PENGUJIAN IN VIVO: STUDI LITERATUR TERHADAP BIOAVAILABILITAS KALSIUM PADA PRODUK PANGAN BERBASIS SUSU YANG DIFORTIFIKASI: In Vivo Testing: Literature Review of Calcium Bioavailability in Fortified Milk-based Products

Alexandra Sidney Budiawan; Cecilia Huang; Christella Eunice Candra; Ilham Ramadon; Dwining Putri Elfriede; Rike Tri Kumala Dewi

doi:10.36526/jipang.v8i1.8021

Authors

Alexandra Sidney Budiawan Program Studi Teknologi Bisnis Pangan, Fakultas Sekolah Ilmu Terapan, Teknologi, Teknik, dan Matematika, Universitas Prasetiya Mulya
Cecilia Huang Program Studi Teknologi Bisnis Pangan, Fakultas Sekolah Ilmu Terapan, Teknologi, Teknik, dan Matematika, Universitas Prasetiya Mulya
Christella Eunice Candra Program Studi Teknologi Bisnis Pangan, Fakultas Sekolah Ilmu Terapan, Teknologi, Teknik, dan Matematika, Universitas Prasetiya Mulya
Ilham Ramadon Program Studi Teknologi Bisnis Pangan, Fakultas Sekolah Ilmu Terapan, Teknologi, Teknik, dan Matematika, Universitas Prasetiya Mulya
Dwining Putri Elfriede Program Studi Teknologi Bisnis Pangan, Fakultas Sekolah Ilmu Terapan, Teknologi, Teknik, dan Matematika, Universitas Prasetiya Mulya
Rike Tri Kumala Dewi Program Studi Teknologi Bisnis Pangan, Fakultas Sekolah Ilmu Terapan, Teknologi, Teknik, dan Matematika, Universitas Prasetiya Mulya

DOI:

https://doi.org/10.36526/jipang.v8i1.8021

Keywords:

bioavailability, calcium, fortified food products, in vivo, milk-based food products

Abstract

Calcium is an essential mineral involved in bone mineralization, muscle contraction, and metabolic processes. Its bioavailability is influenced by chemical form, food matrix, and physiological factors. Fortified milk products have been widely developed to improve calcium intake and absorption, especially in populations at risk of deficiency. This literature review aimed to analyze calcium bioavailability in fortified milk products based on recent in vivo studies. The study used a narrative literature review method. Articles were selected from scientific databases using relevant keywords and inclusion criteria, including publication within the last ten years and the use of in vivo experimental models. The review process involved article identification, screening, data extraction, and synthesis related to calcium absorption, retention, and bone mineral status. The findings showed that calcium fortification in milk generally improves calcium absorption and retention, particularly when combined with vitamin D, prebiotics, probiotics, or highly soluble calcium salts. The milk matrix was also found to enhance mineral utilization compared to non-dairy vehicles. Nano-calcium fortified skim milk enriched with vitamin D and bioactive compounds demonstrated the highest bioavailability and significantly improved bone calcium accumulation, bone strength, and bone morphology in osteoporosis models. Fermented milk products containing lactic acid bacteria and prebiotic fibers also enhanced intestinal calcium absorption through gut microbiota modulation and improved mineral solubility. In conclusion, fortified milk products have strong potential as an effective nutritional intervention to improve calcium bioavailability and support bone health, although their effectiveness depends on formulation, fortificant type, and physiological conditions of the target population..

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