Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acid

Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acid

The objective of this study was to evaluate the effect of ultrasound on the incorporation of iron and ascorbic acid (AA) in sweet potato (Ipomoea batatas) and to optimize the process parameters to obtain a fortified food. The incorporation was carried out using cubes of sweet potato submerged in 0.1...

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Bibliographic Details
Main Authors: Kateryn Purizaca-Santisteban, Luis Alberto Ruiz-Flores, Zury Sócola, Eduardo Sidinei Chaves, Milagros del Pilar Espinoza-Delgado
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-10-01
Series:Frontiers in Sustainable Food Systems
Subjects:
ultrasound
iron
ascorbic acid
fortified sweet potato
food processing
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1193496/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2023.1193496/full

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