Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid

Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review

“… US-VI increased the iron content by 210%; didn't adversely affect sensory evaluation, color, or texture [ 78 ] Whole potato 1% (w/w) iron (SunActive Fe and ferrous sulfate) solution. PEF-VI increased the iron content by 457% [ 82 ] Garlic slices 25% (w/w) NaCl VUOD enhanced solid gain and water loss; improved rehydration process; higher allicin content, improved color (ΔE), and enhanced firmness [ 14 ] Zucchini slices Onion, kale, and onion and kale (50:50) juices with 3% NaCl solution Enhanced bioactive compounds like quercetin (41.84 μg/g), carotenoids (276.04 μg/g), lutein and zeaxanthin (216.42 μg/g) [ 52 ] Vacuum-cooked pumpkin discs Ferrous gluconate (FeGlu) solutions containing β-cyclodextrin (BCD) and/or ascorbic acid (AA) VI elevated iron content (17–20 mg Fe 2+ /100 g), a 30-fold increase compared to non-impregnated discs; did not affect moisture content and pH [ 53 ] Cut apple cubes Isotonic solution of 0.5% ascorbic acid, 0.5% citric acid, and 10% sucrose Raised ascorbic acid content (73.5–130 mg/100 g) by 3–25 times and caused a 15%–34% mass gain. pH decreased by around 20–30% [ 47 ] Osmodehydrated apple 40 °Brix grape juice ODVP Resulted in higher total soluble solids, lower moisture content and faster drying rate; reduced case hardening [ 15 ] …”

“…On the other hand, zucchini treated with kale juice and subjected to convective drying displayed the highest values of lutein and zeaxanthin (216.42 μg/g DM). Recently, Lencina et al [ 53 ] investigated iron content and bioaccessibility in vacuum-cooked pumpkin discs (VCPD) impregnated with ferrous gluconate (FeGlu) solutions containing β-cyclodextrin (BCD) and/or AA. Application of vacuum pressure of 800 mbar for 25 min followed by atmospheric restoration for 25 min, pumpkin discs immersed in FeGlu solutions showed elevated iron content (17–20 mg Fe 2+ /100 g), a 30-fold increase compared to non-impregnated discs. "…”