Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product
Pumpkin (Cucurbita moschata Duchesne ex Poiret) was evaluated as a matrix to supply iron (Fe2+) absorption in a hurdle processed product which combined water activity (aW) and pH depression as well as an antimicrobial addition. l-(+)-Ascorbic acid was added to the formulated system for Fe2+ and β-ca...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2009
|
| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 13580caa a22011537a 4500 | ||
|---|---|---|---|
| 001 | PAPER-8742 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203833.0 | ||
| 008 | 190411s2009 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-61349173900 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a de Escalada Pla, M.F. | |
| 245 | 1 | 0 | |a Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product |
| 260 | |c 2009 | ||
| 270 | 1 | 0 | |m Rojas, A.M.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: arojas@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a AAP. American Academy of Pediatrics. Committee on Nutrition, Iron fortification of infant formulas (1999) Pediatrics, 104, pp. 119-123 | ||
| 504 | |a Abbott, J.A., Klein, J.D., Campbell, T.A., Conway, W.S., Sams, C.E., Sensory and firmness measurements of calcium and heat treated apples (2000) Journal of Textural Studies, 31 (1), pp. 109-121 | ||
| 504 | |a Ahmed, J., Shivhare, U.S., Sandhu, K.S., Thermal degradation kinetics of carotenoids and visual color of papaya puree (2002) Food Engineering and Physical Properties, 67 (7), pp. 2692-2695 | ||
| 504 | |a Amami, E., Vorobiev, E., Kechaou, N., Modelling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field (2006) LWT-Food Science and Technology, 39, pp. 1014-1021 | ||
| 504 | |a Food Code, A., (2004), http://www.alimentosargentinos.gov.ar/programa_calidad/Marco_Regulatorio /CAA.asp; 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 | ||
| 504 | |a Betoret, N., Martinez-Monzó, J., Fito, P.J., Fito, P., Calcium and iron distribution in fortified vacuum-impregnated fruits determined by electron dispersion X-ray microanalysis (2005) Journal of Food Science, 70 (1), pp. 26-30 | ||
| 504 | |a Binaghi, M.J., Greco, C.B., López, L.B., Ronayne, P.A., Valencia, M.E., (2005) Actas del X Congreso de Ciencia y Tecnología de Alimentos (CyTAL). 20.12, , Mar del Plata, Argentina | ||
| 504 | |a Binata Nayak, K., Madhavan 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 | ||
| 504 | |a Burriel Martí, F., Lucena Conde, F., Arribas Jimeno, S., Hernández Méndez, J., (1992) Química Analítica Cualitativa, , Editorial Paraninfo, Madrid, España | ||
| 504 | |a Castro, M.P., Garro, O., Campos, C.A., Gerschenson, L.N., Interactions between additives: its effect on sorbate stability and Z. bailii minimum inhibitory concentration in model aqueous systems resembling salad dressings (2002) Food Science and Technology International, 8 (1), pp. 33-39 | ||
| 504 | |a de Escalada Pla, M., Ponce, N., Wider, M., Stortz, C., Rojas, A.M., Gerschenson, L.N., Chemical and biochemical changes of pumpkin (Cucumis moschata, Duch) tissue in relation to osmotic stress (2005) Journal of the Science of Food and Agriculture, 85 (11), pp. 1852-1860 | ||
| 504 | |a de Escalada Pla, M., Delbon, M., Rojas, A.M., Gerschenson, L.N., Effect of immersion and turgor pressure change on mechanical properties of pumpkin (Cucumis moschata, Duch) (2006) Journal of the Science of Food and Agriculture, 86 (15), pp. 2628-2637 | ||
| 504 | |a 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 | ||
| 504 | |a Fitzgerald, D.J., Stratford, M., Narbad, A., Analysis of the inhibition of food spoilage yeasts by vanillin (2003) International Journal of Food Microbiology, 86, pp. 113-122 | ||
| 504 | |a 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 | ||
| 504 | |a Gaucheron, F., Iron fortification in dairy industry (2000) Trends in Food Science and Technology, 11, pp. 403-409 | ||
| 504 | |a Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., Interaction between potassium sorbate and aspartame in aqueous model sugar systems (2001) Food Chemistry and Toxicology, 66 (3), pp. 428-542 | ||
| 504 | |a Gliemmo, M.F., Campos, C.A., Gerschenson, L.N., Effect of sweet humectants on stability and antimicrobial action of sorbates (2004) Journal of Food Science, 69 (2), pp. 39-44 | ||
| 504 | |a Gorman, J.E., Clydesdale, F.M., The behavior and stability of iron-ascorbate complexes in solution (1983) Journal of Food Science, 48, pp. 1217-1220. , and 1225 | ||
| 504 | |a Gras, M.L., Vidal, D., Betoret, N., Chiralt, A., Fito, P., Calcium fortification of vegetables by vacuum impregnation. Interactions with cellular matrix (2003) Journal of Food Engineering, 56, pp. 279-284 | ||
| 504 | |a Heath, A., Fairweather-Tait, S., Clinical implications of changes in the modern diet: iron intake, absorption and status (2002) Best Practice and Research Clinical Haematology, 15, pp. 225-241 | ||
| 504 | |a Heslop-Harrison, J., Heslop-Harrison, Y., Evaluation of pollen viability by enzymatically induced fluorescence; intracellular hydrolysis of fluorescein diacetate (1970) Stain Technology, 45, pp. 115-120 | ||
| 504 | |a Hughes, Y., Mc Culley, M.E., The use of an optical brightener in the study of plant structure (1975) Stain Technology, 50, pp. 319-329 | ||
| 504 | |a Hurrell, R., Preventing iron deficiency through food fortification (1997) Nutrition Reviews, 55, pp. 210-222 | ||
| 504 | |a Hurrell, R.F., Fortification: overcoming technical and practical barriers (2002) Journal of Nutrition, 132 (4), pp. 806S-812S | ||
| 504 | |a Hurrell, R., Lynch, S., Bothwell, T., Enhancing the absorption of fortification iron (2004) International Journal for Vitamin and Nutrition Research, 74, pp. 387-401 | ||
| 504 | |a Khin, M.M., Zhou, W., Perera, C.O., A study of the mass transfer in osmotic dehydration of coated potato cubes (2006) Journal of Food Engineering, 77, pp. 84-95 | ||
| 504 | |a Laxminarayan, R., Mills, A., Beman, J., Advancement of global health: key messages from the Disease Control Priorities Project (2006) The Lancet, 367, pp. 1193-1208 | ||
| 504 | |a Leistner, L., Use of hurdle technology in food processing: Recent advances (1995) Food Preservation by Moisture Control Fundamentals and Applications, pp. 377-397. , Barbosa-Cánovas, G, Welti-Chanes, J, Eds, Pennsylvania, USA, pp | ||
| 504 | |a Lindsay, R.C., 1993. Aditivos Alimentarios. In: O.R. Fennema, Química de los Alimentos, second ed., New York, USA, pp. 709-775; Meilgaard, M., Civille, G.V., Carr, B.T., Overall Difference Tests: Does a sensory difference exist between samples? (1999) Sensory Evaluation Techniques. third ed., , CRC Press, Boca Raton, New York Chapter 6 | ||
| 504 | |a Minguez-Mosquera, M.I., Jaren-Galan, M., Kinetics of decolouring of carotenoid pigments (1995) Journal of the Science of Food and Agriculture, 67, pp. 153-161 | ||
| 504 | |a Moreira-Araújo, R., Araújo, M., Arêas, J., Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children (2008) Food Chemistry, 107, pp. 158-164 | ||
| 504 | |a Ng, A., Waldron, K.W., Effect of steaming on cell wall chemistry of potatoes (Solanum tuberosum Cv. Bintje) in relation to firmness (1997) Journal of Agriculture and Food Chemistry, 45, pp. 3411-3418 | ||
| 504 | |a Ng, A., Parker, M.L., Smith, A.C., Waldron, K.W., Modification of cell-wall polymers of onion waste-Part II. Effect of divalent cations (1999) Carbohydrate Polymers, 38, pp. 69-76 | ||
| 504 | |a Olson, J.A., Hodges, R.E., Recommended dietary intakes (RDI) of vitamin C in humans (1987) American Journal of Clinical Nutrition, 45, pp. 693-703 | ||
| 504 | |a Panagiotou, N.M., Karathanos, V.T., Maroulis, Z.B., Mass transfer modeling of the osmotic dehydration of some fruits (1998) International Journal of Food Science and Technology, 33, pp. 267-284 | ||
| 504 | |a Pedrero, D.L., Pangborn, R.M., (1989) Evaluación sensorial de los alimentos. Métodos analíticos, , Editorial Alambra Mexicana S.A, México D.F, México | ||
| 504 | |a Praphailong, W., Fleet, G.H., The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts (1997) Food Microbiology, 14, pp. 459-468 | ||
| 504 | |a Rojas, A.M., Gerschenson, L.N., Ascorbic acid destruction in sweet aqueous model systems (1997) LWT Food Science and Technology, 30, pp. 567-572 | ||
| 504 | |a Salgueiro, M., Zubillaga, M., Lysionek, A., Caro, R., Weill, R., Boccio, J., Strategies to combat zinc and iron deficiency (2002) Nutrition Reviews, 60, pp. 52-58 | ||
| 504 | |a Samoilov, O.Y., Structure of aqueous electrolyte solutions and the hydration of ions. Consultants Bureau, New York (1965) Library of Congress Catalog Card, 65, p. 85. , 25257 | ||
| 504 | |a Sher, A., Vadehra, D.V., Wedral, E.R., Rekhif, N., Food fortified with iron (2001), Patent No. WO 01/67897. Applicant: Sociétè des Produits Nestle S.A; Shirani, G., Ganesharanee, R., Extruded products with fenugreek (Trigonella foenum-graecium) chickpea and rice: Physical properties, sensory acceptability and glycaemic index (2009) Journal of Food Engineering, 90, pp. 44-52 | ||
| 504 | |a Sofos, J.N., Sorbic acid (2000) Natural Food Antimicrobial Systems, , Naidu, A.S, Ed, Boca Raton, Florida, USA | ||
| 504 | |a Vasantha Rupasinghe, H.P., Boulter-Bitzer, J., Ahn, T., Odumeru, J.A., (2006) Food Research International, 39, pp. 575-580 | ||
| 504 | |a Welti-Chanes, J, Vergara, F.B., 1997. Actividad de agua. Concepto y aplicación en alimentos con alto contenido de humedad. In: Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo (Ed.). Temas en tecnología de los alimentos, 1, México, Mexico, pp. 11-43; Whistler, R.L., Daniel, J.R., Carbohidratos (1993) Química de los Alimentos, pp. 81-157. , Fennema, O.R, Ed, second ed, New York, USA, pp | ||
| 504 | |a Yanishlieva, J.P.N., Malarova, N.V., Inhibition oxidation (2001) Antioxidants in Food. Practical Applications, , Yanishlieva J.P.N., and Gordon M. (Eds), Cambridge, England (Chapter 3) | ||
| 504 | |a Zhao, Y., Xie, J., Practical applications of vacuum impregnation in fruit and vegetable processing (2004) Trends in Food Science and Technology, 15, pp. 434-451 | ||
| 504 | |a Zimmermann, M., Hurrell, R., Nutritional iron deficiency (2007) The Lancet, 370 (9586), pp. 511-520 | ||
| 520 | 3 | |a Pumpkin (Cucurbita moschata Duchesne ex Poiret) was evaluated as a matrix to supply iron (Fe2+) absorption in a hurdle processed product which combined water activity (aW) and pH depression as well as an antimicrobial addition. l-(+)-Ascorbic acid was added to the formulated system for Fe2+ and β-carotene stability; though it suffered an important degradation after 23 days of storage. There was a nonsignificant difference in firmness and in rate constants of color degradation between pumpkin cylinders containing iron and those without its addition. Sensorial evaluation showed that the presence of iron did not impair acceptability and produced no taste differences. All iron present was biologically available according to the results obtained from in vitro digestion with pepsin and pancreatin and biliary salts. Consequently, pumpkin mesocarp tissue is a good fiber-rich food matrix for iron support and a promising raw material for future functional food product developments. © 2008 Elsevier Ltd. All rights reserved. |l eng | |
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a The National Scientific and Technical Research Council (CONICET), Argentina | ||
| 690 | 1 | 0 | |a FUNCTIONAL FOODS |
| 690 | 1 | 0 | |a IRON |
| 690 | 1 | 0 | |a PUMPKIN |
| 690 | 1 | 0 | |a DEGRADATION |
| 690 | 1 | 0 | |a KETONES |
| 690 | 1 | 0 | |a ORGANIC ACIDS |
| 690 | 1 | 0 | |a PROJECT MANAGEMENT |
| 690 | 1 | 0 | |a WATER ABSORPTION |
| 690 | 1 | 0 | |a ASCORBIC ACIDS |
| 690 | 1 | 0 | |a COLOR DEGRADATIONS |
| 690 | 1 | 0 | |a COMBINED WATERS |
| 690 | 1 | 0 | |a CUCURBITA MOSCHATA |
| 690 | 1 | 0 | |a FOOD MATRIXES |
| 690 | 1 | 0 | |a FUNCTIONAL FOODS |
| 690 | 1 | 0 | |a IN-VITRO |
| 690 | 1 | 0 | |a MATRIXES |
| 690 | 1 | 0 | |a PUMPKIN |
| 690 | 1 | 0 | |a RATE CONSTANTS |
| 690 | 1 | 0 | |a CUCURBITA MOSCHATA |
| 700 | 1 | |a Campos, C.A. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 700 | 1 | |a Rojas, A.M. | |
| 773 | 0 | |d 2009 |g v. 92 |h pp. 361-369 |k n. 4 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-61349173900&doi=10.1016%2fj.jfoodeng.2008.11.013&partnerID=40&md5=fd9f53bb7a5694d2addcc54ab6f6af3b |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.jfoodeng.2008.11.013 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_02608774_v92_n4_p361_deEscaladaPla |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v92_n4_p361_deEscaladaPla |y Registro en la Biblioteca Digital |
| 961 | |a paper_02608774_v92_n4_p361_deEscaladaPla |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 69695 | ||