Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/345568
Type: Artigo
Title: Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt
Author: Xavier, Ana Augusta Odorissi
Mercadante, Adriana Zerlotti
Garrido-Fernández, Juan
Pérez-Gálvez, Antonio
Abstract: Addition of lutein to dairy products is an alternative that widens the range of foods which could be lutein sources. However, bioaccessibility is an essential aspect to be considered during the development of products with added bioactive substances. We evaluated the in vitro bioaccessibility of lutein esters added to milk and yogurt with different fat contents, and determined the efficiency of enzymatic hydrolysis of the esters during digestion. Bioaccessibility of lutein and efficiency of hydrolysis were significantly lower in skimmed products than semi-skimmed and whole products, indicating that a minimal amount of fat is required to allow micellization and hydrolysis. The efficiency of ester hydrolysis ranged between 12 and 35%, which was attributed to pancreatic lipase. Whole and semi-skimmed samples were shown to be good vehicles for the addition of lutein, since presented bioaccessibility indices (38.3–47.5%) are similar to those found in natural food sources of xanthophylls
Subject: Leite
Carotenóides
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2014.06.016
Address: https://www.sciencedirect.com/science/article/pii/S0963996914004086
Date Issue: 2014
Appears in Collections:FEA - Artigos e Outros Documentos

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