Variation of food mineral content during industrial and culinary processing

Barciela‐Alonso, Ma Carmen; Bermejo–Barrera, Pilar

doi:10.1002/9781118654316.ch8

Cited by 12 publications

(10 citation statements)

References 60 publications

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“…Different treatments during cooking and industrial food processing can lead to losing minerals due to their solubility and heating (Barciela‐Alonso & Bermejo‐Barrera, 2015). Especially high losses of minerals were observed during the cooking of vegetables (Kimura & Itokawa, 1990).…”

Section: Resultsmentioning

confidence: 99%

Ultrasound‐assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design

Lučić

Ignjatović

Lević

et al. 2022

Food Processing Preservation

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The influence of extraction parameters on the ultrasonically assisted extraction (UAE) of K, Na, Ca, Mg, Zn, Cu, Fe, Mn, Cr, Se, Mo, Li, Al, B, Pb, Hg, Cd, As, and Ni was studied to determine the conditions when a minimum of essential and maximum of toxic elements is leached from peppers, depending on its ripening stage. The effect of process variables was investigated by using Box–Behnken design. Each essential element had a different optimal condition for minimal leaching, while the toxic elements were predominantly extracted with acetic acid solution as extractant. The highest correlation between extraction conditions and concentration of extracted elements was found for aqueous extracts of mature green pepper. The concentration of acetic acid highly influenced the leaching of elements and a strong correlation between the concentration of Al, B, Fe, and Mn, and the UAE experimental conditions were observed. Practical applications This study investigates the leaching of minerals and heavy metals present in vegetables to the most commonly used media (water and acetic acid) during processing and canning. The data from this study may be useful for improving the quality of processed pepper products due to new information on how different parameters influence these losses (ripening stage of peppers, medium/solvent used for preparation, or storage, applied temperatures, time, mass to volume ratio). Essential elements are better preserved during the processing of intermediate breaker and mature red pepper compared to green mature fruits. Better retention of essential elements in the breaker and mature red pepper (that are mostly used in industrial processing) can be achieved by reducing the contact time with water, as well as mass to volume ratio. Leaching of toxic elements Al, Hg, and As can be improved with an acetic acid solution.

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Section: Resultsmentioning

confidence: 99%

Ultrasound‐assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design

Lučić

Ignjatović

Lević

et al. 2022

Food Processing Preservation

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“…In Europe, the main food groups contributing to potassium intakes were starchy roots or tubers and products thereof, grains and grain‐based products, milk and dairy products and vegetables and vegetable products and fruit and fruit products, including fruit and vegetable juices (EFSA NDA Panel, 2016a ). Substantial potassium losses may occur during food processing and cooking (Barciela‐Alonso and Bermejo‐Barrera, 2015 ).…”

Section: Assessmentmentioning

confidence: 99%

Scientific advice related to nutrient profiling for the development of harmonised mandatory front‐of‐pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods

Turck¹,

Bohn²,

Castenmiller³

et al. 2022

EFS2

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Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver scientific advice related to nutrient profiling for the development of harmonised mandatory front-of-pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods. This Opinion is based on systematic reviews and meta-analyses of human studies on nutritionally adequate diets, data from the Global Burden of Disease framework, clinical practice guidelines, previous EFSA opinions and the priorities set by EU Member States in the context of their Food-Based Dietary Guidelines and associated nutrient/ food intake recommendations. Relevant publications were retrieved through comprehensive searches in PubMed. The nutrients included in the assessment are those likely to be consumed in excess or in inadequate amounts in a majority of European countries. Food groups with important roles in European diets have been considered. The Panel concludes that dietary intakes of saturated fatty acids (SFA), sodium and added/free sugars are above, and intakes of dietary fibre and potassium below, current dietary recommendations in a majority of European populations. As excess intakes of SFAs, sodium and added/free sugars and inadequate intakes of dietary fibre and potassium are associated with adverse health effects, they could be included in nutrient profiling models. Energy could be included because a reduction in energy intake is of public health importance for European populations. In food group/category-based nutrient profiling models, total fat could replace energy in most food groups owing to its high-energy density, while the energy density of food groups with low or no fat content may be well accounted for by the inclusion of (added/free) sugars. Some nutrients may be included in nutrient profiling models for reasons other than their public health importance, e.g. as a proxy for other nutrients of public health importance, or to allow for a better discrimination of foods within the same food category.

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“…A bioacessibilidade é definida como a fração de um elemento que é liberado da matriz alimentar após ingestão e solubilizado no lúmen intestinal e trato intestinal. A biodisponibilidade de um composto depende das propriedades físicas da matriz alimentar e descreve a fração do elemento solubilizado que é absorvido no trato intestinal e que atinge o sistema circulatório (Barciela-Alonso & Bermejo-Barrera, 2015). Outros termos também usados são: ensaio de dialisabilidade, que se refere à digestão gastrointestinal seguida da determinação da quantidade do nutriente que atravessa uma membrana semipermeável, simulando a parede intestinal, e ensaio de solubilidade, que se refere à digestão gastrointestinal a partir da fração solúvel do elemento de interesse (Moreda-Piñeiro et al, 2011).…”

Section: Bioacessibilidade De Minerais Em Fiunclassified

Uma abordagem dos ensaios in vitro para estimar a absorção dos minerais em fórmulas infantis

Fioravanti

Morgano

2021

Braz. J. Food Technol.

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Resumo A fórmula infantil é a opção de alimento mais recomendada quando a amamentação não é possível. Para o melhor entendimento do comportamento gastrointestinal e da absorção dos nutrientes presentes nas fórmulas infantis, realizam-se estudos que simulam os processos de digestão. Este trabalho teve como objetivo discutir a evolução das fórmulas infantis com foco na avaliação da absorção de Ca, Cu, Fe, K, Mg, Mn, P e Zn, identificando métodos disponíveis para a avaliação de bioacessibilidade e de biodisponibilidade, de forma a melhor entender a absorção desses nutrientes. Para isto, foi realizada uma revisão bibliográfica sobre fórmulas infantis e os métodos in vitro mais utilizados no estudo de minerais, com foco no consumo, na qualidade e nos aspectos tecnológicos. Foi constatada uma tendência mundial no aumento do consumo de fórmulas infantis e verificou-se que estudos de biodisponibilidade e bioacessibilidade de minerais, mesmo que ainda escassos, colaboram para a evolução e o desenvolvimento deste produto, visando a uma aproximação com a composição do leite materno. A pesquisa mostrou que a composição da fórmula infantil vem sendo constantemente aperfeiçoada por revisões das legislações e pela indústria, e que, para a obtenção de uma fórmula infantil com alta capacidade de absorção de nutrientes, devem ser realizados estudos de bioacessibilidade e/ou de biodisponibilidade, pois estes estudos possibilitam uma melhor compreensão da influência dos diferentes ingredientes na absorção dos nutrientes. Os estudos também mostraram que, para uma ingestão mais equilibrada, nas diferentes fases do lactente, são necessárias diferentes composições dos nutrientes nas fórmulas infantis.

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Variation of food mineral content during industrial and culinary processing

Cited by 12 publications

References 60 publications

Ultrasound‐assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design

Ultrasound‐assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design

Scientific advice related to nutrient profiling for the development of harmonised mandatory front‐of‐pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods

Uma abordagem dos ensaios in vitro para estimar a absorção dos minerais em fórmulas infantis

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