Food matrix and cooking process affect mineral bioaccessibility of enteral nutrition formulas

Galán, María Gimena; Drago, Silvina Rosa

doi:10.1002/jsfa.6280

Cited by 21 publications

(7 citation statements)

References 22 publications

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“…The Mn excretion through bile and pancreatic juice seems to be more important than the absorption in maintenance of Mn homeostasis even if young animals appear to be deficient in the capacity to excrete Mn. It was stated that Mn is apparently absorbed in the +2 valence state and participates with I and Co for the same sites of absorption (Fairweather-Tait, 1992;Ochiai, 1995;Galán & Drago, 2014) Three of the many determinants of absorption and retention of Mn are: i) developmental status; ii) dietary constituents; and iii) element translocation of membrane (Kies, 1987). Nevertheless, much of the information about the absorption of Mn has been assessed thanks to animal experiments with the assumption made that these mechanisms also apply to humans.…”

Section: Manganese Bioavailabilitymentioning

confidence: 99%

Manganese and Its Role in Poultry Nutrition: An Overview

Tufarelli¹,

Laudadio²

2017

JEBAS

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Manganese (Mn) is an important trace element in poultry nutrition and feeding due to its function in eggshell and bone development, enzymes function and metabolism of nutrients. The nutritional adequacy of Mn is necessary for the enzyme Mn-superoxide dismutase (SOD), therefore research dealing with this enzyme is of current interest. Manganese was reported to prevent perosis in young broilers and in laying hens dietary Mn deficiency decreases egg production and shell thickness. The present review paper reports an overview on the currently available literature related to the influence of different forms of dietary Mn on productive performance, meat and egg quality, fertility and hatchability indexes in poultry (broiler chickens, laying hens, breeders and ducks). Available studies demonstrated that organic sources of Mn such as aminoacids complexes, proteinates and chelates have higher Mn bioavailability compared to commonly used inorganic Mn forms; nevertheless, existing findings remain still controversial.

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Section: Manganese Bioavailabilitymentioning

confidence: 99%

Manganese and Its Role in Poultry Nutrition: An Overview

Tufarelli¹,

Laudadio²

2017

JEBAS

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“…As regards rice, it is generally cooked in two ways: (i) traditional method (cooking rice with a constant amount of water without removing the water) and (ii) boiling method (cooking rice with extra water and then eliminating the water) (Shariatifar, Rezaei, Sani, et al., 2020); it is expected that the rate of loss of minerals and vitamins in the method of soaking with extra water will increase, as reported in previous studies (Liu et al., 2019; Shariatifar, Rezaei, Sani, et al., 2020). Therefore, considering that rice is a very important source of vitamins, especially thiamine (B1), riboflavin (B2), and pyridoxine (B6) as well as other minerals, and these vitamins play a vital role in physiological processes, macronutrient syntheses, metabolism, and prevent other disorders such as anemia, cancer, and coronary disease in humans (Descombes et al., 1993; Galán & Drago, 2014; Mahan & Raymond, 2016), as a result, measuring the remaining amount of these vitamins in cooked rice before consumption seems to be essential for a balanced diet.…”

Section: Introductionmentioning

confidence: 99%

Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran

Rezaei

Sani

Amini

et al. 2021

Food Science & Nutrition

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The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high‐performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.

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“…Los arroces con alto contenido de amilosa luego de su cocción son granos sueltos, más firmes, secos y de textura suave [2]. El arroz es una fuente importante de minerales, fibras y en menor proporción de vitaminas [3,4]. El bajo contenido de grasa, además de contener vitaminas del grupo B (tiamina, riboflavina, niacina) y elementos esenciales que incluyen hierro (Fe), zinc (Zn), magnesio (Mg), cobre (Cu), aluminio (Al) y manganeso (Mn), hacen que el arroz sea considerado un alimento adecuado para todas las dietas.…”

Section: Introductionunclassified

Cocción de arroz: eficiencia energética, valor nutricional y metales pesados

Medina

Barragán

Casanova

et al. 2021

BISTUA

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El arroz es uno de los cereales más producidos y consumidos en el mundo, debido a su aporte calórico a la dieta de los seres humanos. El componente principal del arroz es el almidón, pero también es una fuente importante de minerales, fibras y vitaminas. El arroz puede contener también niveles importantes de metales tóxicos. Existen varios métodos utilizados para la cocción del arroz a nivel doméstico, siendo los más comunes el arroz hervido, la cocción en olla arrocera eléctrica, cocción a presión y cocción en microondas. Se evaluó la eficiencia energética de los métodos hallando que la cocción en olla arrocera eléctrica logró un ahorro del 35 – 40 % en comparación con el método por microondas y el tradicional. La cocción óhmica resultó ser la más rápida, con un tiempo de 5 – 7,5 minutos. Este cereal sufre procesos previos a su consumo, los que pueden afectar el contenido de los compuestos mencionados. El lavado del grano genera una reducción del contenido de minerales esenciales y tóxicos, así como de vitaminas B1 y B2 y de ácido fítico. El remojo no generó cambios significativos en el contenido de vitamina B2, minerales y ácido fítico. La cocción por microondas provocó una menor disminución de vitaminas y ácido fítico que la cocción a altas presiones. La cocción con remojo previo provoca no solo la disminución de metales pesados, sino también de minerales esenciales. Por último, otros autores estudiaron el efecto del tiempo y temperatura de cocción con el fin de analizar la variabilidad de las fracciones digeribles del almidón de arroz. Encontraron que, al aumentar la temperatura de 50 a 90°C, la fracción de almidón de digestión rápida se incrementa.

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Food matrix and cooking process affect mineral bioaccessibility of enteral nutrition formulas

Abstract: EF and EF-sweet foods did not represent a good supply of Fe, Zn and Ca as recommended. This study demonstrated how the bioaccessibility of these minerals is affected by the food matrix in which EF is included as well as heating during food preparation.

Cited by 21 publications

References 22 publications

Manganese and Its Role in Poultry Nutrition: An Overview

Manganese and Its Role in Poultry Nutrition: An Overview

Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran

Cocción de arroz: eficiencia energética, valor nutricional y metales pesados

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