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dc.title Chitosan Interaction with Iron from Yoghurt Using an In Vitro Digestive Model: Comparative Study with Plant Dietary Fibers en
dc.type Artículo es
dcterms.abstract The objective of this work was to investigate the interaction of chitosan with iron from yoghurt by an in vitro gastrointestinal tract model. Taking into account that chitosan is a polysaccharide included in fiber definition by Codex Alimentarius; chitosan behavior was studied and compared with different plant fiber (wheat, bamboo, apple, psyllium and inulin) behaviors, in the same in vitro conditions. Ferrous sulfate was added to yoghurts with each type of fiber. The gastric environment was simulated with HCl (pH 1.0–2.0). The duodenal environment was simulated with NaHCO3 (pH 6.8–7.2) and a dialysis tubing cellulose membrane. Results showed that chitosan had the highest iron retention percentages (53.2% at 30 min; 56.8% at 60 min) interacting in a more pronounced manner with iron than the plant fibers used in this work. en
dcterms.extent 14 p. es
dcterms.issued 2011-07
dcterms.language Inglés es
dcterms.license Attribution 4.0 International (BY 4.0) es
dcterms.publisher MDPI (Multidisciplinary Digital Publishing Institute) es
dcterms.relation vol. 12, no. 7 es
dcterms.subject chitosan en
dcterms.subject iron en
dcterms.subject yoghurt en
dcterms.subject gastrointestinal simulation en
dcterms.subject plant fibers en
cic.version info:eu-repo/semantics/submittedVersion es Dello Staffolo, Marina es Martino, Miriam es Bevilacqua, Alicia es Rodríguez, María Susana es Albertengo, Liliana es
cic.lugarDesarrollo Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
dcterms.subject.materia Bioquímica y Biología Molecular es
dcterms.identifier.url Recurso online es
dcterms.identifier.other DOI: 10.3390/ijms12074647 es
dcterms.isPartOf.series International Journal of Molecular Sciences es
cic.isPeerReviewed true es
cic.isFulltext true es


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