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Food Science and Technology International
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Note: Stability of Calcium Bioaccessibility and Sensory Parameters During the Storage of Fortified Juices

J. F. Haro

Food Science and Nutrition Area, Faculty of Veterinary, University of Murcia. Campus de Espinardo, 30071-Murcia. Spain

C. Martínez

Food Science and Nutrition Area, Faculty of Veterinary, University of Murcia. Campus de Espinardo, 30071-Murcia. Spain mamen{at}um.es

G. Ros

Food Science and Nutrition Area, Faculty of Veterinary, University of Murcia. Campus de Espinardo, 30071-Murcia. Spain

M. L. Vidal

Research and Development Hero España, S.A. Avenida de Murcia, 30820-Alcantarilla, Murcia, Spain

Changes in calcium bioaccessibility and sensory attributes of four different calcium compounds (calcium hydroxide lactate, emulsified calcium triphosphate, calcium pidolate and calcium amino acid chelate) added to a citric juice were studied at 0, 6 and 12 months of storage. Type of calcium compound showed significant differences (p 0.05) in calcium bioaccessibility at the three periods of the study. The maximum value at month 0 and month 6 corresponded to the calcium amino acid chelate (45.09±0.59%) followed by calcium pidolate (38.09±0.28%), calcium lactate (32.4±2.17%) and calcium triphosphate (31.21±4.43%). There were no changes in calcium bioaccessibility through time of storage in any juice added with the different calcium salts, however organoleptic changes were critical in the most available samples at month 6. According to these results three of the salts (calcium hydroxide lactate, calcium pidolate and calcium triphosphate) were equally valid for adding to a citric fruit juice for up to 12 months of storage.

Key Words: calcium • bioaccessibility • fortification • juice • sensory analysis

Food Science and Technology International, Vol. 12, No. 4, 281-285 (2006)
DOI: 10.1177/1082013206067871
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