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

Escalada, Marina F. de; Campos, Carmen Adriana; Gerschenson, Lía Noemi; Rojas, Ana M.

doi:10.1016/j.jfoodeng.2008.11.013

Cited by 17 publications

(6 citation statements)

References 42 publications

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“…Tissue from this kind of pumpkin was characterized previously (de Escalada Pla, Ponce, Wider, Stortz, Rojas, & Gerschenson, 2005;de Escalada Pla, Delbon, Rojas, & Gerschenson, 2006;de Escalada Pla, Ponce, Stortz, Gerschenson, & Rojas, 2007). More recently, the adequacy of pumpkin mesocarp tissue as a food matrix for Fe supply was reported (de Escalada Pla et al, 2009). The iron was incorporated after blanching and during the cooling step.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue

Genevois

Flores

Escalada

2014

LWT - Food Science and Technology

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In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied. Response surface methodology was performed in order to analyze the effect of Fe and AA incorporation into the formulation on: water loss (WL) and solid gain (SG) during the dry infusion process, color changes (∆E) and the dehydration percentage during subsequent air drying process. The results showed that the presence of Fe and/or AA promoted SG and WL during the dry infusion and also, weight changes during the air drying process (PP). An increase of the color changes was also observed. In turn, it was possible to obtain predictive equations for the parameters studied. The application of edible coating based on tapioca starch on pumpkin product was also tested showing a protective effect from the pumpkin color view point.

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Section: Accepted Manuscriptmentioning

confidence: 99%

“…Water loss (WL) and solid gain (SG) in the different systems, during the dry infusion step, were calculated according to the following equations (de Escalada Pla et al, 2009):…”

Section: ♦ Moisture and Soluble Solids Contentsmentioning

confidence: 99%

Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue

Genevois

Flores

Escalada

2014

LWT - Food Science and Technology

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“…Food fortification is the most common strategy to alleviate human nutrient deficiencies [1]. Approximately 30% of the world's population remains at risk of iodine deficiency [2].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant properties of beetroot fortified with iodine

Jankowska,

Kobus-Cisowska,

Szymandera-Buszka

2023

JRAAE

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Article infoThis study aimed to investigate the use of beetroot as a carrier of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg kg −1 ). It was hypothesised that the concentrations and forms of iodine fortification affect the antioxidant activity of beetroot.The results showed a high recovery of the introduced iodine, especially for KIO3. However, a relationship it was confirmed between the forms, and concentration of iodine and the free radical scavenging (the ABTS •+ and the DPPH • ) test results. In the systems with the iodine concentration at 0.023; 0.23 mg kg −1 , the antioxidant activity of the beetroot did not change. Nevertheless, a statistically significant decrease in free radical scavenging was confirmed for the beetroot fortified with the KIO3 concentration of 3.9 mg kg −1 (2.3 mg kg −1 of iodine). Therefore, maximum amount of KIO3 addition to beetroot should be 0.39 mg kg −1 .

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“…Food fortification is the most commonly used strategy to alleviate human nutrients deficiencies [25]. Previous studies also showed that pumpkins could be a suitable matrix for many nutrients, e.g., β-carotene (vitamin-A), thiamine, and calcium [1,26,27].…”

Section: Introductionmentioning

confidence: 99%

“…Avoiding the consumption of animal-sourced food (vegan diet) may also be related to hypothyroidism. Vegans eliminate the primary sources of iodine from their diet, such as dairy products and fish, which makes them a group at particular risk of deficiency of this element [25,[31][32][33][34][35][36]. Programs for food fortification with iodine are carried out in many countries worldwide to minimize the risk of this element's deficiency in the diet [36,37].…”

Section: Introductionmentioning

confidence: 99%

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate

Zaremba

Hęś

Jędrusek‐Golińska

et al. 2023

Foods

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This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification in pumpkins affect the antioxidant activity of pumpkins. The results showed a high recovery of the introduced iodine in all pumpkin varieties after drying, as well as high iodine stability during storage, especially for KIO3. However, statistical analysis confirmed a relationship between the forms and concentration of iodine and the ABTS cation radical and the DPPH cation radical test results. In the systems with iodine concentration at 0.023 and 0.23 mg/100 g, the antioxidant activity did not change. However, for all pumpkin varieties fortified with a KIO3 concentration at 3.9 mg/100 g (2.3 mg/100 g of iodine), a statistically significant decrease in free-radical scavenging was confirmed. Therefore, for maximum effectiveness in pumpkin’s free-radical scavenging indices, it is suggested to introduce iodine in the form of KI and KIO3, but in controlled concentrations. However, KIO3 should be added at a maximum amount of 0.39 mg/100 g.

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

Cited by 17 publications

References 42 publications

Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue

Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue

Antioxidant properties of beetroot fortified with iodine

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate

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