Present work evaluates the content and bioaccessibility of iron in vacuum-cooked pumpkin discs (VCPD) impregnated with ferrous gluconate (FeGlu) solutions added with Î²-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...
Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid.
M. F. Mazzobre, Instituto de Tecnologia de Alimentos y Procesos Quimicos, Departamento de industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Av. Intendente Guiraldes, 2620, C1428BGA, Ciudad Universitaria, Buenos Aires, Argentina. E-mail firstname.lastname@example.org
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Lencina, M. S., Ferreira, C. dos S., Archaina, D., Gomez, M. B., Mazzobre, M. F.; Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid.. IFIS Food and Health Sciences Database 2022; doi:
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