Influence of Dietary Fibre and Protein Fractions on the Trace Element Bioaccessibility of Turnip Tops ( Brassica rapa ) Growing under Mediterranean Conditions

The objective of this work was to study the influence of three dietary fibre fractions (pectin, gum arabic and cellulose) and three protein fractions (casein, lactalbumin and soy) on the trace element bioaccessibility (Fe, Mn, Ni, Se and Zn) of turnip tops ( subsp. ) growing under Mediterranean cond...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2024-02, Vol.13 (3), p.462
Main Author: Cámara-Martos, Fernando
Format: Article
Language:English
Subjects:
Bile
bioaccessibility
Bioavailability
Casein
Cellulose
Dietary fiber
Enzymes
Food
gum arabic
Lactalbumin
Manganese
Meat
Pectin
Physiology
Precipitation
Product development
Proteins
Selenium
Trace elements
Trace elements (nutrients)
Turnips
Type 2 diabetes
Vegetables
Vegetarianism
Zinc
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The objective of this work was to study the influence of three dietary fibre fractions (pectin, gum arabic and cellulose) and three protein fractions (casein, lactalbumin and soy) on the trace element bioaccessibility (Fe, Mn, Ni, Se and Zn) of turnip tops ( subsp. ) growing under Mediterranean conditions. Then, it aimed to promote the use of this vegetable not only for direct fresh consumption but also as a main ingredient in the development of food mixtures. The results showed that soluble fibre fractions, such as pectin and gum arabic, can enhance the bioaccessibility of trace elements, such as Fe, Mn, Se and Zn. This effect was not proved for cellulose (an insoluble fibre fraction), in which, at best, no bioaccessibility effect was observed. Regarding the protein fractions, with the exception of Se, caseins and lactalbumin had a neutral effect on improving the trace element bioaccessibility. This did not hold true for soy protein, in which a considerable improvement in the bioaccessibility of Fe, Mn, Se and Zn was determined.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13030462