Cargando…

The Use of Iron-Enriched Yeast for the Production of Flatbread

The most common cause of iron deficiency is an improperly balanced diet, in which the body’s need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency in the population. However, many iron-...

Descripción completa

Detalles Bibliográficos
Autores principales: Nowosad, Karolina, Sujka, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8434235/
https://www.ncbi.nlm.nih.gov/pubmed/34500637
http://dx.doi.org/10.3390/molecules26175204
_version_ 1783751550172135424
author Nowosad, Karolina
Sujka, Monika
author_facet Nowosad, Karolina
Sujka, Monika
author_sort Nowosad, Karolina
collection PubMed
description The most common cause of iron deficiency is an improperly balanced diet, in which the body’s need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency in the population. However, many iron-rich supplements and foods have low bioavailability of this element. In our study, we used yeast enriched with iron ions to produce flatbread. The yeast cells accumulated iron ions from the medium supplemented with Fe(NO(3))(3)·9H(2)O, additionally one of the cultures was treated with pulsed electric field in order to increase the accumulation. The potential bioavailability of iron from flatbread containing 385.8 ± 4.12 mg of iron in 100 g dry mass was 10.83 ± 0.94%. All the flatbreads had a moderate glycemic index. There were no significant differences in antioxidant activity against DPPH(•) between flatbread with iron-enriched and non-iron-enriched yeast. Sensory evaluation showed that this product is acceptable to consumers since no metallic aftertaste was detected. Iron enriched flatbread can potentially be an alternative to dietary supplements in iron deficiency states.
format Online
Article
Text
id pubmed-8434235
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-84342352021-09-12 The Use of Iron-Enriched Yeast for the Production of Flatbread Nowosad, Karolina Sujka, Monika Molecules Article The most common cause of iron deficiency is an improperly balanced diet, in which the body’s need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency in the population. However, many iron-rich supplements and foods have low bioavailability of this element. In our study, we used yeast enriched with iron ions to produce flatbread. The yeast cells accumulated iron ions from the medium supplemented with Fe(NO(3))(3)·9H(2)O, additionally one of the cultures was treated with pulsed electric field in order to increase the accumulation. The potential bioavailability of iron from flatbread containing 385.8 ± 4.12 mg of iron in 100 g dry mass was 10.83 ± 0.94%. All the flatbreads had a moderate glycemic index. There were no significant differences in antioxidant activity against DPPH(•) between flatbread with iron-enriched and non-iron-enriched yeast. Sensory evaluation showed that this product is acceptable to consumers since no metallic aftertaste was detected. Iron enriched flatbread can potentially be an alternative to dietary supplements in iron deficiency states. MDPI 2021-08-27 /pmc/articles/PMC8434235/ /pubmed/34500637 http://dx.doi.org/10.3390/molecules26175204 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Nowosad, Karolina
Sujka, Monika
The Use of Iron-Enriched Yeast for the Production of Flatbread
title The Use of Iron-Enriched Yeast for the Production of Flatbread
title_full The Use of Iron-Enriched Yeast for the Production of Flatbread
title_fullStr The Use of Iron-Enriched Yeast for the Production of Flatbread
title_full_unstemmed The Use of Iron-Enriched Yeast for the Production of Flatbread
title_short The Use of Iron-Enriched Yeast for the Production of Flatbread
title_sort use of iron-enriched yeast for the production of flatbread
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8434235/
https://www.ncbi.nlm.nih.gov/pubmed/34500637
http://dx.doi.org/10.3390/molecules26175204
work_keys_str_mv AT nowosadkarolina theuseofironenrichedyeastfortheproductionofflatbread
AT sujkamonika theuseofironenrichedyeastfortheproductionofflatbread
AT nowosadkarolina useofironenrichedyeastfortheproductionofflatbread
AT sujkamonika useofironenrichedyeastfortheproductionofflatbread