کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4561109 1330632 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Strategies to limit colour changes when fortifying food products with iron
ترجمه فارسی عنوان
استراتژی برای محدود کردن تغییرات رنگ زمانی که محصولات غذایی را با آهن تقویت می کند
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Food fortification is effective to provide micronutrients to populations at risk.
• Interaction of iron with polyphenols was investigated in a model system.
• Saturation with Ca2 + and Mg2 + can suppress iron-polyphenol interactions.
• Addition of Citrate to Ferrous ions improved colour of banana puree.

Iron, vitamin A, zinc and iodine have been recognized to be the micronutrients with the largest deficiencies worldwide. Among these, iron is highly reactive and may lead to negatively perceived organoleptic changes in products such as dull colour and off-taste. The colour change originated in fortified fruit-containing food products was confirmed to be the result of the complexation of iron and polyphenols. Phenolic compounds with two or more vicinal hydroxy benzyl moieties in their structure, such as catechols and pyrogallols were investigated for their ability to give bathochromic shift phenomena when mixed with iron salts. Furthermore, strategies for limiting colour development were based on: 1) pH adjustment; 2) saturation of polyphenols with unreactive divalent metal ions; 3) suppression of iron reactivity through complexation. Some of these strategies showed a significant improvement in colour stability, with the best results achieved by the latter. The findings in model systems gave a good insight of the mechanisms involved in colour changes, and results were transferable to iron fortified banana puree.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 88, Part A, October 2016, Pages 122–128
نویسندگان
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