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

다국어 초록 (Multilingual Abstract)

Milk contains a certain amount of folate bindingproteins. The binding capacity varies in acidic conditionsand affects the bioavailability of folic acid. Folic acid iscommonly added into baby foods to ensure adequate intakeof infants. The aim of this study was to determine thebioaccessibility of added folic acid in baby foods formulatedwith milk and milk products under different gastricpH values by an in vitro digestive system. The bioaccessibilityof folic acid ranged between 56–71 and 35–49% ininfant formula samples, between 59–78 and 31–67% incereal-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 bioaccesibilityof folic acid that is added to baby food is affected bygastric pH. Therefore, it was observed that the bioaccesibilityof folic acid was lower in the higher gastric pH.

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