期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 55, 期 1, 页码 366-375出版社
SPRINGER INDIA
DOI: 10.1007/s13197-017-2946-4
关键词
Biofortification; Bioaccessibility of iodine; Iodine-rich vegetable; Iodine deficiency disorders (IDD); Iodized salt
资金
- geological exploration project of Zhejiang Provincial Department of Land Resources [2014002]
- National Natural Science Foundation of China [40873058 4033043]
Biofortification of crops with exogenous iodine is a novel strategy to control iodine deficiency disorders (IDD). The bioaccessibility of iodine (BI) in the biofortified vegetables in the course of soaking, cooking and digestion, were examined. Under hydroponics, the concentration of iodine in leafstalks of the celery and pakchoi increased with increasing exogenous iodine concentration, 54.8-63.9% of the iodine absorbed by pakchoi was stored in the soluble cellular substance. Being soaked in water within 8 h, the iodine loss rate of the biofortified celery was 3.5-10.4% only. More than 80% of the iodine in the biofortified celery was retained after cooking under high temperature. The highest BI of the biofortified vegetables after digestion in simulated gastric and intestinal juice amounted to 74.08 and 68.28%, respectively. Factors influencing BI included pH, digestion duration, and liquid-to-solid ratio. The high BI of the biofortified vegetables provided a sound reference for the promotion of iodine biofortification as a tool to eliminate the IDD.
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