Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
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...
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Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v79_n_p34_Genevois http://hdl.handle.net/20.500.12110/paper_00236438_v79_n_p34_Genevois |
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paper:paper_00236438_v79_n_p34_Genevois2023-06-08T14:51:51Z Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously de Escalada Pla, Marina Francisca Flores, Silvia Karina Edible coatings Fortified vegetables Hidroxypropyl methylcellulose Lactobacillus survival probiotic Coatings Food additives Vegetables Edible coating First-order kinetic models Lactobacillus casei Lactobacillus survival Methylcellulose Overall acceptability Probiotics Vegetable matrices Iron 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”. © 2017 Elsevier Ltd Fil:de Escalada Pla, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Flores, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v79_n_p34_Genevois http://hdl.handle.net/20.500.12110/paper_00236438_v79_n_p34_Genevois |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
Edible coatings Fortified vegetables Hidroxypropyl methylcellulose Lactobacillus survival probiotic Coatings Food additives Vegetables Edible coating First-order kinetic models Lactobacillus casei Lactobacillus survival Methylcellulose Overall acceptability Probiotics Vegetable matrices Iron |
spellingShingle |
Edible coatings Fortified vegetables Hidroxypropyl methylcellulose Lactobacillus survival probiotic Coatings Food additives Vegetables Edible coating First-order kinetic models Lactobacillus casei Lactobacillus survival Methylcellulose Overall acceptability Probiotics Vegetable matrices Iron de Escalada Pla, Marina Francisca Flores, Silvia Karina Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously |
topic_facet |
Edible coatings Fortified vegetables Hidroxypropyl methylcellulose Lactobacillus survival probiotic Coatings Food additives Vegetables Edible coating First-order kinetic models Lactobacillus casei Lactobacillus survival Methylcellulose Overall acceptability Probiotics Vegetable matrices Iron |
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”. © 2017 Elsevier Ltd |
author |
de Escalada Pla, Marina Francisca Flores, Silvia Karina |
author_facet |
de Escalada Pla, Marina Francisca Flores, Silvia Karina |
author_sort |
de Escalada Pla, Marina Francisca |
title |
Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously |
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 |
publishDate |
2017 |
url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v79_n_p34_Genevois http://hdl.handle.net/20.500.12110/paper_00236438_v79_n_p34_Genevois |
work_keys_str_mv |
AT deescaladaplamarinafrancisca novelstrategiesforfortifyingvegetablematriceswithironandlactobacilluscaseisimultaneously AT floressilviakarina novelstrategiesforfortifyingvegetablematriceswithironandlactobacilluscaseisimultaneously |
_version_ |
1768544626889719808 |