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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-...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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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 |
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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 |
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