TY - JOUR
T1 - Development and evaluation of a lutein-fortified yoghurt
T2 - Stability assessment, sensory properties and human bioavailability study
AU - Shi, Hao
AU - Nolan, John M.
AU - Pryor, Colette
AU - Power, Tommy
AU - Prado-Cabrero, Alfonso
N1 - Publisher Copyright:
© 2024 The Author(s)
PY - 2024/8/31
Y1 - 2024/8/31
N2 - Lutein is a carotenoid that humans obtain primarily from green-leafy vegetables. However, due to generally low consumption of these foods, this bioactive is not sufficiently consumed. Therefore, there is growing interest in developing lutein-fortified foods to provide an additional source of lutein supplementation. In this study, we developed a lutein-fortified yoghurt and conducted a 72-hour single-dose bioavailability study in human subjects. Lutein remained stable in the yoghurt over shelf life at 14.6 mg of lutein per 100 g of yoghurt. Sensory evaluation yielded results similar to a lutein-free yoghurt. In the bioavailability study, consuming 100 g of lutein-fortified yoghurt significantly increased the average serum concentration of lutein by 1946.86 ± 1514.72 h μg·L−1 in human subjects, following a typical pharmacokinetic curve of absorption and decline. These findings confirm that our lutein-fortified yoghurt is suitable for commercial use and effectively enhances people's serum lutein levels.
AB - Lutein is a carotenoid that humans obtain primarily from green-leafy vegetables. However, due to generally low consumption of these foods, this bioactive is not sufficiently consumed. Therefore, there is growing interest in developing lutein-fortified foods to provide an additional source of lutein supplementation. In this study, we developed a lutein-fortified yoghurt and conducted a 72-hour single-dose bioavailability study in human subjects. Lutein remained stable in the yoghurt over shelf life at 14.6 mg of lutein per 100 g of yoghurt. Sensory evaluation yielded results similar to a lutein-free yoghurt. In the bioavailability study, consuming 100 g of lutein-fortified yoghurt significantly increased the average serum concentration of lutein by 1946.86 ± 1514.72 h μg·L−1 in human subjects, following a typical pharmacokinetic curve of absorption and decline. These findings confirm that our lutein-fortified yoghurt is suitable for commercial use and effectively enhances people's serum lutein levels.
KW - Bioavailability
KW - Fortified food
KW - Lutein
KW - Lutein-fortified food
KW - Serum response
KW - Yoghurt
UR - http://www.scopus.com/inward/record.url?scp=85202753217&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2024.106430
DO - 10.1016/j.jff.2024.106430
M3 - Article
AN - SCOPUS:85202753217
SN - 1756-4646
VL - 121
JO - Journal of Functional Foods
JF - Journal of Functional Foods
M1 - 106430
ER -