El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor


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


Documento: Artículo
Título:Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
Autor:Genevois, C.; de Escalada Pla, M.; Flores, S.
Filiación:Departamento de Industrias de la Facultad de Ciencias Exactas y Naturales de la Universidad de Buenos Aires (UBA), Intendente Güiraldes 2160 (C1428EGA), Ciudad Universitaria, Ciudad Autónoma de Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
Palabras clave: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
Página de inicio:34
Página de fin:41
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.


  • Alegría, A., Garcia-Llatas, G., Cilla, A., Static digestion Models: General introduction (2015) The Impact of food bioactives on health, pp. 3-12. ,, K. Verhoeckx P. Cotter I. López-Expósito C. Kleiveland T. Lea A. Mackie et al. (eds.) Spring Heidelberg
  • AOAC: Official Methods of Analysis, Iron in plants: Colorimetric method (1990); 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. ,
  • Cilla, A., García-Nebor, M.J., Perales, S., Lagarda, M.J., Barberá, R., Farré, R., In vitro bioaccessibility of iron and zinc in fortified fruit beverages (2009) International Journal of Food Science and Technology, 44, pp. 1088-1092. ,
  • Dutta, D., Dutta, A., Raychaudhuri, U., Chakraborty, R., Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree (2006) Journal of Food Engineering, 76, pp. 538-546. ,
  • Espinel, R.A., Flores, S.K., Gerschenson, L.N., Biopolymeric antimicrobial films: Study of the influence of hydroxypropyl methylcellulose, tapioca starch and glycerol contents on physical properties (2014) Materials Science & Engineering C, 36, pp. 108-117. ,
  • FAO/OMS, Iron. In human vitamin and mineral requirements (2001),, Report of a Joint FAO/OMS Expert Consultation Bangkok, Thailand Retrieved from; Gahruie, H.H., Eskandari, M.H., Mesbahi, G., Hanifpour, M.A., Scientific and technical aspects of yogurt fortification: A review (2015) Food Science and Human Wellness, 4, pp. 1-8. ,
  • Genevois, C.E., de Escalada Pla, M., Flores, S.K., Application of edible coatings to improve global quality of fortified pumpkin (2015) Innovative Food Science and Emerging Technologies, 33, pp. 506-514. ,
  • Genevois, C.E., Flores, S.K., de Escalada Pla, M.F., Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue (2014) LWT - Food Science and Technology, 58 (2), pp. 563-570. ,
  • Genevois, C.E., Flores, S.K., de Escalada Pla, M.F., Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei (2016) Journal of Functional Foods, 23, pp. 210-219. ,
  • ISO 4120, Sensory analysis - methodoly - triangle test (2004); ISO 4121, Sensory Analysis - guidelines for the use of quantitative response scales (2003); Lawless, H.T., Heymann, H., Sensory evaluation of food. Principles and practices (2010), 2nd ed. Springer Science Business Media, LLC NewYork, USA; Mierczynska, J., Cybulska, J., Sołowiej, B., Zdunek, A., Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple (2015) Carbohydrate Polymers, 133, pp. 547-555. ,
  • Monteagudo-Mera, A., Rodríguez-Aparicio, L., Rúa, J., Martínez-Blanco, H., Navasa, N., García-Armesto, M.R., In vitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin (2012) Journal of Functional Foods, 4, pp. 531-541. ,
  • Nayak, B., Nair, K.M., In vitro bioavailability of iron from wheat flour fortified with ascorbic acid, EDTA and sodium hexametaphosphate, with or without iron (2003) Food Chemistry, 80 (4), pp. 545-550. ,
  • Oelschlaeger, T.A., Mechanisms of probiotic actions - a review (2010) International Journal of Medical Microbiology, 300 (1), pp. 57-62. ,
  • Organization World Health, & Food and Agricultural Organization of United Nations, Micronutrient malnutrition: A public health problem (2006) Guidelines on food fortification with micronutrients, pp. 3-20. , L. Allen B. de Benoist O. Dary R. Hurrell World Health Organization and Food and Agricultural Organization of the United Nations
  • Ottaway, B.P., Principles of food fortification and supplementation (2008) Food fortification and supplementation: Technological, safety and regulatory aspects, pp. 1-10. ,, B.P. Ottaway 1st ed. Woodhead Publishing Cambridge, UK
  • Parvaneh, K., Jamaluddin, R., Karimi, G., Erfani, R., Effect of probiotics supplementation on bone mineral content and bone mass density (2014) The Scientific World Journal, pp. 1-6. ,
  • Sánchez-González, L., Quintero Saavedra, J.I., Saavedra, Q., Chiralt, A., Physical properties and antilisterial activity of bioactive edible films containing Lactobacillus plantarum (2013) Food Hydrocolloids, 33, pp. 92-98
  • Scheers, N., Rossander-Hulthen, L., Torsdottir, I., Sandberg, A.-S., Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe3+) (2015) European Journal of Nutrition, 55 (1), pp. 373-382. ,
  • Scholz-Ahrens, K.E., Ade, P., Marten, B., Weber, P., Timm, W., Acil, Y., Gluer, C., Schrezenmeir, J., Prebiotics, probiotics, and synbiotics affect mineral absorption, bone mineral content, and bone structure (2007) The Journal of Nutrition, 137, pp. 838-846
  • Solioz, M., Mermod, M., Abicht, H.K., Mancini, S., Responses of lactic acid bacteria to heavy metal stress (2011) Stress responses of lactic acid bacteria, pp. 163-195. ,, Tsakalidou Papadimitriou Springer Heidelberg
  • Vinderola, G., Céspedes, M., Mateolli, D., Cárdenas, P., Lescano, M., Aimaretti, N., Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during refrigerated storage (2011) International Journal of Dairy Technology, 64 (2), pp. 269-275. ,
  • Willey, J.M., Sherwood, L.M., Woolverton, C.J., Microbial nutrition, growth and control (2011) Prescott's microbiology, pp. 137-190. , 8th ed. McGraw-Hill Higher Education New York, NY ISBN- 978-0-07-337526-7


---------- APA ----------
Genevois, C., de Escalada Pla, M. & Flores, S. (2017) . Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously. LWT - Food Science and Technology, 79, 34-41.
---------- CHICAGO ----------
Genevois, C., de Escalada Pla, M., Flores, S. "Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously" . LWT - Food Science and Technology 79 (2017) : 34-41.
---------- MLA ----------
Genevois, C., de Escalada Pla, M., Flores, S. "Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously" . LWT - Food Science and Technology, vol. 79, 2017, pp. 34-41.
---------- VANCOUVER ----------
Genevois, C., de Escalada Pla, M., Flores, S. Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously. LWT - Food Sci. Technol. 2017;79:34-41.