The microencapsulated ascorbic acid release in vitro and its effect on iron bioavailability.
作者： Jun-Beum Lee , Joungjwa Ahn , Jonghwi Lee , Hae-Soo Kwak
DOI: 10.1007/BF02980035
关键词: Coating materials 、 In vitro 、 Serum iron 、 Ferric 、 Ascorbic acid 、 Inorganic chemistry 、 Ammonium sulfate 、 Incubation 、 Chemistry 、 Bioavailability 、 Chromatography
摘要: The present study was carried out to examine the stability of microencapsulated ascorbic acid in simulated-gastric and intestinal situationin vitro effect on iron bioavailability. Coating materials used were polyglycerol monostearate (PGMS) medium-chain triacylglycerol (MCT), core L-ascorbic ferric ammonium sulfate. When by MCT, release 6.3% at pH 5 1.32% 2 fluids during 60 min. PGMS, more released range 9.5 16.0%. Comparatively, increased significantly as 94.7% 83.8% coated MCT respectively, for min incubation simulated-intestinal fluid. In subsequent study, we tested whether enhanced bioavailability or not. results, serum content transferring saturation dramatically when subjects consumed milks containing both encapsulated acid, compared with those uncapsulated without acid. Therefore, data indicated that PGMS effective means fortifying into milk enhancing
springer.com
sci-hub.se 参考文章(14)
Jong-Ok Kang, Hae-Soo Kwak, Kyung-Wook Lee, Seung-Chun Baick, Chul-Hyun Kim, Studies on the Microencapsulation of ${\omega}-3$ Polyunsaturated Fatty Acid Korean Journal of Food Science and Technology. ,vol. 28, pp. 743- 749 ,(1996)
H. S. Kwak, K. M. Yang, J. Ahn, Microencapsulated iron for milk fortification. Journal of Agricultural and Food Chemistry. ,vol. 51, pp. 7770- 7774 ,(2003) , 10.1021/JF030199+
Wendy Haws Rice, Donald J. McMahon, Chemical, Physical, and Sensory Characteristics of Mozzarella Cheese Fortified Using Protein-Chelated Iron or Ferric Chloride Journal of Dairy Science. ,vol. 81, pp. 318- 326 ,(1998) , 10.3168/JDS.S0022-0302(98)75580-8
Raúl Uicich, Fernando Pizarro, Carlos Almeida, María Díaz, José Boccio, Marcela Zubillaga, Esteban Carmuega, Alejandro O'Donnell, Bioavailability of microencapsulated ferrous sulfate in fluid cow's milk. Studies in human beings Nutrition Research. ,vol. 19, pp. 893- 897 ,(1999) , 10.1016/S0271-5317(99)00049-4
E.L. Magee, N.F. Olson, Microencapsulation of Cheese Ripening Systems: Stability of Microcapsules Journal of Dairy Science. ,vol. 64, pp. 611- 615 ,(1981) , 10.3168/JDS.S0022-0302(81)82619-7
L.F. Edmondson, F.W. Douglas, J.K. Avants, Enrichment of Pasteurized Whole Milk with Iron Journal of Dairy Science. ,vol. 54, pp. 1422- 1426 ,(1971) , 10.3168/JDS.S0022-0302(71)86042-3
H.S. Kwak, M.R. Ihm, J. Ahn, Microencapsulation of β-Galactosidase with Fatty Acid Esters Journal of Dairy Science. ,vol. 84, pp. 1576- 1582 ,(2001) , 10.3168/JDS.S0022-0302(01)74590-0
Jack Hegenauer, Paul Saltman, Diane Ludwig, Larry Ripley, Philip Bajo, Effects of supplemental iron and copper on lipid oxidation in milk. 1. Comparison of metal complexes in emulsified and homogenized milk. Journal of Agricultural and Food Chemistry. ,vol. 27, pp. 860- 867 ,(1979) , 10.1021/JF60224A048
LAUREN S. JACKSON, KEN LEE, Microencapsulated iron for food fortification Journal of Food Science. ,vol. 56, pp. 1047- 1050 ,(1991) , 10.1111/J.1365-2621.1991.TB14638.X
MS Uddin, MNA Hawlader, HJ Zhu, Microencapsulation of ascorbic acid: effect of process variables on product characteristics. Journal of Microencapsulation. ,vol. 18, pp. 199- 209 ,(2001) , 10.1080/02652040010000352