The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach Smoothies
Lutein is a dietary lipophilic compound with anti-inflammatory properties. We have previously shown that dairy fat can improve the lutein content in spinach smoothies. It is, however, unclear whether fat concentrations and fermentation status in dairy products affect lutein liberation in smoothies....
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/3/779 |
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| author | Jan Neelissen Per Leanderson Lena Jonasson Rosanna W. S. Chung |
| author_facet | Jan Neelissen Per Leanderson Lena Jonasson Rosanna W. S. Chung |
| author_sort | Jan Neelissen |
| collection | DOAJ |
| description | Lutein is a dietary lipophilic compound with anti-inflammatory properties. We have previously shown that dairy fat can improve the lutein content in spinach smoothies. It is, however, unclear whether fat concentrations and fermentation status in dairy products affect lutein liberation in smoothies. Moreover, plant-based milks vary in fat, protein, and fiber content which may affect lutein dissolution. This study aimed to provide translatable information to consumers by comparing lutein liberation in spinach smoothies made with different dairy or plant-based liquids in domestic settings. The smoothies were digested in vitro, and liberated lutein was measured by high-performance liquid chromatography (HPLC). High-fat and medium-fat cow’s milk, as well as coconut milk with and without additives, were found to significantly improve lutein liberation by 36%, 30%, 25%, and 42%, respectively, compared to blending spinach with water alone. Adjustment models suggested that the effects of cow’s milk and coconut milk were derived from fat and protein, respectively. On the other hand, soymilk with and without additives showed significantly reduced lutein liberation by 40% and 61%, respectively. To summarize, only 4 out of 14 tested liquids increased lutein liberation in spinach smoothies. The results highlight the importance of testing food companions for lipophilic active ingredients. |
| first_indexed | 2024-03-11T09:30:36Z |
| format | Article |
| id | doaj.art-9885459cd18541709f89b326c5e3f588 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-11T09:30:36Z |
| publishDate | 2023-02-01 |
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| series | Nutrients |
| spelling | doaj.art-9885459cd18541709f89b326c5e3f5882023-11-16T17:41:49ZengMDPI AGNutrients2072-66432023-02-0115377910.3390/nu15030779The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach SmoothiesJan Neelissen0Per Leanderson1Lena Jonasson2Rosanna W. S. Chung3Division of Diagnostics and Specialist Medicine, Department of Health, Medicine and Caring Sciences, Linköping University, 581 85 Linköping, SwedenOccupational and Environmental Medicine Center, 581 85 Linköping, SwedenDivision of Diagnostics and Specialist Medicine, Department of Health, Medicine and Caring Sciences, Linköping University, 581 85 Linköping, SwedenDivision of Diagnostics and Specialist Medicine, Department of Health, Medicine and Caring Sciences, Linköping University, 581 85 Linköping, SwedenLutein is a dietary lipophilic compound with anti-inflammatory properties. We have previously shown that dairy fat can improve the lutein content in spinach smoothies. It is, however, unclear whether fat concentrations and fermentation status in dairy products affect lutein liberation in smoothies. Moreover, plant-based milks vary in fat, protein, and fiber content which may affect lutein dissolution. This study aimed to provide translatable information to consumers by comparing lutein liberation in spinach smoothies made with different dairy or plant-based liquids in domestic settings. The smoothies were digested in vitro, and liberated lutein was measured by high-performance liquid chromatography (HPLC). High-fat and medium-fat cow’s milk, as well as coconut milk with and without additives, were found to significantly improve lutein liberation by 36%, 30%, 25%, and 42%, respectively, compared to blending spinach with water alone. Adjustment models suggested that the effects of cow’s milk and coconut milk were derived from fat and protein, respectively. On the other hand, soymilk with and without additives showed significantly reduced lutein liberation by 40% and 61%, respectively. To summarize, only 4 out of 14 tested liquids increased lutein liberation in spinach smoothies. The results highlight the importance of testing food companions for lipophilic active ingredients.https://www.mdpi.com/2072-6643/15/3/779luteinspinachsmoothiecow’s milkcoconut milksoymilk |
| spellingShingle | Jan Neelissen Per Leanderson Lena Jonasson Rosanna W. S. Chung The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach Smoothies Nutrients lutein spinach smoothie cow’s milk coconut milk soymilk |
| title | The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach Smoothies |
| title_full | The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach Smoothies |
| title_fullStr | The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach Smoothies |
| title_full_unstemmed | The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach Smoothies |
| title_short | The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach Smoothies |
| title_sort | effects of dairy and plant based liquid components on lutein liberation in spinach smoothies |
| topic | lutein spinach smoothie cow’s milk coconut milk soymilk |
| url | https://www.mdpi.com/2072-6643/15/3/779 |
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