Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate

Fortification of food products with iron is a common strategy to prevent or overcome iron deficiency. However, any iron form is a pro-oxidant and its addition will cause off-flavours and reduce product's shelf life. A highly bioavailable heme iron ingredient was selected to fortify a chocolate...

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Detalles Bibliográficos
Autores: Alemán, Mercedes, Bou Novensà, Ricard, Tres Oliver, Alba, Polo Pozo, Francisco Javier, Codony Salcedo, Rafael, Guardiola Ibarz, Francesc
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/164376
Acceso en línea:https://hdl.handle.net/2445/164376
Access Level:acceso abierto
Palabra clave:Antioxidants
Dèficit de ferro
Caseïna
Productes lactis
Deshidratació d'aliments
Química dels aliments
Reacció d'oxidació-reducció
Aliments
Ferro
Galetes
Iron deficiency diseases
Casein
Dairy products
Dehydration of food
Food composition
Oxidation-reduction reaction
Food
Iron
Biscuits
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spelling Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinateAlemán, MercedesBou Novensà, RicardTres Oliver, AlbaPolo Pozo, Francisco JavierCodony Salcedo, RafaelGuardiola Ibarz, FrancescAntioxidantsDèficit de ferroCaseïnaProductes lactisDeshidratació d'alimentsQuímica dels alimentsReacció d'oxidació-reduccióAlimentsFerroGaletesAntioxidantsIron deficiency diseasesCaseinDairy productsDehydration of foodFood compositionOxidation-reduction reactionFoodIronBiscuitsFortification of food products with iron is a common strategy to prevent or overcome iron deficiency. However, any iron form is a pro-oxidant and its addition will cause off-flavours and reduce product's shelf life. A highly bioavailable heme iron ingredient was selected to fortify a chocolate cream used to fill sandwich-type cookies. Two different strategies were assessed for avoiding the heme iron catalytic effect on lipid oxidation: ascorbyl palmitate addition and co-spray-drying of heme iron with calcium caseinate. Oxidation development and sensory acceptability were monitored in the cookies over one-year of storage at room temperature in the dark. The addition of ascorbyl palmitate protected from oxidation and from tocopherols and tocotrienols loss during cookies preparation. In general, ascorbyl palmitate, either alone or in combination with the co-spray-dried heme iron, prevented primary oxidation and hexanal formation during storage. The combination of both strategies resulted in cookies that were sensory acceptable after 1 year of storage.Elsevier B.V.2020202020162020info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion10 p.application/pdfapplication/pdfhttps://hdl.handle.net/2445/164376Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2015.09.031Food Chemistry, 2016, vol. 196, p. 567-576https://doi.org/10.1016/j.foodchem.2015.09.031cc-by-nc-nd (c) Elsevier B.V., 2016http://creativecommons.org/licenses/by-nc-nd/3.0/esinfo:eu-repo/semantics/openAccessoai:recercat.cat:2445/1643762026-05-29T05:05:01Z
dc.title.none.fl_str_mv Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate
title Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate
spellingShingle Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate
Alemán, Mercedes
Antioxidants
Dèficit de ferro
Caseïna
Productes lactis
Deshidratació d'aliments
Química dels aliments
Reacció d'oxidació-reducció
Aliments
Ferro
Galetes
Antioxidants
Iron deficiency diseases
Casein
Dairy products
Dehydration of food
Food composition
Oxidation-reduction reaction
Food
Iron
Biscuits
title_short Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate
title_full Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate
title_fullStr Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate
title_full_unstemmed Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate
title_sort Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate
dc.creator.none.fl_str_mv Alemán, Mercedes
Bou Novensà, Ricard
Tres Oliver, Alba
Polo Pozo, Francisco Javier
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
author Alemán, Mercedes
author_facet Alemán, Mercedes
Bou Novensà, Ricard
Tres Oliver, Alba
Polo Pozo, Francisco Javier
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
author_role author
author2 Bou Novensà, Ricard
Tres Oliver, Alba
Polo Pozo, Francisco Javier
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Antioxidants
Dèficit de ferro
Caseïna
Productes lactis
Deshidratació d'aliments
Química dels aliments
Reacció d'oxidació-reducció
Aliments
Ferro
Galetes
Antioxidants
Iron deficiency diseases
Casein
Dairy products
Dehydration of food
Food composition
Oxidation-reduction reaction
Food
Iron
Biscuits
topic Antioxidants
Dèficit de ferro
Caseïna
Productes lactis
Deshidratació d'aliments
Química dels aliments
Reacció d'oxidació-reducció
Aliments
Ferro
Galetes
Antioxidants
Iron deficiency diseases
Casein
Dairy products
Dehydration of food
Food composition
Oxidation-reduction reaction
Food
Iron
Biscuits
description Fortification of food products with iron is a common strategy to prevent or overcome iron deficiency. However, any iron form is a pro-oxidant and its addition will cause off-flavours and reduce product's shelf life. A highly bioavailable heme iron ingredient was selected to fortify a chocolate cream used to fill sandwich-type cookies. Two different strategies were assessed for avoiding the heme iron catalytic effect on lipid oxidation: ascorbyl palmitate addition and co-spray-drying of heme iron with calcium caseinate. Oxidation development and sensory acceptability were monitored in the cookies over one-year of storage at room temperature in the dark. The addition of ascorbyl palmitate protected from oxidation and from tocopherols and tocotrienols loss during cookies preparation. In general, ascorbyl palmitate, either alone or in combination with the co-spray-dried heme iron, prevented primary oxidation and hexanal formation during storage. The combination of both strategies resulted in cookies that were sensory acceptable after 1 year of storage.
publishDate 2016
dc.date.none.fl_str_mv 2016
2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/164376
url https://hdl.handle.net/2445/164376
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2015.09.031
Food Chemistry, 2016, vol. 196, p. 567-576
https://doi.org/10.1016/j.foodchem.2015.09.031
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier B.V., 2016
http://creativecommons.org/licenses/by-nc-nd/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier B.V., 2016
http://creativecommons.org/licenses/by-nc-nd/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 10 p.
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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