Physicochemical property and iron supplementation of pickled cucumber with NaFeEDTA
Iron fortified foods can effectively reduce the global prevalence of iron deficiency,and the intake of acidic substances can improve the bioavail-ability of iron elements in food.Using pickled cucumbers as the research object,the effects of sodium ferric ethylenediaminetetraacetate(NaFeEDTA)on physicochemical properties and iron supplementation of pickled cucumber were studied.The results showed that after adding NaFeEDTA,the re-ducing sugar utilization rate of pickled cucumber increased,pH decreased,and the microbial activity period was longer,which was conducive to the production of acidic substances.The total acid content of the NaCl group tended to be stable at 10 d,while the remaining fermentation groups tended to be stable at 13-16 d,and the NaFeEDTA 0.15％group had the highest total acid content,which was 0.39 g/100 ml.The main organic acids in pick-led cucumbers were malic acid and citric acid,and the contents of NaFeEDTA added group were higher than that of the NaCl group.The NaFeEDTA 0.15％group had the highest types and contents of organic acids,reaching 9 types and 180.64 mg/100 g,respectively.Through scanning electron mi-croscopy and sensory evaluation,the results showed that the NaCl group exhibited different degrees of tissue contraction and stratification,and the phenomenon was alleviated after adding NaFeEDTA.The NaFeEDTA 0.15％group had the optimal tissue morphology and sensory evaluation(95.2 point).The results showed that NaFeEDTA pickles could be effectively supplemented with iron by oral administration through the determination of body mass and hemoglobin in rats.The tissue morphology of rat spleen was observed.It was proved that the iron in NaFeEDTA pickles had better ab-sorption rate.The results showed that NaFeEDTA 0.15％group had the optimal iron supplementation effect.This study provided a theoretical basis for strengthening pickled vegetables with iron and increasing their absorptivity.
iron strengtheningpickled cucumberphysiochemical propertyiron supplementation effect
万方数据
维普
