Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification.

Krystyna Szymandera-Buszka,Anna Jędrusek-Golińska,Justyna Piechocka,Monika Przeor,Agata Zaremba

doi:10.3390/foods10030578

Krystyna Szymandera-Buszka, Anna Jędrusek-Golińska + Show 3 more

Open Access

https://doi.org/10.3390/foods10030578

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Abstract

The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride—TCh and thiamine pyrophosphate—TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Cauliflower and Broccoli, were used as a matrix for the thiamine applied. The impregnated and freeze-dried vegetables were stored (230 days) with changing access to light (access to and restriction of light) and temperature (21 °C and 40 °C). The analyzed carriers were also used in the production of gnocchi dumplings. The content of thiamine was analyzed using the thiochromium method. In the study, consumer tests (n = 199) and sensory profiling were used to assess the impact of thiamine carriers on the sensory quality of gnocchi dumplings. It was found that the introduction of dried vegetables at the level of 30% allows for high sensory desirability of analyzed products, as well as suggesting the possibility of their frequent consumption. Such a product could potentially become an alternative to pork meat as a good source of thiamine. However, it should be noted that the thiamine losses may occur during the storage of dried vegetables and their culinary preparation.

Highlights

Thiamine is a water-soluble vitamin, occurring both as a free form, and bound as phosphate esters: thiamine pyrophosphate (TPP), thiamine monophosphate (TMP) and thiamine triphosphate (TDP) [1]
The analysis of the relation of thiamine content in carriers to the initial content in the vegetables showed the effectiveness at the level of 75–89%
The highest effectiveness of thiamine fortification was found for muscat pumpkin (89%)

Summary

Introduction

Thiamine (vitamin B1) is a water-soluble vitamin, occurring both as a free form, and bound as phosphate esters: thiamine pyrophosphate (TPP), thiamine monophosphate (TMP) and thiamine triphosphate (TDP) [1]. Thiamine deficiency leads to oxidative metabolism disorders, reduces the synthesis of adenosine triphosphate (ATP) and energy production, affecting sensitive organs, as well as altering their functions [1,2]. Thiamine plays a crucial role in energy metabolism. This vitamin is known for its catalytic activity in hexose-monophosphate pathways [3]. Other studies indicate that thiamine therapy should be a crucial part of the treatment plan and health policies to prevent the development or progression of dementia and Alzheimer’s disease [4,5]. Very high doses of thiamine, i.e., up to 3 g/day are used in the treatment of numerous diseases [6,7,8,9]. According to Kunisawa, several neurological symptoms, occurring in other viral infections and neuroinflammatory states, may be treated with thiamine [10]

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