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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains

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Author(s):
Miano, Alberto Claudio [1] ; Duarte Augusto, Pedro Esteves [1]
Total Authors: 2
Affiliation:
[1] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr LAN, Luiz de Queiroz Coll Agr ESALQ, Piracicaba, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Food Research International; v. 106, p. 928-935, APR 2018.
Web of Science Citations: 6
Abstract

Hydration is an important but long step in processing beans. Consequently, any ways of taking advantage of this processing time are desirable. One possibility is to fortify the beans during the hydration process, especially with water-soluble nutrients. This work studied the incorporation of iron into beans during hydration with and without ultrasound, describing the kinetics of water and iron uptake, the entrance pathway and its effect on germination and the cooking process. For that, carioca beans were soaked in ferrous sulfate solution (0.271% w/v) with and without ultrasound (91 W/L; 25 kHz) at 25 degrees C. It was demonstrated that iron could be incorporated during the hydration process, describing a similar kinetics behavior to the water uptake. In addition, ultrasound accelerated this process, achieving 60.1 mg Fe/100 g w.b. after 510 min of process, in contrast to 34.4 mg Fe/100 g w.b. when the beans were hydrated without ultrasound. Finally, by hydrating the beans with ferrous sulfate, the cooking process was accelerated, which is desirable. However, the capacity for germination of the beans was reduced. In conclusion, the hydration process time can be used to fortify the beans with iron (and, possibly, other water-soluble nutrients). Nevertheless, future studies must be performed to determine if the incorporated iron is bioavailable and bioaccessible, as well as how relevant this approach is as a nutritional policy. (AU)

FAPESP's process: 16/18052-5 - +Pro²FOOD: emerging technologies to enhance food processing and properties
Grantee:Pedro Esteves Duarte Augusto
Support Opportunities: Regular Research Grants