Fe Bioaccessibility Research Articles

Impact of Fava Bean (Vicia faba) Processing on Quality Characteristics and Digestibility of a Protein-Rich Snack.

The impact of fava bean processing methods (soaking, autoclaving, fermentation) on a legume-based bars' quality, protein characteristics, and digestibility was shown. The antioxidant and the angiotensin-converting enzyme-inhibitory capacity before and after in vitro digestion were investigated to reveal the potential advantages of fava bean usage for snacks. All bars have demonstrated high protein content, varying from 22.1 to 25.1 g/100 g DB. Based on the fermented fava beans of Pleurotus ostreatus, the samples were characterized by a higher concentration of essential amino acids by 8.6% and a reduction of tannins by 18.5% compared with bars based on soaked fava beans. Sensory evaluation improved the color, texture, and overall acceptability of the bars with fermented legumes. Various types of bean processing did not significantly affect the protein digestibility of the bars. The fermentation method positively affected the angiotensin-converting enzyme-inhibitory properties of bars and increased by 16.5% (before digestion) and 15% (after digestion) compared with other samples. After digestion, samples were characterized by a high level of Fe bioaccessibility (100, 83, and 79% for the bars based on soaked, autoclaved, and fermented fava beans, respectively) and increased total phenolic content. These findings highlight the potential health benefits of fava bean usage for snack products.

Bioaccessibility of trace elements and Fe and Al endogenic nanoparticles in farmed insects: Pursuing quality sustainable food

This study investigated the in vitro bioaccessibility of aluminum, copper, iron, manganese, lead, selenium, and zinc in three important species of farmed insects: the yellow mealworm (Tenebrio molitor), the house cricket (Acheta domesticus) and the migratory locust (Locusta migratoria). Results show that all three insect species constitute excellent sources of essential elements (Fe, Cu and Zn) for the human diet, contributing to the recommended dietary allowance, i.e., 10%, 50%, and 92%, respectively. A higher accumulation of Se (≥1.4 mg Se/kg) was observed with increasing exposure concentration in A. domesticus, showing the possibility of using insects as a supplements for this element. The presence of Al and Fe nanoparticles was confirmed in all three species using single particle-inductively coupled plasma-mass spectrometry and transmission electron microscopy. The results also indicate that Fe bioaccessibility declines with increasing Fe-nanoparticle concentration. These findings contribute to increase the nutritional and toxicological insights of farmed insects.

Effects of removing phytic acid on the bioaccessibility of Ca/Fe/Zn and protein digestion in soymilk.

Soymilk is a high-quality source of protein and minerals, such as calcium (Ca), iron (Fe), and zinc (Zn). However, phytic acid in soymilk restricts mineral and protein availability. We here investigated the effects of removing phytic acid on the physicochemical properties, mineral (Ca, Fe, and Zn) bioaccessibility, and protein digestibility of soymilk. Physicochemical property analysis revealed that the removal of phytic acid reduced protein accumulation at the gastric stage, thereby facilitating soymilk matrix digestion. The removal of phytic acid significantly increased Zn bioaccessibility by 18.19% in low-protein soymilk and Ca and Fe bioaccessibility by 31.20% and 30.03%, respectively, in high-protein soymilk. Removing phytic acid was beneficial for the hydrolysis of high-molecular-weight proteins and increased the soluble protein content in soymilk, which was conducive to protein digestion. This study offers a feasible guide for developing plant-based milk with high nutrient bioaccessibility. © 2024 Society of Chemical Industry.

Evaluation of heavy metals, mycotoxins and mineral bioaccessibility through in vitro static digestion models of rainbow trout (Oncorhynchus mykiss) and sole (Dover sole) side stream extracts obtained by pressurized liquid extraction.

The recovery of antioxidants and minerals as well as the content of contaminants of rainbow trout and sole side streams (head, skin and viscera) extracts obtained by pressurized liquid extraction (PLE) were evaluated. Then, the effect of the gastrointestinal digestion was tested. No mycotoxins were detected in the extracts, while heavy metals contents (mg/kg) were up to 2.9 (As), 0.054 (Cd), 0.16 (Hg) and 0.073 (Pb), being below maximum legislated limits. A positive effect of PLE was found for the antioxidant capacity recovery, being the oxygen radical capacity of sole head and skin extracts significantly enhanced after digestion (∼3.8 times). PLE significantly increased Mg, Fe, Zn, Se and P (KPLE>1) contents of rainbow trout side streams, Zn (KPLE5.97) and Fe (KPLE 2.80) of head sole and Mg, Se and P of all samples. Moreover, Mg, Ca and Fe bioaccessibility was lower in all sole extracts compared to rainbow trout.

In vitro macronutrient digestibility and mineral bioaccessibility of lentil-based pasta: The influence of cellular intactness

Recently, pulse ingredients with (partial) cellular intactness are put forward as promising innovative food ingredients with slowed macronutrient digestibility. This study compared cooking quality and nutrient (starch, protein, and mineral) digestibility/bioaccessibility of lentil-based pasta prepared from 100% raw-milled flour, and by substituting 30% of the formulation by isolated cotyledon cell powder or whole precooked powder. Formulation had little effect on cooking properties. Both amylolysis and proteolysis were significantly slowed by incorporating cellular ingredients: towards the end of simulated digestion, amylolysis was lowered by 16–25%, while differences in proteolysis became small. Cellular ingredient incorporation slightly decreased Zn and Mg but did not affect Ca and Fe bioaccessibility, overall yielding a low mineral bioaccessibility comparable to cooked whole pulses. To conclude, lentil-based pasta substituted with cellular ingredients showed improved nutritional properties (i.e., high in digestible protein and slowed amylolysis), with perspectives for the development of different innovative foods with targeted nutritional properties.

Use of granules and free salts for Fe and Zn fortification of leafy vegetables: Improvements in trace element bioaccessibility and fulfillment of Dietary Reference Intakes

BackgroundLeafy vegetables represent an excellent dietary source of trace elements such as Fe and Zn. Nevertheless, Fe and Zn bioaccessibility can lessen due to a high concentration of anti-nutritional compounds. The encapsulation of Fe and Zn salts as granules could be used to fortify these leafy vegetables. MethodThree leafy vegetables, spinach, Swiss chard and Ethiopian mustard were fortified with iron sulfate and zinc sulfate as granules and free salts in order to test the improvements in the bioaccessibility and fulfillments of DRIs. Fe and Zn granules were prepared in a fluidized bed granulator. A probabilistic analysis was performed, using experimental data, to assess bioaccessible intake and fulfillments of DRIs in European populations. ResultsFe contents ranged between 4.8 mg/100 g of Ethiopian mustard to 157.4 mg/100 g of spinach. Fe and Zn bioaccessibility percentages were low for Swiss chard and spinach without fortification. Fortification with granules improved Fe bioaccessibility of these latter vegetables (196 and 223 mg/100 g). Zn contents in samples without fortification ranged between 2.3 mg/100 g for Ethiopian mustard and 7.4 mg/100 g for spinach. Zn fortification as granules improved Zn bioaccessibility for the three vegetables studied. Thus, Zn bioccessible concentrations ranged between 17.4 and 108 mg/100 g for the solubility assay and between 5.9 and 31.1 mg/100 g for the dialyzability assay. Besides, the probability analysis showed that fortification had a better performance in meeting DRIs for those populations with higher consumption levels of leafy vegetables. ConclusionsThe probability analysis demonstrated that fortification can be a suitable strategy to meet DRIs for both trace elements, which was especially remarkable for Fe. Fortification with granule was more effective in most the cases, although for Ethiopian mustard, free salt of Fe showed a better performance.

Aerosol Iron from Metal Production as a Secondary Source of Bioaccessible Iron.

Atmospheric iron (Fe) from anthropogenic, lithogenic, and pyrogenic sources contributes to ocean fertilization, climate change, and human health risk. However, significant uncertainties remain in the source apportionment due to a lack of source-specific evaluation of Fe-laden aerosols. Here, the large uncertainties in the model estimates are investigated using different Fe emissions from metal production. The best agreement in the anthropogenic factor of aerosol Fe concentrations with the field data in the downstream region of East Asian outflow (median: 0.026 μg m-3) is obtained with the low case (0.023 μg m-3), whereas the best agreement of aerosol Fe bioaccessibility with field data (4.5%) over oceans south of 45°S is obtained with the high case (4.9%). Our simulation with the low case confirms that anthropogenic aerosols play dominant roles in bioaccessible Fe deposition in the northwestern Pacific, compared to lithogenic sources. Our simulations with higher cases suggest that Fe-containing particles co-emitted with sulfur dioxide from metal production substantially contribute to atmospheric bioaccessible Fe fluxes to the Southern Ocean. These findings highlight that accurate representation of aerosol Fe from metal production is a key to reduce large uncertainties in bioaccessible Fe deposition fluxes to the Southern Ocean (0.7-4.4 Gg Fe year-1).

Impact of the fortification of a rice beverage with different calcium and iron sources on calcium and iron bioaccessibility

Rice beverages are commonly fortified with minerals to improve their nutritional value. However, the effect of fortification on mineral bioaccessibility is poorly understood. Thus, the effects of fortification of a rice beverage on mineral concentration and bioaccessibility using calcium carbonate (CaCO3), tricalcium phosphate (Ca3(PO4)2), sodium iron EDTA (NaFeEDTA) and ferric pyrophosphate (Fe4(P2O7)3) individually and in combination were studied. Recovery of the added minerals in the rice beverage ranged from 71.4 % to 92.0 % and 61.0 % to 93.3 % for Ca and Fe, respectively. Mineral bioacessibility was shown to be higher for CaCO3(≤39.0 %) compared to Ca3(PO4)2 (≤14.4 %) and for NaFeEDTA (≤50.7 %) compared to Fe4(P2O7)3 (≤3.9 %). No interaction of the different Ca sources was identified; the addition of iron sources did not have a significant effect on Ca bioaccessibility. The addition of NaFeEDTA to the rice beverage was found to be better than the addition of iron pyrophosphate and the simultaneous addition of this iron sources did not result in an additive effect on Fe bioaccessibility. These results may be used to develop plant-based beverages with an improved mineral bioaccessibility.

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.

Food-grade titanium dioxide particles decrease the bioaccessibility of iron released from spinach leaves in simulated human gastrointestinal tract

E171 reduced Fe bioaccessibility of spinach in a simulated gastrointestinal tractviatwo mechanisms: the inhibition of α-amylase activity and adsorption of released Fe from spinach.

Bioacessibility of Fe and Zn (associated to proteins) in cashew nut

A series of experiments were carried out as part of the current study with the overall aim of quantifying the contribution of metal associated to proteins to the overall bioaccessible portion of Fe and Zn present in cashew nut. Concentrations of Fe, Zn, and proteins in cashew nut were experimentally determined to be 55.0 ± 1.2 mg kg−1, 41.0 ± 0.1 mg kg−1 and 22.1 ± 0.3%, respectively. Considering these results, an investigation of Zn and Fe bioaccessibility was carried out, demonstrating that approximately 36% and 32% of total Fe and Zn concentrations, respectively, become bioaccessible to humans upon digestion. Aiming to investigate the percentages of total concentration amounts of Fe and Zn that are bound to groups of protein present in cashew nut, ground samples were submitted to a sequential extraction procedure for extraction of albumins, globulins, glutelins, and prolamins. The results showed that 16% of the total Fe concentration present in cashew nut is associated to albumins, 37% to globulins, and only 8.4% to glutelins. In turn, 21.5% of the total Zn concentration was found to be associated to albumins, 11.71% associated to globulins, and 4.73% to glutelins. Of note, no significant amounts of Fe and Zn were found in prolamin extraction solutions. A precipitation step was carried out in protein solutions, and an in vitro digestion assay undertaken on the isolated raw protein content for the purpose of evaluating the bioaccessibility of Fe and Zn in this sample. The results showed that only one third of Fe and Zn associated to proteins in cashew nut becomes bioaccessible to humans upon digestion. As such, the findings of this study indicate that the global bioaccessibility of Fe and Zn in cashew nut cannot be not solely attributed to associations between metals and proteins.

Multivariate approach to assess in vitro Fe bioaccessibility in chicken meat

Abstract A 32 factorial design was employed to develop an in vitro digestion method for estimation of Fe bioaccessible fractions in cooked chicken meat. The effects of sample size and the in vitro bioaccessible fractions of this essential element were evaluated. A sample preparation method employing a microwave assisted digestion with dilute nitric acid was used prior to total Fe determination. For the bioacessibility studies, the optimized procedure employed 7.5 g of sample and 6% w/v of an acid pepsin solution. This procedure was applied to two kinds of chicken meat samples: breast and liver. Flame Atomic Absorption Spectrometry was used to determine total and bioaccessible (chyme or soluble portion) levels of iron in the samples. With respect to total Fe content, the bioaccessible fractions of Fe found in these samples were around 23% and 56 %, for breast and chicken liver, respectively. The chicken liver sample showed the highest total (400 ± 10 mg kg-1) and bioaccessible Fe contents (223 ± 18 mg kg-1) and stands out as a good source of this micronutrient.

Cooking Time and Iron Bioavailability: The USDA‐ARS Approach to Bean Fe Biofortification

Beans (Phaseolis vulgaris L.) represent a significant portion of the diet for many populations at risk of Fe deficiency and are therefore a crop targeted for Fe biofortification. In Sub-Saharan Africa, 75% of the population use wood or charcoal as the primary cooking fuel; thus, the expense of cooking fuel factors heavily in selection of beans by consumers in this region prone to Fe deficiency. Our approach to bean Fe biofortification incorporates identifying and developing lines that are fast-cooking, acceptable to farmers and consumers, high in overall nutritional quality, and specifically high in bioavailable or bioaccessible (ie. “absorbable”) Fe as measured by an established Caco-2 cell bioassay. This approach is significant as this bioassay has now been thoroughly validated against animal studies and human efficacy studies of Fe biofortified crops. Application of the Caco-2 bioassay has recently resulted in the development of a Health and Nutrition Panel (HNP) to demonstrate the above approach. The HNP is composed of 12 cultivars refined from the screening of over 200 accessions from the Andean Diversity Panel. The HNP represents a defined set of lines that demonstrates how the fast-cooking trait can be associated with increased nutrition via increased bean consumption and via improved Fe bioaccessibility. The fast-cooking trait is highly tractable across multiple locations and harvest years. Fast cooking lines have the potential to save several hours of time and fuel. Such savings may allow for purchase of greater quantities of beans and thus increase bean consumption. As added benefit, increased Fe bioaccessibility also appears to be associated with the fast –cooking trait, and is particularly high in certain yellow bean varieties. Additional studies have shown that in direct comparison to high Fe lines of beans, some fast cooking yellow beans appear to deliver 2–3 times more absorbable Fe, even though they have lesser amounts of Fe. It is important to note that some of these fast cooking lines are already present in the African marketplace and are highly desired by consumers; however, they are not yet recognized for their nutrition potential. It is the goal of this program to fully characterize these lines, develop and continue breeding to enhance the fast-cooking and nutritional traits, and educate consumers of the nutritional benefits. Support or Funding InformationThis research funded by USDA-ARS. The Health and Nutrition Panel

Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters

The present study investigated the effect of different forms of Fe used in the fortification of wheat flour on the rheological characteristics of flour and technological quality of French breads and the bioaccessibility of added Fe, Zn and Ca naturally occurring by in vitro assay. The results demonstrated that the wheat flour was suitable for use in bakery products; however, the farinograph and extensograph parameters were affected by different forms of Fe, which also changed the technological quality of breads, with no negative impacts on bread making. The NaFeEDTA and SF microencapsulated proved to be the most effective’s forms of iron, due to its higher dialyzed Fe content. Zinc bioaccessibility is not high, thus the NaFeEDTA contributed positively for the absorption of this mineral. In contrast, a high bioaccessibility of calcium was observed, which was not affected by the majority forms of iron. Additionally, Fe, Ca and Zn naturally occurring also presented high bioacessibility. Thus, French bread made with flour fortified with iron can contribute to demand and supply of minerals, and the form of Fe used can affect not only Fe bioaccessibility, but also Zn, leading to changes in the rheological properties of wheat flour and technological quality.

Effects of Iron Enrichment of Adzuki Bean (Vigna angularis) Sprouts on Elemental Translocation, Concentrations of Proteins, Distribution of Fe-Metalloproteins, and Fe Bioaccessibility

Iron (Fe) is an essential element for human nutrition, and its deficiency or low hemoglobin levels are a global health issue. Strategies aimed at increasing the amounts of essential elementals in agricultural products, as sprouts of adzuki bean (Vigna angularis), can be a way to minimize deficiencies, mainly in the populations of developing countries. Therefore, in this work was evaluated: production of Fe-enriched adzuki bean sprouts; Fe accumulation and translocation in plants in different culture media enriched with different Fe masses (500, 1000, 2000, and 3000 µg); and effects of the enrichment by means of 3000 µg FeIII-ethylenediaminetetraacetic acid (FeIII-EDTA): on the distribution of Ca, Cu, Fe, K, P, Mg, S, and Zn in different parts of the plant; on protein concentrations (albumins, globulins, prolamins, and glutelins) and their association with Fe in edible parts of the plant (stems); and on Fe bioaccessibility in the edible part of the plant (stems). The enrichment via FeIII-EDTA favored the translocation and increased Fe content of sprouts (75%), besides promoting interactions of Fe with albumins (141%), globulins (180%), and glutelins (93%). In the bioaccessibility assays, Fe was 83% bioaccessible in Fe-enriched sprouts.

Supplementation of infant formulas with recombinant human lactoferrin and/or galactooligosaccharides increases iron bioaccessibility as measured by ferritin formed in Caco-2 cell model

Recently, lactoferrin (Lf), a glycoprotein belonging to transferrin family, has received more attention for the discovery of its wide spectrum of functionalities. Among its important functionalities is its ability to bind Fe and its high stability against in vitro digestion. Galactooligosaccharides (GOS) also has functionality related to Fe bioaccessibility and it also positively affect Lf stability. This study aimed to evaluate the functionality of recombinant human Lf (rhLf) and GOS as factors that improve iron bioaccessibility in human milk. In this study, rhLf and GOS were added to First Infant Formula (FIF) in three concentrations (0.10, 0.15 and 0.20 and 3.3, 5 and 10g 100mL−1 of the reconstituted formula, respectively), whether alone or in combination. In vitro digestion model was applied to different infant formulas to evaluate Fe solubility and the obtained digests were added to Caco-2 cell line to determine Fe bioaccessibility through the measurement of synthesized ferritin. The obtained results revealed that supplementation of formulas with rhLf and GOS enhanced Fe solubility to 66–97% which turns in an improvement of Fe bioaccessibility. Caco-2 cell ferritin content ranged from 6 to 46ng per mg cell protein with 5–7.5 fold increases in cells incubated with digested samples containing both rhLF and GOS. Although mineral solubility is the most important factor, which affects on Fe bioaccessibility, other factors may also interfere with it, such as the expression of divalent metal transporter 1 (DMT1). The findings also revealed that rhLf is a highly stable protein, especially in the presence of GOS and more researches are needed to clarify this hidden effect of GOS. Thus, rhLf and GOS together are prominent components of human milk could improve Fe bioaccessibility and it is noteworthy that these finding must be taken into account during infant formula evolution to prevent some disease related to Fe deficiency.

Reduction of mercury bioaccessibility using dietary strategies

Food is the main source of mercury for most people. To promote its toxic effect, ingested mercury must be solubilised during digestion and absorbed. The present work aimed to seek dietary components that reduce the quantity of soluble (bioaccessible) mercury after digestion.The effect of 28 compounds on solubility of inorganic mercury and methylmercury in aqueous solution after in vitro gastrointestinal digestion was evaluated. Compounds that reduced mercury solubility were assayed in seafood subjected to gastrointestinal digestion. Lignin (95% CI: 77–88%), tannic acid (95% CI: 61–75%), pectin (95% CI: 48–65%), hydroxypropylmethylcellulose (95% CI: 40–59%), methylcellulose (95% CI: 44–53%) and carboxymethylcellulose (95% CI: 34–51%) produced the highest reductions in mercury bioaccessibility from food. Apart from tannic acid, lignin, pectin and methylcellulose, which reduced Fe bioaccessibility, they did not affect bioaccessibility of essential cations. This information may be useful for defining dietary strategies to reduce mercury bioavailability, although in vivo studies are required to confirm their suitability.

The effects of hydrothermal processing and germination on Fe speciation and Fe bioaccessibility to human intestinal Caco-2 cells in Tartary buckwheat

Tartary buckwheat is a gluten-free crop with great potential as a wheat substitute. Iron (Fe) is an important mineral element in staple foods which is required in sufficient bioaccessible quantities. The aim of the study was to investigate how processing of grains into groats (hydrothermal processing to remove the husk) and sprouts (7-day-old seedlings) affected Fe speciation (Fe2+ or Fe3+), Fe ligand composition and Fe bioaccessibility to human Caco-2 cells. Groats contained the least Fe (23.8±1.65mgkg−1) and the lowest amounts of Fe2+ (8%). Grains and sprouts had comparable Fe concentrations (78.2±2.65 and 68.9±2.73mgkg−1) and similar proportions of Fe2+ (15% and 18%). The main ligands for Fe in Tartary buckwheat material were phytate and citrate. Phytate was less abundant in sprouts, which did not correlate with greater Fe bioaccessibility. Iron bioaccessibility was 4.5-fold greater for grains than groats, suggesting that Fe is more bioaccessible in the husk than in the rest of the grain.

Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours

Whole rice (WR) products with low phytic acid (PA) content and enhanced bio-functional components were obtained by the combination of germination and extrusion processes. Germination conditions (24 h – 35 °C), with a previous soaking process (24 h – 20 °C), were chosen according to the remnant PA content and germination rate. Specific mechanical energy consumption, expansion, sensorial and mechanical hardness, specific volume, solubility, water absorption, free phenolic content (FPC) and antioxidant capacity were evaluated. Results indicated that 175 °C and 14 g 100 g−1 of moisture were the most appropriate conditions to obtain expanded products and precooked flours based on germinated WR. Selected extruded product presented less PA content (821.6 9 ± 10.3 versus 695.2 0 ± 1.6 mg 100 g−1) and higher Fe bio-accessibility, FPC (45.2 9 ± 1.61 versus 66.3 5 ± 3.35 mg GAE g−1) and antioxidant capacity compared with WR (34.9 5 ± 0.8 versus 54.6 3 ± 1.6 µmol trolox g−1). Combining germination–extrusion processes could be a strategy to obtain expanded products or precooked flours based on WR with enhanced health benefits.

Evaluation of the bioaccessible fractions of Fe, Zn, Cu and Mn in baby foods

The bioaccessibility of four essential micronutrients (iron, zinc, copper and manganese) in some baby foods was evaluated using an in vitro gastrointestinal digestion model. For all of the flour-based foods evaluated, the bioaccessibility of Zn was low, while the bioaccessibility of Cu was above 50%. For these samples, the bioaccessibility of Mn was lower than 50%. Two samples composed of oat and rice flour and whole wheat flour demonstrated a lower bioaccessible fraction of Fe (less than 35%), while the sample made with wheat flour showed high Fe bioaccessibility (approximately 80%). For vegetable- and meat-based baby foods, the Fe bioaccessibility was greater than 80% in samples that contained meat and chicken and approximately 20% for the banana-based sample. The bioaccessibility of Zn was small for all of the foods studied, and in some cases, no Zn appeared to be released. The sample containing banana showed 100% Cu bioaccessibility, in contrast to meat and chicken-based samples, whose Cu bioaccessibility values were less than 50%. The opposite effect occurred for Mn, in which samples containing meat and chicken presented a bioaccessible fraction greater than 50% while the banana-based sample had a fraction less than 50%.