Influence of Dietary Fibre and Protein Fractions on the Trace Element Bioaccessibility of Turnip Tops (Brassica rapa) Growing under Mediterranean Conditions

Author:

Cámara-Martos Fernando1ORCID

Affiliation:

1. Departamento de Bromatología y Tecnología de Alimentos, Universidad de Córdoba, 14014 Cordoba, Spain

Abstract

The objective of this work was to study the influence of three dietary fibre fractions (pectin, gum arabic and cellulose) and three protein fractions (casein, lactalbumin and soy) on the trace element bioaccessibility (Fe, Mn, Ni, Se and Zn) of turnip tops (B. rapa subsp. Rapa) growing under Mediterranean conditions. Then, it aimed to promote the use of this vegetable not only for direct fresh consumption but also as a main ingredient in the development of food mixtures. The results showed that soluble fibre fractions, such as pectin and gum arabic, can enhance the bioaccessibility of trace elements, such as Fe, Mn, Se and Zn. This effect was not proved for cellulose (an insoluble fibre fraction), in which, at best, no bioaccessibility effect was observed. Regarding the protein fractions, with the exception of Se, caseins and lactalbumin had a neutral effect on improving the trace element bioaccessibility. This did not hold true for soy protein, in which a considerable improvement in the bioaccessibility of Fe, Mn, Se and Zn was determined.

Funder

Andalusian Government

Secretaría General de Investigación e Innovación

Consejería de Universidad, Investigación e Innovación, Proyectos de Excelencia 2021

Publisher

MDPI AG

Reference91 articles.

1. Potential health hazards of eating red meat;Wolk;J. Intern. Med.,2017

2. Is there arelationship between red or processed meat intake and obesity? A systematic review and meta-analysis of observational studies;Rouhani;Obes. Rev.,2014

3. World Health Organization (2023, December 18). Cancer: Carcinogenicity of the Consumption of Red Meat and Processed Meat. [WWW Document]. URL. Available online: https://www.who.int/news-room/questions-and-answers/item/cancer-carcinogenicity-of-the-consumption-of-red-meat-and-processed-meat.

4. Understanding the consumption of plant—Based meat alternatives and the role of health—Related aspects. A study of the Italian market;Rizzo;Int. J. Gastron. Food Sci.,2023

5. In vitro bioaccessibility of copper, iron, and zinc from common meat substitutes, influence of exogenously added garlic/onion and contribution to the diet;Iaquinta;J. Food Compos. Anal.,2023

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3