Increasing calcium phosphate aqueous solubility and spontaneous supersaturation combining citrate and gluconate with perspectives for functional foods.
Calcium bioaccessibility
Citrate
Dissolution synergism
Gluconate
Spontaneous supersaturation
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
16 Apr 2022
16 Apr 2022
Historique:
received:
09
07
2021
revised:
16
11
2021
accepted:
25
11
2021
pubmed:
14
12
2021
medline:
13
1
2022
entrez:
13
12
2021
Statut:
ppublish
Résumé
Uptake of calcium from food depends on solubility of calcium salts in the intestines, and precipitation of calcium phosphates decreases bioaccessibility of food calcium. Citrate as a high affinity complex binder for calcium was found spontaneously to create strongly supersaturated solutions by rapid dissolution of calcium hydrogen phosphate characterized by short lag phases for precipitation. Gluconate with weaker affinity for calcium binding showed longer lag phases for precipitation from supersaturated solutions. For citrate/gluconate combinations, the highest degree of supersaturation with longest lag phases for precipitation were found by trial-and-error experiments for a citrate/gluconate ratio of 1:10 for dissolution of calcium hydrogen phosphate resulting in supersaturation factors around three and without precipitation for more than a month. The aim of the present study was to provide a physicochemical explanation of this robust supersaturation. Calcium speciation based on electrochemical calcium activity measurement identified a low [Ca
Identifiants
pubmed: 34902813
pii: S0308-8146(21)02707-2
doi: 10.1016/j.foodchem.2021.131701
pii:
doi:
Substances chimiques
Calcium Phosphates
0
Citrates
0
Gluconates
0
Citric Acid
2968PHW8QP
Calcium
SY7Q814VUP
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
131701Informations de copyright
Copyright © 2021 The Author(s). Published by Elsevier Ltd.. All rights reserved.