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Review Article | Open Access

Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron

Marina F. de Escalada Plaa,b( ), Silvia K. Floresa,b, Carolina E. Genevoisc,d
Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina
CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
Universidad Nacional de Entre Ríos (UNER), Facultad de Bromatología, Gualeguaychú, Entre Ríos, Argentina
CONICET, Buenos Aires, Argentina

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

The present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with iron. An introduction to the main aspects related to iron deficiency consequences is resumed in order to understand the importance of developing new strategies for improving iron intake. In this sense, the tendencies and alternatives will also be discussed. Emerging technologies like impregnation or dry infusion are presented as sustainable options for obtaining structured fortified vegetables. A review about the usefulness of edible covers for stabilizing micronutrients and/or probiotic microorganisms in fortified matrices is also analysed. Since iron deficiency still continue to be a worldwide health issue, innovating in food fortification remains a challenge for researchers and food manufactures.

Keywords

IronAscorbic acidProbioticsVegetablesEdible covers

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Food Science and Human Wellness
Volume 9 Issue 2,
June 2020
Pages 103-111
DOI: 10.1016/j.fshw.2020.02.005
Cite this article:
de Escalada Pla MF, Flores SK, Genevois CE. Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron. Food Science and Human Wellness, 2020, 9(2): 103-111. https://doi.org/10.1016/j.fshw.2020.02.005

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Received: 02 September 2019
Revised: 30 January 2020
Accepted: 14 February 2020
Published: 22 February 2020
© 2020 "Society information". Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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