Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid

Autores
Lencina, María Sabrina; dos Santos Ferreira, Cristina; Archaina, Diego Alberto; Gomez, Maria Beatriz; Mazzobre, Maria Florencia
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 20 mg Fe2+/100 g. 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 FeGlu-impregnated discs. Although BCD did not have the impact observed for AA, a synergistic effect was observed in BCD-FeGlu-AA systems, where the proportion of Fe2+ was approximately 50% higher than in FeGlu after 21 days of refrigerated storage. The use of BCD and AA also allowed to better maintain the color of the fortified pumpkin discs after cooking and refrigerated storage.
Fil: Lencina, María Sabrina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: dos Santos Ferreira, Cristina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Archaina, Diego Alberto. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Gomez, Maria Beatriz. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Materia
ASCORBIC ACID
FERROUS GLUCONATE
PUMPKIN
VACUUM IMPREGNATION
Β-CYCLODEXTRIN
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:11336/211071
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/211071
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acidLencina, María Sabrinados Santos Ferreira, CristinaArchaina, Diego AlbertoGomez, Maria BeatrizMazzobre, Maria FlorenciaASCORBIC ACIDFERROUS GLUCONATEPUMPKINVACUUM IMPREGNATIONΒ-CYCLODEXTRINhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Present 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 20 mg Fe2+/100 g. 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 FeGlu-impregnated discs. Although BCD did not have the impact observed for AA, a synergistic effect was observed in BCD-FeGlu-AA systems, where the proportion of Fe2+ was approximately 50% higher than in FeGlu after 21 days of refrigerated storage. The use of BCD and AA also allowed to better maintain the color of the fortified pumpkin discs after cooking and refrigerated storage.Fil: Lencina, María Sabrina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: dos Santos Ferreira, Cristina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Archaina, Diego Alberto. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Gomez, Maria Beatriz. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaElsevier Science2022-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/211071Lencina, María Sabrina; dos Santos Ferreira, Cristina; Archaina, Diego Alberto; Gomez, Maria Beatriz; Mazzobre, Maria Florencia; Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid; Elsevier Science; LWT - Food Science and Technology; 161; 5-2022; 1-90023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643822002778info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2022.113342info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-29T12:13:28Zoai:ri.conicet.gov.ar:11336/211071instacron: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:34982025-10-29 12:13:28.902CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid
title Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid
spellingShingle Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid
Lencina, María Sabrina
ASCORBIC ACID
FERROUS GLUCONATE
PUMPKIN
VACUUM IMPREGNATION
Β-CYCLODEXTRIN
title_short Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid
title_full Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid
title_fullStr Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid
title_full_unstemmed Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid
title_sort Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid
dc.creator.none.fl_str_mv Lencina, María Sabrina
dos Santos Ferreira, Cristina
Archaina, Diego Alberto
Gomez, Maria Beatriz
Mazzobre, Maria Florencia
author Lencina, María Sabrina
author_facet Lencina, María Sabrina
dos Santos Ferreira, Cristina
Archaina, Diego Alberto
Gomez, Maria Beatriz
Mazzobre, Maria Florencia
author_role author
author2 dos Santos Ferreira, Cristina
Archaina, Diego Alberto
Gomez, Maria Beatriz
Mazzobre, Maria Florencia
author2_role author
author
author
author
dc.subject.none.fl_str_mv ASCORBIC ACID
FERROUS GLUCONATE
PUMPKIN
VACUUM IMPREGNATION
Β-CYCLODEXTRIN
topic ASCORBIC ACID
FERROUS GLUCONATE
PUMPKIN
VACUUM IMPREGNATION
Β-CYCLODEXTRIN
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 20 mg Fe2+/100 g. 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 FeGlu-impregnated discs. Although BCD did not have the impact observed for AA, a synergistic effect was observed in BCD-FeGlu-AA systems, where the proportion of Fe2+ was approximately 50% higher than in FeGlu after 21 days of refrigerated storage. The use of BCD and AA also allowed to better maintain the color of the fortified pumpkin discs after cooking and refrigerated storage.
Fil: Lencina, María Sabrina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: dos Santos Ferreira, Cristina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Archaina, Diego Alberto. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Gomez, Maria Beatriz. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
description 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 20 mg Fe2+/100 g. 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 FeGlu-impregnated discs. Although BCD did not have the impact observed for AA, a synergistic effect was observed in BCD-FeGlu-AA systems, where the proportion of Fe2+ was approximately 50% higher than in FeGlu after 21 days of refrigerated storage. The use of BCD and AA also allowed to better maintain the color of the fortified pumpkin discs after cooking and refrigerated storage.
publishDate 2022
dc.date.none.fl_str_mv 2022-05
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/11336/211071
Lencina, María Sabrina; dos Santos Ferreira, Cristina; Archaina, Diego Alberto; Gomez, Maria Beatriz; Mazzobre, Maria Florencia; Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid; Elsevier Science; LWT - Food Science and Technology; 161; 5-2022; 1-9
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/211071
identifier_str_mv Lencina, María Sabrina; dos Santos Ferreira, Cristina; Archaina, Diego Alberto; Gomez, Maria Beatriz; Mazzobre, Maria Florencia; Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid; Elsevier Science; LWT - Food Science and Technology; 161; 5-2022; 1-9
0023-6438
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/S0023643822002778
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2022.113342
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
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score 13.10058

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