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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11553/
http://www.informahealthcare.com/jds
http://10.3109/19390211.2013.859208
 
Title Quality Characteristics and Lutein Bioavailability
From Maize and Vegetable-Based Health Food.
 
Creator Arunkumar, R.
Mamatha, Bangera Sheshappa
Baskaran, V.
 
Subject 16 Nutritive value
02 Maize
 
Description 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.
 
Publisher Informa Healthcare
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11553/1/Jl%20of%20Dietary%20Supplements%2011%282%29%20131-144%2C%202014.pdf
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.