Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

Journal of Food Processing and Preservation

Volumn 42, Issue 5, 2018, Pages

  Mashkour, Mana ^a   Maghsoudlou, Yahya ^a   Kashaninejad, Mahdi ^a   Aalami, Mehran ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; COLOR; IRON; SENSORY PERCEPTION; SULFUR COMPOUNDS; ULTRASONICS;

OXIDATIVE STABILITY; PHENOLIC COMPONENTS; PHYSICOCHEMICAL PROPERTY; RELATIVE BIOAVAILABILITY; TEXTURAL PROPERTIES; ULTRASOUND PRE TREATMENTS; UNDESIRABLE EFFECTS; VACUUM IMPREGNATION;

IMPREGNATION;

EID: 85041308998     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13590     Document Type: Article

References (64)

1. Arvanitoyannis, I. S., Kotsanopoulos, K. V., & Savva, A. G. (2017). Use of ultrasounds in the food industry—Methods and effects on quality, safety, and organoleptic characteristics of foods: A review. Critical Reviews in Food Science and Nutrition, 57, 109–128.
2. Awad, T., Moharram, H., Shaltout, O., Asker, D., & Youssef, M. (2012). Applications of ultrasound in analysis, processing and quality control of food: A review. Food Research International, 48, 410–427.
3. Baltussen, R., Knai, C., & Sharan, M. (2004). Iron fortification and iron supplementation are cost-effective interventions to reduce iron deficiency in four subregions of the world. The Journal of Nutrition, 134, 2678–2684.
4. Barat, J., Talens, P., Barrera, C., Chiralt, A., & Fito, P. (2002). Pineapple candying at mild temperature by applying vacuum impregnation. Journal of Food Science, 67, 3046–3052.
5. Barat, J. M., Grau, R., Ibáñez, J. B., & Fito, P. (2005). Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing–salting. Meat Science, 69, 201–208.
6. Barba, A. A., Calabretti, A., D'amore, M., Piccinelli, A. L., & Rastrelli, L. (2008). Phenolic constituents levels in cv. Agria potato under microwave processing. LWT—Food Science and Technology, 41, 1919–1926.
7. Bordoloi, A., Kaur, L., & Singh, J. (2012). Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes. Food Chemistry, 133, 1092–1100.
8. Bottari, N. B., Mendes, R. E., Baldissera, M. D., Bochi, G. V., Moresco, R. N., Leal, M. L., … Gheller, L. (2016). Relation between iron metabolism and antioxidants enzymes and δ-ALA-D activity in rats experimentally infected by Fasciola hepatica. Experimental Parasitology, 165, 58–63.
9. Castagnini, J., Betoret, N., Betoret, E., & Fito, P. (2015). Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. LWT–Food Science and Technology, 64, 1289–1296.
10. Chemat, F., & Khan, M. K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18, 813–835.
11. Chemat, F., Rombaut, N., Sicaire, A.-G., Meullemiestre, A., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34, 540–560.
12. Chiralt, A., Fito, P., Barat, J., Andres, A., González-Martınez, C., Escriche, I., & Camacho, M. (2001). Use of vacuum impregnation in food salting process. Journal of Food Engineering, 49, 141–151.
13. Erihemu, Hironaka, K., Koaze, H., Oda, Y., & Shimada, K. (2015). Zinc enrichment of whole potato tuber by vacuum impregnation. Journal of Food Science and Technology, 52, 2352–2358.
14. Erihemu, Hironaka, K., Oda, Y., & Koaze, H. (2014). Iron enrichment of whole potato tuber by vacuum impregnation. LWT-Food Science and Technology, 59, 504–509.
15. do Nascimento, E. M., Mulet, A., Ascheri, J. L. R., de Carvalho, C. W. P., & Cárcel, J. A. (2016). Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel. Journal of Food Engineering, 170, 108–118.
16. Falandysz, J., & Drewnowska, M. (2017). Cooking can decrease mercury contamination of a mushroom meal: Cantharellus cibarius and Amanita fulva. Environmental Science and Pollution Research, 24, 13352–13357.
17. Fernandes, F. A., Gallão, M. I., & Rodrigues, S. (2008). Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration. LWT—Food Science and Technology, 41, 604–610.
18. Fidler, M. C., Walczyk, T., Davidsson, L., Zeder, C., Sakaguchi, N., Juneja, L. R., & Hurrell, R. F. (2004). A micronised, dispersible ferric pyrophosphate with high relative bioavailability in man. British Journal of Nutrition, 91, 107–112.
19. Fito, P., & Chiralt, A. (2000). Vacuum impregnation of plant tissues. Design of Minimal Processing Technologies for Fruit and Vegetables, 189–205.
20. Fito, P., Chiralt, A., Barat, J. M., Andrés, A., Martínez-Monzó, J., & Martínez-Navarrete, N. (2001). Vacuum impregnation for development of new dehydrated products. Journal of Food Engineering, 49, 297–302.
21. Fito, P., Chiralt, A., Betoret, N., Gras, M., Cháfer, M., Martınez-Monzó, J., … Vidal, D. (2001). Vacuum impregnation and osmotic dehydration in matrix engineering: Application in functional fresh food development. Journal of Food Engineering, 49, 175–183.
22. Fonteles, T. V., Leite, A. K. F., Silva, A. R. A., Carneiro, A. P. G., de Castro Miguel, E., Cavada, B. S., … Rodrigues, S. (2016). Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds. Ultrasonics Sonochemistry, 31, 237–249.
23. González-Centeno, M., Comas-Serra, F., Femenia, A., Rosselló, C., & Simal, S. (2015). Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): Experimental kinetics and modeling. Ultrasonics Sonochemistry, 22, 506–514.
24. González-Martínez, C., Chafer, M., Fito, P., & Chiralt, A. (2002). Development of salt profiles on Manchego type cheese during brining. Influence of vacuum pressure. Journal of Food Engineering, 53, 67–73.
25. Goula, A. M. (2013). Ultrasound-assisted extraction of pomegranate seed oil—Kinetic modeling. Journal of Food Engineering, 117, 492–498.
26. Gras, M., Vidal, D., Betoret, N., Chiralt, A., & Fito, P. (2003). Calcium fortification of vegetables by vacuum impregnation: Interactions with cellular matrix. Journal of Food Engineering, 56, 279–284.
27. Haro-Vicente, J., Martinez-Gracia, C., & Ros, G. (2006). Optimisation of in vitro measurement of available iron from different fortificants in citric fruit juices. Food Chemistry, 98, 639–648.
28. Hironaka, K., Kikuchi, M., Koaze, H., Sato, T., Kojima, M., Yamamoto, K., … Tsuda, S. (2011). Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation. Food Chemistry, 127, 1114–1118.
29. Hurrell, R. (2007). Linking the bioavailability of iron compounds to the efficacy of iron-fortified foods. International Journal for Vitamin and Nutrition Research, 77, 166–173.
30. Jorhem, L. (2000). Determination of metals in foods by atomic absorption spectrometry after dry ashing: NMKL1 collaborative study. Journal of AOAC International, 83, 1204–1211.
31. Jovanovic-Malinovska, R., Kuzmanova, S., & Winkelhausen, E. (2015). Application of ultrasound for enhanced extraction of prebiotic oligosaccharides from selected fruits and vegetables. Ultrasonics Sonochemistry, 22, 446–453.
32. Juneja, L., Nakata, H., Sakaguchi, N., & Nanbu, H. (2003). A new concept of ferric pyrophosphate fortification in foods (Sunactive FeTM). In 2003 INACG symposium.
33. Kloots, W., Op den Kamp, D., & Abrahamse, L. (2004). In vitro iron availability from iron-fortified whole-grain wheat flour. Journal of Agricultural and Food Chemistry, 52, 8132–8136.
34. Kwak, T. Y., Kim, N. H., & Rhee, M. S. (2011). Response surface methodology-based optimization of decontamination conditions for Escherichia coli O157:H7 and Salmonella Typhimurium on fresh-cut celery using thermoultrasound and calcium propionate. International Journal of Food Microbiology, 150, 128–135.
35. Lane, J. H., & Eynon, L. (1934). Determination of reducing sugars by Fehling's solution with methylene blue indicator. London: N. Rodger.
36. Li, Y., Diosady, L. L., & Jankowski, S. (2008). Effect of iron compounds on the storage stability of multiple-fortified Ultra Rice®. International Journal of Food Science & Technology, 43, 423–429.
37. Maghsoudlou, Y., Alami, M., Mashkour, M., & Shahraki, M. H. (2016). Optimization of ultrasound-assisted stabilization and formulation of almond milk. Journal of Food Processing and Preservation, 40, 828–839.
38. Martınez-Navarrete, N., Camacho, M., Martınez-Lahuerta, J., Martınez-Monzó, J., & Fito, P. (2002). Iron deficiency and iron fortified foods—A review. Food Research International, 35, 225–231.
39. Moreno, J., Bugueño, G., Velasco, V., Petzold, G., & Tabilo-Munizaga, G. (2004). Osmotic dehydration and vacuum impregnation on physicochemical properties of Chilean papaya (Carica candamarcensis). Journal of Food Science, 69, FEP102–FEP106.
40. Moretti, D., Lee, T. C., Zimmermann, M. B., Nuessli, J., & Hurrell, R. F. (2005). Development and evaluation of iron-fortified extruded rice grains. Journal of Food Science, 70,
41. Moretti, D., Zimmermann, M. B., Wegmüller, R., Walczyk, T., Zeder, C., & Hurrell, R. F. (2006). Iron status and food matrix strongly affect the relative bioavailability of ferric pyrophosphate in humans. The American Journal of Clinical Nutrition, 83, 632–638.
42. Muthayya, S., Thankachan, P., Hirve, S., Amalrajan, V., Thomas, T., Lubree, H., … Yajnik, C. S. (2012). Iron fortification of whole wheat flour reduces iron deficiency and iron deficiency anemia and increases body iron stores in Indian school-aged children. The Journal of Nutrition, 142, 1997–2003.
43. Muthukumaran, S., Kentish, S., Lalchandani, S., Ashokkumar, M., Mawson, R., Stevens, G. W., & Grieser, F. (2005). The optimisation of ultrasonic cleaning procedures for dairy fouled ultrafiltration membranes. Ultrasonics Sonochemistry, 12, 29–35.
44. Muthukumaran, S., Kentish, S. E., Stevens, G. W., & Ashokkumair, M. (2006). Application of ultrasound in membrane separation processes: A review. Reviews in Chemical Engineering, 22, 155.
45. Navas-Carretero, S., Pérez-Granados, A. M., Sarriá, B., & Vaquero, M. P. (2009). Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women. Nutrition, 25, 20–24.
46. Oki, T., Masuda, M., Furuta, S., Nishiba, Y., Terahara, N., & Suda, I. (2002). Involvement of anthocyanins and other phenolic compounds in radical-scavenging activity of purple-fleshed sweet potato cultivars. Journal of Food Science, 67, 1752–1756.
47. Ozuna, C., Cárcel, J. A., Walde, P. M., & Garcia-Perez, J. V. (2014). Low-temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties. Innovative Food Science & Emerging Technologies, 23, 146–155.
48. Ozuna, C., Puig, A., García-Pérez, J. V., Mulet, A., & Cárcel, J. A. (2013). Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations. Journal of Food Engineering, 119, 84–93.
49. Park, S., Zhao, Y., Leonard, S., & Traber, M. (2005). Vitamin E and mineral fortification in fresh-cut apples (Fuji) using vacuum impregnation. Nutrition & Food Science, 35, 393–402.
50. Pedreschi, F., & Moyano, P. (2005). Oil uptake and texture development in fried potato slices. Journal of Food Engineering, 70, 557–563.
51. Picó, Y. (2013). Ultrasound-assisted extraction for food and environmental samples. Trends in Analytical Chemistry, 43, 84–99.
52. Rodrigues, S., Gomes, M. C., Gallão, M. I., & Fernandes, F. A. (2009). Effect of ultrasound-assisted osmotic dehydration on cell structure of sapotas. Journal of the Science of Food and Agriculture, 89, 665–670.
53. Rodrigues, S., & Pinto, G. A. (2007). Ultrasound extraction of phenolic compounds from coconut (Cocos nucifera) shell powder. Journal of Food Engineering, 80, 869–872.
54. Rodríguez, Ó., Santacatalina, J. V., Simal, S., Garcia-Perez, J. V., Femenia, A., & Rosselló, C. (2014). Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties. Journal of Food Engineering, 129, 21–29.
55. Roe, M. A., Collings, R., Hoogewerff, J., & Fairweather-Tait, S. J. (2009). Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink. European Journal of Nutrition, 48, 115–119.
56. Sagong, H.-G., Lee, S.-Y., Chang, P.-S., Heu, S., Ryu, S., Choi, Y.-J., & Kang, D.-H. (2011). Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce. International Journal of Food Microbiology, 145, 287–292.
57. Shahraki, M. H., Maskooki, A., & Faezian, A. (2014). Effect of various sonication modes on permeation flux in cross flow ultrafiltration membrane. Journal of Environmental Chemical Engineering, 2, 2289–2294.
58. Shahraki, M. H., Maskooki, A., & Faezian, A. (2016). Ultrafiltration of cherry concentrate under ultrasound with carbonated feed as a new fouling control method. Journal of Food Processing and Preservation, 41, e12795. https://doi.org/10.1111/jfpp.12795
59. Siah, S., Wood, J. A., Agboola, S., Konczak, I., & Blanchard, C. L. (2014). Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours. Food Chemistry, 142, 461–468.
60. Yang, Y., Achaerandio, I., & Pujolà, M. (2016). Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers. Food Chemistry, 197, 1301–1310.
61. Zhang, Z., Niu, L., Li, D., Liu, C., Ma, R., Song, J., & Zhao, J. (2017). Low intensity ultrasound as a pretreatment to drying of daylilies: Impact on enzyme inactivation, color changes and nutrition quality parameters. Ultrasonics Sonochemistry, 36, 50–58.
62. Zhao, W., Shehzad, H., Yan, S., Li, J., & Wang, Q. (2017). Acetic acid pretreatment improves the hardness of cooked potato slices. Food Chemistry, 228, 204–210.
63. Zhao, Y., Shi, Y., Yang, H., & Mao, L. (2016). Extraction of Angelica sinensis polysaccharides using ultrasound-assisted way and its bioactivity. International Journal of Biological Macromolecules, 88, 44–50.
64. Zhao, Y., & Xie, J. (2004). Practical applications of vacuum impregnation in fruit and vegetable processing. Trends in Food Science & Technology, 15, 434–451.