Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt

© 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 bi...

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Authors: Odorissi Xavier, Ana Augusta, Mercadante, Adriana Zerlotti, Garrido Fernández, J., Pérez Gálvez, Antonio
Format: article
Publication Date:2014
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/114917
Online Access:http://hdl.handle.net/10261/114917
Access Level:Open access
Keyword:Carotenoids
Pancreatic lipase
Enzymatic hydrolysis
Functional food
Yogurt
Milk
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spelling Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurtOdorissi Xavier, Ana AugustaMercadante, Adriana ZerlottiGarrido Fernández, J.Pérez Gálvez, AntonioCarotenoidsPancreatic lipaseEnzymatic hydrolysisFunctional foodYogurtMilk© 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.The authors are grateful to CAPES, FAPESP and CNPq for their financial supportPeer ReviewedElsevier2015201520142015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/114917reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1149172026-05-22T06:33:51Z
dc.title.none.fl_str_mv Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt
title Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt
spellingShingle Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt
Odorissi Xavier, Ana Augusta
Carotenoids
Pancreatic lipase
Enzymatic hydrolysis
Functional food
Yogurt
Milk
title_short Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt
title_full Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt
title_fullStr Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt
title_full_unstemmed Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt
title_sort Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt
dc.creator.none.fl_str_mv Odorissi Xavier, Ana Augusta
Mercadante, Adriana Zerlotti
Garrido Fernández, J.
Pérez Gálvez, Antonio
author Odorissi Xavier, Ana Augusta
author_facet Odorissi Xavier, Ana Augusta
Mercadante, Adriana Zerlotti
Garrido Fernández, J.
Pérez Gálvez, Antonio
author_role author
author2 Mercadante, Adriana Zerlotti
Garrido Fernández, J.
Pérez Gálvez, Antonio
author2_role author
author
author
dc.subject.none.fl_str_mv Carotenoids
Pancreatic lipase
Enzymatic hydrolysis
Functional food
Yogurt
Milk
topic Carotenoids
Pancreatic lipase
Enzymatic hydrolysis
Functional food
Yogurt
Milk
description © 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.
publishDate 2014
dc.date.none.fl_str_mv 2014
2015
2015
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/114917
url http://hdl.handle.net/10261/114917
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869402696184758272
score 15,81155

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