دورية أكاديمية
Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A.
| العنوان: | Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A. |
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| المؤلفون: | Brigide P; Post-Graduation Program On Food Science and Technology, Federal University of Espírito Santo (UFES), Alto Universitário s/n, Alegre, ES CEP 29500-000 Brazil., Torres LCR; Post-Graduation Program On Food Science and Technology, School of Agriculture 'Luiz de Queiroz', University of Sao Paulo, Piracicaba, SP Brazil., Canniati Brazaca SG; Post-Graduation Program On Food Science and Technology, School of Agriculture 'Luiz de Queiroz', University of Sao Paulo, Piracicaba, SP Brazil., Figliuzzi RS; Graduation of Biology, Universityof Espírito Santo (UFES), Alto Universitário s/n, Alegre, ES CEP 29500-000 Brazil., Costa NMB; Post-Graduation Program On Food Science and Technology, Federal University of Espírito Santo (UFES), Alto Universitário s/n, Alegre, ES CEP 29500-000 Brazil. |
| المصدر: | Journal of food science and technology [J Food Sci Technol] 2021 Nov; Vol. 58 (11), pp. 4083-4090. Date of Electronic Publication: 2021 Feb 02. |
| نوع المنشور: | Journal Article; Review |
| اللغة: | English |
| بيانات الدورية: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Publication: 2010- : New Delhi : Springer (India) Original Publication: Mysore : Association Of Food Scientists And Technologists |
| مستخلص: | Initiatives to improve the nutritional quality of staple foods, such as beans and cassava by bio fortification should be encouraged as an alternative to overcome the deficiencies of iron and vitamin A. The evaluation of the bio accessibility of the minerals in these foods is also important, since the composition of nutrients does not necessarily correspond to the amount absorbed and metabolized in the body. Thus, the present work aims to evaluate the bio accessibility of iron (Fe) and zinc (Zn) in the presence of β-carotene in combinations of bio fortified food sources of Fe and Zn (cowpea cooked with and without maceration: CM/CW, respectively) and β-carotene (cooked cassava and cassava flour: CC/CF, respectively). The mixtures, after cooking, were analyzed for the centesimal composition and minerals, phytates, the percentage of iron and zinc bio accessibility by in vitro method and molar ratio. The mixtures presented significant amounts of proteins, carbohydrates and fibers. The β-carotene content showed no statistical difference in processing methods. The Fe content showed lower levels in the controls with cassava flour and its bio accessibility was also lower for treatment with cassava flour with CM, while for Zn or higher content it was used for treatment CW/CF, differing only from the treatment CW/CC, although their bio accessibilities were not different, except to iron in CMCC treatment. Both the IP6 fraction and the IP5 fraction did not show a significant difference (p > 0.05) between the treatments, it suggests no interference in bio accessibility. A diet rich in iron and vitamin A in adequate amounts with minimal content of absorption inhibitors can be effective in controlling iron deficiency. Bio fortified mixtures must be encouraged in different forms of consumption. Competing Interests: Conflict of interestThe authors declare that they have no conflict of interest. (© Association of Food Scientists & Technologists (India) 2021.) |
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| فهرسة مساهمة: | Keywords: Bio fortification; Cowpeacassava; Minerals; β-carotene |
| تواريخ الأحداث: | Date Created: 20210920 Latest Revision: 20221102 |
| رمز التحديث: | 20221213 |
| مُعرف محوري في PubMed: | PMC8405767 |
| DOI: | 10.1007/s13197-021-04966-0 |
| PMID: | 34538892 |
| قاعدة البيانات: | MEDLINE |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 0022-1155 |
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| DOI: | 10.1007/s13197-021-04966-0 |