The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains
Descripción del Articulo
The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding project n° 2016/18052-5; the National Council for Scientific and Technological Development (CNPq, Brazil) for funding project n° 401004/2014-7; and Cienciactiva for the A.C. Miano Ph.D. scholarship, from the “...
| Autores: | , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2018 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/804 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/804 https://doi.org/10.1016/j.foodres.2018.02.006 |
| Nivel de acceso: | acceso abierto |
| Materia: | Ultrasonics Cooking Cultivation Iron Nutrients Sulfur compounds Cooking process Ferrous sulfate Fortification Germination Hydration process Kinetics behaviors Processing time Pulses Hydration https://purl.org/pe-repo/ocde/ford#4.04.01 |
| id |
CONC_04f3adaef95e450c7190d45060bcb6ca |
|---|---|
| oai_identifier_str |
oai:repositorio.concytec.gob.pe:20.500.12390/804 |
| network_acronym_str |
CONC |
| network_name_str |
CONCYTEC-Institucional |
| repository_id_str |
4689 |
| dc.title.none.fl_str_mv |
The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains |
| title |
The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains |
| spellingShingle |
The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains Miano A.C. Ultrasonics Cooking Cooking Cultivation Iron Nutrients Sulfur compounds Cooking process Ferrous sulfate Fortification Fortification Germination Hydration process Kinetics behaviors Processing time Pulses Hydration https://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains |
| title_full |
The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains |
| title_fullStr |
The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains |
| title_full_unstemmed |
The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains |
| title_sort |
The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains |
| author |
Miano A.C. |
| author_facet |
Miano A.C. Augusto P.E.D. |
| author_role |
author |
| author2 |
Augusto P.E.D. |
| author2_role |
author |
| dc.contributor.author.fl_str_mv |
Miano A.C. Augusto P.E.D. |
| dc.subject.none.fl_str_mv |
Ultrasonics |
| topic |
Ultrasonics Cooking Cooking Cultivation Iron Nutrients Sulfur compounds Cooking process Ferrous sulfate Fortification Fortification Germination Hydration process Kinetics behaviors Processing time Pulses Hydration https://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Cooking Cooking Cultivation Iron Nutrients Sulfur compounds Cooking process Ferrous sulfate Fortification Fortification Germination Hydration process Kinetics behaviors Processing time Pulses Hydration |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding project n° 2016/18052-5; the National Council for Scientific and Technological Development (CNPq, Brazil) for funding project n° 401004/2014-7; and Cienciactiva for the A.C. Miano Ph.D. scholarship, from the “Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica” (CONCYTEC, Peru; Contract 272-2015-FONDECYT). |
| publishDate |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/804 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.foodres.2018.02.006 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85041476331 |
| url |
https://hdl.handle.net/20.500.12390/804 https://doi.org/10.1016/j.foodres.2018.02.006 |
| identifier_str_mv |
2-s2.0-85041476331 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Food Research International |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
| reponame_str |
CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883081930997760 |
| spelling |
Publicationrp01008500rp01010500Miano A.C.Augusto P.E.D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/804https://doi.org/10.1016/j.foodres.2018.02.0062-s2.0-85041476331The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding project n° 2016/18052-5; the National Council for Scientific and Technological Development (CNPq, Brazil) for funding project n° 401004/2014-7; and Cienciactiva for the A.C. Miano Ph.D. scholarship, from the “Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica” (CONCYTEC, Peru; Contract 272-2015-FONDECYT).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 °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.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdFood Research Internationalinfo:eu-repo/semantics/openAccessUltrasonicsCooking-1Cooking-1Cultivation-1Iron-1Nutrients-1Sulfur compounds-1Cooking process-1Ferrous sulfate-1Fortification-1Fortification-1Germination-1Hydration process-1Kinetics behaviors-1Processing time-1Pulses-1Hydration-1https://purl.org/pe-repo/ocde/ford#4.04.01-1The ultrasound assisted hydration as an opportunity to incorporate nutrients into grainsinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/804oai:repositorio.concytec.gob.pe:20.500.12390/8042024-05-30 15:22:59.076http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="4021af76-0281-498a-852d-28d6e1e79269"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains</Title> <PublishedIn> <Publication> <Title>Food Research International</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1016/j.foodres.2018.02.006</DOI> <SCP-Number>2-s2.0-85041476331</SCP-Number> <Authors> <Author> <DisplayName>Miano A.C.</DisplayName> <Person id="rp01008" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Augusto P.E.D.</DisplayName> <Person id="rp01010" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Ultrasonics</Keyword> <Keyword>Cooking</Keyword> <Keyword>Cooking</Keyword> <Keyword>Cultivation</Keyword> <Keyword>Iron</Keyword> <Keyword>Nutrients</Keyword> <Keyword>Sulfur compounds</Keyword> <Keyword>Cooking process</Keyword> <Keyword>Ferrous sulfate</Keyword> <Keyword>Fortification</Keyword> <Keyword>Fortification</Keyword> <Keyword>Germination</Keyword> <Keyword>Hydration process</Keyword> <Keyword>Kinetics behaviors</Keyword> <Keyword>Processing time</Keyword> <Keyword>Pulses</Keyword> <Keyword>Hydration</Keyword> <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 °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.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.377052 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
