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Effect of enzymatic treatment on phytate content and mineral bioacessability in soy drink.
Theodoropoulos, Viviane Cristina Toreti; Turatti, Mariana Amarante; Greiner, Ralf; Macedo, Gabriela Alves; Pallone, Juliana Azevedo Lima.
Afiliação
  • Theodoropoulos VCT; Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, No. 80, Campinas, SP 13083-862, Brazil.
  • Turatti MA; Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, No. 80, Campinas, SP 13083-862, Brazil.
  • Greiner R; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany.
  • Macedo GA; Department of Food and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, No. 80, Campinas, SP 13083-862, Brazil.
  • Pallone JAL; Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, No. 80, Campinas, SP 13083-862, Brazil. Electronic address: jpallone@unicamp.br.
Food Res Int ; 108: 68-73, 2018 06.
Article em En | MEDLINE | ID: mdl-29735102
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.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácido Fítico / Bebidas / 6-Fitase / Alimentos de Soja / Manipulação de Alimentos / Minerais / Valor Nutritivo Idioma: En Revista: Food Res Int Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácido Fítico / Bebidas / 6-Fitase / Alimentos de Soja / Manipulação de Alimentos / Minerais / Valor Nutritivo Idioma: En Revista: Food Res Int Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Brasil País de publicação: Canadá