Quality Characteristics and Lutein Bioavailability From Maize and Vegetable-Based Health Food.
Health food (ready-mix) was prepared from maize and vegetables a source of lutein (L) and zeaxanthin (Z) and studied for its quality characteristics (moisture sorption isotherm, sensory, microbiological, chemical composition, and storage stability) on storage at varying temperatures for 3 months and...
| Publicado en: | Journal of Dietary Supplements Vol. 11; no. 2; pp. 131 - 145 |
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| Autores principales: | , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Taylor & Francis Ltd
Jun2014
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=104054010&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 104054010 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 19390211 2Y62 jtl: Journal of Dietary Supplements issn: 19390211 maglogo: N pubinfo: dt: Jun2014 vid: 11 iid: 2 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 104054010 95108060 10.3109/19390211.2013.859208 NLM24670117 104054010 ppf: 131 ppct: 14 formats: fmt: @attributes: type: P tig: atl: Quality Characteristics and Lutein Bioavailability From Maize and Vegetable-Based Health Food. aug: au: Ranganathan, Arunkumar Sheshappa, Mamatha Bangera Baskaran, Vallikannan affil: Department of Molecular Nutrition, CSIR-Central Food Technological Research Institute, Mysore, India sug: subj: Lutein Biological Availability Corn Vegetables Health Food Animal Studies Mice Food Handling Diet Carotenoids Analysis Chromatography, High Pressure Liquid Descriptive Statistics One-Way Analysis of Variance Post Hoc Analysis Temperature ab: Health food (ready-mix) was prepared from maize and vegetables a source of lutein (L) and zeaxanthin (Z) and studied for its quality characteristics (moisture sorption isotherm, sensory, microbiological, chemical composition, and storage stability) on storage at varying temperatures for 3 months and L+Z bioavailability in mice. Results revealed a decrease in the L+Z level (4.70, 9.24, and 13.85%) of ready-mix stored at 4, 27, and 37°C, respectively. Critical relative humidity and critical moisture content of the product was 64% and 12.24%, respectively. The product is well accepted and was not affected adversely during storage. L+Z bioavailability from ready-mix in mice was higher in plasma (29.4%), liver (58.7%), and eye (14.6%) than control (mice received diet with purified L). To conclude, L+Z in the ready-mix is stable and more bioavailable than control. These findings may help in understanding the importance of simple food processing to improve L bioavailability under its deficient condition among an elderly population. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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