Zhou Hualu, Zheng Bingjing, Zhang Zhiyun, Zhang Ruojie, He Lili, McClements David Julian
Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States.
David H. Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, United States.
J Agric Food Chem. 2021 Apr 14;69(14):4223-4233. doi: 10.1021/acs.jafc.1c01525. Epub 2021 Mar 31.
Many plant-based milks lack key micronutrients found in bovine milk, such as calcium and vitamin D. In this study, we fortified almond milk with these two micronutrients and used a standardized gastrointestinal model to examine the impact of product formulation on their bioaccessibility. The impact of different forms (CaCl versus CaCO) and concentrations (0, 1, or 2 g per 240 mL) of calcium on the physicochemical properties, lipid digestibility, and vitamin D bioaccessibility was examined. Soluble calcium (CaCl) promoted particle aggregation by reducing the electrostatic repulsion, while colloidal calcium (CaCO) did not because there were fewer free calcium ions. High levels of calcium (soluble or insoluble) reduced vitamin D bioaccessibility, which was attributed to insoluble calcium soap formation in the small intestine. Calcium bioaccessibility was higher for CaCO than CaCl. These findings are useful for the development of nutritionally fortified plant-based milks with improved physicochemical and nutritional properties.
许多植物基奶缺乏牛奶中含有的关键微量营养素，如钙和维生素D。在本研究中，我们用这两种微量营养素强化杏仁奶，并使用标准化胃肠道模型来研究产品配方对其生物可及性的影响。研究了不同形式（氯化钙与碳酸钙）和浓度（每240毫升0克、1克或2克）的钙对物理化学性质、脂质消化率和维生素D生物可及性的影响。可溶性钙（氯化钙）通过减少静电排斥促进颗粒聚集，而胶体钙（碳酸钙）则不会，因为游离钙离子较少。高水平的钙（可溶性或不溶性）会降低维生素D的生物可及性，这归因于小肠中形成不溶性钙皂。碳酸钙的钙生物可及性高于氯化钙。这些发现有助于开发具有改善的物理化学和营养特性的营养强化植物基奶。
