Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznań, Poland.
Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznań, Poland.
Molecules. 2022 May 23;27(10):3351. doi: 10.3390/molecules27103351.
This study aimed to determine the use of selected vegetables (pumpkin, cauliflower, broccoli, carrot) as carriers of potassium iodide (KI) and potassium iodate (KIO) by determining changes in iodine content under various conditions of impregnation as the degree of hydration, impregnated sample temperature, and impregnation time. The influence of these conditions on iodine contents in vegetables after their fortification and storage (21 °C/230 days) was analyzed. The results showed that all selected vegetables could be efficient iodine carriers. However, the conditions of the impregnation process are crucial for fortification efficiency, particularly the degree of hydration and the temperature of the impregnated samples before drying. The results showed that the lowest iodine content was in samples fortified at 4 °C and 1:4 hydration. On the other hand, the highest reproducibility of iodine was for the following fortification conditions: temperature of -76 °C and hydration of 1:1. The studies confirmed the higher stability of iodine in KIO form compared to KI. To increase recovery of the introduced iodine in the product after drying, using the conditioning step at 4 °C is not recommended. We recommend freezing vegetables immediately after the impregnation process.
本研究旨在通过确定浸渍条件（水合程度、浸渍样品温度和浸渍时间）下碘含量的变化，确定选择的蔬菜（南瓜、菜花、西兰花、胡萝卜）作为碘化钾（KI）和碘酸钾（KIO）载体的使用情况。分析了这些条件对蔬菜强化和储存（21°C/230 天）后的碘含量的影响。结果表明，所有选定的蔬菜都可以作为有效的碘载体。然而，浸渍过程的条件对强化效率至关重要，特别是在干燥之前浸渍样品的水合程度和温度。结果表明，在 4°C 和 1:4 水合条件下强化的样品中碘含量最低。另一方面，碘含量具有最高重现性的强化条件为：-76°C 温度和 1:1 的水合度。研究证实，与 KI 相比，KIO 形式的碘更稳定。为了提高干燥后产品中引入碘的回收率，不建议在 4°C 下使用调节步骤。我们建议在浸渍过程后立即冷冻蔬菜。
