25 are known to be essential for life, they are 25 are known to be essential for life, they are present in living cells, including in food. Carbonates in ash can be the result of Carbonates in ash can be the result of decomposition of organic matter. Some of the trace elements and some of the salts can some of the trace elements and some of the salts can be lost by evaporation during.
NaClNaCl will be lost from the ashes if the temperature is will be lost from the ashes if the temperature is . Solubility in aqueous systems is critical Solubility in aqueous systems is critical --- the availability and reactivity of minerals. The forms of elements present in food depend The forms of elements present in food depend on the chemical properties of the element.
A complex resulting from the combination of a metal A complex resulting from the combination of a metal ion and. Behavior of minerals is influenced by the presence of Behavior of minerals is influenced by the presence of other food constituents. Interactions of Fe, Zn and Ca with Interactions of Fe, Zn and Ca with phytate phytates, present, present in fiber fiber.
Phytate Phytate can interfere with Ca uptake by causing the formation of Ca.
Interactions with Other Food ComponentsInteractions with Other Food Components
Interactions with other food components Interactions with other food components Interactions with other food components. Iron bioavailability may be increased in the presence of meat. It has been suggested that amino acids or It has been suggested that amino acids or.
In nitriteIn nitrite—cured meat some factors promote cured meat some factors particularly promote iron bioavailability.
Minerals in Milk (Cow
Minerals in Milk (Cow ’ ’ s Milk) s Milk)
Ca in milk is distributed between milk serum Ca in milk is distributed between milk serum (about 30%) and the casein micelles (mainly (about 30%) and the casein micelles (mainly. Total Ca exerts a profound effect on the Total Ca exerts a profound effect on the stability of the.. Heating and evaporation can change the salt Heating and evaporation can change the salt balance and protein stability.
A decrease in pH results in calcium changing and a decrease in pH results in calcium and phosphate changing from a colloidal form to a soluble form. At pH 5.2, all Ca and milk phosphate become At pH 5.2, all Ca and milk phosphate become soluble. Ca and phosphate play an important function Ca and phosphate play an important functional role in cheese production.
While the addition of Ca ions decreases the stability While the addition of Ca ions decreases the stability of milk.
Mineral in MeatMineral in Meat
When liquid is lost from meat (drip loss), the main element lost is Na and to a lesser extent Ca, K. During cooking, Na can be lost, other During cooking, Na can be lost, but other minerals are well preserved. Processing does not usually reduce the mineral content of meat Processing does not usually reduce the mineral content of meat.
Addition to neutral salts such as Addition to neutral salts such as NaClNaCl to meat to meat increases WHC and swelling (mainly due to increased WHC and swelling (mainly due to . chloride ion). . chloride ion).
Mineral in Plant ProductsMineral in Plant Products
Fruits are generally not as rich in minerals as Fruits are generally not as rich in minerals as vegetables. When fruits and vegetables are treated with Ca When fruits and vegetables are treated with Ca solutions, the quality and shelf life of the.
Mineral FortificationMineral Fortification
Iron fortificationIron fortification
Some studies showed that there are no unpleasant odors and tastes Some studies showed that unpleasant odors and unpleasant tastes occur in bakery products made from flour that occur a lot in bakery products made from flour so much. The concentration of fortified ferrous sulfate in flour is The concentration of fortified ferrous sulfate in flour is kept below 40. Ferrous sulfate should not be used to strengthen flour Ferrous sulfate should not be used to strengthen flour that can be stored for a long period or flour used that can be stored for a long period or flour used in mixtures containing added fats, oils and other easily oxidized ingredients .
Since fortification using ferrous sulfate is likely to cause problems in food in the recent past. Elemental iron powder is relatively stable Elemental iron powder is relatively stable and does not cause serious problems with and does not cause serious problems with. But iron powder is dark gray in color. But iron powder is dark gray in color and causes a slight darkening of white flour.
Sodium iron EDTA is attractive as an iron Sodium iron EDTA is attractive as an iron fortifier.
Effects of ProcessingEffects of Processing
In general, boiling in water causes more loss In general, boiling in water causes more loss of minerals from vegetables than steaming. Mineral losses during pasta cooking are Mineral losses during pasta cooking are minimal for Fe but more than 50% for K.
MineralsMinerals
Factors that May Influence Mineral Factors that May Influence Mineral
Bioavailability from Foods
Factors that can affect mineral factors Mineral factors that can affect mineral. Ligands Ligands that form soluble that form soluble chelatechelate with metals with metals can improve absorption of certain foods (e.g. can improve absorption of certain foods (e.g. EDTA increases iron absorption). High molecular weight Ligand ligands with high molecular weight that are weak that are poorly digestible is. may reduce absorption (eg dietary digestible may reduce absorption (eg dietary fiber . fiber, some proteins)., some proteins).
Reducing agents Reductants (eg, ascorbic acid) increase (eg, ascorbic acid) increase the absorption of iron, but have little effect on the absorption of iron, but have little effect on other minerals. High concentrations of a mineral in the diet High concentrations of a mineral in the diet can inhibit the absorption of another diet can inhibit the absorption of another (e.g. calcium inhibits iron absorption, iron (e.g. calcium inhibits iron absorption, iron inhibits zinc absorption, lead inhibits iron inhibits zinc absorption, lead inhibits iron absorption).Homeostatic regulation of minerals in the body Homeostatic regulation of minerals in the body can act at the site of absorption, which can act at the site of absorption, resulting in increased absorption in deficiency and.
Iron and calcium absorption is reduced in Iron and calcium absorption is reduced in achlorhydria.
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