Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours

[EN] Iron-fortified flours are traditionally prepared by blending a micronutrient premix with milled flour until a homogeneous mixture is obtained. In this study, an alternative method using vacuum impregnation during the soaking stage was used to obtain iron-fortified broad bean flours. The stabili...

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Detalles Bibliográficos
Autores: Arnal-Salinas, Milagros|||0000-0002-9301-2478, Talens Oliag, Pau|||0000-0001-7318-3336, Gallego Ibáñez, Marta, Mora Soler, Leticia
Tipo de recurso: artículo
Fecha de publicación:2025
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/221214
Acceso en línea:https://riunet.upv.es/handle/10251/221214
Access Level:acceso abierto
Palabra clave:Vicia faba
Soaking
Vacuum impregnation
Iron bioaccessibility
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spelling Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean floursArnal-Salinas, Milagros|||0000-0002-9301-2478Talens Oliag, Pau|||0000-0001-7318-3336Gallego Ibáñez, MartaMora Soler, LeticiaVicia fabaSoakingVacuum impregnationIron bioaccessibility[EN] Iron-fortified flours are traditionally prepared by blending a micronutrient premix with milled flour until a homogeneous mixture is obtained. In this study, an alternative method using vacuum impregnation during the soaking stage was used to obtain iron-fortified broad bean flours. The stability of iron-fortified broad bean flours obtained using vacuum impregnation or conventional addition, as well as the effect of cooking and gastrointestinal digestion on the produced fresh pasta, was evaluated. The results showed that the use of vacuum impregnation to obtain iron-fortified broad bean flours resulted in higher lipid and protein oxidation compared to the conventional method of iron addition. However, it did not significantly affect the stability of the flours as lipid and protein oxidation remained stable during 7 weeks of storage. In addition, vacuum impregnation to fortify the broad bean flour prevented the loss of added iron during cooking and improved its bioaccessibility when making pasta from 100 % broad bean flour.M.A. gratefully acknowledge the Predoctoral contract (FPU19/02401) from the Spanish Ministry of Science, Innovation and Univer-sities. Funding for open access charge: Universitat Politecnica de Valencia.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaMinisterio de UniversidadesUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20252025-05-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/221214reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Universidades MIU FPU19%2F02401open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial (by-nc) http://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2212142026-06-13T07:49:27Z
dc.title.none.fl_str_mv Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours
title Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours
spellingShingle Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours
Arnal-Salinas, Milagros|||0000-0002-9301-2478
Vicia faba
Soaking
Vacuum impregnation
Iron bioaccessibility
title_short Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours
title_full Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours
title_fullStr Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours
title_full_unstemmed Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours
title_sort Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours
dc.creator.none.fl_str_mv Arnal-Salinas, Milagros|||0000-0002-9301-2478
Talens Oliag, Pau|||0000-0001-7318-3336
Gallego Ibáñez, Marta
Mora Soler, Leticia
author Arnal-Salinas, Milagros|||0000-0002-9301-2478
author_facet Arnal-Salinas, Milagros|||0000-0002-9301-2478
Talens Oliag, Pau|||0000-0001-7318-3336
Gallego Ibáñez, Marta
Mora Soler, Leticia
author_role author
author2 Talens Oliag, Pau|||0000-0001-7318-3336
Gallego Ibáñez, Marta
Mora Soler, Leticia
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
Ministerio de Universidades
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Vicia faba
Soaking
Vacuum impregnation
Iron bioaccessibility
topic Vicia faba
Soaking
Vacuum impregnation
Iron bioaccessibility
description [EN] Iron-fortified flours are traditionally prepared by blending a micronutrient premix with milled flour until a homogeneous mixture is obtained. In this study, an alternative method using vacuum impregnation during the soaking stage was used to obtain iron-fortified broad bean flours. The stability of iron-fortified broad bean flours obtained using vacuum impregnation or conventional addition, as well as the effect of cooking and gastrointestinal digestion on the produced fresh pasta, was evaluated. The results showed that the use of vacuum impregnation to obtain iron-fortified broad bean flours resulted in higher lipid and protein oxidation compared to the conventional method of iron addition. However, it did not significantly affect the stability of the flours as lipid and protein oxidation remained stable during 7 weeks of storage. In addition, vacuum impregnation to fortify the broad bean flour prevented the loss of added iron during cooking and improved its bioaccessibility when making pasta from 100 % broad bean flour.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025-05-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/221214
url https://riunet.upv.es/handle/10251/221214
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Universidades MIU FPU19%2F02401
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial (by-nc)
http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial (by-nc)
http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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