Present work evaluates the content and bioaccessibility of iron in vacuum-cooked pumpkin discs (VCPD) impregnated with ferrous gluconate (FeGlu) solutions added with β-cyclodextrin (BCD) and/or ascorbic acid (AA). The stability of Fe2 + , AA and color of the VCPD after refrigerated storage were also studied. Pumpkin discs treated with any of the FeGlu studied solutions reached a total iron content between 17 and 20mg Fe2 + /100g. Addition of BCD or AA to FeGlu solution improved Fe2 + of VCPD compared to control fortified only with FeGlu. After in vitro digestion, soluble Fe2 + was also significantly higher in pumpkins impregnated with BCD and AA solutions. Both BCD and AA probably exert their positive effect favoring the solubility of iron and/or the stability of the ferrous iron form, being the bioaccessibility of Fe2 + approximately 17 and 20% w/w respectively, and 10% for the...

You do not currently have access to this content.