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Abstract:

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

Registro:

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
Año:2017
Volumen:79
Página de inicio:34
Página de fin:41
DOI: http://dx.doi.org/10.1016/j.lwt.2017.01.019
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_00236438_v79_n_p34_Genevois

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Citas:

---------- 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.
http://dx.doi.org/10.1016/j.lwt.2017.01.019
---------- 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.
http://dx.doi.org/10.1016/j.lwt.2017.01.019
---------- 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.
http://dx.doi.org/10.1016/j.lwt.2017.01.019
---------- 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.
http://dx.doi.org/10.1016/j.lwt.2017.01.019