The Combination Effects of Immersion and Moderate Electric Field (MEF) Treatments on Enhancement of Deliverable Iron From Kale Leaves (Brassica oleracea L. Var. Sabellica)

摘要

Due to anti-nutrients found in leafy greens and the physical-chemical properties of inorganic iron found in plant sources, iron bioavailability is lower relative to heme iron rich in red meat. We tested a series of novel food processing techniques (i.e., vacuum treatment, bath-immersion, and moderate electric field (MEF) to improve iron content and potential delivery, using kale (Brassica oleracea L. var. sabellica) as our model green leafy vegetable.