Iron enrichment of whole potato tuber by vacuum impregnation

LWT

Volumn 59, Issue 1, 2014, Pages 504-509

  Erihemu, ^a   Hironaka, K ^a   Oda, Y ^b   Koaze, H ^b  

^a UNIVERSITY OF THE RYUKYUS   (Japan)

^b OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

Author keywords

Iron enrichment; Steam cooking; Storage; Vacuum impregnation; Whole potatoes

Indexed keywords

FOOD STORAGE; IMPREGNATION; IRON COMPOUNDS; RESTORATION;

IRON CONTENT; IRON ENRICHMENT; POTATO TUBERS; RAW POTATOES; RESTORATION TIME; STEAM COOKING; STEAM STORAGE; VACUUM IMPREGNATION; VACUUM PRESSURE; WHOLE POTATO;

ATMOSPHERIC PRESSURE;

SOLANUM TUBEROSUM;

EID: 84903768415     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.043     Document Type: Article

References (61)

1. ADA Position of the American Dietetic Association: functional foods. Journal of the American Dietetic Association 2009, 109:735-746.
2. Aguilera J.M., Stanley D.W. Microstructural principles of food processing and engineering 1990, Elsevier Science Publishers Ltd, Essex, UK.
3. Alzamora S.M., Tapia M.S., Leunda A., Guerrero S.N., Rojas A.M., Gerschenson L.N. Minimal preservation of fruits: a cited project. Trends in food engineering 2000, 205-225. Technomic Publishing, Pennsylvania, USA. J.E. Lozano, C. Anon, E. Parada-Arias, G.V. Barbosa-Canovas (Eds.).
4. AOAC Official methods of analysis 1970, 559. Association of Official Agricultural Chemists, Washington, DC. 11th ed.
5. Beard J.L., Dawson H.D. Iron. Handbook of nutritionally essential elements 1997, 334. Marcel Dekker Inc, New York. B.L. O'Dell, R.A. Sunde (Eds.).
6. Brandão G.P., Campos R.C., Castro E.V.R., Jesus H.C. Determination of copper, iron and vanadium in petroleum by direct sampling electrothermal atomic absorption spectrometry. Spectrochimica Acta Part B 2007, 62:962-969.
7. Burlingame B., Mouillé B., Charrondiére U.R. Review: nutrients, bioactivenon-nutrients and anti-nutrients in potatoes. Journal of Food Composition and Analysis 2009, 22:494-502.
8. Burton W.G., van Es, Hartmans K.J. The physics and physiology of storage. Potato crop 1991, 610. Chapman & Hall, London, UK. 2nd ed. P. Harris (Ed.).
9. Chiralt A., Fito P. Salting of Manchego type cheese by vacuum impregnation. Food engineering 1997, 214-230. Chapman and Hall, New York, New York. P. Fito, E. Ortega, G. Barbosa (Eds.).
10. Chiralt A., Fito P., Andrés A., Barat J.M., Andrés A., González-Martínez C., et al. Use of vacuum impregnation in food salting process. Journal of Food Engineering 2001, 49:141-151.
11. Chiralt A., Fito P., Andrés A., Barat J.M., Martínez-Monzó J., Martínez-Navarrete N. Vacuum impregnation: a tool in minimally processing of foods. Processing of foods: Quality optimization and process assessment 1999, 341-356. CRC Press, Boca Ratón. F.A.R. Oliveira, J.C. Oliveira (Eds.).
12. DeMaeyer E., Adiels-Tegman M. The prevalence of anemia in the world. World Health Statistics Quarterly 1985, 38:302-316.
13. Domanski D., Cohen Freue G.V., Sojod L., Kuzyka M.A., Ratkay L., Parkera C.E., et al. The use of multiplexed MRM for the discovery of biomarkers to differentiate iron-deficiency anemia from anemia of inflammation. Journal of Proteomics 2011, 75:3514-3528.
14. Derossi A., De Pilli T., Severini C. Reduction in the pH of vegetables by vacuum impregnation: a study on pepper. Journal of Food Engineering 2010, 99:9-15.
15. FAO, (2004). FAO. FAOSTAT. Agriculture. Rome. http://faostat.fao.org/.
16. FAO, (2008). FAOSTAT. International Year of Potato (IYP), Potatoes, nutrition and diet. http://www.potato2008.org/en/photocontest/.
17. Faller A.L.K., Fialho E. The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Research International 2009, 42:210-215.
18. Fito P. Modeling of vacuum osmotic dehydration of food. Journal of Food Engineering 1994, 22:313-328.
19. Fito P., Andrés A., Chiralt A., Pardo P. Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems. Journal of Food Engineering 1996, 27:229-240.
20. Fito P., Chiralt A. Osmotic dehydration: an approach to the modeling of solid food-liquid operations. Food engineering 2000 1997, 231-252. Chapman & Hall, New York. P. Fito, E. Ortega, G. Barbosa-Cánovas (Eds.).
21. Fito P., Chiralt A. Vacuum impregnation of plant tissue. Minimally processed fruits and vegetables 2000, 185-205. Aspen Publishers Inc., Maryland. S.M. Alzamora, M.S. Tapia, A. López-Malo (Eds.).
22. Fito P., Chiralt A., Barat J.M., Martínez-Monzó J. Vacuum impregnation in fruit processing. Trends in food engineering 2000, 149-163. Technomic, Lancaster. J.E. Lozano, M.C. Añón, E. Parada-Arias, G.V. Barbosa-Cánovas (Eds.).
23. Fito P., Chiralt A., Betoret N., Gras M., Cháfer M., Martínez-Monzó J., et al. Vacuum impregnation and osmotic dehydration in matrix engineering: application in functional fresh food development. Journal of Food Engineering 2001, 49:175-183.
24. González Ch, Fuentes C., Andrés A., Chiralt A., Fito P. Effectiveness of vacuum impregnation brining of Manchego-type curd. International Dairy Journal 1999, 9:143-148.
25. Gras M.L., Vidal D., Betoret A., Chiralt A., Fito P. Calcium fortification of vegetables by vacuum impregnation interactions with cellular matrix. Journal of Food Engineering 2003, 56:279-284.
26. Gras M., Vidal-Brotóns D., Betoret N., Chiralt A., Fito P. The response of some vegetables to vacuum impregnation. Journal of Innovative Food Science & Emerging Technologies 2002, 3:263-269.
27. Green R., Charlton R., Settle H., Bothwell T. Body iron excretion in man. A collaborative study. American Journal of Medicine 1968, 45:336-353.
28. Guillemin A., Degraeve P., Noel C., Saurel R. Influence of impregnation solution viscosity and osmolarity on solute uptake during vacuum impregnation of apple cubes (var Granny Smith). Journal of Food Engineering 2008, 86:475-483.
29. Hallberg L. Results of surveys to assess iron status in Europe. Nutrition Reviews 1995, 53:314-322.
30. Hercberg S., Preziosi P., Galan P. Iron deficiency in Europe. Public Health Nutrition 2001, 4(2B):537-545.
31. Hironaka K., Kikuchi M., Koaze H., Sato T., Kojima M., Yamamoto K., et al. Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation. Food Chemistry 2011, 127:1114-1118.
32. Hurrell R.F. Fortification: overcoming technical and practical barriers. Journal of Nutrition 2002, 132:806S-812S.
33. Igual M., Castelló M.L., Ortolá M.D., Andrés A. Influence of vacuum impregnation on respiration rate, mechanical and optical properties of cut persimmon. Journal of Food Engineering 2008, 86:315-323.
34. Institute of Medicine of the National Academies (IMNA) Food chemicals codex 2004, 172. National Academies Press. 5th ed.
35. International Year of the Potato (IYP) http://www.potato2008.org.
36. Keijbets M.J.H. Potato processing for the consumer: developments and future challenges. Potato Research 2008, 51:271-281.
37. Kishi S. Shokuhin tenkabutu Binran 1972, 160. Shokuhin-to-Kagakusha Press Inc, Osaka, (In Japanese).
38. Mazza G. Functional foods: Biochemical and processing aspects 1998, Technomic Publishing Company, Lancaster.
39. Menrad M., Hüsing B., Menrad K., Reiβ T., Beer-Borst S., Zenger C.A. Functional Food 2000, TA 37/2000, Schweizerischer Wissenschafts und Technologierat, Bern.
40. Mondy N.I., Munshi C.B., Seetharaman K. Residue levels of isopropyl N-(3-chlorophenyl) carbamate (CIPC) in potatoes as affected by level of application, storage time and temperature, and method of cooking. Journal of Food Research International 1992, 25:375-379.
41. Morris W.L., Shepherd T., Verrall S.P., McNicol J.W., Taylor M.A. Relationships between volatile and non-volatile metabolites and attributes of processed potato flavor. Phytochemistry 2010, 71:1765-1773.
42. Mújica-Paz H., Valdez-Fragoso A., López-Malo A., Palou E., Welti-Chanes J. Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration. Journal of Food Engineering 2003, 57:305-314.
43. Navas-Carretero S., Pérez-Granados A.M., Sarriá B., Vaquero M.P. Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women. Nutrition 2009, 25:20-24.
44. Ni H., Datta A.K. Heat and moisture transfer in baking of potato slabs. Journal of Drying Technology 1999, 17:2069-2092.
45. Nourian F., Ramaswamy H.S., Kuhalappa A.C. Kinetic changes in cooking quality of potatoes stored at different temperatures. Journal of Food Engineering 2003, 60:257-266.
46. Peterson R.L., Barker W.G., Howarth M.J. Development and structure of tubers. Potato physiology 1985, 133. Academic Press, London, UK. P.H. Li (Ed.).
47. Ruperez P. Mineral content of edible marine seaweeds. Food Chemistry 2002, 79:23-26.
48. Sapers G.M., Garzarella L., Pilizota V. Application of browning inhibitors to cut apple and potato by vacuum and pressure infiltration. Journal of Food Science 1990, 55:1049-1053.
49. Schümann K., Ettle T., Szegner B., Elsenhans B., Solomons N.W. On risks and benefits of iron supplementation recommendations for iron intake revisited. Journal of Trace Elements in Medicine and Biology 2007, 21:147-168.
50. Sibbel A. The sustainability of functional foods. Journal of Social Science & Medicine 2007, 64:554-561.
51. Sloan A.E. The top ten functional food trends. Food Technology 2000, 54:33-62.
52. Sloan A.E. The top 10 functional food trends. The next generation. Food Technology 2002, 56:32-57.
53. Sormani A., Maffi D., Bertolo G., Torreggiani D. Textural and structural changes of dehydrofreeze-thawed strawberry slices: effects of different dehydration pretreatments. Food Science and Technology International 1999, 5:479-485.
54. SPSS SPSS 9.0J for windows base system. SPSS Base 9.0J user's guide 1999, 229-233. SPSS Inc., Chicago, USA.
55. Sun D.W., Li B. Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing. Journal of Food Engineering 2003, 57:337-345.
56. Tapia M.S., López-Malo A., Consuegra R., Corte P., Welti-Chanes J. Minimally processed papaya by vacuum osmotic dehydration techniques. Food Science and Technology International 1999, 1:43-52.
57. Thybo A.K., Christiansen J., Kaack K., Petersen M.A. Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes. LWT 2006, 39:166-176.
58. USDA, (2000). Women age 20+ who do not meet the recommended daily allowances for nutrients. Attributed to Sandy Miller Hays, Cited in newsletter Marketing to Women, October, pp. 7.
59. Weaver M.L., Timm H., Ng H. Changes in nutritional composition of Russet Burbank potatoes by different processing methods. American Potato Journal 1983, 60:735-744.
60. Zhao Y., Xie J. Practical applications of vacuum impregnation in fruit and vegetable processing. Trends in Food Science & Technology 2004, 15:434-451.
61. Zimmermann M.B., Hurrell R.F. Nutritional iron deficiency. The Lancet 2007, 370:511-520.