Mineral Bioaccessibility Research Articles

Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours.

The nutritional quality and bioactive potential of breads made with partial replacement of refined wheat flour (RWF) with 30% or 45% refined buckwheat flour (RBF) or whole buckwheat flour (WGBF) was assessed through mineral bioaccessibility, starch digestibility, dietary fiber content and bioactive potential by determining rutin and quercetin levels during processing. Moreover, technological quality and sensory acceptance were also evaluated. Breads made with 30% or 45% WGBF showed higher mineral and fiber contents compared to the control, while the formulations with RBF showed higher bioaccessibility. No changes were observed in the rutin levels of the dough before and after fermentation, but after baking, rutin and quercetin levels increased. The highest starch hydrolysis was found in the formulation containing 45% RBF. The formulations made with 30% RBF or 30% WGBF were well accepted by consumers. Our study shows interesting results, as few studies report the effect of processing on bioactive compounds.

The effects of different drying methods on the in vitro bioaccessibility of phenolics, antioxidant capacity, minerals and morphology of black ‘Isabel’ grape

The black Isabel grapes were dehydrated by hot-air drying (HAD), vacuum-drying (VD), ultrasound-assisted vacuum-drying (US-VD), freeze-drying (FD), and their physical properties, phenolic compounds, antioxidant capacities, and mineral content were determined before and after simulated in vitro digestion. Among drying methods, FD provided the highest retention of the phenolic compounds, whereas US-VD caused the highest loss. The changes of phenolics of grapes differed among the digestion phases depending on the state of grapes (fresh or dried) and the drying method. The chlorogenic acid was the major phenolic compound identified, followed by protocatechuic acid and catechin. The malvidin-3-O-glucoside was the major anthocyanin followed by 3-glucosides of petunidin, delphinidin, cyanidin, and peonidin in the fresh and FD samples. At the end of digestion, a significant decrease in the levels of phenolics, minerals and no presence of anthocyanins was observed. VD raisins exhibited a higher bioaccessibility index for most of the phenolic compounds. Potassium was the most bioaccessible mineral from grape samples. Our results together with the morphology of the grapes revealed that different microstructures created by drying and the disruption of the natural matrix would influence the release, transformation, and subsequent absorption of phenolics and minerals in the simulated digestion model.

Insights of Nutritional and Anti-nutritional Retention in Traditionally Processed Millets

Millets are nutritionally superior indigenous staple crops packed with high protein, vitamins, and minerals. However, anti-nutrients such as phytic acid, tannins, and polyphenols present in the millets tend to reduce the bio-accessibility of minerals (iron and zinc), due to which the millet diets are greatly compromised. Although most of the cereals, such as wheat flour, brown rice, and barley, contain phytic acid to a level far more than that of the millets, it is important to develop feasible household methods to reduce the level of phytic acid so as to enhance nutrient absorption. The present study was carried out to investigate the effect of traditional processing on nutrient and anti-nutrient retention of three majorly consumed millets, namely, sorghum, finger millet, and pearl millet. These millets were traditionally cooked and then fermented overnight with water and curd. The results show that this type of simple, traditional household-level process significantly reduced the phytic acid content by 62.9% in sorghum, 34.1% in finger millet, and 29.35% in pearl millet. There is a considerable decrease in phytic acid–zinc molar ratio by 71.38, 61.15, and 33.47% and in phytic acid–iron molar ratio by 73.52, 48.07, and 66.39% in sorghum, finger millet, and pearl millet, respectively. Among the macronutrients, the protein and ash contents were significantly increased. A high retention of water-soluble vitamins was observed in the processed millets. Overall, the traditionally cooked millet, fermented overnight and then added with curd, enhanced many essential macro- and micronutrients and concurrently reduced phytic acid, thus forming a sustainably simple household method for improving dietary nutrients.

Bioprocessing of Pea Protein can Enhance Fortified Fe But Reduce Zn In Vitro Bioaccessibility.

The bioaccessibility of minerals during food digestion is essential in facilitating absorption and hence mineral bioavailability. Bioprocessing approaches have shown promising effects on Fe and Zn bioaccessibility in plant food matrices. In this study, lactic acid bacteria fermentation or enzymatic hydrolysis was performed on pea protein concentrates (PPCs) to investigate their effects on the bioaccessibility of fortified Fe and Zn salts. Simulated digestion studies revealed that enzymatic hydrolysis was more effective than fermentation. Phytase treatment significantly (P < 0.05) improved Fe3+ bioaccessibility by 5- and 12-fold during fasted and fed digestion stages, respectively. Combined phytase and protease hydrolysis led to a 6- and 15-fold enhancement of Fe3+ bioaccessibility during these stages. None of the bioprocessing approaches led to significant promotive effects on Zn2+ bioaccessibility during fasted or fed digestion. Results of this study show the potential of enzymatic treatment of PPC to significantly promote Fe bioaccessibility.

Potential Health Risk and Bio-Accessibility of Metal and Minerals in Saltpetre (A Food Additive)

Potential Health Risk and Bio-Accessibility of Metal and Minerals in Saltpetre (A Food Additive)

Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

Cheese has important nutritional properties as a result of their protein, lipid and essential minerals content. This study analyzed the bioavailability of Ca, Mg and Zn in Brazilian cheeses, using the in vitro INFOGEST digestion method coupled with assays in Caco-2 cells. Furosine content (marker of the early Maillard reaction) was also evaluated. Two self-produced fresh cheeses, cow and goat Minas frescal; and two commercial matured goat cheeses, Blue and Pyramid, were analyzed. Mineral bioaccessibility after in vitro digestion was in the range of 44.4–74.7 %, 54.8–66.1 % and 18.2–38.7 % for Ca, Mg and Zn, respectively. Bioaccessibilty was significantly affected by the mineral and fat content level. The digested fresh cheeses (Minas frescal) showed the highest values of soluble Ca and Mg; and the Pyramid goat cheese presented the greatest Ca and Zn transport efficacy across Caco-2 cell monolayers. Furosine could be a useful indicator to evaluate cheese ripeness and its indirect effect on the mineral availability.

Bioaccessibility, oxidizing activity and co-accumulation of minerals in Li-enriched mushrooms

Mushrooms present high potential to be used as a source of lithium (Li), but bioaccumulation of Li and other minerals, redox status and bioavailability are specific to each species, depending on the dosage and type of salt used. We investigated the bioaccessibility, oxidizing activity and co-accumulation of minerals in Li-enriched mushrooms in Pleurotus ostreatus (PLO 02) and Pleurotus djamor (PLO 13). Mushrooms were produced in coffee husks enriched with lithium chloride or lithium carbonate at different concentrations. It was found that PLO 02 is more sensitive to high concentrations of Li than PLO 13, which presented higher mushroom production rate. It was observed a positive correlation between Li accumulation and other minerals present in the substrate and the effect of Li on fungus redox status. Bioaccessibility in both fungi was higher in the Li-enriched mushrooms when compared to the medicinal lithium carbonate tablet, and these mushrooms can co-accumulate minerals and increase oxidative activity. It confirms that Li-enriched mushrooms can be an alternative and healthy source of Li.

Effect of pre‐treatment on the functional properties of germinated whole grains: A review

AbstractBackground and objectivesThe pre‐treatments for germination of whole grains, including soaking, stress, non‐thermal processing treatments, and other methods, have been gained great attention for improving biological activity and functional properties of whole grains. The objective of this review was to summarize the effects of pre‐treatments on the γ‐aminobutyric acid (GABA), phenolics, dietary fiber, and mineral bioaccessibility in germinated whole grains for the development and utilization of them as functional food products or ingredients.FindingsThe GABA, phenolics, dietary fiber, and mineral bioaccessibility in germinated whole grains were increased by 10–55 mg /100 g, 0.1–1.5 mg/g, 0.39%‐4.92%, and 2%–12%, respectively, after pre‐treatment for germination compared with only soaking. The contents of GABA and total phenolic in germinated whole grains increased by 56.92% and 11.24%, respectively, by ultrasonic pre‐treatment. The contents of GABA and total phenolic in germinated whole grains increased by 38.89% and 70%, respectively, by high hydrostatic pressure pre‐treatment. After cold plasma pre‐treatment, the contents of GABA and total phenolic in germinated whole grains increased by 47.37% and 37%, respectively. Therefore, non‐thermal processing pre‐treatments have a significant promoting effect on GABA synthesis and phenolic accumulation for germinated whole grains, such as ultrasound, cold plasma, and high hydrostatic pressure.ConclusionsNon‐thermal processing pre‐treatment has been a promising strategy for developing healthy and nutritious whole‐grain foods. According to the existing research results, high hydrostatic pressure and low‐temperature plasma can promote GABA and phenolic in germinated whole grains, while ultrasound can not only increase the content of GABA and phenolic in germinated whole grains, but also increase the bioaccessibility of calcium and iron. Therefore, ultrasound can promote nutrients in germinated whole grains better than other non‐thermal processing methods. It is very important for choosing pre‐treatment methods for germination to obtain whole grains with increased functional properties.Significance and noveltyThis review may provide a compilation of information that pre‐treatments can improve the biological activity and development of functional foods from the sources of germinated whole grains.

Effect of processing on the bioaccessibility of essential minerals in goat and cow milk and dairy products assessed by different static in vitro digestion models

The study evaluated the effect of goat and cow milk processing on the bioaccessibility of calcium, magnesium and zinc using different methods following the static in vitro simulation of gastrointestinal digestion: solubility and dialysis models. Raw goat and cow milks were processed to obtain pasteurized milk, yogurt and cheese. In general, goat milk and dairy products presented higher bioaccessibility of Ca and Mg than cow milk and dairy products. The milk processing affected the minerals bioaccessibility indicating the importance of food structure, composition and minerals equilibrium on the in vitro digestion and bioaccessibility prediction. The potential absorptions of Ca and Zn were higher in cheeses when compared to the milks and yogurts, independently of the method used. The minerals bioaccessibility evaluated by the solubility method was higher than the obtained by dialysis method for all the products evaluated.

In vitro bioaccessibility of minerals in fortified infant foods and correlation between mineral absorption facilitators and inhibitors

In vitro bioaccessibility of minerals in fortified infant foods and correlation between mineral absorption facilitators and inhibitors

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility.

Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.

Foliar Zinc-Selenium and Nitrogen Fertilization Affects Content of Zn, Fe, Se, P, and Cd in Wheat Grain.

The grain yield and concentrations of Fe, Zn, Se, Cd, and P in two winter wheat genotypes and in vitro bioaccessibility of Fe and Zn under the effect of different nitrogen fertilization and Zn-Se foliar application were evaluated. The total grain Fe, Zn, and Se concentrations, as well as Fe and Zn concentrations, after in vitro digestion were under the strongest effect of foliar Zn-Se application. On the other hand, Fe and Zn bioaccessibility (%) were under the most substantial effect of genotype. Regarding the need to increase concentrations of essential micronutrients in wheat grain, foliar Zn-Se application is a reliable and accepted agricultural practice, but to improve mineral bioaccessibility in human nutrition, foliar Zn-Se application should be combined with the most responsive genotypes. For this reason, further research on the genotype specificity of wheat regarding micronutrient bioaccessibility should be carried out.

Valorization of Mango By-Products to Enhance the Nutritional Content of Maize Complementary Porridges.

Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by fortifying maize flour with fine ground mango seed and kernel at different levels (31%, 56%, 81%). The by-products and formulated porridges were characterized for their nutritional composition, mineral content, total phenolic content, and antioxidant capacity. Furthermore, the bioaccessibility of essential minerals during in vitro gastrointestinal digestion of the formulated porridges was determined using inductively coupled plasma optical emission spectrometry. Mango seed had a high fat (12.0 g/100 g dw) and protein content (4.94 g/100 g dw), which subsequently doubled the fat content of the porridges. Mango by-products increased the total phenolic content of maize porridge by more than 40 times and the antioxidant capacity by 500 times. However, fortification with mango by-products significantly decreased the bioaccessibility of minerals, especially manganese, copper, and iron, as the highest percentages of insoluble minerals were recorded in MBP 81 at 78.4%, 71.0%, and 62.1%, respectively. Thus, the results suggest that mango seed and kernel could increase the nutritional value of maize porridge, but fortification should be done at lower levels of about 31–56%.

Bioaccessibility and Bioavailability of Minerals in Relation to a Healthy Gut Microbiome

Adequate amounts of a wide range of micronutrients are needed by body tissues to maintain health. Dietary intake must be sufficient to meet these micronutrient requirements. Mineral deficiency does not seem to be the result of a physically active life or of athletic training but is more likely to arise from disturbances in the quality and quantity of ingested food. The lack of some minerals in the body appears to be symbolic of the modern era reflecting either the excessive intake of empty calories or a negative energy balance from drastic weight-loss diets. Several animal studies provide convincing evidence for an association between dietary micronutrient availability and microbial composition in the gut. However, the influence of human gut microbiota on the bioaccessibility and bioavailability of trace elements in human food has rarely been studied. Bacteria play a role by effecting mineral bioavailability and bioaccessibility, which are further increased through the fermentation of cereals and the soaking and germination of crops. Moreover, probiotics have a positive effect on iron, calcium, selenium, and zinc in relation to gut microbiome composition and metabolism. The current literature reveals the beneficial effects of bacteria on mineral bioaccessibility and bioavailability in supporting both the human gut microbiome and overall health. This review focuses on interactions between the gut microbiota and several minerals in sport nutrition, as related to a physically active lifestyle.

Characterization of the Bioaccessibility of Minerals from Commercial Breakfast Cereals by Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES)

Traditional chocolate and whole-meal flour breakfast cereals were analyzed to determine the total concentrations and bioaccessibilities of some elements. For the total concentration, the samples were prepared by microwave digestion. In addition, certified reference materials were used to verify the accuracy of the method, which was 82–106% for the analytes. Great variation in the concentrations was observed, possibly due to the raw materials used to produce the cereals. For the bioaccessibility study, an in vitro digestion method was used, and the accuracy was verified by the addition and recovery method. Cu, Fe, Mn, and Zn had detectable bioaccessibilities from 37% to 47%, 1% to 41%, 8% to 61%, and 4% to 24% of the total concentrations, respectively. Aluminum, Ba, and Mo had concentrations below the limit of quantification. Therefore, breakfast cereals complement a healthy diet, since some essential elements have high bioaccessibilities.

The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review.

Sprouts are vegetable foods rich in phytonutrients, such as glucosinolates, phenolics, and isoflavones. Many studies have shown that sprouts also have high concentrations of vitamins and minerals. In addition to the high concentration of nutrients, sprouts can present a reduction of anti-nutritional factors such as phytates, tannins, and oxalates, which increases the bioaccessibility of minerals. However, their nutritional composition depends on several factors, such as the type of sprout and the germination conditions. In recent years, these foods have been highly demanded because they are associated to many health benefits. Moreover, germination is an easy and fast process, and does not depend on specific climatic conditions (potentially more sustainable to growth). The use of sprouts for the elaboration of food products can be a good strategy to increase the nutritional value of certain products that are widely consumed worldwide. In this sense, studies that evaluated the impact of adding sprouted grains on the nutritional value of some products, as well as the effect on their sensory properties were searched in the scientific literature. Most of them used germinated grain flours to replace wheat flour in food products. The satisfactory results of these products were associated with the type of sprout used and with the level of replacement of the wheat flour. This review briefly explored the nutritional benefits and the sensory acceptance of food products made with added sprouts.

An exploratory trial of food formulations with enhanced bioaccessibility of iron and zinc aided by spices

Iron and zinc deficiencies have emerged as controllable nutritional problems of concern all over the globe with varying intensities in all age groups. Additionally, the micronutrients especially zinc is associated with maintaining a sound immune system and hence enhancing the bioavailability of minerals to be an ideal strategy for alleviation of deficiencies. The investigation was undertaken to study the effect of spices on the digestibility of proteins and bioaccessibility of iron and zinc in complementary food mixes (CFM) and Indian flatbread mixes (IFBM). CFM and IFBMs were formulated and spices were added at 1 and 2% to the matrices and their effect on protein, iron and zinc bioaccessibility was determined. In CFMs, spices enhanced the bioaccessible iron by 3–6 fold and 1.7–2.5 fold in IFBMs and zinc bioaccessibility by 1.2–2.0 fold at 2% level in both the mixes. Thermal treatments showed further enhancement in nutrient digestibility at sensorial acceptable levels. To the best of our knowledge this is the first report demonstrating the beneficial role of spices on mineral bioaccessibility in CFM's and IFB's. Spices in addition to enhancing the mineral bioaccessibility is also known to boost immunity which is the need of the hour.

Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat

The objective was to produce breakfast flakes by extrusion using whole meal from sprouted wheat to increase mineral bio-accessibility and provide intrinsic sweetness without compromising their textural properties. Resting the ingredient mixture containing whole meal from (sprouted) wheat at 50 °C and pH 3.8 for 1 h prior to flake production allowed in situ endogenous phytase action. This resulted in end-products that had higher bio-accessibilities of Fe (29–38%) and of Zn (17–32%) than corresponding values for control flakes (8% and 8%, respectively). Further, the sweetness of breakfast flakes can be enhanced as sprouted grains are a source of intrinsic saccharides released by starch degrading enzymes. Substituting control wheat by sprouted wheat in the breakfast flake recipe led to darker flakes with increased density corrected hardness. The latter was due to lower bulk densities and higher starch crystallinity than observed for control flakes. Nevertheless, the flakes still had 70–80% of their initial hardness after soaking for 30 s in semi-skimmed milk. The here developed wheat flakes meet the growing consumer interest in healthy and tasty foods. Further, the presented technology lowers the need for extrinsic micronutrient fortification by making full use of the nutritional potential of wheat grains.

Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A.

Initiatives to improve the nutritional quality of staple foods, such as beans and cassava by bio fortification should be encouraged as an alternative to overcome the deficiencies of iron and vitamin A. The evaluation of the bio accessibility of the minerals in these foods is also important, since the composition of nutrients does not necessarily correspond to the amount absorbed and metabolized in the body. Thus, the present work aims to evaluate the bio accessibility of iron (Fe) and zinc (Zn) in the presence of β-carotene in combinations of bio fortified food sources of Fe and Zn (cowpea cooked with and without maceration: CM/CW, respectively) and β-carotene (cooked cassava and cassava flour: CC/CF, respectively). The mixtures, after cooking, were analyzed for the centesimal composition and minerals, phytates, the percentage of iron and zinc bio accessibility by in vitro method and molar ratio. The mixtures presented significant amounts of proteins, carbohydrates and fibers. The β-carotene content showed no statistical difference in processing methods. The Fe content showed lower levels in the controls with cassava flour and its bio accessibility was also lower for treatment with cassava flour with CM, while for Zn or higher content it was used for treatment CW/CF, differing only from the treatment CW/CC, although their bio accessibilities were not different, except to iron in CMCC treatment. Both the IP6 fraction and the IP5 fraction did not show a significant difference (p > 0.05) between the treatments, it suggests no interference in bio accessibility. A diet rich in iron and vitamin A in adequate amounts with minimal content of absorption inhibitors can be effective in controlling iron deficiency. Bio fortified mixtures must be encouraged in different forms of consumption.

Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas)

Thermal processing not only contributes to flavors and textures but also has effects on meat nutrition values. In the current study, the in vitro digestibility and mineral bioaccessibility of oysters (Crassostrea gigas) were reduced after cooking (steaming, baking, and frying). The steamed oysters showed the highest digestibility and mineral bioaccessibility among all the cooking methods. Correlation analysis showed that the digestibility of proteins was negatively correlated with the levels of surface hydrophobicity (r = −0.91, p < 0.01), A420 (r = −0.97, p < 0.01), and fluorescent products (r = −0.98, p < 0.01), while it was positively correlated with sulfhydryl group (r = 0.72, p < 0.01). Moreover, the bioaccessibility of Zn and Fe had a positive correlation with the digestibility. Based on these results, steaming might be a recommended cooking method for our daily diet to preserve the digestibility and mineral bioaccessibility of oysters.