Parte de libro

De’Nobili, M.D.; Genevois, C.; Rojas, A.M.; Flores, S.; De Escalada Pla, M."Stabilization of L-(+)-ascorbic acid in an iron fortified vegetable product (Cucurbita Moschata duchesne ex poiret) using an alginate coating" (2017) Ascorbic Acid: Properties, Synthesis and Applications:106-122
Estamos trabajando para incorporar este artículo al repositorio

Abstract:

In previous studies it was observed that in fortified pumpkins (Cucurbita moschata Duchesne ex Poiret) with iron (Fe) and L-(+)- ascorbic acid (AA), the latter had a minimum retention because AA stabilization was adversely affected by the presence of Fe. From this, it was proposed compartmentalize these two nutrients, being Fe applied to the impregnation of mesocarp pumpkin, while the AA was dissolved in a coating formulation consisting of alginate. Pumpkins, cut and blanched, were subjected to a dry impregnation. Two batches were prepared, one in which the Fe and AA were incorporated into pumpkin tissue, while in the second batch the vegetable matrix was only fortified with Fe. The studied systems were: a) Control fortified pumpkins with Fe and AA, covered with alginate coating (C); b) fortified with Fe, covered with alginate coating containing AA (F). In addition, two water activity (aW) conditions 0.920 (F1 and C1) and 0.760 (F2 and C2) were tested. All systems were contained in plastic trays, packaged in plastic bags and stored at a constant temperature of 25°C for 23 days. During storage, AA concentration as well as color changes were registered. The AA loss and also b* and Chroma (Chr) parameter reductions fitted to a first order kinetic. For aW 0.760, the values obtained for the AA initial content were significantly (p < 0.05) higher, while the rate constants of AA loss were lower. The kinetic constants for color parameters were one order lower than AA loss. In general, F systems showed a faster reduction of b* and Chr than controls (C), but the aw assayed did not affect the rate of color changes. When fortified pumpkins were tested at aw 0.92 and storage at 18 and 25°C, it was observed reduction of AA loss rate only in F1 pumpkin at the lower temperature. The reduction of color parameters showed an important influence of both compartmentalization of AA and storage temperature. It could be concluded that AA supporting on an alginate edible coatings enhances this vitamin retention and then it could be represent an effective strategy when developing food products fortified with iron. © 2017 Nova Science Publishers, Inc.

Registro:

Documento: Parte de libro
Título:Stabilization of L-(+)-ascorbic acid in an iron fortified vegetable product (Cucurbita Moschata duchesne ex poiret) using an alginate coating
Autor:De’Nobili, M.D.; Genevois, C.; Rojas, A.M.; Flores, S.; De Escalada Pla, M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires (UBA), Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
Palabras clave:Alginate; Color; Edible coating; Fortified foods; Iron; L-(+)-ascorbic
Año:2017
Página de inicio:106
Página de fin:122
Handle:http://hdl.handle.net/20.500.12110/paper_97816348_v_n_p106_DeNobili
Título revista:Ascorbic Acid: Properties, Synthesis and Applications
Título revista abreviado:Ascorbic Acid: Properties, Synthesis and Applications
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816348_v_n_p106_DeNobili

Referencias:

  • Alzamora, S.M., Guerrero, S., Nieto, A.B., Vidales, S., Combined preservation technologies for fruits and vegetables: Training manual (2003) The Agricultural and Food Engineering Technologies Service, , http://www.fao.org/inpho_archive/content/documents/vlibrary/ac303e/ac303e00.html, D. J. Mejía (Ed.), Rome, Italy: The Agricultural Support systems Division, FAO. Retrieved from, Last accessed 10.03.16
  • Barrera, C., Betoret, N., Fito, P., Ca2+ and Fe2+ influence on the osmotic dehydration kinetics of apple slices (var. Granny Smith) (2004) Journal of Food Engineering, 65, pp. 9-14
  • Briones-Labarca, V., Muñoz, C., Maureira, H., Effect of high hydrostatic pressure on antioxidant capacity, mineral and starch bioaccessibility of a non conventional food: Prosopis chilensis seed (2011) Food Research International, 44, pp. 875-883
  • Campos, C.A., Gerschenson, L.N., Flores, S.K., Development of edible films and coatings with antimicrobial activity (2011) Food and Bioprocess Technology, 4, pp. 849-875
  • Cilla, A., García-Nebor, M.J., Perales, S., Lagarda, M.J., Barberá, R., Farré, R., 2009. In vitro bioaccessibility of iron and zinc in fortified fruit beverages (2009) 612 International Journal of Food Science and Technology, 44, pp. 1088-1092
  • Cilla, A., Lagarda, A., Alegría, A., de Ancos, B., Cano, P., Sánchez-Moreno, C., Barberá, R., Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells (2011) Food Research International, 44, pp. 3030-3038
  • Cuppett, S., Edible coatings as carriers of food additives, fungicides and natural antagonists (1994) Edible films and coatings to improve food quality, pp. 121-137. , J. Krochta, E. Baldwin, and M. Nísperos-Carriedo (Eds.), Lancaster, PA: Technomic Publishing Co. Inc
  • Damodaran, S., Parkin, K., Fennema, O., (2008) Fennema’s food chemistry, , (4th ed.). Boca Raton, FL: CRC Press
  • De Escalada Pla, M., Campos, C., Gerchenson, L., Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product (2009) Journal of Food Engineering, 92, pp. 361-369
  • De Escalada Pla, M., Delbon, M., Rojas, A., Gerschenson, L., Effect of immersion and turgor pressure change on mechanical properties of pumpkin (cucumis moschata, Duch) (2006) Journal of the Science and Food Agriculture, 86, pp. 2628-2637
  • De’Nobili, M.D., Curto, L.M., Delfino, J.M., Soriac, M., Fissore, E.N., Rojas, A.M., Performance of alginate films for retention of l-(+)-ascorbic acid (2013) Int. J. of Pharmaceutics, 450, pp. 95-103
  • Fito, P., Chiralt, A., Betoret, N., Gras, M., Cháfer, M., Martínez-Monzó, J., Vidal, D., Vacuum impregnation and osmotic dehydration in matrix engineering. Application in functional fresh food development (2001) Journal of Food Engineering, 49, pp. 175-183
  • Flores, S., Famá, L., Rojas, A., Goyanes, S., Gerschenson, L., Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate (2007) Food Research International, 40, pp. 257-265
  • Frontela, C., Ros, G., Martínez, C., Phytic acid content and “in vitro” iron, calcium and zinc bioavailability in bakery products: The effect of processing (2011) J. Cereal Sci, 54, pp. 173-179
  • García-Casal, M.N., Layrisse, M., Pena-Rosas, J.P., Ramírez, J., Leets, I., Matus, P., Iron absorption from reduced iron-fortified corn flakes in humans. Role of vitamins A and C (2003) Nutrition Research, 23, pp. 451-463
  • García-Casal, M.N., Layrisse, M., Solano, L., Barón, M.A., Arguello, F., Llovera, D., Ramírez, J., Tropper, E., Vitamin A and beta-carotene can improve nonheme iron absorption from rice, wheat and corn by humans (1998) J. Nutr, 128, pp. 646-650
  • Garcia-Casal, M.N., Leets, I., Layrisse, M., β-Carotene and inhibitors of iron absorption modify iron uptake by Caco-2 cells (2000) J. Nutr, 130, pp. 5-9
  • Genevois, C.E., De Escalada Pla, M.F., Flores, S.K., Application of edible coatings to improve global quality of fortified pumpkin (2016) Innovative Food Science and Emerging Technologies, 33, pp. 506-514
  • Genevois, C., Flores, S., De Escalada Pla, M., Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue (2014) LWT - Food Science and Technology, 58, pp. 563-570
  • Han, J., Antimicrobial food packaging (2000) Food Technology, 54, pp. 56-65
  • Jothisaraswathi, S., Babu, B., Rengasamy, R., Seasonal studies on alginate and its composition II: Turbinaria conoides (J. Ag.) Kütz. (Fucales, Phaeophyceae) (2006) J. Appl. Phycol, 18, pp. 161-166
  • Lago-Vanzela, E., Do Nascimento, P., Fontes, E., Mauro, M., Kimura, M., Edible coatings from native and modified starches retain carotenoids in pumpkin during drying (2013) LWT - Food Science and Technology, 50, pp. 420-425
  • León, P.G., Rojas, A.M., Gellan gum films as carriers of l-(+)-ascorbic acid (2007) Food Res. Int, 40, pp. 565-575
  • Nayak, B., Nair, K., In vitro bioavailability of iron from wheat flour fortified with ascorbic acid, EDTA, and sodium hexametaphosphate, with or without iron (2003) Food Chemistry, 80, pp. 545-550
  • Olivera, D., Viña, S., Marani, C., Ferreyra, R., Mugridge, A., Chaves, A., Mascheroni, R., Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. Gemmifera DC) after frozen storage (2008) Journal of Food Engineering, 84, pp. 148-155
  • Parada, J., Aguilera, J.M., Food microstructure affects the bioavailability of several nutrients (2007) Journal of Food Science, 72, pp. R21-R31
  • Pawar, S.N., Edgar, K.J., Alginate derivatization: A review of chemistry, properties and applications (2012) Biomaterials, 33, pp. 3279-3305
  • Perales, S., Barberá, R., Lagarda, M., Farré, R., Bioavailability of zinc from infant foods by in vitro methods (solubility, dialyzability and uptake and transport by Caco-2 cells) (2006) Journal of the Science and Food Agriculture, 86, pp. 971-978
  • Perales, S., Barberá, R., Lagarda, M., Farré, R., Availability of iron from milk-based formulas and fruit juices containing milk and cereals estimated by in vitro methods (solubility, dialysability) and uptake and transport by Caco-2 cells (2007) Food Chemistry, 102, pp. 1296-1303
  • Pérez, C.D., De’Nobili, M.D., Rizzo, S.A., Gerschenson, L.N., Descalzo, A.M., Rojas, A.M., High methoxyl pectin-methyl cellulose films with antioxidant activity at a functional food interface (2013) J. Food Eng, 116 (1), pp. 162-169
  • Pérez, C.D., Flores, S.K., Marangoni, A.G., Gerschenson, L.N., Rojas, A.M., Development of a high methoxyl-pectin edible film for retention of l-(+)-ascorbic acid (2009) J. Agric. Food Chem, 57, pp. 6844-6855
  • Pettit, K., Rowley, J., Brown, N., Iron deficiency (2011) Paediatr. Child Health, 21, pp. 339-343
  • Remini, H., Mertz, C., Belbahi, A., Achir, N., Dornier, M., Madani, K., Degradation kinetic modelling of ascorbic acid and color intensity in pasteurised blood orange juice during storage (2015) Food Chemistry, 173, pp. 665-673
  • Salovaara, S., Sandberg, A.S., Andlid, T., Organic acids influence iron uptake in the human epithelial cell line Caco-2 (2002) J. Agric. Food Chem, 50, pp. 6233-6238

Citas:

---------- APA ----------
De’Nobili, M.D., Genevois, C., Rojas, A.M., Flores, S. & De Escalada Pla, M. (2017) . Stabilization of L-(+)-ascorbic acid in an iron fortified vegetable product (Cucurbita Moschata duchesne ex poiret) using an alginate coating. Ascorbic Acid: Properties, Synthesis and Applications, 106-122.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816348_v_n_p106_DeNobili [ ]
---------- CHICAGO ----------
De’Nobili, M.D., Genevois, C., Rojas, A.M., Flores, S., De Escalada Pla, M. "Stabilization of L-(+)-ascorbic acid in an iron fortified vegetable product (Cucurbita Moschata duchesne ex poiret) using an alginate coating" . Ascorbic Acid: Properties, Synthesis and Applications (2017) : 106-122.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816348_v_n_p106_DeNobili [ ]
---------- MLA ----------
De’Nobili, M.D., Genevois, C., Rojas, A.M., Flores, S., De Escalada Pla, M. "Stabilization of L-(+)-ascorbic acid in an iron fortified vegetable product (Cucurbita Moschata duchesne ex poiret) using an alginate coating" . Ascorbic Acid: Properties, Synthesis and Applications, 2017, pp. 106-122.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816348_v_n_p106_DeNobili [ ]
---------- VANCOUVER ----------
De’Nobili, M.D., Genevois, C., Rojas, A.M., Flores, S., De Escalada Pla, M. Stabilization of L-(+)-ascorbic acid in an iron fortified vegetable product (Cucurbita Moschata duchesne ex poiret) using an alginate coating. Ascorbic Acid: Properties, Synthesis and Applications. 2017:106-122.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97816348_v_n_p106_DeNobili [ ]