The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2022 May 28

PMID 35630828

Authors

Agata Zaremba

Katarzyna Waszkowiak

Dominik Kmiecik

Anna Jedrusek-Golinska

Maciej Jarzebski

Krystyna Szymandera-Buszka

Affiliations

Soon will be listed here.

Abstract

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.

Citing Articles

Mapping Consumer Preference for Vegan and Omnivorous Diets for the Sensory Attributes of Flour Products with Iodine-Fortified Plant-Based Ingredients.

Szymandera-Buszka K, Jankowska A, Jedrusek-Golinska A Nutrients. 2025; 16(24.

PMID: 39771013 PMC: 11677174. DOI: 10.3390/nu16244392.

Nutritional Adequacy of Flour Product Enrichment with Iodine-Fortified Plant-Based Products.

Jankowska A, Szymandera-Buszka K Nutrients. 2025; 16(24.

PMID: 39770883 PMC: 11678579. DOI: 10.3390/nu16244261.

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.

Zaremba A, Hes M, Jedrusek-Golinska A, Przeor M, Szymandera-Buszka K Foods. 2023; 12(14).

PMID: 37509884 PMC: 10379304. DOI: 10.3390/foods12142792.

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