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dc.contributor.authorOdorissi Xavier, Ana Augusta-
dc.contributor.authorMercadante, Adriana Zerlotti-
dc.contributor.authorGarrido Fernández, J.-
dc.contributor.authorPérez Gálvez, Antonio-
dc.date.accessioned2015-05-08T09:59:39Z-
dc.date.available2015-05-08T09:59:39Z-
dc.date.issued2014-
dc.identifierdoi: 10.1016/j.foodres.2014.06.016-
dc.identifierissn: 0963-9969-
dc.identifier.citationFood Research International 65: 171- 176 (2014)-
dc.identifier.urihttp://hdl.handle.net/10261/114917-
dc.description.abstract© 2014 Elsevier Ltd. 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.-
dc.description.sponsorshipThe authors are grateful to CAPES, FAPESP and CNPq for their financial support-
dc.publisherElsevier-
dc.rightsopenAccess-
dc.subjectCarotenoids-
dc.subjectPancreatic lipase-
dc.subjectEnzymatic hydrolysis-
dc.subjectFunctional food-
dc.subjectYogurt-
dc.subjectMilk-
dc.titleFat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt-
dc.typeArtículo-
dc.identifier.doi10.1016/j.foodres.2014.06.016-
dc.date.updated2015-05-08T09:59:40Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
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