Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron

Autores
de Escalada Pla, Marina Francisca; Flores, Silvia Karina; Genevois, Carolina Elizabeth
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with iron. An introduction to the main aspects related to iron deficiency consequences is resumed in order to understand the importance of developing new strategies for improving iron intake. In this sense, the tendencies and alternatives will also be discussed. Emerging technologies like impregnation or dry infusion are presented as sustainable options for obtaining structured fortified vegetables. A review about the usefulness of edible covers for stabilizing micronutrients and/or probiotic microorganisms in fortified matrices is also analysed. Since iron deficiency still continue to be a worldwide health issue, innovating in food fortification remains a challenge for researchers and food manufactures.
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos; Argentina
Materia
ASCORBIC ACID
EDIBLE COVERS
IRON
PROBIOTICS
VEGETABLES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/145753
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with ironde Escalada Pla, Marina FranciscaFlores, Silvia KarinaGenevois, Carolina ElizabethASCORBIC ACIDEDIBLE COVERSIRONPROBIOTICSVEGETABLEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with iron. An introduction to the main aspects related to iron deficiency consequences is resumed in order to understand the importance of developing new strategies for improving iron intake. In this sense, the tendencies and alternatives will also be discussed. Emerging technologies like impregnation or dry infusion are presented as sustainable options for obtaining structured fortified vegetables. A review about the usefulness of edible covers for stabilizing micronutrients and/or probiotic microorganisms in fortified matrices is also analysed. Since iron deficiency still continue to be a worldwide health issue, innovating in food fortification remains a challenge for researchers and food manufactures.Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos; ArgentinaElsevier2020-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/145753de Escalada Pla, Marina Francisca; Flores, Silvia Karina; Genevois, Carolina Elizabeth; Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron; Elsevier; Food Science and Human Wellness; 9; 2; 6-2020; 103-1112213-4530CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2213453019301132info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fshw.2020.02.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:06:01Zoai:ri.conicet.gov.ar:11336/145753instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:06:02.078CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
title Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
spellingShingle Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
de Escalada Pla, Marina Francisca
ASCORBIC ACID
EDIBLE COVERS
IRON
PROBIOTICS
VEGETABLES
title_short Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
title_full Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
title_fullStr Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
title_full_unstemmed Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
title_sort Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
dc.creator.none.fl_str_mv de Escalada Pla, Marina Francisca
Flores, Silvia Karina
Genevois, Carolina Elizabeth
author de Escalada Pla, Marina Francisca
author_facet de Escalada Pla, Marina Francisca
Flores, Silvia Karina
Genevois, Carolina Elizabeth
author_role author
author2 Flores, Silvia Karina
Genevois, Carolina Elizabeth
author2_role author
author
dc.subject.none.fl_str_mv ASCORBIC ACID
EDIBLE COVERS
IRON
PROBIOTICS
VEGETABLES
topic ASCORBIC ACID
EDIBLE COVERS
IRON
PROBIOTICS
VEGETABLES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with iron. An introduction to the main aspects related to iron deficiency consequences is resumed in order to understand the importance of developing new strategies for improving iron intake. In this sense, the tendencies and alternatives will also be discussed. Emerging technologies like impregnation or dry infusion are presented as sustainable options for obtaining structured fortified vegetables. A review about the usefulness of edible covers for stabilizing micronutrients and/or probiotic microorganisms in fortified matrices is also analysed. Since iron deficiency still continue to be a worldwide health issue, innovating in food fortification remains a challenge for researchers and food manufactures.
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos; Argentina
description The present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with iron. An introduction to the main aspects related to iron deficiency consequences is resumed in order to understand the importance of developing new strategies for improving iron intake. In this sense, the tendencies and alternatives will also be discussed. Emerging technologies like impregnation or dry infusion are presented as sustainable options for obtaining structured fortified vegetables. A review about the usefulness of edible covers for stabilizing micronutrients and/or probiotic microorganisms in fortified matrices is also analysed. Since iron deficiency still continue to be a worldwide health issue, innovating in food fortification remains a challenge for researchers and food manufactures.
publishDate 2020
dc.date.none.fl_str_mv 2020-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/145753
de Escalada Pla, Marina Francisca; Flores, Silvia Karina; Genevois, Carolina Elizabeth; Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron; Elsevier; Food Science and Human Wellness; 9; 2; 6-2020; 103-111
2213-4530
CONICET Digital
CONICET
url http://hdl.handle.net/11336/145753
identifier_str_mv de Escalada Pla, Marina Francisca; Flores, Silvia Karina; Genevois, Carolina Elizabeth; Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron; Elsevier; Food Science and Human Wellness; 9; 2; 6-2020; 103-111
2213-4530
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2213453019301132
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fshw.2020.02.005
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613904086335488
score 13.070432

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