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Quality Characteristics and Lutein Bioavailability From Maize and Vegetable-Based Health Food.

Arunkumar, R. and Mamatha, Bangera Sheshappa and Baskaran, V. (2014) Quality Characteristics and Lutein Bioavailability From Maize and Vegetable-Based Health Food. Journal of Dietary Supplements, 11 (2). pp. 131-144.

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Bioavailability, health food, lutein, moisture sorption, processing, storage stability
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 May 2014 06:26
Last Modified: 09 May 2014 06:26
URI: http://ir.cftri.com/id/eprint/11553

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