In vitro bioaccessibilities of vitamin C in baby biscuits prepared with or without UHT cow's milk

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dc.authoridÇATAK, JALE/0000-0002-2718-0967
dc.authoridGürbüz, Murat/0000-0001-7778-7524
dc.authoridbeceren, yavuz/0000-0002-3183-4011
dc.authorwosidÇATAK, JALE/AAH-3858-2019
dc.authorwosidGürbüz, Murat/ACQ-8389-2022
dc.contributor.authorBeceren, Yavuz
dc.contributor.authorGurbuz, Murat
dc.contributor.authorCatak, Jale
dc.contributor.authorDemir, Busra
dc.contributor.authorUgur, Halime
dc.contributor.authorYaman, Mustafa
dc.date.accessioned2024-06-12T10:52:36Z
dc.date.available2024-06-12T10:52:36Z
dc.date.issued2022
dc.departmentTrakya Üniversitesien_US
dc.description.abstractVitamins C is an essential nutritional component of complementary baby foods. Knowing the bioaccessibility of vitamin C is important to determine daily vitamin intake for infants and young children. There is not enough information about the bioaccessibility of vitamin C added to baby biscuits and follow-on milk and the effect of UHT milk on vitamin C bioaccessibility. This study aimed to examine the bioaccessibility of vitamin C in baby biscuits and follow-on milk by an in vitro gastrointestinal system at different pH levels. Measured vitamin C concentrations were generally lower than the amounts declared on their labels. The average bioaccessibility of vitamin C in baby biscuits with and without added UHT cow's milk was 18.27 % and 0.34 % at gastric pH 1.5, respectively. It was 13.7 % and 0.30 % for gastric pH 4, respectively. The average bioaccessibility of vitamin C in follow-on milk was only 9.8 % and 9.1 %. In comparison, the bioaccessibility of naturally occurring vitamin C in UHT cow's milk was 91.6 % and 90.5 % at gastric pH 1.5 and gastric pH 4, respectively. As revealed in this research, the bioaccessibility of vitamin C in baby biscuits with UHT cow's milk was higher than that without adding UHT cow's milk in both gastric pH conditions. Naturally occurring vitamin C in milk was more bioaccessible in both gastric pH 1.5 and pH 4.en_US
dc.identifier.doi10.1016/j.jfca.2022.104706
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85133427488en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2022.104706
dc.identifier.urihttps://hdl.handle.net/20.500.14551/18770
dc.identifier.volume113en_US
dc.identifier.wosWOS:000828157000007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc Elsevier Scienceen_US
dc.relation.ispartofJournal Of Food Composition And Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAscorbic Aciden_US
dc.subjectIn Vitroen_US
dc.subjectGastrointestinal Digestionen_US
dc.subjectInfant Foodsen_US
dc.subjectNutritionen_US
dc.subjectAscorbic-Aciden_US
dc.subjectBreast-Milken_US
dc.subjectDigestionen_US
dc.subjectStabilityen_US
dc.subjectInfantsen_US
dc.subjectProteinen_US
dc.subjectBioavailabilityen_US
dc.subjectCarotenoidsen_US
dc.subjectComplexesen_US
dc.subjectProfilesen_US
dc.titleIn vitro bioaccessibilities of vitamin C in baby biscuits prepared with or without UHT cow's milken_US
dc.typeArticleen_US

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