Impact of the fortification of a rice beverage with different calcium and iron sources on calcium and iron bioaccessibility

Author(s)

Silva, Joyce Grazielle Siqueira ; Rebellato, Ana Paula ; de Abreu, Julia Silvestre ; Greiner, Ralf ; Pallone, Juliana Azevedo Lima

• Document type: Journal article
• Source: Food Research International; v. 161, p. 8-pg., 2022-09-02.

Abstract

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 com-bination 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 inter-action 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. (AU)

• FAPESP's process: 18/09759-3 - Higher value-added foods: in vitro digestion simulation for minerals bioacessibility estimation and detection of adulterations by infrared spectroscopy and chemiometry
• Grantee: Juliana Azevedo Lima Pallone
• Support Opportunities: Regular Research Grants