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Mangiferin nanoparticles fortified dairy beverage as a low glycemic food product: its quality attributes and antioxidant properties
Author(s) -
Samadarsi Rohini,
Mishra Divyani,
Dutta Debjani
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14310
Subject(s) - mangiferin , food science , chemistry , antioxidant , bioavailability , lipid oxidation , lipid peroxidation , fortified food , digestion (alchemy) , fortification , biochemistry , chromatography , pharmacology , biology
Summary Mangiferin‐encapsulated β‐lactoglobulin–chitosan (mangiferin/β LG ‐ CS ) nanoparticles were fortified in milk to obtain a low glycemic index ( GI ) food product with high antioxidant capacity. The present study evaluated the bioaccessibility and bioavailability of mangiferin in milk fortified with nanoparticles. Fortification reduced the GI of milk by 34.5%. A mathematical model was developed to evaluate the lactose digestion, in terms of reducing sugar formed in milk by determining the digestion rate ( k ), and a significant reduction in k was observed. The bioaccessibility of mangiferin was enhanced by fortification. Fortified milk showed good antioxidant, lipid peroxidation inhibition and protein oxidation inhibition properties. Mangiferin nanoparticles fortified dairy beverage as an ideal food product with high antioxidant capacity and can inhibit lipid peroxidation and protein oxidation. It may be used as a low GI food product.