Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product

Pumpkin (Cucurbita moschata Duchesne ex Poiret) was evaluated as a matrix to supply iron (Fe2+) absorption in a hurdle processed product which combined water activity (aW) and pH depression as well as an antimicrobial addition. l-(+)-Ascorbic acid was added to the formulated system for Fe2+ and β-ca...

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Detalles Bibliográficos
Autores principales:	de Escalada Pla, Marina Francisca, Campos, Carmen Adriana, Gerschenson, Lía Noemí, Rojas, Ana María Luisa
Publicado:	2009
Materias:	Functional foods Iron Pumpkin Degradation Ketones Organic acids Project management Water absorption Ascorbic acids Color degradations Combined waters Cucurbita moschata Food matrixes In-vitro matrixes Rate constants
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v92_n4_p361_deEscaladaPla http://hdl.handle.net/20.500.12110/paper_02608774_v92_n4_p361_deEscaladaPla
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v92_n4_p361_deEscaladaPla
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spelling	paper:paper_02608774_v92_n4_p361_deEscaladaPla2023-06-08T15:22:41Z Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product de Escalada Pla, Marina Francisca Campos, Carmen Adriana Gerschenson, Lía Noemí Rojas, Ana María Luisa Functional foods Iron Pumpkin Degradation Ketones Organic acids Project management Water absorption Ascorbic acids Color degradations Combined waters Cucurbita moschata Food matrixes Functional foods In-vitro matrixes Pumpkin Rate constants Cucurbita moschata Pumpkin (Cucurbita moschata Duchesne ex Poiret) was evaluated as a matrix to supply iron (Fe2+) absorption in a hurdle processed product which combined water activity (aW) and pH depression as well as an antimicrobial addition. l-(+)-Ascorbic acid was added to the formulated system for Fe2+ and β-carotene stability; though it suffered an important degradation after 23 days of storage. There was a nonsignificant difference in firmness and in rate constants of color degradation between pumpkin cylinders containing iron and those without its addition. Sensorial evaluation showed that the presence of iron did not impair acceptability and produced no taste differences. All iron present was biologically available according to the results obtained from in vitro digestion with pepsin and pancreatin and biliary salts. Consequently, pumpkin mesocarp tissue is a good fiber-rich food matrix for iron support and a promising raw material for future functional food product developments. © 2008 Elsevier Ltd. All rights reserved. Fil:de Escalada Pla, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2009 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v92_n4_p361_deEscaladaPla http://hdl.handle.net/20.500.12110/paper_02608774_v92_n4_p361_deEscaladaPla
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Functional foods Iron Pumpkin Degradation Ketones Organic acids Project management Water absorption Ascorbic acids Color degradations Combined waters Cucurbita moschata Food matrixes Functional foods In-vitro matrixes Pumpkin Rate constants Cucurbita moschata
spellingShingle	Functional foods Iron Pumpkin Degradation Ketones Organic acids Project management Water absorption Ascorbic acids Color degradations Combined waters Cucurbita moschata Food matrixes Functional foods In-vitro matrixes Pumpkin Rate constants Cucurbita moschata de Escalada Pla, Marina Francisca Campos, Carmen Adriana Gerschenson, Lía Noemí Rojas, Ana María Luisa Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product
topic_facet	Functional foods Iron Pumpkin Degradation Ketones Organic acids Project management Water absorption Ascorbic acids Color degradations Combined waters Cucurbita moschata Food matrixes Functional foods In-vitro matrixes Pumpkin Rate constants Cucurbita moschata
description	Pumpkin (Cucurbita moschata Duchesne ex Poiret) was evaluated as a matrix to supply iron (Fe2+) absorption in a hurdle processed product which combined water activity (aW) and pH depression as well as an antimicrobial addition. l-(+)-Ascorbic acid was added to the formulated system for Fe2+ and β-carotene stability; though it suffered an important degradation after 23 days of storage. There was a nonsignificant difference in firmness and in rate constants of color degradation between pumpkin cylinders containing iron and those without its addition. Sensorial evaluation showed that the presence of iron did not impair acceptability and produced no taste differences. All iron present was biologically available according to the results obtained from in vitro digestion with pepsin and pancreatin and biliary salts. Consequently, pumpkin mesocarp tissue is a good fiber-rich food matrix for iron support and a promising raw material for future functional food product developments. © 2008 Elsevier Ltd. All rights reserved.
author	de Escalada Pla, Marina Francisca Campos, Carmen Adriana Gerschenson, Lía Noemí Rojas, Ana María Luisa
author_facet	de Escalada Pla, Marina Francisca Campos, Carmen Adriana Gerschenson, Lía Noemí Rojas, Ana María Luisa
author_sort	de Escalada Pla, Marina Francisca
title	Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product
title_short	Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product
title_full	Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product
title_fullStr	Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product
title_full_unstemmed	Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product
title_sort	pumpkin (cucurbita moschata duchesne ex poiret) mesocarp tissue as a food matrix for supplying iron in a food product
publishDate	2009
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v92_n4_p361_deEscaladaPla http://hdl.handle.net/20.500.12110/paper_02608774_v92_n4_p361_deEscaladaPla
work_keys_str_mv	AT deescaladaplamarinafrancisca pumpkincucurbitamoschataduchesneexpoiretmesocarptissueasafoodmatrixforsupplyingironinafoodproduct AT camposcarmenadriana pumpkincucurbitamoschataduchesneexpoiretmesocarptissueasafoodmatrixforsupplyingironinafoodproduct AT gerschensonlianoemi pumpkincucurbitamoschataduchesneexpoiretmesocarptissueasafoodmatrixforsupplyingironinafoodproduct AT rojasanamarialuisa pumpkincucurbitamoschataduchesneexpoiretmesocarptissueasafoodmatrixforsupplyingironinafoodproduct
_version_	1768546673658691584

Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product

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