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Analysis of the Use of Carrots, Cauliflower and Broccoli Waste Materials as a Matrix for Thiamine
The investigation aimed to use selected waste plant materials as thiamine matrices for fortification purposes. Thiamine hydrochloride (TCh) and thiamine pyrophosphate (TP) constituted the sources of thiamine. The waste vegetable variables (carrots (crowns, peel), cauliflower, and broccoli (stems, leaves)) were used as a matrix for the thiamine. The peeled carrots, without crowns, as well as the florets of cauliflower and broccoli, were also used as a matrix for thiamine, serving as a reference for the waste used. Fortification effectiveness was analysed based on thiamine content analysis in the product immediately after freeze-drying and after storage (230 days at 4, 21, and 40 °C). The results confirmed that after six months of storage, these products contained thiamine at 55 to 90% of the level found in samples immediately after drying. The results confirm the effectiveness of using analysed waste plant materials as matrices for thiamine. The highest effectiveness was confirmed for broccoli and cauliflower leaves. The analysis of the influence of all predictors on thiamine changes revealed that storage temperature significantly affected thiamine loss in all carriers. It was confirmed that the lower the storage temperature, the lower the dynamics of thiamine loss. It was also confirmed that TP had a lower thiamine retention.
The antioxidant properties of selected varieties of pumpkin fortified with Iodine in the form of potassium Iodide and potassium iodate
This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification in pumpkins affect the antioxidant activity of pumpkins. The results showed a high recovery of the introduced iodine in all pumpkin varieties after drying, as well as high iodine stability during storage, especially for KIO3. However, statistical analysis confirmed a relationship between the forms and concentration of iodine and the ABTS cation radical and the DPPH radical test results. In the systems with iodine concentration at 0.023 and 0.23 mg/100 g, the antioxidant activity did not change. However, for all pumpkin varieties fortified with a KIO3 concentration at 3.9 mg/100 g (2.3 mg/100 g of iodine), a statistically significant decrease in free-radical scavenging was confirmed. Therefore, for maximum effectiveness in pumpkin’s free-radical scavenging indices, it is suggested to introduce iodine in the form of KI and KIO3, but in controlled concentrations. However, KIO3 should be added at a maximum amount of 0.39 mg/100 g.
The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine
This study aimed to determine the use of selected vegetables (pumpkin, cauliflower, broccoli, carrot) as carriers of potassium iodide (KI) and potassium iodate (KIO3) 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 KIO3 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