Tags

Type your tag names separated by a space and hit enter

Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA.
J Agric Food Chem. 2008 Apr 23; 56(8):2553-7.JA

Abstract

Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were evaluated in milk and yogurt fortified with FeNaEDTA (FE) or ferrous sulfate (FS) as a control, with or without AA addition. The values obtained for FE iron dialyzability in milk were much higher than those obtained for FS. The addition of AA to milk improved Fe dialyzability when using FS and slightly decreased Fe dialyzability in the FE-fortified nonfermented samples. Milk fermentation increased iron availability from both iron sources. Zinc and calcium dialyzability in products containing any of the two iron sources was increased in fermented milks. EDTA improved Zn dialyzability from intrinsic zinc in every manufactured dairy product. Whereas for milks fortified with FS and stored at 4 degrees C for 24 h, the AA content remained close to the original concentration, a higher AA degradation was observed when milks were fortified with FE.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Drago SR
Instituto de Tecnología de Alimentos, 1 de Mayo 3250, (3000) Santa Fe, Argentina. sdrago@fiq.unl.edu.ar
Valencia ME
No affiliation info available

MeSH

AnimalsAscorbic AcidBiological AvailabilityCalciumDairy ProductsDialysisEdetic AcidFermentationFerric CompoundsFerrous CompoundsFood, FortifiedMilkMineralsZinc

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18363354

Citation

Drago, Silvina R., and Mirta E. Valencia. "Mineral Dialyzability in Milk and Fermented Dairy Products Fortified With FeNaEDTA." Journal of Agricultural and Food Chemistry, vol. 56, no. 8, 2008, pp. 2553-7.
Drago SR, Valencia ME. Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA. J Agric Food Chem. 2008;56(8):2553-7.
Drago, S. R., & Valencia, M. E. (2008). Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA. Journal of Agricultural and Food Chemistry, 56(8), 2553-7. https://doi.org/10.1021/jf073009u
Drago SR, Valencia ME. Mineral Dialyzability in Milk and Fermented Dairy Products Fortified With FeNaEDTA. J Agric Food Chem. 2008 Apr 23;56(8):2553-7. PubMed PMID: 18363354.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Mineral dialyzability in milk and fermented dairy products fortified with FeNaEDTA. AU - Drago,Silvina R, AU - Valencia,Mirta E, Y1 - 2008/03/26/ PY - 2008/3/28/pubmed PY - 2008/7/10/medline PY - 2008/3/28/entrez SP - 2553 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 8 N2 - Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were evaluated in milk and yogurt fortified with FeNaEDTA (FE) or ferrous sulfate (FS) as a control, with or without AA addition. The values obtained for FE iron dialyzability in milk were much higher than those obtained for FS. The addition of AA to milk improved Fe dialyzability when using FS and slightly decreased Fe dialyzability in the FE-fortified nonfermented samples. Milk fermentation increased iron availability from both iron sources. Zinc and calcium dialyzability in products containing any of the two iron sources was increased in fermented milks. EDTA improved Zn dialyzability from intrinsic zinc in every manufactured dairy product. Whereas for milks fortified with FS and stored at 4 degrees C for 24 h, the AA content remained close to the original concentration, a higher AA degradation was observed when milks were fortified with FE. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18363354/Mineral_dialyzability_in_milk_and_fermented_dairy_products_fortified_with_FeNaEDTA_ DB - PRIME DP - Unbound Medicine ER -