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In vitro bioaccessibility of lutein from cupcakes fortified with a water-soluble lutein esters formulation

AutorOdorissi Xavier, Ana Augusta; Carvajal-Lérida, Irene ; Garrido Fernández, J. ; Pérez Gálvez, Antonio
Palabras claveBaked products
Functional food
Stability of lutein
Lutein esters
In vitro digestion model
Food analysis
Food composition
Fecha de publicación25-ene-2017
CitaciónJournal of Food Composition and Analysis 68: 60-64 (2018)
ResumenBioaccessibility is a key factor in the successful development of functional foods, particularly when the food matrix is quite different from that of the natural source(s) of the target bioactive ingredient. Although staple foods contain xanthophylls, the amounts are relatively low to achieve the desired beneficial effect in health, and during baking degradative reactions may contribute to reduce such amounts. The addition of water-soluble formulation of lutein as an ingredient in the cupcake recipe to fortified the amounts of this xanthophyll in the final product, showed satisfactory stability degree and resistance to the baking process. Indeed, the in vitro bioaccessibility reached adequate efficiency levels, ranging 30-80% of the initial lutein content. Activity of pancreatic lipase over lutein esters was low, but the hydrolysed lutein was completely incorporated into micelles. Indeed, the main micellar lutein content remained in its esterified form what could facilitate subsequent hydrolysis by other mucosal hydrolytic enzymes. These results point to fortified staple foods as functional foods that may help to diminish the risk of degenerative processes related with deficient lutein intake/incorporation in humans.
Descripción16 Páginas; 2 Figuras; 1 Tabla
Versión del editorhttp://dx.doi.org/10.1016/j.jfca.2017.01.015
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