Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
The present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with iron. An introduction to the main aspects related to iron deficiency consequences is resumed in order to understand the...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2020-06-01
|
| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019301132 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832557156836048896 |
|---|---|
| author | Marina F. de Escalada Pla Silvia K. Flores Carolina E. Genevois |
| author_facet | Marina F. de Escalada Pla Silvia K. Flores Carolina E. Genevois |
| author_sort | Marina F. de Escalada Pla |
| collection | DOAJ |
| description | The present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with iron. An introduction to the main aspects related to iron deficiency consequences is resumed in order to understand the importance of developing new strategies for improving iron intake. In this sense, the tendencies and alternatives will also be discussed. Emerging technologies like impregnation or dry infusion are presented as sustainable options for obtaining structured fortified vegetables. A review about the usefulness of edible covers for stabilizing micronutrients and/or probiotic microorganisms in fortified matrices is also analysed. Since iron deficiency still continue to be a worldwide health issue, innovating in food fortification remains a challenge for researchers and food manufactures. |
| format | Article |
| id | doaj-art-2974117b2ec341ac8f4510b3cf24635e |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2020-06-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-2974117b2ec341ac8f4510b3cf24635e2025-02-03T05:38:59ZengTsinghua University PressFood Science and Human Wellness2213-45302020-06-0192103111Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with ironMarina F. de Escalada Pla0Silvia K. Flores1Carolina E. Genevois2Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina; Corresponding author at: Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina.Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, ArgentinaUniversidad Nacional de Entre Ríos (UNER), Facultad de Bromatología, Gualeguaychú, Entre Ríos, Argentina; CONICET, Buenos Aires, ArgentinaThe present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with iron. An introduction to the main aspects related to iron deficiency consequences is resumed in order to understand the importance of developing new strategies for improving iron intake. In this sense, the tendencies and alternatives will also be discussed. Emerging technologies like impregnation or dry infusion are presented as sustainable options for obtaining structured fortified vegetables. A review about the usefulness of edible covers for stabilizing micronutrients and/or probiotic microorganisms in fortified matrices is also analysed. Since iron deficiency still continue to be a worldwide health issue, innovating in food fortification remains a challenge for researchers and food manufactures.http://www.sciencedirect.com/science/article/pii/S2213453019301132VegetablesIronAscorbic acidProbioticsEdible covers |
| spellingShingle | Marina F. de Escalada Pla Silvia K. Flores Carolina E. Genevois Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron Food Science and Human Wellness Vegetables Iron Ascorbic acid Probiotics Edible covers |
| title | Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron |
| title_full | Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron |
| title_fullStr | Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron |
| title_full_unstemmed | Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron |
| title_short | Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron |
| title_sort | innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron |
| topic | Vegetables Iron Ascorbic acid Probiotics Edible covers |
| url | http://www.sciencedirect.com/science/article/pii/S2213453019301132 |
| work_keys_str_mv | AT marinafdeescaladapla innovativestrategiesandnutritionalperspectivesforfortifyingpumpkintissueandothervegetablematriceswithiron AT silviakflores innovativestrategiesandnutritionalperspectivesforfortifyingpumpkintissueandothervegetablematriceswithiron AT carolinaegenevois innovativestrategiesandnutritionalperspectivesforfortifyingpumpkintissueandothervegetablematriceswithiron |