scholarly journals Calcium Absorption from Food Products: Food Matrix Effects

Nutrients ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 180
Author(s):  
Blerina Shkembi ◽  
Thom Huppertz
Keyword(s):  
Dairy Products ◽  
Calcium Absorption ◽  
Matrix Effects ◽  
Food Products ◽  
Low Ph ◽  
Food Matrix ◽  
Natural Sources ◽  
Food Components ◽  
Oxalate Complexes ◽  
Fractional Absorption

This article reviews physicochemical aspects of calcium absorption from foods. Notable differences are observed between different food products in relation to calcium absorption, which range from <10% to >50% of calcium in the foods. These differences can be related to the interactions of calcium with other food components in the food matrix, which are affected by various factors, including fermentation, and how these are affected by the conditions encountered in the gastrointestinal tract. Calcium absorption in the intestine requires calcium to be in an ionized form. The low pH in the stomach is critical for solubilization and ionization of calcium salts present in foods, although calcium oxalate complexes remain insoluble and thus poorly absorbable. In addition, the rate of gastric transit can strongly affect fractional absorption of calcium and a phased release of calcium into the intestine, resulting in higher absorption levels. Dairy products are the main natural sources of dietary calcium in many diets worldwide, which is attributable to their ability to provide high levels of absorbable calcium in a single serving. For calcium from other food products, lower levels of absorbable calcium can limit contributions to bodily calcium requirements.

scholarly journals The Chemometrics Techniques in Combination with Instrumental Analytical Methods Applied in Halal Authentication Analysis

2019 ◽  
Vol 19 (1) ◽  
pp. 262 ◽  
Author(s):  
Abdul Rohman ◽  
Anggita Rosiana Putri
Keyword(s):  
Molecular Biology ◽  
Production Cost ◽  
Food Additives ◽  
Food Products ◽  
Statistical Technique ◽  
Complex Data ◽  
Food Matrix ◽  
Food Components ◽  
Halal Food ◽  
Halal Authentication

Halal food is taken into account as any food permitted to be consumed by Muslim according to Syariah law. Due to the development of science and technology in which some new food components such as food additives have been synthesized and produced, some industries used non-halal components such as pig derivatives in food products to reduce the production cost. Non-halal components added in food products are difficult to detect visually due to the close similarity between non-halal ingredients and components present in food. As a consequence, some scientists developed and proposed some instrumental techniques like spectroscopy, chromatography and molecular biology-based methods for identification of non-halal components. Food matrix is very complex to be analyzed. Therefore, the signals obtained during chemical and biological analyses are very complex which are difficult to interpret. Fortunately, a statistical technique called with chemometrics can be used an alternative method to handle the complex data met during analysis of non-halal components. Chemometrics has been widely used in many aspects of analysis in many types of the sector. In this review, some chemometrics techniques used to treat responses obtained from instrumental measurements intended for analysis of non-halal components in food matrix were highlighted.

scholarly journals Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 599
Author(s):  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi ◽  
Selma F. Luiz ◽  
Denise Rosane Perdomo Azeredo ◽  
Adriano G. Cruz ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Health Benefit ◽  
Food Products ◽  
Quality Characteristics ◽  
Dairy Plant ◽  
Food Matrices ◽  
Probiotic Food ◽  
Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

Influence of Different Non-thermal Processing on Guava, Orange, and Tangerine Juices and the Food Matrix Effects

2021 ◽  
Author(s):  
Nathan H. Noguera ◽  
Dyana C. Lima ◽  
Elenilson G. Alves Filho ◽  
Thatyane V. Fonteles ◽  
Sueli Rodrigues
Keyword(s):  
Thermal Processing ◽  
Matrix Effects ◽  
Food Matrix

scholarly journals Divergent Approaches Regulating Beta Agonists and Cloning of Animals for Food: USA and European Union

2020 ◽  
Vol 28 (5-6) ◽  
pp. 613-632
Author(s):  
Terence J. Centner ◽  
Ludivine Petetin
Keyword(s):  
United States ◽  
European Union ◽  
Dairy Products ◽  
Food Products ◽  
The United States ◽  
Beta Agonist ◽  
Spongiform Encephalopathy ◽  
Beta Agonists ◽  
Nonhuman Animals ◽  
Production Technologies

Abstract Technologies being used to produce nonhuman animals who are used for meat and dairy products are viewed by some people as meaningful. Two technologies receiving scrutiny in agriculture are beta agonists that are fed to food animals to improve weight gain and cloning animals to secure offspring with specific traits. The technologies enhance the productive capacities of animals so that fewer resources are needed to produce meat and dairy products. Yet consumers are not sure they want food products with beta agonist residues and that are produced from clones. In overseeing the safety of food products and animals, legislators and regulators in the United States (US) and European Union (EU) have developed contrasting provisions regarding the usage of these technologies. An evaluation of heuristics involving information and experiences with bovine spongiform encephalopathy and animal production technologies offers support in explaining the US’s and EU’s divergent provisions.

scholarly journals Isolation of newer probiotic microorganisms from unconventional sources

2018 ◽  
Vol 10 (3) ◽  
pp. 847-852
Author(s):  
Manpreet Kaur ◽  
Gaganpreet Kaur ◽  
Amita Sharma
Keyword(s):  
Human Health ◽  
Dairy Products ◽  
Bile Salts ◽  
Food Industry ◽  
Low Ph ◽  
Industrial Scale ◽  
Good Adherence ◽  
Gram Negative ◽  
Probiotic Microbes ◽  
Adherence Ability

Probiotics are live microbes in the form of dried or fermented cells that are highly beneficial for human health. The food industry has been revolutionised due to introduction of potential probiotic organisms in a varied formulations derived from mostly dairy products. Isolation of probiotic microbes from unexplored non-dairy sources is gaining attention these days. In the present study, six potential probiotic isolates from non-dairy sources were obtained that are also biocompatible with each other. Out of these, five isolates were gram positive rod shaped and one was gram negative rod shaped. These isolates were able to grow in presence of lysozyme, low pH and bile salts with good adherence ability. The market for probiotic microorganisms from unconventional products is accelerating to deal with lactose intolerant people. These probiotic attribute studies revealed their potential to be exploited at industrial scale.

Stable Strontium Absorption as a Measure of Intestinal Calcium Absorption: Comparison with the Double-Radiotracer Calcium Absorption Test

1994 ◽  
Vol 87 (3) ◽  
pp. 363-368 ◽  
Author(s):  
Aubrey Blumsohn ◽  
Brian Morris ◽  
Richard Eastell
Keyword(s):  
Renal Failure ◽  
Chronic Renal Failure ◽  
Time Course ◽  
Calcium Absorption ◽  
Quadratic Term ◽  
The Mean ◽  
Stable Strontium ◽  
The Relationship ◽  
Dual Tracer ◽  
Fractional Absorption

1. Stable strontium (Sr) has been proposed as an alternative to calcium (Ca) isotopes for the measurement of intestinal Ca absorption. The aim of this study was to compare the time course and fractional absorption of Ca and Sr, when both are measured using dual-tracer techniques. 2. 45Ca and Sr absorption tests were carried out on consecutive days in patients with osteoporosis (n = 10) or chronic renal failure (n = 7). Both tests were repeated in four patients with chronic renal failure after treatment with calcitriol (1 μg daily for 10 days). 3. The time course of Ca absorption was determined using the 85Sr (intravenous)/45Ca (oral) dual-tracer technique, and the time course of Sr absorption using 85Sr (intravenous)/stable Sr (oral). Oral tracers were administered on consecutive days with a test meal containing 5.3 mmol of Ca and 2.5 mmol of either stable Sr or Ca carrier. The fractional absorption of 45Ca and Sr at 6 h (FA360) and the absorption rate as a function of time were calculated by deconvolution. 4. The mean FA360 for Sr (20.2%) was lower than the mean FA360 for 45Ca (37.8%, P < 0.001, paired t-test), but the time course of Sr absorption was similar to that of Ca. There was a significant correlation between the FA360 for 45Ca and Sr, although the relationship was improved by including a quadratic term (R2 = 0.89, P < 0.001, significance of quadratic term, P < 0.05). After 1,25-dihydroxyvitamin D treatment, the FA360 of stable Sr increased 4.29-fold, whereas the FA360 of 45Ca increased only 2.4-fold. 5. Although the fractional absorption of Sr determined by dual-tracer deconvolution was the best predictor of FA360 for 45Ca, little was lost by confining the analysis to a single serum Sr measurement taken 3 h or more after oral administration. 6. We conclude that Sr absorption is qualitatively similar to that of Ca, although absorption of Sr is much lower than that of Ca. Furthermore, the relationship does not appear to be linear. Stable Sr may be useful in place of Ca isotopes in the routine clinical evaluation of Ca absorption.

DIAGNOSTIC PREPARATIONS FOR DETERMINING THE SPECIES OF THE BACTERIA LISTERIA MONOCYTOGENES

2021 ◽  
Author(s):  
V. G. Lobanova ◽  
Keyword(s):  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Food Products ◽  
Nutrient Media ◽  
Microbiological Study ◽  
Highly Sensitive

This article presents a work on the microbiological study of food products for the presence of pathogenic bacteria Listeria monocytogenes, which can cause listeriosis in humans if sanitary and hygienic rules and regulations are not followed. Highly sensitive and specific nutrient media make it possible to quickly and efficiently test meat, vegetable and dairy products for the detection of Listeria monocytogenes.

Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food model

2019 ◽  
Vol 10 (3) ◽  
pp. 1375-1385 ◽  
Author(s):  
Zipei Zhang ◽  
Ruojie Zhang ◽  
David Julian McClements
Keyword(s):  
Matrix Effects ◽  
Engineered Nanomaterials ◽  
Food Matrix ◽  
The Impact ◽  
Food Model

It is important to establish the impact of food matrix effects on the bioaccessibility of co-ingested substances, such as nutraceuticals, engineered nanomaterials, pharmaceuticals, and pesticides.

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