| Texto completo | |
| Autor(es): |
Costa-Santos, Augusto Cesar
;
Baptista, Debora Parra
;
Paiva, Kivea Kassia De
;
Luz, Gisele Marcondes
;
Pallone, Juliana Azevedo Lima
;
Gigante, Mirna Lucia
Número total de Autores: 6
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Research International; v. 222, p. 7-pg., 2025-12-01. |
| Resumo | |
There is a growing interest in replacing dairy proteins in yogurts with plant ingredients, driven by factors such as population growth, environmental concerns, sustainability, and animal welfare. Among plant sources, nut proteins have been explored as promising alternatives, as nut-enriched yogurts may provide additional benefits from fibers, polyphenols, and minerals. However, understanding the bioaccessibility of these minerals post-ingestion is crucial for assessing their nutritional impact. This study evaluated the effect of partial replacement of dairy proteins by almond proteins on total and bioaccessible concentrations of essential minerals (Ca, Mg, P, and Se) in the yogurt. Control yogurt was made from whole milk powder and calcium caseinate, while hybrid yogurt was composed of 50 % dairy protein substitution by almond protein. The study followed the INFOGEST 2.0 in vitro digestion protocol and applied flame atomic absorption spectrometry, ultraviolet-visible spectrophotometry, and hydride generation atomic absorption spectrometry for mineral quantification. Although hybrid yogurt exhibited higher total Mg, P, and Se levels, its bioaccessibility was significantly lower. The control yogurt had the highest amounts of bioaccessible Ca (92 %), Mg (81 %), P (58 %), and Se (29 %), compared to the hybrid yogurt, which showed bioaccessible levels of all minerals below 50 %. Among the primary factors influencing mineral bioaccessibility in the hybrid matrix is the presence of antinutritional compounds, including polyphenols and protease-inhibiting peptides inherent to the plant-based component. The findings suggest that compounds from the plant protein source may have disrupted the gastrointestinal digestion process by impairing enzymatic activity, thereby reducing the release of minerals at the final stage of intestinal digestion. (AU) | |
| Processo FAPESP: | 23/11323-7 - Incorporação de proteína vegetal em iogurte de alto teor proteico: potencial bioativo e modulação da microbiota intestinal de idosos |
| Beneficiário: | Débora Parra Baptista Freitas |
| Modalidade de apoio: | Bolsas no Brasil - Programa Fixação de Jovens Doutores |
| Processo FAPESP: | 22/00029-8 - Iogurte de alto teor proteico com incorporação de proteínas vegetais: aspectos tecnológicos, sensoriais e cinética de digestão proteica |
| Beneficiário: | Mirna Lúcia Gigante |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |
| Processo FAPESP: | 23/17747-3 - Chocolates à base de plantas: caracterização físico-química e sensorial e avaliação da bioacessibilidade de nutrientes e compostos bioativos de produtos comerciais e desenvolvidos com ingredientes vegetais como substitutos do leite |
| Beneficiário: | Gisele Marcondes Luz |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |
| Processo FAPESP: | 24/09250-4 - Elementos essenciais e macronutrientes em iogurtes e queijos orgânicos: ensaios de simulação da digestão humana por modelos in vitro |
| Beneficiário: | Augusto César Costa dos Santos |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |
| Processo FAPESP: | 22/03268-3 - Técnicas analíticas alternativas e ensaios de digestão in vitro para alimentos especiais |
| Beneficiário: | Juliana Azevedo Lima Pallone |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |