Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously

Autores
Genevois, Carolina Elizabeth; de Escalada Pla, Marina Francisca; Flores, Silvia Karina
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the work was to study the effects of simultaneous fortification, iron and Lactobacillus casei (L. casei) on a vegetable matrix. Pumpkin tissue was used as vegetable matrix for iron fortification in a dry infusion process and an edible coating containing L. casei was applied. Three systems were assayed: A) pumpkin fortified with iron and probiotic, B) pumpkin fortified with iron, and C) pumpkin fortified with probiotic. The chroma and b* changes during storage followed a first-order kinetic model. The combined presence of iron and probiotic delayed the textural change. The final product presented 0.35 mg of iron/g, where 50–58% was bioaccessible after the “in vitro” digestion. The probiotic concentration remained >107 CFU g−1 for 14 days and the viability was affected by the mineral incorporation. The presence of L. casei tended to improve the iron bioaccessibility by reducing insoluble iron content in simulated lumen conditions. The untrained sensory panel did not perceive differences due to iron presence, and both formulations received punctuations above 5- using a 7-point hedonic scale for overall acceptability being rated as “like slightly”.
Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: de Escalada Pla, Marina Francisca. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
Edible Coatings
Fortified Vegetables
Hidroxypropyl Methylcellulose
Lactobacillus Survival
Probiotic
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:11336/60149
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/60149
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneouslyGenevois, Carolina Elizabethde Escalada Pla, Marina FranciscaFlores, Silvia KarinaEdible CoatingsFortified VegetablesHidroxypropyl MethylcelluloseLactobacillus SurvivalProbiotichttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of the work was to study the effects of simultaneous fortification, iron and Lactobacillus casei (L. casei) on a vegetable matrix. Pumpkin tissue was used as vegetable matrix for iron fortification in a dry infusion process and an edible coating containing L. casei was applied. Three systems were assayed: A) pumpkin fortified with iron and probiotic, B) pumpkin fortified with iron, and C) pumpkin fortified with probiotic. The chroma and b* changes during storage followed a first-order kinetic model. The combined presence of iron and probiotic delayed the textural change. The final product presented 0.35 mg of iron/g, where 50–58% was bioaccessible after the “in vitro” digestion. The probiotic concentration remained >107 CFU g−1 for 14 days and the viability was affected by the mineral incorporation. The presence of L. casei tended to improve the iron bioaccessibility by reducing insoluble iron content in simulated lumen conditions. The untrained sensory panel did not perceive differences due to iron presence, and both formulations received punctuations above 5- using a 7-point hedonic scale for overall acceptability being rated as “like slightly”.Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: de Escalada Pla, Marina Francisca. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier Science2017-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/60149Genevois, Carolina Elizabeth; de Escalada Pla, Marina Francisca; Flores, Silvia Karina; Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously; Elsevier Science; LWT - Food Science and Technology; 79; 6-2017; 34-410023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.01.019info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817300191info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-29T12:45:15Zoai:ri.conicet.gov.ar:11336/60149instacron: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 12:45:16.07CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
title Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
spellingShingle Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
Genevois, Carolina Elizabeth
Edible Coatings
Fortified Vegetables
Hidroxypropyl Methylcellulose
Lactobacillus Survival
Probiotic
title_short Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
title_full Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
title_fullStr Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
title_full_unstemmed Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
title_sort Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
dc.creator.none.fl_str_mv Genevois, Carolina Elizabeth
de Escalada Pla, Marina Francisca
Flores, Silvia Karina
author Genevois, Carolina Elizabeth
author_facet Genevois, Carolina Elizabeth
de Escalada Pla, Marina Francisca
Flores, Silvia Karina
author_role author
author2 de Escalada Pla, Marina Francisca
Flores, Silvia Karina
author2_role author
author
dc.subject.none.fl_str_mv Edible Coatings
Fortified Vegetables
Hidroxypropyl Methylcellulose
Lactobacillus Survival
Probiotic
topic Edible Coatings
Fortified Vegetables
Hidroxypropyl Methylcellulose
Lactobacillus Survival
Probiotic
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 aim of the work was to study the effects of simultaneous fortification, iron and Lactobacillus casei (L. casei) on a vegetable matrix. Pumpkin tissue was used as vegetable matrix for iron fortification in a dry infusion process and an edible coating containing L. casei was applied. Three systems were assayed: A) pumpkin fortified with iron and probiotic, B) pumpkin fortified with iron, and C) pumpkin fortified with probiotic. The chroma and b* changes during storage followed a first-order kinetic model. The combined presence of iron and probiotic delayed the textural change. The final product presented 0.35 mg of iron/g, where 50–58% was bioaccessible after the “in vitro” digestion. The probiotic concentration remained >107 CFU g−1 for 14 days and the viability was affected by the mineral incorporation. The presence of L. casei tended to improve the iron bioaccessibility by reducing insoluble iron content in simulated lumen conditions. The untrained sensory panel did not perceive differences due to iron presence, and both formulations received punctuations above 5- using a 7-point hedonic scale for overall acceptability being rated as “like slightly”.
Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: de Escalada Pla, Marina Francisca. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The aim of the work was to study the effects of simultaneous fortification, iron and Lactobacillus casei (L. casei) on a vegetable matrix. Pumpkin tissue was used as vegetable matrix for iron fortification in a dry infusion process and an edible coating containing L. casei was applied. Three systems were assayed: A) pumpkin fortified with iron and probiotic, B) pumpkin fortified with iron, and C) pumpkin fortified with probiotic. The chroma and b* changes during storage followed a first-order kinetic model. The combined presence of iron and probiotic delayed the textural change. The final product presented 0.35 mg of iron/g, where 50–58% was bioaccessible after the “in vitro” digestion. The probiotic concentration remained >107 CFU g−1 for 14 days and the viability was affected by the mineral incorporation. The presence of L. casei tended to improve the iron bioaccessibility by reducing insoluble iron content in simulated lumen conditions. The untrained sensory panel did not perceive differences due to iron presence, and both formulations received punctuations above 5- using a 7-point hedonic scale for overall acceptability being rated as “like slightly”.
publishDate 2017
dc.date.none.fl_str_mv 2017-06
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/11336/60149
Genevois, Carolina Elizabeth; de Escalada Pla, Marina Francisca; Flores, Silvia Karina; Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously; Elsevier Science; LWT - Food Science and Technology; 79; 6-2017; 34-41
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/60149
identifier_str_mv Genevois, Carolina Elizabeth; de Escalada Pla, Marina Francisca; Flores, Silvia Karina; Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously; Elsevier Science; LWT - Food Science and Technology; 79; 6-2017; 34-41
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/doi/10.1016/j.lwt.2017.01.019
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817300191
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
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
_version_ 1847427493659672576
score 13.10058

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