Effect of different food matrices on the bioaccessibility of vitamin D3 3 in beverage systems: Comparison between juice and liquid milk
文献类型： 外文期刊
作者： Fu, Shaojie 1 ; Bi, Jinfeng 1 ; Jiang, Xiyu 1 ; Liu, Meng 1 ; Liu, Xuan 1 ;
作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China
2.Chinese Acad Agr Sci, Inst Western Agr, Changji 831100, Peoples R China
3.Wageningen Univ & Res, Food Qual & Design Grp, Bornse Weilanden 9, NL-6708 WG Wageningen, Netherlands
4.Univ Liege, Lab Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium
关键词： Vitamin D 3; Bioaccessibility; Food matrices; Juice; Liquid milk; In vitro digestion
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 460 卷
页码：
收录情况： SCI
摘要： Vitamin D plays a crucial role in bone, immunology, and neurophysiological functions but has inadequate bioavailability in the human body. In this paper, six different liquid beverages were used for vitamin D3 fortification, investigating the effect of different food matrices on the bioaccessibility of vitamin D. Not from concentrate (NFC) apple juice (9.34%) and NFC orange juice (8.12%) presented about 20% higher bioaccessibility of vitamin D3 than soybean and skim milk, and achieved a similar value of whole milk (8.04%). Meanwhile, the bioaccessibility of NFC apple and orange juice was markedly about 120% higher than that of apple clear juice. From the correlation analysis, the bioaccessibility of VD3 indicated significant correlations with small intestine retention (0.82) and viscosity (0.66). But small intestinal particle size showed a negative effect on bioaccessibility (-0.78). Therefore, food components, delivery matrices, and physicochemical properties of digesta were key factors to achieve higher bioaccessibility for guiding formulation design.
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