Abstract
Food plants biofortification for micronutrients is a tool for the nutritional value improvement of food. Soilless cultivation systems, with the optimal control of plant nutrition, represent a potential effective technique to increase the beneficial element content in plant tissues. Silicon (Si), which proper intake is recently recommended for its beneficial effects on bone health, presents good absorption in intestinal tract from green bean, a high-value vegetable crop. In this study we aimed to obtain Si biofortified green bean pods by using a Si-enriched nutrient solution in soilless system conditions, and to assess the influence of boiling and steaming cooking methods on Si content, color parameters and Si bioaccessibility (by using an in vitro digestion process) of pods. The Si concentration of pods was almost tripled as a result of the biofortification process, while the overall crop performance was not negatively influenced. The Si content of biofortified pods was higher than unbiofortified also after cooking, despite the cooking method used. Silicon bioaccessibility in cooked pods was more than tripled as a result of biofortification, while the process did not affect the visual quality of the product. Our results demonstrated that soilless cultivation can be successfully used for green bean Si biofortification.
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Claims 6
Claim · model-written summary
Si biofortification in soilless culture with a Si-enriched nutrient solution almost tripled the Si concentration of green bean pods, relative to unbiofortified pods, without reducing overall crop performance.
Verbatim
e1“In this study we aimed to obtain Si biofortified green bean pods by using a Si-enriched nutrient solution in soilless system conditions”
e2“The Si concentration of pods was almost tripled as a result of the biofortification process”
e3“The Si content of biofortified pods was higher than unbiofortified also after cooking”
Claim · model-written summary
The overall crop performance of green bean was not negatively influenced by Si biofortification.
Verbatim
e2“while the overall crop performance was not negatively influenced”
e1“In this study we aimed to obtain Si biofortified green bean pods”
Claim · model-written summary
After cooking, the Si content of biofortified green bean pods was higher than that of unbiofortified pods.
Verbatim
e3“The Si content of biofortified pods was higher than unbiofortified also after cooking, despite the cooking method used”
e1“Si biofortified green bean pods”
Claim · model-written summary
Silicon bioaccessibility in cooked green bean pods was more than tripled by biofortification.
- Taxon
- green beane1
- Treatment
- biofortificatione4
- Outcome
- Silicon bioaccessibility in cooked podse4
- Direction
- increaseinferrede4
- Value
- more than triplede4
Not reportedComparator
Verbatim
e4“Silicon bioaccessibility in cooked pods was more than tripled as a result of biofortification”
e1“Si biofortified green bean pods”
Claim · model-written summary
Biofortification and cooking did not affect the visual quality of green bean pods.
Verbatim
e4“while the process did not affect the visual quality of the product”
e1“Si biofortified green bean pods”
Claim · model-written summary
The authors conclude that soilless cultivation can be successfully used for green bean Si biofortification.
Verbatim
e5“Our results demonstrated that soilless cultivation can be successfully used for green bean Si biofortification”
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