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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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-10-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1193496/full |
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| author | Kateryn Purizaca-Santisteban Luis Alberto Ruiz-Flores Zury Sócola Eduardo Sidinei Chaves Milagros del Pilar Espinoza-Delgado |
| author_facet | Kateryn Purizaca-Santisteban Luis Alberto Ruiz-Flores Zury Sócola Eduardo Sidinei Chaves Milagros del Pilar Espinoza-Delgado |
| author_sort | Kateryn Purizaca-Santisteban |
| collection | DOAJ |
| description | 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% m/v ferrous sulfate and 1% m/v AA solutions, treated at different times and sonication frequencies (37 and 80 kHz), at 100 watts of power and 30 ± 5°C. ANOVA and Tukey’s test at 5% significance were applied to establish significant differences and the process was evaluated using a factorial design. The results revealed that the application of ultrasound influences the content of iron and AA, incorporating greater amount of iron and AA compared to samples not treated with ultrasound. Similarly, longer times led to higher incorporation of iron and AA content in sweet potatoes; the frequency was not statistically significant. The highest iron content was 105.91 ± 0.03 mg/100 g and for AA, it was 392.65 ± 4.84 mg AAE/100 g. The defined ultrasonic process conditions produced an increase of 4928.99 and 610.65%, respectively, in iron and AA content in sweet potato. |
| first_indexed | 2024-03-11T14:46:12Z |
| format | Article |
| id | doaj.art-5715015842ee4133b83600bd77cc2210 |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-03-11T14:46:12Z |
| publishDate | 2023-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-5715015842ee4133b83600bd77cc22102023-10-30T10:54:33ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2023-10-01710.3389/fsufs.2023.11934961193496Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acidKateryn Purizaca-Santisteban0Luis Alberto Ruiz-Flores1Zury Sócola2Eduardo Sidinei Chaves3Milagros del Pilar Espinoza-Delgado4Department of Food Engineering, Universidad Nacional de Frontera, Sullana, PeruDepartment of Food Engineering, Universidad Nacional de Frontera, Sullana, PeruDepartment of Food Engineering, Universidad Nacional de Frontera, Sullana, PeruDepartment of Chemistry, Federal University of Santa Catarina, Florianopolis, BrazilDepartment of Food Engineering, Universidad Nacional de Frontera, Sullana, PeruThe 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% m/v ferrous sulfate and 1% m/v AA solutions, treated at different times and sonication frequencies (37 and 80 kHz), at 100 watts of power and 30 ± 5°C. ANOVA and Tukey’s test at 5% significance were applied to establish significant differences and the process was evaluated using a factorial design. The results revealed that the application of ultrasound influences the content of iron and AA, incorporating greater amount of iron and AA compared to samples not treated with ultrasound. Similarly, longer times led to higher incorporation of iron and AA content in sweet potatoes; the frequency was not statistically significant. The highest iron content was 105.91 ± 0.03 mg/100 g and for AA, it was 392.65 ± 4.84 mg AAE/100 g. The defined ultrasonic process conditions produced an increase of 4928.99 and 610.65%, respectively, in iron and AA content in sweet potato.https://www.frontiersin.org/articles/10.3389/fsufs.2023.1193496/fullultrasoundironascorbic acidfortified sweet potatofood processing |
| spellingShingle | Kateryn Purizaca-Santisteban Luis Alberto Ruiz-Flores Zury Sócola Eduardo Sidinei Chaves Milagros del Pilar Espinoza-Delgado Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acid Frontiers in Sustainable Food Systems ultrasound iron ascorbic acid fortified sweet potato food processing |
| title | Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acid |
| title_full | Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acid |
| title_fullStr | Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acid |
| title_full_unstemmed | Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acid |
| title_short | Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acid |
| title_sort | ultrasound assisted fortification of yellow sweet potato ipomoea batatas with iron and ascorbic acid |
| topic | ultrasound iron ascorbic acid fortified sweet potato food processing |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1193496/full |
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