The Use of Iron-Enriched Yeast for the Production of Flatbread.

Karolina Nowosad,Monika Sujka

doi:10.3390/molecules26175204

Abstract

The most common cause of iron deficiency is an improperly balanced diet, in which the body’s need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency in the population. However, many iron-rich supplements and foods have low bioavailability of this element. In our study, we used yeast enriched with iron ions to produce flatbread. The yeast cells accumulated iron ions from the medium supplemented with Fe(NO3)3·9H2O, additionally one of the cultures was treated with pulsed electric field in order to increase the accumulation. The potential bioavailability of iron from flatbread containing 385.8 ± 4.12 mg of iron in 100 g dry mass was 10.83 ± 0.94%. All the flatbreads had a moderate glycemic index. There were no significant differences in antioxidant activity against DPPH• between flatbread with iron-enriched and non-iron-enriched yeast. Sensory evaluation showed that this product is acceptable to consumers since no metallic aftertaste was detected. Iron enriched flatbread can potentially be an alternative to dietary supplements in iron deficiency states.

Highlights

Iron deficiency is a global health problem that affects people of all ages
In our research, we produced flatbread with the addition of yeast enriched with iron ions using two methods: Only by adding iron salt to the nutrient medium and supporting the accumulation by the action of pulsed electric field
Antioxidant flatbreadwith produced with yeast not enriched with iron ions (C1),enriched with iron ions without pulsed electric field (PEF)(C2), and with yeast enriched with iron ions using PEF(P), expressed as Trolox equivalent with yeast enriched with iron ions without PEF(C2), and with yeast enriched with iron ions using antioxidant activity

Summary

Introduction

Iron deficiency is a global health problem that affects people of all ages. Reduced iron absorption occurs in the presence of inhibitors such as calcium, phytates (present in grains), and tannins (present in tea and coffee). This problem occurs after surgery that increases the pH of the stomach, which reduces conversion to ferrous ions. Diseases such as Helicobacter pylori infection, celiac disease and intestinal inflammation cause reduced iron absorption [4]

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Results

Conclusion