期刊
CURRENT RESEARCH IN FOOD SCIENCE
卷 4, 期 -, 页码 499-502出版社
ELSEVIER
DOI: 10.1016/j.crfs.2021.07.009
关键词
Bioaccessibility; Vitamin B12; Fermentation; Wheat bran; Baking
资金
- Academy of Finland [325784]
- Lantmadnnen Research Foundation
- Academy of Finland (AKA) [325784, 325784] Funding Source: Academy of Finland (AKA)
The bioaccessibility of B12 in plant-based products fortified using fermentation with Propionibacterium freudenreichii is significantly improved, making it a valuable source of bioaccessible B12.
The bioaccessibility of vitamin B12 (B12) in plant-based products fortified using wheat bran extract fermented with B12-producing food-grade Propionibacterium freudenreichii was studied by applying a standard static in vitro model. At first, a culture of P. freudenreichii, fresh or heat-treated, was subjected to in vitro assays. Then, food ingredients or products were evaluated for their in vitro bioaccessibility: spray-dried wheat bran extract powder, pasta made with an extruder using fermented bran extract and breads made with spray-dried powder or with added cyanocobalamin. B12 bioaccessibility from the fresh P. freudenreichii culture was only ca. 53%, which, when heated, increased to 73%. The bioaccessibility of B12 from the food products varied from 75% (spray-dried powder) to 95% (breads). B12 from the fortified bread was as bioaccessible as from the bread made with added cyanocobalamin (99%). The in vitro results suggest that B12 synthesized by P. freudenreichii, when fortified in the studied cereal-based products, is largely bioaccessible and could be available for absorption. Plant-based products fortified using fermentation with P. freudenreichii could thus be considered excellent sources of bioaccessible B12.
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