烹饪条件对铁从锅中释放的影响以及开发用于在 NIP 中补充铁的动力学模型

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
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引用次数: 0

摘要

世界卫生组织(WHO)已将使用铁质炊具作为缓解缺铁性贫血(IDA)的潜在策略,并强调需要在这一领域开展以行动为导向的研究。针对这一需求,我们的研究系统地调查了不同烹饪条件下各类炊具的铁释放模式。在这些炊具中,我们选择了使用最广泛的氮化铁锅(NIPs),用于开发动力学模型,以有效预测食物材料在不同烹饪温度和 pH 值条件下的铁释放情况。我们的研究结果表明,锅具中铁的释放量受烹饪条件的显著影响,如锅具类型、烹饪温度、烹饪时间、酸性物质类型以及烹饪环境的 pH 值。具体来说,较高的温度、较长的烹饪时间、较低的 pH 值和醋酸的存在可最大限度地将铁释放到食物中。我们开发了一系列动力学模型--铁释放-温度模型(I、II、III)和铁释放-pH 模型(IV、V、VI)--来预测 NIPs 中铁的释放。温度模型适用于在 50-100 °C 温度范围内烹饪 pH 值为 5.00-6.00 的食物,而 pH 值模型则适用于在沸腾温度下烹饪 pH 值为 3.00-6.00 的食物。验证实验证实了这些模型的相对准确性。此外,在将预测的铁释放量与推荐营养摄入量(RNI)指南进行比较时,研究结果支持铁锅作为一种可行的补铁方法的有效性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effect of cooking conditions on iron release from pots and development of kinetic models for iron supplementation in NIPs

Effect of cooking conditions on iron release from pots and development of kinetic models for iron supplementation in NIPs

The World Health Organization (WHO) has identified the use of iron cookware as a potential strategy for alleviating iron deficiency anaemia (IDA) and emphasises the need for action-oriented research in this area. In response to this need, our study systematically investigated the patterns of iron release from various types of cookware under different cooking conditions. Among these, nitrided iron pots (NIPs), the most widely used cookware, were selected for the development of kinetic models to predict iron release efficiently across a range of cooking temperatures and pH levels in food materials. Our results demonstrated that iron release from the pots was significantly influenced by cooking conditions such as the type of cookware, cooking temperatures, cooking times, types of acidic substances, and the pH of the cooking environment. Specifically, higher temperatures, longer cooking times, lower pH levels, and the presence of acetic acid were found to maximise iron release into food. We developed a series of kinetic models—Iron Release-Temperature Models (I, II, and III) and Iron Release-pH Models (IV, V, and VI)—to predict iron release from NIPs. The temperature models are applicable for cooking food with a pH of 5.00–6.00 within a temperature range of 50–100 °C, while the pH models are designed for food with a pH of 3.00–6.00 at boiling temperatures. Validation experiments confirmed the relative accuracy of these models. Additionally, when comparing the predicted iron release with the Recommended Nutrient Intake (RNI) guidelines, the findings support the efficacy of iron pots as a viable method for iron supplementation.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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