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Food Science and Biotechnology

, Volume 28, Issue 6, pp 1837–1844 | Cite as

In vitro bioaccessibility of added folic acid in commercially available baby foods formulated with milk and milk products

  • Mustafa YamanEmail author
  • Ömer Faruk Mızrak
  • Jale Çatak
  • Hafsa Sena Sargın
Article
  • 145 Downloads

Abstract

Milk contains a certain amount of folate binding proteins. The binding capacity varies in acidic conditions and affects the bioavailability of folic acid. Folic acid is commonly added into baby foods to ensure adequate intake of infants. The aim of this study was to determine the bioaccessibility of added folic acid in baby foods formulated with milk and milk products under different gastric pH values by an in vitro digestive system. The bioaccessibility of folic acid ranged between 56–71 and 35–49% in infant formula samples, between 59–78 and 31–67% in cereal-based baby foods, and between 42–67 and 38–57% in follow-on baby milk at gastric pH 1.5 and pH 4, respectively. Our results demonstrate that the bioaccesibility of folic acid that is added to baby food is affected by gastric pH. Therefore, it was observed that the bioaccesibility of folic acid was lower in the higher gastric pH.

Keywords

Folic acid Bioaccessibility Folate binding protein Milk Baby foods 

Notes

Acknowledgements

We thank the İstanbul Sabahattin Zaim University for their support.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Nutrition and Dietetics, Faculty of Health Sciencesİstanbul Sabahattin Zaim UniversityKüçükçekmeceTurkey

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