In vitro bioaccessibilities of vitamin C in baby biscuits prepared with or without UHT cow's milk

Beceren Y., GÜRBÜZ M., Çatak J., Demir B., Uğur H., Yaman M.

Journal of Food Composition and Analysis, cilt.113, 2022 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 113
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.jfca.2022.104706
  • Dergi Adı: Journal of Food Composition and Analysis
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Ascorbic acid, Gastrointestinal digestion, In vitro, Infant foods, Nutrition
  • Trakya Üniversitesi Adresli: Evet

Özet

Vitamins C is an essential nutritional component of complementary baby foods. Knowing the bioaccessibility of vitamin C is important to determine daily vitamin intake for infants and young children. There is not enough information about the bioaccessibility of vitamin C added to baby biscuits and follow-on milk and the effect of UHT milk on vitamin C bioaccessibility. This study aimed to examine the bioaccessibility of vitamin C in baby biscuits and follow-on milk by an in vitro gastrointestinal system at different pH levels. Measured vitamin C concentrations were generally lower than the amounts declared on their labels. The average bioaccessibility of vitamin C in baby biscuits with and without added UHT cow's milk was 18.27 % and 0.34 % at gastric pH 1.5, respectively. It was 13.7 % and 0.30 % for gastric pH 4, respectively. The average bioaccessibility of vitamin C in follow-on milk was only 9.8 % and 9.1 %. In comparison, the bioaccessibility of naturally occurring vitamin C in UHT cow's milk was 91.6 % and 90.5 % at gastric pH 1.5 and gastric pH 4, respectively. As revealed in this research, the bioaccessibility of vitamin C in baby biscuits with UHT cow's milk was higher than that without adding UHT cow's milk in both gastric pH conditions. Naturally occurring vitamin C in milk was more bioaccessible in both gastric pH 1.5 and pH 4.