, 2) to evaluate the impact of ascorbic acid (AA) on the in vitro iron absorption of ICCs after incorporation in reconstituted whole milk powder. Methods The in vitro solubility was determined over time after addition of diluted HCl (pH 1.7), ultracentrifugation and measurement of iron appearing in the supernatant by ICP-OES (n = 2). The impact of AA on iron uptake from the Fe compounds in reconstituted milk was determined using the in vitro digestion coupled with the Caco-2 cell model and the measurement of ferritin/total protein produced by the cells (n = 3). The molar ratio of AA to iron of 2 to 1 recommended by the WHO for iron absorption optimization has been tested with an iron level corresponding to 3.3 mg Fe/serving of milk. Ferrous sulfate (FeSO4), the reference compound for iron bioavailability and micronized ferric pyrophosphate (FePP), main salt used for milk fortification were used as references. Results The dissolution test showed a rapid solubilization of iron from the ICCs i.e., >75 ± 19.3% at 5 min and >89 ± 0.3% at 90 min. The kinetics of soluble iron from the complexes were like that from FeSO4. The solubility of FePP was only 37.6 ± 4.7% at 90 min. Without AA, the iron uptake from FeSO4 was lower than expected translating into a relative in vitro bioavailability (iRBA) of FePP and of the two ICCs to FeSO4 of 66, 169 and 215%. This might be explained by a rapid conversion of soluble iron from FeSO4 into Fe3+ and insoluble iron hydroxide when the pH increased from 2 to >7 during in vitro digestion. However, with the addition of AA in the milk, iron uptake by the cells was found to be increased to levels of 341.8 ± 8.9, 124 ± 12.2, 403.1 ± 117.8 and 362.9 ± 36.9 ng ferritin/mg protein for FeSO4, FePP and the two ICCs respectively. This translates into iRBAs to FeSO4 of 36% for FePP and of 118 and 106% for the two ICCs. Conclusions The solubility and the demonstrated impact of AA on Fe uptake suggest that ICCs are absorbed to a similar amount as FeSO4 and thus provide an excellent source of Fe. Funding Sources Société des Produits Nestlé, NPTC Konolfingen, Switzerland.

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Effect of Pepsin Treatment on the Chemical Iron Profile of Soy-Based Foods Supplemented with Selected Iron Sources and Enhancers

Journal of Food Protection ◽

10.4315/0362-028x-48.1.35 ◽

1985 ◽

Vol 48 (1) ◽

pp. 35-38 ◽

Cited By ~ 5

Author(s):

S.W. RIZK ◽

F.M. CLYDESDALE

Keyword(s):

Ascorbic Acid ◽

Citric Acid ◽

Degradation Products ◽

In Vitro Digestion ◽

Soy Milk ◽

Pepsin Digestion ◽

Iron Solubility ◽

Iron Profile ◽

Solubilizing Capacity

Changes in chemical iron profile occurring from pH 2 to 6.5 in a wheat-soy blend, a corn-soy-milk mix, and a soy-extended beef patty were investigated. Iron solubility in these products, as affected by in vitro digestion with pepsin, was dependent on a combination of ligand, iron source, pH and food. The greatest solubilizing capacity of the ligands added was provided by ascorbic acid at pH 2 and 4, and by citric acid at pH 6. Improvements in percent soluble iron were related to pepsin digestion and the presumed appearance of protein degradation products.

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The Effect of Calcium Salts, Ascorbic Acid and Peptic pH on Calcium, Zinc and Iron Bioavailabilities from Fortified Human Milk using an in vitro Digestion/Caco-2 Cell Model

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.75.3.171 ◽

2005 ◽

Vol 75 (3) ◽

pp. 171-178 ◽

Cited By ~ 16

Author(s):

Etcheverry ◽

Wallingford ◽

Miller ◽

Glahn

Keyword(s):

Ascorbic Acid ◽

Human Milk ◽

Cell Model ◽

In Vitro Digestion ◽

Zinc Uptake ◽

Cell Uptake ◽

Whey Protein Concentrate ◽

Calcium Salts ◽

Peptic Digestion

The calcium, zinc, and iron bioavailabilities of human milk with commercial and noncommercial human milk fortifiers (HMFs) were evaluated under a variety of conditions: peptic digestion at pH 2 and pH 4, supplementation of ascorbic acid, and addition of three calcium salts. The noncommercial HMFs consisted of casein phosphopeptides (CPPs), alpha-lactalbumin, colostrum, and hydrolyzed whey protein concentrate (WPC). They were mixed with human milk (HM) and calcium, zinc, and iron were added. Ascorbic acid (AA) was added in certain studies. The commercial HMFs were Nestlé FM-85, Similac HMF (SHMF), and Enfamil HMF (EHMF). All HMFs were compared to S-26/SMA HMF. Results showed that the peptic pH (2 vs. 4) had no effect on mineral bioavailability. Addition of different calcium salts had no effect on calcium cell uptake and cell ferritin levels (an indicator of iron uptake), however, the addition of calcium glycerophosphate/gluconate increased zinc uptake by Caco-2 cells. Addition of AA significantly increased ferritin levels, with no effect on calcium or zinc uptake. Among the commercial HMFs, FM-85 was significantly lower in zinc uptake than S-26/SMA, and HM+EHMF was significantly higher than HM+S-26/SMA. Cell ferritin levels were significantly higher for HM+S-26/SMA than for all other commercial fortifiers. None of the commercial HMFs were different from HM+S-26/SMA in calcium uptake.

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In Vitro Digestion/Caco-2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio in Rice Cereal

Journal of Food Science ◽

10.1111/j.1365-2621.1999.tb15942.x ◽

1999 ◽

Vol 64 (5) ◽

pp. 925-928 ◽

Cited By ~ 25

Author(s):

R.P. Glahn ◽

O.A. Lee ◽

D.D. Miller

Keyword(s):

Cell Culture ◽

Ascorbic Acid ◽

In Vitro Digestion ◽

Cell Culture Model ◽

Culture Model

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Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes

Foods ◽

10.3390/foods10091995 ◽

2021 ◽

Vol 10 (9) ◽

pp. 1995

Author(s):

Xochitl Cruz Sollano-Mendieta ◽

Ofelia Gabriela Meza-Márquez ◽

Guillermo Osorio-Revilla ◽

Darío Iker Téllez-Medina

Keyword(s):

Ascorbic Acid ◽

Antioxidant Capacity ◽

Digestive System ◽

Total Content ◽

In Vitro Digestion ◽

Antioxidant Compounds ◽

Gastrointestinal Digestion ◽

Intestinal Digestion ◽

Spondias Purpurea

Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum Spondias purpurea L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (p ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04–78.66%) and TAC (128.45–280.50%), whereas the intestinal stage released the highest content of TCC (11.31–34.20%), TPC (68.61–95.36%), and TFC (72.76–95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively.

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