{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T23:04:45Z","timestamp":1792105485815,"version":"4.4.0"},"reference-count":80,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2020,4,10]],"date-time":"2020-04-10T00:00:00Z","timestamp":1586476800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Hummus, an iron-containing plant-based dish mainly made from chickpea pur\u00e9e, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their effects on hummus. Firstly, iron bioaccessibility was assessed on eight samples (prepared according to the screening Hadamard matrix) by in vitro digestion preceding iron dialysis. Then, iron bioavailability of four selected samples was estimated by the in vitro digestion\/Caco-2 cell model. Total and dialyzable iron were determined by the atomic absorption spectrometry and ferritin formation was determined using an ELISA kit. Only autoclaving, among other processes, had a significant effect on iron bioaccessibility (+9.5, p &lt; 0.05). Lemon juice had the highest positive effect (+15.9, p &lt; 0.05). Consequently, the effect of its acidic components were investigated based on a full factorial 23 experimental design; no significant difference was detected. Garlic\u2019s effect was not significant, but tahini\u2019s effect was negative (\u22128.9, p &lt; 0.05). Despite the latter, hummus had a higher iron bioavailability than only cooked chickpeas (30.4 and 7.23 ng ferritin\/mg protein, respectively). In conclusion, hummus may be a promising source of iron; further in vivo studies are needed for confirmation.<\/jats:p>","DOI":"10.3390\/foods9040474","type":"journal-article","created":{"date-parts":[[2020,4,14]],"date-time":"2020-04-14T03:10:01Z","timestamp":1586833801000},"page":"474","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion\/Caco-2 Cell Model"],"prefix":"10.3390","volume":"9","author":[{"given":"Nour","family":"Doumani","sequence":"first","affiliation":[{"name":"UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comt\u00e9\/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France"},{"name":"Department of Chemistry and Biochemistry, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon"},{"name":"Department of Biology and Nutrition, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Isabelle","family":"Severin","sequence":"additional","affiliation":[{"name":"NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comt\u00e9\/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Laurence","family":"Dahbi","sequence":"additional","affiliation":[{"name":"NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comt\u00e9\/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0208-858X","authenticated-orcid":false,"given":"Elias","family":"Bou-Maroun","sequence":"additional","affiliation":[{"name":"UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comt\u00e9\/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4396-2958","authenticated-orcid":false,"given":"Maya","family":"Tueni","sequence":"additional","affiliation":[{"name":"Department of Biology and Nutrition, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nicolas","family":"Sok","sequence":"additional","affiliation":[{"name":"UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comt\u00e9\/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marie-Christine","family":"Chagnon","sequence":"additional","affiliation":[{"name":"NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comt\u00e9\/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jacqueline","family":"Maalouly","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Biochemistry, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Philippe","family":"Cayot","sequence":"additional","affiliation":[{"name":"UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comt\u00e9\/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,4,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1016\/j.mpmed.2017.01.007","article-title":"Iron, vitamin B 12 and folate","volume":"45","author":"Moll","year":"2017","journal-title":"Medicine"},{"key":"ref_2","unstructured":"Abbaspour, N., Hurrell, R., and Kelishadi, R. 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