Application of edible coatings to improve global quality of fortified pumpkin

The formulation of food fortified with iron (Fe) represents a challenge from nutritional as well as technological view point because the reactivity of this mineral with other food matrix nutrients. This work proposes the elaboration of a vegetal refrigerated food, ready to eat, fortified with Fe and ascorbic acid (AA). The pumpkin was selected as raw material due its high consume and availability, proper nutritional characteristics and low cost. The dry infusion technique applied is sustainable, economic and with a minimal use of drinking water. In addition, biopolymer-based edible coatings were applied as an emerging technology for the carrying of micronutrients. It was demonstrated that when an edible coating was performed, the color and AA retention were improved and the Fe accessibility at pH of lumen intestinal trended to be higher. This study shows that the production of fortified pumpkin is simple and transferable to the food industry, and constituting a contribution from the food technology to the innovation of processes and formulation of a functional food fortified with Fe.