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: | http://hdl.handle.net/20.500.12110/paper_00236438_v79_n_p34_Genevois |
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todo:paper_00236438_v79_n_p34_Genevois2023-10-03T14:34:23Z Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously Genevois, C. de Escalada Pla, M. Flores, S. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v79_n_p34_Genevois |
| institution |
Universidad de Buenos Aires |
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I-28 |
| repository_str |
R-134 |
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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 Genevois, C. de Escalada Pla, M. Flores, S. 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 |
| format |
JOUR |
| author |
Genevois, C. de Escalada Pla, M. Flores, S. |
| author_facet |
Genevois, C. de Escalada Pla, M. Flores, S. |
| author_sort |
Genevois, C. |
| 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_00236438_v79_n_p34_Genevois |
| work_keys_str_mv |
AT genevoisc novelstrategiesforfortifyingvegetablematriceswithironandlactobacilluscaseisimultaneously AT deescaladaplam novelstrategiesforfortifyingvegetablematriceswithironandlactobacilluscaseisimultaneously AT floress novelstrategiesforfortifyingvegetablematriceswithironandlactobacilluscaseisimultaneously |
| _version_ |
1782027563735973888 |