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In vitro bioaccessibility of minerals from microalgae-enriched cookies

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In vitro bioaccessibility of minerals from microalgae-enriched cookies

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dc.contributor.author Uribe-Wandurraga, Zaida Natalia es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Martínez-Monzó, Javier es_ES
dc.date.accessioned 2021-05-05T03:32:55Z
dc.date.available 2021-05-05T03:32:55Z
dc.date.issued 2020-03-01 es_ES
dc.identifier.issn 2042-650X es_ES
dc.identifier.uri http://hdl.handle.net/10251/165964
dc.description.abstract [EN] Microalgae have several biologically active constituents such as pigments, fatty acids, vitamins, and minerals, among others. Nowadays, there are numerous commercial applications for microalgae in food and animal feed. Minerals have many functions in the human body, from structural to metabolic function; as mineral absorption by the human body is important, its study is also key because of anti-nutritional factors responsible for lowering the bioaccessibility of these minerals. The aim of this work was to evaluate the mineral bioaccessibility in cookies, enriched with Arthrospira platensis (Spirulina) and Chlorella vulgaris, using in vitro static systems that simulate digestive processes. Using microalgae as an ingredient to enrich cookies with minerals was a good alternative because cookies presented a higher content of minerals compared to control samples. When the microalgae concentration in formulation increased (within studied range), higher P, Se, Na, and Mg amounts were observed in cookies. Cookies enriched with 1.5 or 2% Chlorella or Spirulina are foods classed as "high in selenium". Incorporating A. platensis and C. vulgaris in cookie formulations, therefore, allowed greater accessibility of P, K, Ca, Mg, Fe, Zn, and Se for absorption in the body, compared with control cookies. es_ES
dc.language Inglés es_ES
dc.publisher The Royal Society of Chemistry es_ES
dc.relation.ispartof Food & Function es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Minerals es_ES
dc.subject Spirulina es_ES
dc.subject Chlorella es_ES
dc.subject Bioaccesibility es_ES
dc.subject Cookies es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title In vitro bioaccessibility of minerals from microalgae-enriched cookies es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1039/c9fo02603g es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Uribe-Wandurraga, ZN.; Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2020). In vitro bioaccessibility of minerals from microalgae-enriched cookies. Food & Function. 11(3):2186-2194. https://doi.org/10.1039/c9fo02603g es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1039/c9fo02603g es_ES
dc.description.upvformatpinicio 2186 es_ES
dc.description.upvformatpfin 2194 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 11 es_ES
dc.description.issue 3 es_ES
dc.identifier.pmid 32091036 es_ES
dc.relation.pasarela S\399291 es_ES
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dc.subject.ods 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades es_ES


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