A2 milk: Bioaccessibility of essential minerals and the release of amino groups under static in vitro digestion conditions.

Alternative milk products such as A2 milk are gaining popular stand within consumer market, for their healthy profile and expected greater digestibility characteristics. However, total mineral content and its bioaccessible profile have lacked in studies through the years, even more because of their relevance in public health. The present study aimed to evaluate the mineral profile of commercial A2 bovine milk (AT) and estimate the bioaccessibility of calcium, phosphorus and magnesium using the INFOGEST protocol. Non-A2 samples (NAT) were evaluated for comparison purpose. The determination of Ca, Mg, Na and K was performed by FAAS and total P was quantified by colorimetric method. Total protein content was determined by Kjeldahl method. Free amino acids were quantified by OPA method along the in vitro digestion stages. Total content of Ca, Na and P exhibited equivalent results between samples, although A2 milk showed elevated levels of total Mg and K in the analyzed batches. AT showed protein content equivalent to NAT. In addition, levels of free NH2 were observed 2 times higher in AT, during the first hour of pancreatic phase in the intestinal digestion. Bioaccessibility of Ca showed equivalent percentages for AT (12-42 %) and NAT (10-39 %). The observed low values were possibly derived from interferences with saturated fatty acids and standardized electrolytes during digestion. Similar amounts of bioaccessible Mg were found for all milk samples (35-97 %), while A2 samples evidenced percentages of bioaccessible P exceeding 60 % across the three batches. Despite the health benefits associated to A2 milk, the study did not evidence clear distinction from non-A2 milk in terms of enhanced essential mineral solubility in digestive tract simulation, considering the association of greater digestibility expected for A2 milk.

Nutritional quality of plant-based meat and dairy alternatives, and new front-of-package labeling (FOPL) in Brazil.

The nutritional quality of 132 plant-based meat alternatives (PBMAs) and 242 plant-based dairy alternatives (PBDAs) in the Brazilian market was evaluated for nutritional content reported in the labeling. Added sugar, saturated fat, and sodium limits were also observed according to the new Brazilian front-of-pack labeling (FOPL). In general, PBMAs have a considerable content of protein, dietary fiber and reduced content of saturated fat and sodium, while PBDAs have a low Na content, a high content of total and saturated fat, but are poor in protein and dietary fiber. Regarding micronutrients, PBMAs can be considered a source of iron, and PBDAs are a source of calcium. For FOPL, 37% of PBDAs and 21% of PBMAs must have the descriptions "high in saturated fat" and "high in sodium", respectively, on their labels. Therefore, the PBMAs and PBDAs available on the Brazilian market have great potential to contribute to a healthy diet, however, aspects such as the absorption of nutrients and their effects on health and the possibility of total or partial replacement of meat and dairy products should be considered in future investigations. In addition, the data presented are useful to assist consumers, food industries, and regulatory bodies. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05887-w.

Authentication and discrimination of new Brazilian Canephora coffees with geographical indication using a miniaturized near-infrared spectrometer.

New Brazilian Canephora coffees (Conilon and Robusta) of high added value from specific origins have been protected by geographical indication to guarantee their origin and quality. Recently, benchtop near-infrared (NIR) spectroscopy combined with chemometrics has demonstrated its usefulness to discriminate them. It was the first study, however, and therefore the possibility exists to develop a new portable NIR method for this purpose. This work assessed a miniaturized NIR as a cheaper spectrometer to discriminate and authenticate new Brazilian Canephora coffees with certified geographical origins and to differentiate them from specialty Arabica. Discriminant chemometric and class modeling techniques have been applied and have obtained good predictive ability on external test sets. In addition, models with similar classification purpose were compared with those obtained in previous research carried out with benchtop NIR for the same samples, obtaining comparable results. In this context, the portable method was used as a laboratory technique and has the advantage of being cheaper than benchtop NIR spectrometer. Furthermore, it brings a high possibility to be implemented in small coffee cooperatives, industries or control agencies in the future that do not have high economic resources.

Discrimination of Robusta Amazônico coffee farmed by indigenous and non-indigenous people in Amazon: comparing benchtop and portable NIR using ComDim and duplex.

Robusta Amazônico is the name given to the Amazonian coffee that has been becoming popular and has recently been registered as a geographical indication in Brazil. It is produced by indigenous and non-indigenous coffee producers in regions that are geographically very close to one another. There is a need to authenticate whether coffee is truly produced by indigenous people and near-infrared (NIR) spectroscopy is an excellent technique for this. To meet the substantial trend towards NIR spectroscopy miniaturization, this work compared benchtop and portable NIR instruments to discriminate Robusta Amazônico samples using partial least squares discriminant analysis (PLS-DA). To ensure the results to be fairly comparable and, at the same time, to guarantee representative selection of both training and test set for the discriminant analysis, a sample selection strategy based on coupling ComDim multi-block analysis and the duplex algorithm was applied. Different pre-processing techniques were tested to create multiple matrices to be used in ComDim, as well as to build the discriminant models. The best PLS-DA model for benchtop NIR provided an accuracy of 96% for the test samples, while for the portable NIR the correct classification rate was 92%. It was demonstrated that portable NIR provides similar results to benchtop NIR for coffee origin classification by performing an unbiased sample selection strategy.

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.

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential.

The buritirana is a little-explored species of the Arecaceae family. The biometric and physicochemical characteristics, nutritional and chemical composition and antioxidant and antibacterial potential of the buritirana fruit fractions were evaluated here for the first time. The fruits presented an oblong shape. The pulp represented 16.58% of the whole-fruit weight (10.07 g). The moisture, ash and soluble fiber contents were similar for the whole fraction without seed (WS) and pulp. Although the total carbohydrate content was the same for seed and peel (23.24 g·100 g-1), the seed showed higher protein and insoluble fiber contents. Except for glucose (1256.63 mg·100 g-1), the seed showed the highest concentrations of mono-, di- and oligosaccharides. Mineral content ranged from 0.43 to 800 mg·100 g-1 in all fractions. The peel fraction showed the highest content of vitamin C. The physicochemical results indicate the pulp and WS fraction have potential for the production of fruit-derived food products. Protocatechuic and quinic acids and epicatechin/catechin were found in all fractions. The assay antioxidant capacity DPPH, phenolic content and total flavonoids were higher in the pulp; TEAC and ORACHF values were lower in the seed. Volatile organic compounds were not identified, and the fractions did not show antibacterial activity.

Kurtosis-based projection pursuit analysis to evaluate South American rapadura.

Rapadura is an artisanal candy obtained from concentrated sugarcane juice. In this study, a differentiation between South American rapadura producers has been tried using a Kurtosis-based projection pursuit analysis (kPPA) concerning essential minerals, acrylamide, moisture contents, pH, and color. These parameters revealed significant inter- and intra-country differences. Based on the employed measurements, a multivariate exploration with kPPA extracted information from rapadura even though it is a very artisanal product and was effective in separating classes, especially Brazilian and Ecuadorian rapadura, where principal component analysis failed. Moreover, ellipse confidence regions showed significant differences between non-organic and organic rapadura from Colombia and Peru in granulated form. From a chemometric point of view, the application of kPPA can be used in cases when other metrics (as based on the variance) fail and can be useful in the exploratory analysis of complex multivariate chemical data.

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.

Near infrared spectroscopy and smartphone-based imaging as fast alternatives for the evaluation of the bioactive potential of freeze-dried açai.

The development of green analytical techniques for food industry quality control has become an important issue in the context of the fourth industrial revolution. In this sense, near infrared spectroscopy (NIR) and smartphone-based imaging (SBI) were applied to evaluate the bioactive potential of freeze-dried açai pulps. For this purpose, reference results of ninety-six samples were obtained by determining total anthocyanins (TAC), polyphenol content (TPC), and antioxidant capacity (DPPH, ORAC and TEAC) by traditional methods and correlated to NIR spectra and SBI to build predictive models based on partial square least (PLS) regression. In summary, the NIR-PLS models showed better performance for predicting the TAC, TPC and antioxidant capacity of studied samples; considering the parameters of merit, such as coefficient of determination (0.8) and residual prediction deviation (RPD) (2.2) compared to the SBI-PLS models (0.7 and lower 1.5, respectively). The better performance of NIR-PLS could be potentially justified by a higher sensitivity of the NIR equipment than the smartphone images. In conclusion, these results show that the proposed alternative methods are promising tools for the future context of the 4.0 food industry.

NIR spectroscopy and chemometric tools to identify high content of deoxynivalenol in barley.

Deoxynivalenol (DON) is one of the mycotoxins produced mainly by the Fusarium graminearum species complex in small grain cereals, including barley. This toxin can cause alimentary disorders, immune function depression and gastroenteritis. The negative health effects associated with DON coupled to the increasing concern about green and rapid methods of analysis motivated this study. In this context, near infrared (NIR) spectroscopy data were applied for exploratory analysis to distinguish barley with high and low levels of DON contamination (> or <1250 µg/kg according to the European Union threshold), by Partial Least Squares-Discriminant Analysis (PLS-DA), and to verify the performance of Partial Least Squares-Regression (PLS-R) to predict DON concentration in barley samples. Maximum values of specificity and sensitivity were achieved in the calibration set; 90.9% and 81.9% were observed in the cross-validation set for the PLS-DA classification model. PLS-R quantification of DON in barley presented low values of error (RMSEC = 101.94 µg/kg and RMSEP = 160.76 µg/kg). Thus, we found that NIR in combination with adequate chemometric tools could be applied as a green technique to monitor DON contamination in barley.

Evaluation of fruta-do-lobo (Solanum lycocarpum St. Hill) starch on the growth of probiotic strains.

Fruta-do-lobo (Solanum lycocarpum St. Hill) is a native fruit commonly used in Brazilian folk medicine as a hypoglycemic agent. These properties are attributed to their starch, mainly its resistant fraction. Resistant starch has shown to increases the growth of Bifidobacterium and Lactobacillus in the gut, even though not being selective for these strains. In this scenario, this study aimed to investigate the potential prebiotic activity of fruta-do-lobo starch (FLS). FLS showed around 30% of resistant starch and their prebiotic potential was evaluated with five probiotic strains L. acidophilus (LA3 and LA5), L. casei (LC01) and B. animalis (BB12) and B. lactis (BLC1) in a concentration range of 1.0-2.0% of starch. In a preliminary screening, we evaluated, during 48 h, the viability of the starch with promoting growth agent. An increase in the growth of the probiotic strains tested was observed. We also evaluated the microorganism's metabolic activity by assessing the short-chain fatty acid (SCFA) production, using the best starch growth promotion conditions (2% of FLS and strains BLC1, LA5, and LC01). As expected, MRS and lactose were preferentially metabolized by BLC1, with the highest growth rates: 0.231 and 0.224 h-1, respectively. However, for this strain, the FLS growth rate (0.222 h-1) was 65% higher than FOS (0.144 h-1). Also, for LA5 FLS promoted higher growth (0.150 h-1) than FOS (0.135 h-1). Additionally, FLS promoted acetate production. These data are promising and indicate that FLS may have prebiotic potential and more studies need to be done with pathogenic microorganisms.

Aluminum content and effect of in vitro digestion on bioaccessible fraction in cereal-based baby foods.

The aim of this work was to determine the total concentration and the effect of in vitro digestion on the bioaccessible fraction of aluminum (Al) in 35 different cereal-based baby food samples and estimate the exposure to this element considering the consumption of this product. Total Al content was determined by inductively coupled plasma optical emission spectrometry after oxidative microwave digestion. An in vitro digestion method was applied and optimized to evaluate the bioaccessible fraction. The methods performance was efficient for both approached analysis and presented limits of detection and quantitation of 53 µg kg-1 and 89 µg kg-1, respectively. Total concentration and bioaccessibility varied according to the product composition (rice, oat, wheat, barley, corn, multicereal and fruit). Multicereals and fruit-based (plum) cereals presented the highest total Al concentrations (8.82 mg kg-1 and 7.49 mg kg-1, respectively), whilst lower values were observed for corn and rice flour cereals (0.92 mg kg-1 and 1.09 mg kg-1, respectively). The bioaccessible fraction varied from 1.5% to 10.4% in the evaluated samples. Exposure to Al was estimated and compared with the Provisional Tolerable Weekly Intake (PTWI) of 2 mg kg-1 body weight. The results showed that the daily consumption of three portions of cereals contributes up to 10.48% of the PTWI, when considering the total Al concentration reported in this study.

Control of ascorbic acid in fortified powdered soft drinks using near-infrared spectroscopy (NIRS) and multivariate analysis.

Powdered soft drinks (PSDs), fortified with antioxidants such as ascorbic acid (AA), are normally controlled by titration or chromatographic methods. This study evaluated the feasibility of using near-infrared spectroscopy (NIRS) and multivariate analysis to predict AA contents in PSDs as an alternative not-destructive method. The AA content of sixty-seven samples of commercial fortified grape and passion fruit PSDs was analyzed by the standard method (titration) and showed significant variance between flavors within the same brand. In addition, 75% of the samples required from 0.3 to 10.2 more cups of grape than passion fruit flavor to supply the AA Reference Nutrient Intake for children and adults. Spectral and reference data sets were split into calibration and validation sets. Partial least squares regression models were built and validated for the determination of AA in both PSDs. The model's basic statistics for grape flavor PSDs (RMSEC = 0.49 mg g-1, Rcal 2 = 0.84; RMSECV = 0.67 mg g-1, RCV 2 = 0.70; RMSEP = 0.50 mg g-1, Rpred 2 = 0.84), and that for passion fruit flavor PSDs (RMSEC = 0.24 mg g-1, Rcal 2 = 0.95; RMSECV = 0.56 mg g-1, RCV 2 = 0.76; RMSEP de 0.57 mg g-1, Rpred 2 = 0.72) indicated that NIRS-PLS methodology produced reasonable results. The limits of detection and quantification obtained showed that the method is useful to detect and quantify AA in the studied samples. A new set of grape drinks was used for external prediction and the RMSEP was 0.62 mg g-1, Rpred 2 was 0.72. Based on the results, NIRS-multivariate analysis proved to be useful for quality control of AA in commercialized grape and passion fruit in PSDs and a faster, objective and environmentally friendly method alternative to standard methods.

In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages.

Consumption of plant-based beverages (PBB) is a growing trend; and have been used as viable substitutes for dairy based products. To date, no study has comparatively analyzed mineral composition and effect of in vitro digestion on the bioaccessibility of different PBB. The aim of this research was to investigate the content of essential minerals (calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn)) and to estimate the effect of in vitro digestion in plant-based beverages, and their antioxidant bioactive compounds (phenolic compounds and antioxidant capacity). Moreover, the presence of antinutritional factors, such as myo-inositol phosphates fractions, were evaluated. Samples of PBB (rice, cashew nut, almond, peanut, coconut, oat, soy, blended or not with another ingredients, fortified with minerals or naturally present) and milk for comparison were evaluated. TPC ranged from 0.2 mg GAEq/L for coconut to 12.4 mg GAEq/L for rice and, the antioxidant capacity (DPPH) ranged from 3.1 to 306.5 µmol TE/L for samples containing peanut and oat, respectively. Only a few samples presented myo-inositol phosphates fractions in their composition, mostly IP5 and IP6, especially cashew nut beverages. Mineral content showed a wide range for Ca, ranging from 10 to 1697.33 mg/L for rice and coconut, respectively. The Mg content ranged from 6.29 to 251.23-268.43 mg/L for rice and cashew nut beverages, respectively. Fe content ranged from 0.76 mg/L to 12.89 mg/L for the samples of rice. Zinc content ranged from 0.57 mg/L to 8.13 mg/L for samples of oat and soy, respectively. Significant variation was observed for Ca (8.2-306.6 mg/L) and Mg (1.9-107.4 mg/L) dialyzed between the beverages, with lower concentrations of Fe (1.0 mg/L) and Zn (0.5 mg/L) in dialyzed fractions. This study provides at least 975 analytically determined laboratory results, providing important information for characterization and comparison of different plant-based beverages.

Sodium in different processed and packaged foods: Method validation and an estimative on the consumption.

Excessive sodium (Na) consumption can lead to serious health problems such as hypertension, and cardiovascular and renal diseases. Therefore, the food industry in worldwide has been trying to reduce sodium levels in processed products. The aim of this study was to validate a method and quantify sodium in processed and packaged foods and to estimate its ingestion in the consumption. In the first step, for choose the adequate analytical procedure different samples preparations (mineralization) were evaluated as wet and dry ash mineralization, as well as CsCl concentration to suppress chemical interferences for apply FAAS technique. The best performance conditions were applied for the analytical method validation: mineralization by wet digestion and adding 0.1% CsCl, which characterized the method as simple and low cost. The method was validated and was applied in 12 different processed food matrices (5 brands, 3 batches), including products of vegetable and animal origins, different majority components and interferences for Na evaluation. The results showed that sausage, hamburger, ham, bread, tomato sauce, ketchup, mustard, mayonnaise and mashed potato were classified as high-sodium foods, with mean values above 460 mg 100 g-1. It was verified that 68% of the samples were regarded as having high sodium content and the maximum value found was 2851 mg 100 g-1 for a sample of mashed potatoes. In addition, it was found that 38% of the samples presented differences in Na concentration when compared to content declared on the label. It is also observed that is possible different sodium ingestion according the combinations of processed and packaged foods in the same meal and, in this case, the sodium consumption is above than the daily value as recommended by the regulatory agencies. It was concluded that the majority of processed and packaged foods presented high sodium concentration even with efforts of the food industry to reduce the levels of this mineral and its remains an important public health problem.

A comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties.

In this study we evaluated the proximate composition of two Solanaceae fruits from Brazilian Cerrado, their mineral content, volatile organic compounds (VOCs), phenolic compounds profile, and antioxidant capacity employing Oxygen Radical Absorbance Capacity (ORAC) assay, for each part of the fruits (pulp, peel and seeds). Our results showed that the pulp has a high moisture content (74.62-85.40 g/100 g) and soluble fiber (1.29-2.06 g/100 g) content, and low fat, protein, and ash content. The peel exhibited high levels of carbohydrates and total fibers (6.55-11.39 and 12.35-13.12 g/100 g, respectively), while the seed presented high content of fat, protein, and insoluble fiber (10.14-12.62, 9.14-13.24 and 19.84-23.15 g/100 g). Potassium is the main mineral found in both fruits. It is the first time that the carbohydrate profile, volatile components, and phenolic compounds of the fruta-do-lobo and juá-açu are reported. 1-Kestose (GF2) and nystose (GF3) were found in both fruits. The main VOCs of juá-açu were esters, while in fruta-do-lobo, aldehydes were the major components. UPLC-Q-ToF fraction analysis of juá-açu and fruta-do-lobo revealed 24 phenolic compounds, most being hydroxycinnamic acids derivatives in juá-açu, and chlorogenic acids in fruta-do-lobo. The antioxidant capacity (ORAC) of the fruits ranged from 1.35 to 11.51 µmol TE/100 mL of extract. These results indicate that Solanum genus can be interesting for the Brazilian fruit market, and that it has potential to be exploited for agroindustry for diversification of fruit products.

Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) R.K. Jansen).

Jambu (Acmella oleracea (L.) R.K. Jansen) is a neglected plant native to the Amazon Biome. Although it is very consumed in the north of Brazil, little is known about its chemical and nutritional composition. Thus, this study aimed to characterize jambu and to evaluate the effects of the boiling process on its chemical composition. The proximate composition, minerals, total amino acids, fatty acids levels, and phytosterols were determined. In comparison with conventional vegetables jambu presented higher levels of protein (24.01%), ash (10.92%), total fiber (62.61%) some mineral such as Ca (2551.56 mg/100 g), Mg (734 mg/100 g) and Cu (2.09 mg/100 g), and amino acids such as asparagine (32.01 mg/g), glutamic acid (28.26 mg/g), valine (14.55 mg/g) and isoleucine (14.19 mg/g). A significant reduction was observed in carbohydrates, total dietary fibers, minerals, unsaturated fatty acids, and in some amino acid levels after the boiling process, with an increase in ash content, protein, and saturated fatty acids in the heat-treated jambu. Lipids, phytosterols, and some amino acid levels were not significantly affected by the hydrothermal process. Thus, this study has shown that raw and processed jambu may be good alternatives for conventional vegetables, even with nutrients losses during boiling.

Effect of enzymatic treatment on phytate content and mineral bioacessability in soy drink.

The objective of this study was to evaluate in vitro bioaccessibility of calcium (Ca), iron (Fe) and zinc (Zn) in soy drink after phytase treatment and correlate it with the content of myo-inositol phosphates. Samples of commercial soy drink products and one sample produced in the laboratory by maceration were evaluated. Phytase was applied using 300 U per liter in 60 min considering the phosphate release. The content of myo-inositol tris-, tetrakis-, pentakis and hexakisphosphate was not observed after phytase treatment. The solubility assay showed an increase from 2.0% to 20.8% for Ca, 2.2% to 37.1% for Fe and 38.8% to 67.4% for Zn after phytase treatment with significant differences (p ≤ 0.05) for most samples. Dialysis assay demonstrated 1.0% to 9.5% for Ca after phytase treatment (p ≤ 0.05) except for one commercial sample. The phytase treatment is a valuable alternative process for improving mineral natural availability in soy drink and decreased the use of salts in the fortification.

Bioaccessibility of calcium, iron and magnesium in residues of citrus and characterization of macronutrients.

The aim of this study was to estimate bioaccessibility of Ca, Fe and Mg in residues of orange, lime, and their mixture, in order to evaluate the effects of cooking in water on mineral bioaccessibility and also to determine the composition of macronutrients and myo-inositol phosphate content. The citrus samples contained on average 9.53g/100 g moisture, 6.09g/100 g protein, 3.23g/100g ash, 3.15g/100g lipids, 34.26g/100g insoluble fiber, 27.88g/100g soluble fiber and 25.64g/100g carbohydrates. The percentage of soluble and dialyzable minerals ranged from 19.36 to 77.33% and from 5.59 to 69.06% for Fe, from 33.34 to 60.84% and 14.71 to -26.13% for Ca, and from 29.95 to 94.20% and 34.42 to 62.51%, for Mg, respectively. It was verified that cooking influenced the minerals bioaccessibility and increased the dialyzable fraction of Fe and Mg, but decreased the fraction of Ca dialysate, except to orange. No myoinositol phosphate esters were detected. The Principal Component Analysis allowed the separation of different types of citrus residues, but did not discriminate the raw and cooked samples. This study pointed the potential of citrus residue to be used for human consumption and contribute to the necessary dietary minerals and macronutrients, with high content of soluble and insoluble fibers.

Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread.

This study aimed at investigating the effect of iron compounds used in whole wheat flour (WWF) fortification, both on rheological properties of the dough and on bread technological quality. Furthermore, bioaccessibility of iron (Fe), zinc (Zn) and calcium (Ca) in the final breads was determined. Rheological properties (mainly dough development time, stability, mixing tolerance index, resistance to extension and ratio number) of the dough and the technological quality of bread (mainly oven spring and cut opening) were altered. However, producing roll breads fortified with different iron compounds was still possible. NaFeEDTA (ferric sodium ethylene diamine tetra acetic acid) proved to be the most effective iron compound in the fortification of WWF, since it presented the highest levels of solubility (44.80%) and dialysability (46.14%), followed by microencapsulated ferrous fumarate (FFm). On the other hand, the microencapsulated ferrous sulfate (FSm) and reduced iron presented the lowest solubility (5.40 and 18.30%, respectively) and dialysability (33.12 and 31.79%, respectively). Zn dialysis was positively influenced by NaFeEDTA, FSm, and ferrous fumarate. As for Ca, dialysis was positively influenced by FSm and negatively influenced by FFm. The data indicated that there is a competitive interaction for the absorption of these minerals in whole wheat roll breads, but all studied minerals can be considered bioaccessible.