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11. Codissolution of calcium hydrogenphosphate and sodium hydrogencitrate in water. Spontaneous supersaturation of calcium citrate increasing calcium bioavailability

Author

Hedegaard, Martina Vavrusova, Danielsen, Bente Pia, Garcia, André Castilho, Skibsted, Leif Horsfelt, Hedegaard, Martina Vavrusova, Danielsen, Bente Pia, Garcia, André Castilho, and Skibsted, Leif Horsfelt

Abstract

The sparingly soluble calcium hydrogenphosphate dihydrate, co-dissolving in water during dissolution of freely soluble sodium hydrogencitrate sesquihydrate as caused by proton transfer from hydrogencitrate to hydrogenphosphate, was found to form homogenous solutions supersaturated by a factor up to 8 in calcium citrate tetrahydrate. A critical hydrogencitrate concentration for formation of homogeneous solutions was found to depend linearly on dissolved calcium hydrogenphosphate: [HCitr2-] = 14[CaHPO4] - 0.05 at 25 °C. The lag phase for precipitation of calcium citrate tetrahydrate, as identified from FT-IR spectra, from these spontaneously formed supersaturated solutions was several hours, and the time to reach solubility equilibrium was several days. Initial calcium ion activity was found to be almost independent of the degree of supersaturation as determined electrochemically. The supersaturated solutions had a pH around 4.7, and calcium binding to hydrogencitrate as the dominant citrate species during precipitation was found to be exothermic with a determined association constant of 357 L mol-1 at 25 °C for unit ionic strength, and δH° = -22 ± 2 kJ mol-1, δS° = -26 ± 8 J K-1 mol-1. Calcium binding to hydrogencitrate and, more importantly, to citrate is suggested to decrease the rate of precipitation by lowering the driving force of precipitation, and becoming important for the robust spontaneous supersaturation with perspectives for design of functional foods with increased calcium bioavailability.

Published
2018

14. Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

Author

Jansson, Therese, Rauh, Valentin, Danielsen, Bente P., Poojary, Mahesha M., Waehrens, Sandra S., Bredie, Wender L. P., Sørensen, John, Petersen, Mikael A., Ray, Colin A., Lund, Marianne N., Jansson, Therese, Rauh, Valentin, Danielsen, Bente P., Poojary, Mahesha M., Waehrens, Sandra S., Bredie, Wender L. P., Sørensen, John, Petersen, Mikael A., Ray, Colin A., and Lund, Marianne N.

Abstract

The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk was examined during storage at 40 °C for up to 42 days. Addition of GTE inhibited the formation of Strecker aldehydes by up to 95% compared to control milk, and the effect was similar when GTE was added either before or after UHT treatment. Release of free amino acids, caused by proteolysis, during storage was also decreased in GTE-added milk either before or after UHT treatment compared to control milk. Binding of polyphenols to milk proteins was observed in both fresh and stored milk samples. The inhibition of Strecker aldehyde formation by GTE may be explained by two different mechanisms; inhibition of proteolysis during storage by GTE or binding of amino acids and proteins to the GTE polyphenols.

Published
2017

17. Codissolution of calcium hydrogenphosphate and sodium hydrogencitrate in water. Spontaneous supersaturation of calcium citrate increasing calcium bioavailability

Author

Vavrusova, Martina, Danielsen, Bente Pia, Garcia, André Castilho, and Skibsted, Leif Horsfelt

Abstract

The sparingly soluble calcium hydrogenphosphate dihydrate, co-dissolving in water during dissolution of freely soluble sodium hydrogencitrate sesquihydrate as caused by proton transfer from hydrogencitrate to hydrogenphosphate, was found to form homogenous solutions supersaturated by a factor up to 8 in calcium citrate tetrahydrate. A critical hydrogencitrate concentration for formation of homogeneous solutions was found to depend linearly on dissolved calcium hydrogenphosphate: [HCitr2−] = 14[CaHPO4] - 0.05 at 25 °C. The lag phase for precipitation of calcium citrate tetrahydrate, as identified from FT-IR spectra, from these spontaneously formed supersaturated solutions was several hours, and the time to reach solubility equilibrium was several days. Initial calcium ion activity was found to be almost independent of the degree of supersaturation as determined electrochemically. The supersaturated solutions had a pH around 4.7, and calcium binding to hydrogencitrate as the dominant citrate species during precipitation was found to be exothermic with a determined association constant of 357 L mol−1at 25 °C for unit ionic strength, and ΔH° = −22 ± 2 kJ mol−1, ΔS° = −26 ± 8 J K−1 mol−1. Calcium binding to hydrogencitrate and, more importantly, to citrate is suggested to decrease the rate of precipitation by lowering the driving force of precipitation, and becoming important for the robust spontaneous supersaturation with perspectives for design of functional foods with increased calcium bioavailability.

Published
2024
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25. Untitled.

Author

Haugaard, Vibeke, Weber, Claus, Danielsen, Bente, and Bertelsen, Grete

Abstract

The present study demonstrates that a rigid packaging material based on polylactate (PLA) was at least as effective as conventional high density polyethylene (HDPE) and polystyrene (PS) packaging materials in protecting fresh, unpasteurised orange juice against quality changes. Fresh, unpasteurised orange juice was stored in PLA, HDPE, and PS at 4 °C for 14 days. Quality changes were evaluated by determination of colour stability, ascorbic acid (AA) degradation, and sorption of limonene by the polymers (scalping). Results showed a significantly greater loss of AA in orange juice stored in HDPE and PS compared to PLA, significantly less colour changes of orange juice stored in PLA and PS than in HDPE, and no detectable limonene scalping into PLA and PS, as opposed to a high degree of scalping into HDPE. [ABSTRACT FROM AUTHOR]

Published
2002
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26. Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.

Author

Jansson T, Rauh V, Danielsen BP, Poojary MM, Waehrens SS, Bredie WLP, Sørensen J, Petersen MA, Ray CA, and Lund MN

Subjects
Animals, Catechin analogs & derivatives, Cattle, Food Additives chemistry, Food Handling, Hydrolysis, Maillard Reaction, Protein Binding, Tea chemistry, Temperature, Aldehydes chemistry, Camellia sinensis chemistry, Lactose chemistry, Milk chemistry, Milk Proteins chemistry, Plant Preparations chemistry, Polyphenols chemistry
Abstract

The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk was examined during storage at 40 °C for up to 42 days. Addition of GTE inhibited the formation of Strecker aldehydes by up to 95% compared to control milk, and the effect was similar when GTE was added either before or after UHT treatment. Release of free amino acids, caused by proteolysis, during storage was also decreased in GTE-added milk either before or after UHT treatment compared to control milk. Binding of polyphenols to milk proteins was observed in both fresh and stored milk samples. The inhibition of Strecker aldehyde formation by GTE may be explained by two different mechanisms; inhibition of proteolysis during storage by GTE or binding of amino acids and proteins to the GTE polyphenols.

Published
2017
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