ITAPROQ 26228
INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Unidad Ejecutora - UE
artículos
Título:
Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
Autor/es:
DE ESCALADA PLA, MARINA F.; FLORES, SILVIA K.; GENEVOIS, CAROLINA E.
Revista:
Food Science and Human Wellness
Editorial:
Elsevier
Referencias:
Lugar: Beijing; Año: 2020
ISSN:
2213-4530
Resumen:
The present review article focuses on different technological strategies and nutritional perspectives hav-ing added advantage to human health in fortifying vegetables matrices with iron. An introduction to themain aspects related to iron deficiency consequences is resumed in order to understand the importanceof developing new strategies for improving iron intake. In this sense, the tendencies and alternatives willalso be discussed. Emerging technologies like impregnation or dry infusion are presented as sustainableoptions for obtaining structured fortified vegetables. A review about the usefulness of edible covers forstabilizing micronutrients and/or probiotic microorganisms in fortified matrices is also analysed. Sinceiron deficiency still continue to be a worldwide health issue, innovating in food fortification remains achallenge for researchers and food manufactures.
