The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach Smoothies

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The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach Smoothies
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Finding the best liquids to maximize antioxidant content in spinach smoothies

], we compared 14 commercially available dairy and plant-based milks in terms of their ability to liberate lutein in smoothies made under domestic conditions.All chemicals and enzymes were acquired from Sigma-Aldrich, Stockholm, Sweden, unless otherwise stated. Fresh spinach leaves . Cow’s milk and yogurts with different fat content were included to assess the effect of dairy fat content and fermentation status on lutein liberation.

Following the addition of ingredients, each sample was blended for 30 s in a domestic blender for thorough homogenization and subsequently transferred to a new container. The blender was rinsed with 15 mL water, which was added to the homogenate, for full sample retrieval. Between samples, the blender was thoroughly cleaned to reduce contamination risk. Thirty milliliters of the homogenate was transferred to a separate 50 mL Falcon tube to carry out in vitro digestion.

]. The undigested spinach residues and the immiscible lipid layer were separated by three cycles of centrifugation. First, the digestates were centrifuged for 10 min at 5000×. An amount of 1600 µL of the micellarized middle phase was transferred to a new tube. This was subsequently spun for 2 min at 25,000×for 2 min. From the resulting sample, 400 µL of the micellarized phase was collected in duplicates for extraction.

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