Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content
The supply of food products that present adequate nutritional quality is extremely important for maintaining the health of the population. Thus, different techniques have been used to obtain biofortified foods, with the aim of combating malnutrition caused by the absence of essential micronutrients,...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/171361 |
| _version_ | 1855533462009675776 |
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| author | Severo, Joseana Santos, Felipe Nardo dos Samborski, Tarcísio Rodrigues, Rosane Mello, Alexandre Furtado Silveira |
| author_browse | Mello, Alexandre Furtado Silveira Rodrigues, Rosane Samborski, Tarcísio Santos, Felipe Nardo dos Severo, Joseana |
| author_facet | Severo, Joseana Santos, Felipe Nardo dos Samborski, Tarcísio Rodrigues, Rosane Mello, Alexandre Furtado Silveira |
| author_sort | Severo, Joseana |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The supply of food products that present adequate nutritional quality is extremely important for maintaining the health of the population. Thus, different techniques have been used to obtain biofortified foods, with the aim of combating malnutrition caused by the absence of essential micronutrients, especially in the poorest populations. This review presents an overview of biofortification, with an emphasis on orange-flesh sweet potatoes (OFSP), and points out the effects of food processing on nutritional compounds. The identification of cultivars and biofortification actions to obtain biofortified OFSP by conventional breeding are presented as affordable strategies to supply β-carotene to alleviate vitamin A deficiency, without having ethical dilemmas related to transgenics. Studies using OFSP have shown promising results in obtaining foods with high levels of carotenoids. However, biofortified species must be validated for crop production viability, target micronutrient bioavailability and bioaccessibility, as well as the effect of processing on nutrients, so that the benefits to human health are effectively achieved. |
| format | Journal Article |
| id | CGSpace171361 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Sociedad Chilena de Nutrición, Bromatología y Toxicología |
| publisherStr | Sociedad Chilena de Nutrición, Bromatología y Toxicología |
| record_format | dspace |
| spelling | CGSpace1713612025-01-29T12:58:04Z Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content Severo, Joseana Santos, Felipe Nardo dos Samborski, Tarcísio Rodrigues, Rosane Mello, Alexandre Furtado Silveira vitamin deficiencies carotenoids plant breeding nutrition malnutrition foods trace elements biofortification sweet potatoes food technology carotenes The supply of food products that present adequate nutritional quality is extremely important for maintaining the health of the population. Thus, different techniques have been used to obtain biofortified foods, with the aim of combating malnutrition caused by the absence of essential micronutrients, especially in the poorest populations. This review presents an overview of biofortification, with an emphasis on orange-flesh sweet potatoes (OFSP), and points out the effects of food processing on nutritional compounds. The identification of cultivars and biofortification actions to obtain biofortified OFSP by conventional breeding are presented as affordable strategies to supply β-carotene to alleviate vitamin A deficiency, without having ethical dilemmas related to transgenics. Studies using OFSP have shown promising results in obtaining foods with high levels of carotenoids. However, biofortified species must be validated for crop production viability, target micronutrient bioavailability and bioaccessibility, as well as the effect of processing on nutrients, so that the benefits to human health are effectively achieved. 2021 2025-01-29T12:58:04Z 2025-01-29T12:58:04Z Journal Article https://hdl.handle.net/10568/171361 en Open Access Sociedad Chilena de Nutrición, Bromatología y Toxicología Severo, Joseana; Santos, Felipe Nardo dos; Samborski, Tarcísio; Rodrigues, Rosane; and Mello, Alexandre Furtado Silveira. 2021. Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content. Revista chilena de nutrición 48(3): 414-424. https://doi.org/10.4067/s0717-75182021000300414 |
| spellingShingle | vitamin deficiencies carotenoids plant breeding nutrition malnutrition foods trace elements biofortification sweet potatoes food technology carotenes Severo, Joseana Santos, Felipe Nardo dos Samborski, Tarcísio Rodrigues, Rosane Mello, Alexandre Furtado Silveira Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content |
| title | Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content |
| title_full | Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content |
| title_fullStr | Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content |
| title_full_unstemmed | Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content |
| title_short | Biofortified sweet potatoes as a tool to combat vitamin A deficiency: Effect of food processing in carotenoid content |
| title_sort | biofortified sweet potatoes as a tool to combat vitamin a deficiency effect of food processing in carotenoid content |
| topic | vitamin deficiencies carotenoids plant breeding nutrition malnutrition foods trace elements biofortification sweet potatoes food technology carotenes |
| url | https://hdl.handle.net/10568/171361 |
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