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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Autores principales: de Escalada Pla, M.F., Campos, C.A., Gerschenson, L.N., Rojas, A.M.
Formato: JOUR
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: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 todo:paper_02608774_v92_n4_p361_deEscaladaPla
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spelling todo:paper_02608774_v92_n4_p361_deEscaladaPla2023-10-03T15:12:23Z Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product de Escalada Pla, M.F. Campos, C.A. Gerschenson, L.N. Rojas, A.M. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, M.F.
Campos, C.A.
Gerschenson, L.N.
Rojas, A.M.
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.
format JOUR
author de Escalada Pla, M.F.
Campos, C.A.
Gerschenson, L.N.
Rojas, A.M.
author_facet de Escalada Pla, M.F.
Campos, C.A.
Gerschenson, L.N.
Rojas, A.M.
author_sort de Escalada Pla, M.F.
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
url http://hdl.handle.net/20.500.12110/paper_02608774_v92_n4_p361_deEscaladaPla
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AT gerschensonln pumpkincucurbitamoschataduchesneexpoiretmesocarptissueasafoodmatrixforsupplyingironinafoodproduct
AT rojasam pumpkincucurbitamoschataduchesneexpoiretmesocarptissueasafoodmatrixforsupplyingironinafoodproduct
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