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Rebellato AP, de Moraes PP, Silva JGS, Alvim ID, Lima Pallone JA, Steel CJ. Ferrous sulfate microparticles obtained by spray chilling: characterization, stability and in vitro digestion simulation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:97-105. [PMID: 38192707 PMCID: PMC10771413 DOI: 10.1007/s13197-023-05820-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/06/2023] [Accepted: 08/10/2023] [Indexed: 01/10/2024]
Abstract
The use of microencapsulated ferrous-sulfate is among the various options recommended for food fortification, as the protective wall material surrounding the compound can preserve it from undesirable alterations and also protect the food. Microencapsulated iron can be produced using different wall materials and encapsulation methods. Thus, a microparticle was developed through spray chilling, containing ferrous sulfate (FS), as active compound, and a fat mixture as the coating material. The resulting samples analyzed to determine encapsulation efficiency, particle size distribution, and morphology. Furthermore, the oxidative stability and bioaccessibility of FS microparticles were investigated by simulating in vitro digestion. The findings indicated that the encapsulation technique effectively retained FS, resulting in microparticles physically stable at room temperature with typical morphology. The encapsulation efficiency revealed that lower concentrations of FS led to reduced superficial iron content. However, the oxidative stability demonstrated that the presence of iron in the microparticles accelerated the lipid oxidation process. The in vitro digestion test demonstrated that the microparticles with lower iron content exhibited a higher percentage of bioaccessibility, even when compared to non-encapsulated FS. Additionally, the coating material successfully released FS during the simulation of gastrointestinal digestion, resulting in a bioaccessibility of 7.98%. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05820-1.
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Affiliation(s)
- Ana Paula Rebellato
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862 Brazil
| | - Priscila Probio de Moraes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862 Brazil
| | - Joyce Grazielle Siqueira Silva
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862 Brazil
| | - Izabela Dutra Alvim
- Cereal Chocotec, Institute of Food Technology, Avenue Brazil 2880, Jd. Chapadão, P.O. Box 139, Campinas, SP Brazil
| | - Juliana Azevedo Lima Pallone
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862 Brazil
| | - Caroline Joy Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862 Brazil
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Dehnad D, Ghorani B, Emadzadeh B, Emadzadeh M, Assadpour E, Rajabzadeh G, Jafari SM. Recent advances in iron encapsulation and its application in food fortification. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37703437 DOI: 10.1080/10408398.2023.2256004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/15/2023]
Abstract
Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus, encapsulation has been suggested to alleviate this problem. This study first sheds more light on the Fe encapsulation strategies and comprehensively explains the results of Fe encapsulation studies in the last decade. Then, the latest attempts to use Fe (in free or encapsulated forms) to fortify foods such as bakery products, dairy products, rice, lipid-containing foods, salt, fruit/vegetable-based products, and infant formula are presented. Double emulsions are highly effective at keeping their Fe content and display encapsulation efficiency (EE) > 88% although it decreases upon storage. The encapsulation by gel beads possesses several advantages including high EE, as well as reduced and great Fe release in gastric and duodenal conditions, respectively. Cereals, particularly bread and wheat, are common staple foods globally; they are very suitable for food fortification by Fe derivatives. Nevertheless, the majority of Fe in flour is available as salts of phytic acid (IP6) and phytates, reducing Fe bioavailability in the human body. The sourdough process degrades IP6 completely while Chorleywood Bread Making Process and conventional processes decrease it by 75% in comparison with whole meal flour.
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Affiliation(s)
- Danial Dehnad
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Maryam Emadzadeh
- Clinical Research Development Unit, Ghaem Hospital, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ghadir Rajabzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Bhatnagar RS, Lei XG, Miller DD, Padilla-Zakour OI. Iron from Co-Encapsulation of Defatted Nannochloropsis Oceanica with Inulin Is Highly Bioavailable and Does Not Impact Wheat Flour Shelf Life or Sensorial Attributes. Foods 2023; 12:foods12030675. [PMID: 36766203 PMCID: PMC9914652 DOI: 10.3390/foods12030675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/26/2023] [Accepted: 01/29/2023] [Indexed: 02/08/2023] Open
Abstract
Defatted green microalgae Nannochloropsis oceanica (DGM) is a rich source of bioavailable iron. However, its use in foods results in unacceptable color and taste development. Therefore, the purpose of this study was to investigate strategies to enhance the use of DGM in foods. DGM and inulin were encapsulated (EC) in an oil-in-water emulsion using high-pressure homogenization. To confirm iron bioavailability, C57BL/6 mice were fed an iron-deficient diet (ID) for 2 weeks. The mice were then fed one of the four diets: ID, ID + DGM (DGM), ID + EC (EC50 or EC100) for 4 weeks. To test the stability of DGM as an iron fortificant at two different fortification rates of 17.5 mg Fe/kg (50%) or 35 mg Fe/kg (100%), whole (DGM50/DGM100), encapsulated (EC50/EC100) and color-masked (CM50/CM100) DGM were added to wheat flour (WF) at two different temperatures: 20 °C and 45 °C and were examined for 30 days. Acceptability studies were conducted to determine sensory differences between rotis (Indian flat bread) prepared from WF/EC50/CM50/EC100. The mice consuming EC50/EC100 diets showed comparable iron status to DGM-fed mice, suggesting that encapsulation did not negatively impact iron bioavailability. Addition of EC to wheat flour resulted in the lowest Fe2+ oxidation and color change amongst treatments, when stored for 30 days. There were no differences in the overall liking and product acceptance of rotis amongst treatments at both day 0 and day 21 samples. Our results suggest that EC50 can be effectively used as an iron fortificant in WF to deliver highly bioavailable iron without experiencing any stability or sensory defects, at least until 30 days of storage.
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Affiliation(s)
- Rohil S. Bhatnagar
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
- Tata-Cornell Institute for Agriculture and Nutrition, Cornell University, Ithaca, NY 14853, USA
| | - Xin-Gen Lei
- Department of Animal Science, Cornell University, Ithaca, NY 14853, USA
| | - Dennis D. Miller
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Olga I. Padilla-Zakour
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
- Correspondence: ; Tel.: +1-315-787-2259
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Industrial Application and Health Prospective of Fig ( Ficus carica) By-Products. Molecules 2023; 28:molecules28030960. [PMID: 36770628 PMCID: PMC9919570 DOI: 10.3390/molecules28030960] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/08/2023] [Accepted: 01/13/2023] [Indexed: 01/21/2023] Open
Abstract
The current review was carried out on the industrial application of fig by-products and their role against chronic disorders. Fig is basically belonging to fruit and is botanically called Ficus carica. There are different parts of fig, including the leaves, fruits, seeds and latex. The fig parts are a rich source of bioactive compounds and phytochemicals including antioxidants, phenolic compounds, polyunsaturated fatty acids, phytosterols and vitamins. These different parts of fig are used in different food industries such as the bakery, dairy and beverage industries. Fig by-products are used in extract or powder form to value the addition of different food products for the purpose of improving the nutritional value and enhancing the stability. Fig by-products are additive-based products which contain high phytochemicals fatty acids, polyphenols and antioxidants. Due to the high bioactive compounds, these products performed a vital role against various diseases including cancer, diabetes, constipation, cardiovascular disease (CVD) and the gastrointestinal tract (GIT). Concussively, fig-based food products may be important for human beings and produce healthy food.
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Quality Evaluation of Bread Prepared from Wheat-Chufa Tuber Composite Flour. Foods 2023; 12:foods12030444. [PMID: 36765973 PMCID: PMC9914424 DOI: 10.3390/foods12030444] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/30/2022] [Accepted: 01/16/2023] [Indexed: 01/19/2023] Open
Abstract
The oil amounts of breads were measured between 0.13% (control) and 4.90% (with 40% 6 chufa). The total phenolic and flavonoid contents of the breads enriched with chufa tuber flours (powders) were reported as between 37.42 (control) and 99.64 mg GAE/100 g (with 20% chufa) to 61.19 (control) and 120.71 mg/100 g (with 20% chufa), respectively. The antioxidant activities of the bread samples were recorded as between 0.20 (control) and 3.24 mmol/kg (with 20% chufa). The addition of chufa flour caused a decrease in L* values of breads with the addion of tigernut flour. Oleic and linoleic acid contents of the oils extracted from the bread samples enriched with chufa tuber powders were identified as between 61.88 (control) and 66.64% (with 40% chufa) to 14.84% (with 40% chufa) and 17.55% (control), respectively. As a result of the evaluation of sensory properties of breads made from pure wheat flour and composite flours containing 10%, 20%, and 40% chufa tuber flour, the best result was obtained in bread fortified with chufa powder at a concentration of 40%, followed by concentrations of 20 and 10% in decreasing order.
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6
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Handayani NA, Mulia K, Kartohardjono S, Krisanti EA. Fortifying jelly foods with microencapsulated anti-anaemic compounds, ferrous gluconate, ascorbic acid and folic acid. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:147-159. [PMID: 36618066 PMCID: PMC9813336 DOI: 10.1007/s13197-022-05599-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/25/2022] [Accepted: 09/09/2022] [Indexed: 11/06/2022]
Abstract
Low ferrous iron bioavailability presents a challenge for food fortification programmes. In this study, jelly foods were fortified with spray-dried chitosan microparticles that had been loaded with ferrous gluconate (FeG) and folic acid (FA) to alleviate iron deficiency anaemia and FA deficiency anaemia, respectively. The presence of FA and ascorbic acid (AA) increased the in vitro iron bioavailability of the FeG-AA-FA microparticles up to sixfold. Furthermore, the iron bioavailability of the fortified jelly foods increased more than 5 folds compared to that of the FeG-AA-FA microparticles. The use of lower temperature during the preparation of fortified jelly foods is recommended to avoid the microparticles' decomposition and a Maillard browning reaction. These findings can help food technologists and product developers select formulations with higher ferrous bioavailability to reduce the prevalence of anaemia. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05599-7.
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Affiliation(s)
- Noer Abyor Handayani
- Department of Chemical Engineering, Faculty of Engineering, Universitas Indonesia Kampus UI Depok, Depok, 16424 West Java Indonesia
- Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro Kampus Undip Tembalang, Semarang, Central Java Indonesia
| | - Kamarza Mulia
- Department of Chemical Engineering, Faculty of Engineering, Universitas Indonesia Kampus UI Depok, Depok, 16424 West Java Indonesia
| | - Sutrasno Kartohardjono
- Department of Chemical Engineering, Faculty of Engineering, Universitas Indonesia Kampus UI Depok, Depok, 16424 West Java Indonesia
| | - Elsa Anisa Krisanti
- Department of Chemical Engineering, Faculty of Engineering, Universitas Indonesia Kampus UI Depok, Depok, 16424 West Java Indonesia
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7
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Kaur S, Sachdev PA, Singh A, Surasani VKR. Utilisation of
Kinnow
peel as a functional ingredient in bread: Physicochemical, functional, textural and sensory attributes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Simranjeet Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Poonam Aggarwal Sachdev
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Vijay Kumar Reddy Surasani
- Department of Harvest and Post Harvest Technology Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab 141004 India
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8
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Özcan MM. The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100532] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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RODRÍGUEZ-LORA MC, CIRO-VELÁSQUEZ HJ, SALCEDO-MENDOZA JG. Effect of pretreatments and drying methods in the quality attributes of fortified yam flour (Dioscorea rotundata). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.44121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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10
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Sridhar K, Charles AL. Fortification using grape extract polyphenols – a review on functional food regulations. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Kandi Sridhar
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan
| | - Albert Linton Charles
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan
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11
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Physico-chemical characteristics of biscuits fortified with whey protein concentrate–iron sulphate (WPC–FeSO4) complex. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00869-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Ge J, Polhill JG, Macdiarmid JI, Fitton N, Smith P, Clark H, Dawson T, Aphale M. Food and nutrition security under global trade: a relation-driven agent-based global trade model. ROYAL SOCIETY OPEN SCIENCE 2021; 8:201587. [PMID: 33614091 PMCID: PMC7890508 DOI: 10.1098/rsos.201587] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Accepted: 12/10/2020] [Indexed: 06/12/2023]
Abstract
This paper addresses the highly relevant and timely issues of global trade and food security by developing an empirically grounded, relation-driven agent-based global trade model. Contrary to most price-driven trade models in the literature, the relation-driven agent-based global trade model focuses on the role of relational factors such as trust, familiarity, trade history and conflicts in countries' trade behaviour. Moreover, the global trade model is linked to a comprehensive nutrition formula to investigate the impact of trade on food and nutrition security, including macro and micronutrients. Preliminary results show that global trade improves the food and nutrition security of countries in Africa, Asia and Latin America. Trade also promotes a healthier and more balanced diet, as countries have access to an increased variety of food. The effect of trade in enhancing nutrition security, with an adequate supply of macro and micronutrients, is universal across nutrients and countries. As researchers call for a holistic and multifactorial approach to food security and climate change (Hammond and Dubé 2012 Proc. Natl Acad. Sci. USA 109, 12 356-12 363. (doi:10.1073/pnas.0913003109)), the paper is one of the first to develop an integrated framework that consists of socio-economic, geopolitical, nutrition, environmental and agri-food systems to tackle these global challenges. Given the ongoing events of Brexit, the US-China trade war and the global COVID-19 pandemic, the paper will provide valuable insights on the role of trade in improving the food and nutrition security across countries.
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Affiliation(s)
- Jiaqi Ge
- School of Geography, University of Leeds, Leeds LS2 9JT, UK
| | - J. Gareth Polhill
- Information and Computational Science, The James Hutton Institute, UK
| | | | - Nuala Fitton
- School of Biological Sciences, University of Aberdeen, Aberdeen AB24 3FX, UK
| | - Pete Smith
- School of Biological Sciences, University of Aberdeen, Aberdeen AB24 3FX, UK
| | - Heather Clark
- The Institute of Applied Health Sciences, University of Aberdeen, Aberdeen AB24 3FX, UK
| | - Terry Dawson
- Department of Geography, King's CollegeLondon, UK
| | - Mukta Aphale
- School of Biological Sciences, University of Aberdeen, Aberdeen AB24 3FX, UK
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13
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USMAN M, PATIL PJ, MANZOOR MF, BILAL M, AHMED S, MURTAZA MA, SHAH H, NAWAZ N, AMJAD S, ABRAR M. Dough rheology and the impact of zinc sulfate on the quality of cookies. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.34220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | | | - Haroon SHAH
- Beijing Technology and Business University, China
| | - Nida NAWAZ
- Beijing Technology and Business University, China
| | - Sohail AMJAD
- Beijing Technology and Business University, China
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14
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Bölek S. Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation. J Food Sci 2020; 86:55-60. [PMID: 33295015 DOI: 10.1111/1750-3841.15548] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 10/27/2020] [Accepted: 11/10/2020] [Indexed: 01/29/2023]
Abstract
Being a rich source of antioxidants, phenolic compounds and dietary fiber, the fig seed could be valuable health-promoting food ingredient. The possibility of using fig seed powder in biscuits was investigated. For this purpose, wheat flour was replaced by fig seed powder at levels of 0, 5, 10, and 15%. The effects of replacement on proximate composition, color values, total phenolic contents, antioxidant activity, textural characteristics, and sensorial properties of biscuit samples were investigated. The composition of fig seed powder showed a significantly higher concentration of fiber (56.6 ± 0.27%), protein (14.32 ± 0.21%), fat (20.32 ± 0.32%), and total phenolic content (665.12 ± 0.52 mg GAE/100 g). The biscuit samples were obtained with increased fiber content by adding fig seed powder to the biscuit formulation. Moreover, fig seed powder increased the total phenolic content and antioxidant activity of biscuits significantly (P < 0.05). The addition of fig seed powder to the biscuit formulation up to 10% increased the sensory scores of the biscuits in terms of odor, flavor, and overall impression. PRACTICAL APPLICATION: The use of waste products in food industry is relevant in terms of the circular economy context. The enrichment of biscuit with waste fig seed powder could also supplies accessional channel for valorization of a food waste. Fig seed powder could be used to produce acceptable biscuits with improved nutritional quality.
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Affiliation(s)
- Sibel Bölek
- Department of Food Technology, University of Health Sciences, Üsküdar, Istanbul, Turkey
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15
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Shilpashree B, Arora S, Kapila S, Sharma V. Whey protein-iron or zinc complexation decreases pro-oxidant activity of iron and increases iron and zinc bioavailability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109287] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Cyclic Voltammetry and Oxidation Rate Studies of Ferrous Gluconate Complex Solutions for Preparation of Chitosan-Tripolyphosphate Microparticles. J CHEM-NY 2020. [DOI: 10.1155/2020/3417204] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
A proper understanding of the properties of iron could increase the effectiveness of programmes for alleviating iron deficiency. Recently, encapsulation has been considered an appropriate method for protecting iron from injurious reactions. However, several events may occur during encapsulation processes, including changes in the iron’s oxidation state. Oxidation of ferrous iron is not desirable since the intestines can only absorb iron in the ferrous form. In this study, a cyclic voltammetry method was applied to investigate the likelihood of ferrous gluconate oxidation for the preparation of chitosan-tripolyphosphate microparticles. Then, the electrochemical properties of ferrous gluconate were confirmed experimentally. The oxidation rate of ferrous gluconate is also discussed in this paper. All the experimental solutions were formulated in detail to produce conditions similar to those of microparticle production. Cyclic voltammetry analysis was conducted using a configuration of three electrodes connected to an electrochemical analyser. Graphite, platinum wire, and Ag/AgCl were employed as the auxiliary, working, and reference electrodes, respectively. The cyclic voltammetry results show that the observed potential for each anodic peak shifted negatively in the presence of chitosan and sodium tripolyphosphate. Moreover, the rate of ferrous oxidation tended to increase during 75 min of experiments due to the presence of chitosan and sodium tripolyphosphate. These behaviours indicate the transformation of ferrous iron to ferric iron during iron microparticle preparation. Furthermore, these findings suggest that spray drying is a preferable method to minimise the oxidation reaction.
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17
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Umaraw P, Chauhan G, Mendiratta SK, Verma AK, Arya A. Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14375] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pramila Umaraw
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
- Department of Livestock Products Technology College of Veterinary and Animal Sciences Sardar Vallabhbhai Patel University of Agriculture and Technology Meerut India
| | - Geeta Chauhan
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| | - Sanjod Kumar Mendiratta
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| | - Akhilesh K. Verma
- Department of Livestock Products Technology College of Veterinary and Animal Sciences Sardar Vallabhbhai Patel University of Agriculture and Technology Meerut India
| | - Anita Arya
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
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18
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Cardoso RV, Fernandes Â, Gonzaléz-Paramás AM, Barros L, Ferreira IC. Flour fortification for nutritional and health improvement: A review. Food Res Int 2019; 125:108576. [DOI: 10.1016/j.foodres.2019.108576] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 07/17/2019] [Accepted: 07/21/2019] [Indexed: 12/19/2022]
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19
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Kirichuk AA, Skalny AA, Dodkhoyev JS, Skalnaya MG, Grabeklis AR, Ajsuvakova OP, Tinkov AA, Notova SV, Bjørklund G, Tinkova MN, Chizhov AY, Bobrovnitskiy IP, Bolotnikova EA, Chernigov VV, Skalny AV. The efficiency of Governmental and WFP UN Programs for improvement of nutritional status in Tajik schoolchildren as assessed by dietary intake and hair trace element content. J Trace Elem Med Biol 2019; 55:196-203. [PMID: 31345358 DOI: 10.1016/j.jtemb.2019.06.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 06/07/2019] [Accepted: 06/24/2019] [Indexed: 11/13/2022]
Abstract
BACKGROUND The objective of the study was to assess hair trace element and mineral content in children undergoing WFP UN and the governmental programs of school nutrition in Tajikistan. METHODS WFP program included provision or wheat flour fortified with micronutrients including Fe and Zn, and iodized salt, whereas within the governmental program hot meals were provided. A total of 202 children studying in schools that were not (Type 1, n = 100) or were involved in dietary intervention programs (Type 2, n = 102). Food and hair trace element content was assessed using ICP-MS. RESULTS Daily intake of Fe, I, Zn, B, Co, Mg, Si, and Sr in Type 2 schools was more than 2.5, 12, 4, 2.9, 2.6, 2, 3, and 2-fold higher than that in Type 1 schools. Correspondingly, anthropometric parameters in children from Type 2 schools exceeded the control values. Surprisingly, no significant difference in hair iodine levels was detected. Hair analysis demonstrated a significant increase in hair Ca, Mg, Na, Co, Cr, Cu, Fe, Li, Mn, Se, V, Zn content. Certain toxic elements including Al, As, and Be were also characterized by an increase in Type 2 schools. At the same time, nutritional intervention was associated with a significant decrease in hair B, Hg, and Sn levels. CONCLUSIONS Nutritional intervention within WFP and the governmental program was effective in increasing essential trace element supply in Tajik schoolchildren. However, further studies including a detailed assessment of nutritional and health status with a special focus on iodine and thyroid functioning are required.
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Affiliation(s)
- Anatoly A Kirichuk
- Peoples' Friendship University of Russia (RUDN University), 117198, Moscow, Russia
| | - Andrey A Skalny
- Peoples' Friendship University of Russia (RUDN University), 117198, Moscow, Russia; ANO "Center for Biotic Medicine", Russia
| | | | - Margarita G Skalnaya
- Peoples' Friendship University of Russia (RUDN University), 117198, Moscow, Russia; ANO "Center for Biotic Medicine", Russia; IM Sechenov First Moscow State Medical University (Sechenov University), 119991, Moscow, Russia
| | - Andrey R Grabeklis
- Peoples' Friendship University of Russia (RUDN University), 117198, Moscow, Russia; ANO "Center for Biotic Medicine", Russia; IM Sechenov First Moscow State Medical University (Sechenov University), 119991, Moscow, Russia
| | - Olga P Ajsuvakova
- Peoples' Friendship University of Russia (RUDN University), 117198, Moscow, Russia; IM Sechenov First Moscow State Medical University (Sechenov University), 119991, Moscow, Russia; Yaroslavl State University, 150003, Yaroslavl, Russia
| | - Alexey A Tinkov
- Peoples' Friendship University of Russia (RUDN University), 117198, Moscow, Russia; IM Sechenov First Moscow State Medical University (Sechenov University), 119991, Moscow, Russia; Yaroslavl State University, 150003, Yaroslavl, Russia
| | - Svetlana V Notova
- Federal Scientific Center of Biological Systems and Agrotechnologies of the Russian Academy of Sciences, 460000, Orenburg, Russia
| | - Geir Bjørklund
- Ovidius University, 900527, Constanta, Romania; Council for Nutritional and Environmental Medicine, 8610, Mo i Rana, Norway
| | - Margarita N Tinkova
- ANO "Center for Biotic Medicine", Russia; Orenburg Central District Hospital, 460000, Orenburg, Russia
| | - Alexey Ya Chizhov
- Peoples' Friendship University of Russia (RUDN University), 117198, Moscow, Russia
| | - Igor P Bobrovnitskiy
- Centre for Strategic Planning, Russian Ministry of Health, 119435, Moscow, Russia
| | | | | | - Anatoly V Skalny
- Peoples' Friendship University of Russia (RUDN University), 117198, Moscow, Russia; IM Sechenov First Moscow State Medical University (Sechenov University), 119991, Moscow, Russia; Trace Element Institute for UNESCO, 69100, Lyon, France.
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Chadare FJ, Idohou R, Nago E, Affonfere M, Agossadou J, Fassinou TK, Kénou C, Honfo S, Azokpota P, Linnemann AR, Hounhouigan DJ. Conventional and food-to-food fortification: An appraisal of past practices and lessons learned. Food Sci Nutr 2019; 7:2781-2795. [PMID: 31576203 PMCID: PMC6766603 DOI: 10.1002/fsn3.1133] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 04/17/2019] [Accepted: 05/31/2019] [Indexed: 01/15/2023] Open
Abstract
Food fortification is an important nutrition intervention to fight micronutrient deficiencies and to reduce their incidence in many low- and middle-income countries. Food fortification approaches experienced a significant rise in the recent years and have generated a lot of criticism. The present review aimed to shed light on the actual effect of food fortification approaches on the reduction of malnutrition. A set of 100 articles and reports, which have dealt with the impact of food fortification on malnutrition, were included in this review. This review identified a broad selection of local raw materials suitable for a food-to-food fortification approach.
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Affiliation(s)
- Flora Josiane Chadare
- Faculty of Agronomic Sciences, Laboratory of Food ScienceUniversity of Abomey‐Calavi (LSA/FSA/UAC)Abomey‐CalaviBenin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits AgricolesUniversité Nationale d'Agriculture (ESTCTPA/UNA)SaketeBenin
| | - Rodrigue Idohou
- Faculté des Sciences Agronomiques, Laboratoire de Biomathématiques et d'Estimations ForestièresUniversité d'Abomey‐Calavi (LABEF/FSA/UAC)Abomey‐CalaviBenin
- Ecole de Gestion et de Production Végétale et SemencièreUniversité Nationale d'Agriculture (EGPVS/UNA)KetouBenin
| | - Eunice Nago
- Ecole de Nutrition et des Sciences et Technologies Alimentaires, Faculté des Sciences AgronomiquesUniversité d'Abomey‐Calavi (ENSTA/FSA/UAC)Abomey‐CalaviBenin
| | - Marius Affonfere
- Faculty of Agronomic Sciences, Laboratory of Food ScienceUniversity of Abomey‐Calavi (LSA/FSA/UAC)Abomey‐CalaviBenin
| | - Julienne Agossadou
- Faculty of Agronomic Sciences, Laboratory of Food ScienceUniversity of Abomey‐Calavi (LSA/FSA/UAC)Abomey‐CalaviBenin
| | - Toyi Kévin Fassinou
- Faculty of Agronomic Sciences, Laboratory of Food ScienceUniversity of Abomey‐Calavi (LSA/FSA/UAC)Abomey‐CalaviBenin
| | - Christel Kénou
- Faculté des Sciences Agronomiques, Laboratoire de Biomathématiques et d'Estimations ForestièresUniversité d'Abomey‐Calavi (LABEF/FSA/UAC)Abomey‐CalaviBenin
| | - Sewanou Honfo
- Faculté des Sciences Agronomiques, Laboratoire de Biomathématiques et d'Estimations ForestièresUniversité d'Abomey‐Calavi (LABEF/FSA/UAC)Abomey‐CalaviBenin
| | - Paulin Azokpota
- Faculty of Agronomic Sciences, Laboratory of Food ScienceUniversity of Abomey‐Calavi (LSA/FSA/UAC)Abomey‐CalaviBenin
| | - Anita R. Linnemann
- Food Quality and Design(FQD/WUR)Wageningen University and ResearchWageningenThe Netherlands
| | - Djidjoho J. Hounhouigan
- Faculty of Agronomic Sciences, Laboratory of Food ScienceUniversity of Abomey‐Calavi (LSA/FSA/UAC)Abomey‐CalaviBenin
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RAMASHIA SE, ANYASI TA, GWATA ET, MEDDOWS-TAYLOR S, JIDEANI AIO. Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.25017] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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22
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Portman D, Blanchard C, Maharjan P, Naiker M, Panozzo JF. Water‐soluble carbohydrates during fermentation and baking of composite wheat and lentil flour—Implications for enhanced functionality. Cereal Chem 2019. [DOI: 10.1002/cche.10144] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Drew Portman
- School of Biomedical Science Charles Sturt University Wagga Wagga New South Wales Australia
- Department of Economic Development, Jobs, Transport and ResourcesHorsham Victoria Australia
| | - Chris Blanchard
- School of Biomedical Science Charles Sturt University Wagga Wagga New South Wales Australia
| | - Pankaj Maharjan
- Department of Economic Development, Jobs, Transport and ResourcesHorsham Victoria Australia
| | - Mani Naiker
- School of Health, Medical and Applied Science Central Queensland University Rockhampton Queensland Australia
| | - Joe F. Panozzo
- Department of Economic Development, Jobs, Transport and ResourcesHorsham Victoria Australia
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Meral R, Köse YE. The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1350] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- R. Meral
- Van Yüzüncü Yıl University, Faculty of Engineering, Department of Food Engineering, 65080 Van, Turkey
| | - Y. Erim Köse
- Van Yüzüncü Yıl University, Faculty of Engineering, Department of Food Engineering, 65080 Van, Turkey
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24
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Xu J, Wang W, Li Y. Dough properties, bread quality, and associated interactions with added phenolic compounds: A review. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.052] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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25
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Conte P. Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review. POL J FOOD NUTR SCI 2018. [DOI: 10.31883/pjfns-2019-0005] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
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26
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Portman D, Blanchard C, Maharjan P, McDonald LS, Mawson J, Naiker M, Panozzo JF. Blending studies using wheat and lentil cotyledon flour-Effects on rheology and bread quality. Cereal Chem 2018. [DOI: 10.1002/cche.10103] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Drew Portman
- School of Biomedical Science; Charles Sturt University; Wagga Wagga New South Wales Australia
- Department of Economic Development, Jobs, Transport and Resources; Horsham Victoria Australia
| | - Chris Blanchard
- School of Biomedical Science; Charles Sturt University; Wagga Wagga New South Wales Australia
| | - Pankaj Maharjan
- Department of Economic Development, Jobs, Transport and Resources; Horsham Victoria Australia
| | - Linda S. McDonald
- Department of Economic Development, Jobs, Transport and Resources; Horsham Victoria Australia
| | - John Mawson
- School of Biomedical Science; Charles Sturt University; Wagga Wagga New South Wales Australia
| | - Mani Naiker
- School of Science; Australian Catholic University; Banyo Queensland Australia
| | - Joe F. Panozzo
- Department of Economic Development, Jobs, Transport and Resources; Horsham Victoria Australia
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INVESTIGATIONS OF THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF DOUGH SEMI-PRODUCTS ENRICHED WITH DIETARY SUPPLEMENTS. EUREKA: LIFE SCIENCES 2018. [DOI: 10.21303/2504-5695.2018.00679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The work is devoted to improving technologies of enriching food raw materials and products. The object of the research is dough semi-products of leavened, puff and unleavened dough, enriched with a dietary supplement, based on the chelate complex. The conducted studies are directed on investigating the evenness of distribution of microelements in the volume of dough semi-products and establishing the influence of a supplement on functional-technological properties of these semi-products. At that there were used methods of nuclear magnetic resonance, electronic paramagnetic resonance, low-temperature calorimetric method and rheological research methods. The method of nuclear magnetic resonance established that a dietary supplement, based on the chelate complex influences the mobility and interaction of water molecules with an environment in dough semi-products. The method of electronic paramagnetic resonance proved the evenness of distribution of a microelement of a dietary supplement by the volume of studied dough semi-product. Rheological and low-temperature calorimetric methods established that an introduced supplement favors a change of the qualitative and quantitative composition of system water of studied semi-products and changes their elastic properties. The obtained results proved the efficiency of using a powder-like supplement with stabilized chelates of metals in technologies of enriching food products.
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Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability. Journal of Food Science and Technology 2018; 55:3575-3583. [PMID: 30150816 DOI: 10.1007/s13197-018-3283-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/07/2018] [Accepted: 06/10/2018] [Indexed: 10/28/2022]
Abstract
The aim of this study was to evaluate the effects of fortification of whole wheat flour with different iron compounds, such as ferrous sulfate (FS), ferrous fumarate (FF), reduced iron (RI), ferric sodium ethylenediaminetetraacetate (NaFeEDTA), microencapsulated ferrous sulfate (FSm) and microencapsulated ferrous fumarate (FFm), on quality parameters: color, titratable acidity, peroxide value (PV) and hexanal values, during 120 days of storage. An iron content of 1.38 mg/100 g was quantified in non-fortified whole wheat flour and after fortification, the iron levels ranged from 4.80 to 6.29 mg/100 g. The fortification of whole wheat flour with different iron compounds showed changes on the quality parameters evaluated during storage with exception of the color. The whole flour acidity was affected mainly by NaFeEDTA. Compounds FS and FFm presented the highest PV in whole flour after 30 days of storage. Whole flours fortified with FS and FSm presented higher hexanal levels after 30 and 90 days of storage, respectively. Whole flours fortified with RI and NaFeEDTA presented more stability on quality parameters evaluated during storage period. Therefore, the different iron compounds, when used on whole wheat flour fortification, affect differently the quality of the product during storage.
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29
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Rebellato AP, Klein B, Wagner R, Lima Pallone JA. Fortification effects of different iron compounds on refined wheat flour stability. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.05.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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30
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Plazzotta S, Sillani S, Manzocco L. Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13820] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Stella Plazzotta
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A 33100 Udine Italy
| | - Sandro Sillani
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A 33100 Udine Italy
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A 33100 Udine Italy
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31
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Hemery YM, Laillou A, Fontan L, Jallier V, Moench-Pfanner R, Berger J, Avallone S. Storage conditions and packaging greatly affects the stability of fortified wheat flour: Influence on vitamin A, iron, zinc, and oxidation. Food Chem 2018; 240:43-50. [DOI: 10.1016/j.foodchem.2017.07.084] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 07/10/2017] [Accepted: 07/17/2017] [Indexed: 11/16/2022]
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32
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Karak T, Kutu FR, Nath JR, Sonar I, Paul RK, Boruah RK, Sanyal S, Sabhapondit S, Dutta AK. Micronutrients (B, Co, Cu, Fe, Mn, Mo, and Zn) content in made tea (Camellia sinensis L.) and tea infusion with health prospect: A critical review. Crit Rev Food Sci Nutr 2018; 57:2996-3034. [PMID: 26478953 DOI: 10.1080/10408398.2015.1083534] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Tea (Camellia sinensis L.) is a perennial acidophilic crop, and known to be a nonalcoholic stimulating beverage that is most widely consumed after water. The aim of this review paper is to provide a detailed documentation of selected micronutrient contents, viz. boron (B), cobalt (Co), copper (Cu), iron (Fe), manganese (Mn), molybdenum (Mo), and zinc (Zn) in made tea and tea infusion. Available data from the literature were used to calculate human health aspect associated with the consumption of tea infusion. A wide range of micronutrients reported in both made tea and tea infusion could be the major sources of micronutrients for human. The content of B, Co, Cu, Fe, Mn, Mo, and Zn in made tea are ranged from 3.04 to 58.44 μg g-1, below detectable limit (BDL) to 122.4 μg g-1, BDL to 602 μg g-1, 0.275 to 13,040 μg g-1, 0.004 to 15,866 μg g-1, 0.04 to 570.80 μg g-1 and 0.01 to 1120 μg g-1, respectively. Only 3.2 μg L-1 to 7.25 mg L-1, 0.01 μg L-1 to 7 mg L-1, 3.80 μg L-1 to 6.13 mg L-1, 135.59 μg L-1 -11.05 mg L-1, 0.05 μg L-1 to 1980.34 mg L-1, 0.012 to 3.78 μg L-1, and 1.12 μg L-1 to 2.32 μg L-1 of B, Co, Cu, Fe, Mn, Mo, and Zn, respectively, are found in tea infusion which are lower than the prescribed limit of micronutrients in drinking water by World Health Organization. Furthermore, micronutrient contents in tea infusion depend on infusion procedure as well as on the instrument used for analysis. The proportion of micronutrients found in different tea types are 1.0-88.9% for B, 10-60% for Co, 2.0-97.8% for Cu, 67.8-89.9% for Fe, 71.0-87.4% for Mn, 13.3-34% for Mo, and 34.9-83% for Zn. From the results, it can also be concluded that consumption of three cups of tea infusion per day does not have any adverse effect on human health with respect to the referred micronutrients rather got beneficial effects to human.
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Affiliation(s)
- Tanmoy Karak
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
| | - Funso Raphael Kutu
- b Department of Crop Science, School of Agricultural Sciences , North West University, Mafikeng Campus , Mmabatho , South Africa
| | - Jyoti Rani Nath
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
| | - Indira Sonar
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
| | - Ranjit Kumar Paul
- c Indian Agricultural Statistics Research Institute , New Delhi , India
| | | | - Sandip Sanyal
- d Department of Tea Processing and Manufacturing Advisory , Tea Research Association, Tocklai Tea Research Institute , Jorhat , Assam , India
| | - Santanu Sabhapondit
- e Department of Biochemistry , Tea Research Association, Tocklai Tea Research Institute , Jorhat , Assam , India
| | - Amrit Kumar Dutta
- a Upper Assam Advisory Centre , Tea Research Association , Assam , India
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Latorre M, Peña-Farfal C, Neira Y, Herbello-Hermelo P, Domínguez-González R, Bermejo-Barrera P, Moreda-Piñeiro A. In vitro human bioavailability of major, trace and ultra-trace elements in Chilean ‘natural’ wines from Itata Valley. Food Funct 2018; 9:5381-5389. [DOI: 10.1039/c8fo01333k] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In vitro human bioavailability of elements in ‘natural’ wines from Chile's Itata Valley has been assessed using an in vitro dialyzability approach.
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Affiliation(s)
- Mónica Latorre
- Department of Instrumental Analysis
- Faculty of Pharmacy
- University of Concepción
- 4070043 – Concepción
- Chile
| | - Carlos Peña-Farfal
- Department of Analytical and Inorganic Chemistry
- Faculty of Chemical Sciences
- University of Concepción
- Concepción
- Chile
| | - Yamil Neira
- Department of Instrumental Analysis
- Faculty of Pharmacy
- University of Concepción
- 4070043 – Concepción
- Chile
| | - Paloma Herbello-Hermelo
- Group of Trace Elements
- Spectroscopy
- and Speciation (GETEE)
- Health Research Institute of Santiago de Compostela (IDIS)
- Department of Analytical Chemistry
| | - Raquel Domínguez-González
- Group of Trace Elements
- Spectroscopy
- and Speciation (GETEE)
- Health Research Institute of Santiago de Compostela (IDIS)
- Department of Analytical Chemistry
| | - Pilar Bermejo-Barrera
- Group of Trace Elements
- Spectroscopy
- and Speciation (GETEE)
- Health Research Institute of Santiago de Compostela (IDIS)
- Department of Analytical Chemistry
| | - Antonio Moreda-Piñeiro
- Group of Trace Elements
- Spectroscopy
- and Speciation (GETEE)
- Health Research Institute of Santiago de Compostela (IDIS)
- Department of Analytical Chemistry
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Sharma A, Shilpa Shree B, Arora S, Kapila S. Preparation of lactose-iron complex and its cyto-toxicity, in-vitro digestion and bioaccessibility in Caco-2 cell model system. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.10.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Rebellato AP, Bussi J, Silva JGS, Greiner R, Steel CJ, Pallone JAL. Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread. Food Res Int 2017; 94:65-71. [DOI: 10.1016/j.foodres.2017.01.016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 01/08/2017] [Accepted: 01/19/2017] [Indexed: 10/20/2022]
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Rebellato AP, Castro Lima J, Silva JGS, Steel CJ, Lima Pallone JA. Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.01.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Abstract
Human body acquires a significant amount of vitamin D by cutaneous synthesis under the action of sunlight and less is supplied through nutritional sources. Diversified sociocultural and economic determinants have been identified that limit the dietary intake of vitamin D and enough distribution of sunlight to maintain optimal levels of 25-hydroxyvitamin D (25(OH)D). Consequently, the world has witnessed a high prevalence of hypovitaminosis D in resource-limited South Asian countries. The purpose of this review is to provide a South Asian perspective of vitamin D status, critically examining India, Pakistan, Bangladesh, and Sri Lanka, and to shed light on potential determinants (latitude and season, sunshine exposure habits, age, gender, and genetic factors) leading to hypovitaminosis D among a variety of population groups. Literature search was carried out using bibliographic databases "PubMed," "Google Scholar," and "ScienceDirect.com." Serum 25(OH)D level, 20-50 nmol/L, was mainly taken as vitamin D deficiency, and determinants of low serum 25(OH)D concentration of the population under study were also considered. The review concludes that vitamin D deficiency is highly prevalent among South Asian populations and global efforts are needed to overcome hypovitaminosis in the region. In addition, dietary diversification, supplementation and fortification of foods with vitamin D, adequate exposure to sunlight, and consumption of animal foods were suggested as viable approaches to maintain 25(OH)D levels for optimal health.
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Affiliation(s)
- Saeed Akhtar
- a Department of Food Science & Nutrition , Bahauddin Zakariya University , Multan , Pakistan
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Abstract
Malnutrition continues to be a major public health challenge especially in South Asian developing countries. The aim of the present review is to spotlight the magnitude of the prevalence of malnutrition and its dynamics in South Asian region and to suggest potential approaches for the prevention and control of this issue of public health significance. An extensive review of literature, covering malnutrition and its determinants, health and economic consequences and pragmatic preventive strategies was performed on computer based bibliographic databases (PubMed, Google Scholar, Scopus, Medline and Sciencedirect.com ) to retrieve abstracts and full texts for India, Pakistan, Bangladesh, Sri Lanka and Nepal. All relevant titles and abstracts were examined and evaluated for malnutrition and its prevalence in South Asia. The results revealed malnutrition to be a major public health problem and a potential cause of high disease burden and mortality in South Asia. Compelling evidence suggests malnutrition to be the leading cause of stunting, wasting and underweight with drastic economic consequences among vulnerable populations. Reduced cognitive performance and low productivity have also been associated with micronutrients malnutrition. Suboptimal breastfeeding, inadequate food supply, micronutrient deficiencies, low household income, poor health care system, increased healthcare costs, illiteracy, unhygienic and substandard living, inappropriate child's care and the caregiver, food insecurity and on top of that vicious cycle of poverty, have been recognized as principal indicators for growing malnutrition prevalence in South Asia. Global organizations, local governments, program managers, NGOs, academia, industry in particular and the society at large need to take up the challenge to completely confiscate malnutrition from the region for economic prosperity and a healthier future.
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Affiliation(s)
- Saeed Akhtar
- a Department of Food Science and Nutrition , Bahauddin Zakariya University , Multan , Pakistan
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Bedwell RM, Spielvogel H, Bellido D, Vitzthum VJ. Factors Influencing the Use of Biomedical Health Care by Rural Bolivian Anemic Women: Structural Barriers, Reproductive Status, Gender Roles, and Concepts of Anemia. PLoS One 2017; 12:e0170475. [PMID: 28125636 PMCID: PMC5268784 DOI: 10.1371/journal.pone.0170475] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Accepted: 01/05/2017] [Indexed: 11/18/2022] Open
Abstract
METHODS Non-pregnant women from a rural town and its surrounding region were tested for anemia. During phase 1 (n = 181), anemic women received a written recommendation for low-cost purchase of iron pills at the nearest health center. They were subsequently interviewed on their actions and experiences. RESULTS Estimated anemia prevalence among these non-pregnant women was 50% higher than the national average. Despite holding conceptualizations of anemia generally aligned with biomedical concepts, only 40% of anemic women attempted to obtain iron supplements from the health center. Town residents were about twice as likely to attempt to purchase pills as outside-town residents. Town women who were concurrently breastfeeding and menstruating, considered anemia most serious for women, and considered family health the shared responsibility of spouses were most likely to decide to purchase iron pills. Age, education, or native language did not negatively influence this health care behavior. CONCLUSIONS Securing iron supplements involves individual trade-offs in the allocation of time, cost and effort. Nonetheless, suitably tailored programs can potentially harness local perceptions in the service of reducing anemia. Because of their comparatively high motivation to obtain iron supplements, targeting concurrently breastfeeding and menstruating women could have a positive cascade effect such that these women continue attending to their iron needs once they stop breastfeeding and if they become pregnant again. Because a sense of shared responsibility for family health appears to encourage women to attend to their own health, programs for women could involve their spouses. Complementing centralized availability, biomedical and traditional healers could distribute iron supplements on rotating visits to outlying areas and/or at highly attended weekly markets.
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Affiliation(s)
- Rebecca M. Bedwell
- Department of Anthropology, Indiana University, Bloomington, Indiana, United States of America
- Kinsey Institute, Indiana University, Bloomington, Indiana, United States of America
| | | | - Diva Bellido
- Instituto Boliviano de Biología de Altura, La Paz, Bolivia
| | - Virginia J. Vitzthum
- Department of Anthropology, Indiana University, Bloomington, Indiana, United States of America
- Kinsey Institute, Indiana University, Bloomington, Indiana, United States of America
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Aquino JDS, Vasconcelos MHDA, Pessoa DCNDP, Soares JKB, Prado JPDS, Mascarenhas RDJ, Magnani M, Stamford TLM. Intake of cookies made with buriti oil (Mauritia flexuosa) improves vitamin A status and lipid profiles in young rats. Food Funct 2016; 7:4442-4450. [PMID: 27713990 DOI: 10.1039/c6fo00770h] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The oil extracted from Mauritia flexuosa (buriti) is rich in vitamin A, tocopherols and unsaturated fatty acids. This study evaluated the retinol status, blood glucose levels, lipid profiles, food efficiency rates (FERs), food conversion rates (FCRs) and murine anthropometric parameters of Wistar rats fed cookies made with buriti oil (BOC). The content of β-carotene and monounsaturated fatty acids in the cookies was enhanced (p < 0.05) using buriti oil. Rats fed BOC showed an increase (p < 0.05) in serum and hepatic retinol levels compared to rats fed cookies made with soy oil (SOC - control). Rats fed BOC showed lower (p < 0.05) total and LDL cholesterol than the control; however, no changes in blood glucose levels or murine anthropometric parameters were observed. Serum retinol contents showed a strong correlation (r > 0.8) with hepatic retinol, and both groups of rats showed moderate correlations (r > 0.6 < 0.5) with FERs, FCRs and weight gain. Taken together, these results indicated that buriti is an alternative to increase vitamin A in baked goods, particularly in cookies. Intake of BOC improves lipid profiles and retinol status without affecting blood glucose in young rats.
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Affiliation(s)
- Jailane de Souza Aquino
- Departamento de Nutrição/CCS, Universidade Federal da Paraíba, Campus I, s/n, Castelo Branco, 58051-900, João Pessoa, PB, Brasil
| | | | | | - Juliana Késsia Barbosa Soares
- Departamento de Nutrição/CES, Universidade Federal de Campina Grande, Olho d'agua da Bica, s/n, 58175-000, Cuité-PB, Brasil
| | - João Paulo de Sousa Prado
- Departamento de Tecnologia de Alimentos/CTDR, Universidade Federal da Paraíba, Campus V, Avenida dos Escoteiros, s/no, Mangabeira VII, Distrito Industrial de Mangabeira, CEP 58055-000, João Pessoa, PB, Brasil
| | - Robson de Jesus Mascarenhas
- Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Campus Petrolina, BR 407, km 08, Jd, São Paulo, 56314-520, Petrolina, PE, Brasil
| | - Marciane Magnani
- Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, Campus I, s/n, Castelo Branco, 58051-970, João Pessoa, PB, Brasil.
| | - Tânia Lúcia Montenegro Stamford
- Departamento de Nutrição/CCS, Universidade Federal de Pernambuco, Campus Recife, s/n, Cidade Universitária, 50670-901, Recife, PE, Brasil
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41
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Silveira CMM, Moreira AVB, Martino HSD, Gomide RS, Pinheiro SS, Della Lucia CM, Pinheiro-Sant’ana HM. Effect of cooking methods on the stability of thiamin and folic acid in fortified rice. Int J Food Sci Nutr 2016; 68:179-187. [DOI: 10.1080/09637486.2016.1226273] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Ana Vládia Bandeira Moreira
- Laboratory of Food Analysis, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil
| | - Hércia Stampini Duarte Martino
- Laboratory of Experimental Study of Foods, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil
| | - Renata Sena Gomide
- Laboratory of Vitamin Analysis, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil
| | - Soraia Silva Pinheiro
- Laboratory of Vitamin Analysis, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil
| | - Ceres Mattos Della Lucia
- Laboratory of Vitamin Analysis, Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil
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42
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Cilla A, López-García G, Barberá R. In vitro bioavailability of iron and calcium in cereals and derivatives: A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1210631] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- A. Cilla
- Faculty of Pharmacy, Nutrition and Food Science, University of Valencia, Burjassot, Spain
| | - G. López-García
- Faculty of Pharmacy, Nutrition and Food Science, University of Valencia, Burjassot, Spain
| | - R. Barberá
- Faculty of Pharmacy, Nutrition and Food Science, University of Valencia, Burjassot, Spain
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Pignitter M, Hernler N, Zaunschirm M, Kienesberger J, Somoza MM, Kraemer K, Somoza V. Evaluation of Palm Oil as a Suitable Vegetable Oil for Vitamin A Fortification Programs. Nutrients 2016; 8:nu8060378. [PMID: 27338464 PMCID: PMC4924219 DOI: 10.3390/nu8060378] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 06/13/2016] [Accepted: 06/16/2016] [Indexed: 11/20/2022] Open
Abstract
Fortification programs are considered to be an effective strategy to mitigate vitamin A deficiency in populations at risk. Fortified vegetable oils rich in polyunsaturated fatty acids were shown to be prone to oxidation, leading to limited vitamin A stability. Thus, it was hypothesized that fortified oils consisting of mainly saturated fatty acids might enhance the stability of vitamin A. Mildly (peroxide value: 1.0 meq O2/kg) and highly (peroxide value: 7.5 meq O2/kg) oxidized palm oil was stored, after fortification with 60 International Units/g retinyl palmitate, in 0.5 L transparent polyethylene terephthalate bottles under cold fluorescent lighting (12 h/day) at 32 °C for 57 days. An increase of the peroxide value by 15 meq O2/kg, which was also reflected by a decrease of α-tocopherol congener by 15%–18%, was determined independent of the initial rancidity. The oxidative deterioration of the highly oxidized palm oil during storage was correlated with a significant 46% decline of the vitamin A content. However, household storage of mildly oxidized palm oil for two months did not induce any losses of vitamin A. Thus, mildly oxidized palm oil may be recommended for vitamin A fortification programs, when other sources of essential fatty acids are available.
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Affiliation(s)
- Marc Pignitter
- Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria.
| | - Natalie Hernler
- Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria.
| | - Mathias Zaunschirm
- Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria.
| | - Julia Kienesberger
- Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria.
| | - Mark Manuel Somoza
- Department of Inorganic Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria.
| | - Klaus Kraemer
- Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA.
- Sight and Life, Kaiseraugst 4303, Switzerland.
| | - Veronika Somoza
- Department of Nutritional and Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria.
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Ahmed W, Butt MS, Sharif MK, Iqbal T. Effect of Storage on Cooking Quality Attributes and Fortificants Stability in Edible-Coated Iron-Folate Fortified Basmati Rice. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12671] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Waqas Ahmed
- National Institute of Food Science & Technology; Faculty of Food, Nutrition and Home Sciences; University of Agriculture; Faisalabad-Pakistan; Faisalabad Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science & Technology; Faculty of Food, Nutrition and Home Sciences; University of Agriculture; Faisalabad-Pakistan; Faisalabad Pakistan
| | - Mian Kamran Sharif
- National Institute of Food Science & Technology; Faculty of Food, Nutrition and Home Sciences; University of Agriculture; Faisalabad-Pakistan; Faisalabad Pakistan
| | - Tahira Iqbal
- Department of Biochemistry; University of Agriculture; Faisalabad Pakistan
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45
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Bread enriched with Chenopodium quinoa leaves powder – The procedures for assessing the fortification efficiency. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.02.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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46
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Diego Quintaes K, Barberá R, Cilla A. Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies. Crit Rev Food Sci Nutr 2015; 57:2028-2041. [DOI: 10.1080/10408398.2013.866543] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
| | - Reyes Barberá
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, Valencia, Spain
| | - Antonio Cilla
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, Valencia, Spain
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47
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Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.07.010] [Citation(s) in RCA: 152] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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48
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Tsikritzi R, Moynihan PJ, Gosney MA, Allen VJ, Methven L. The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2040-2048. [PMID: 24318046 PMCID: PMC4491354 DOI: 10.1002/jsfa.6522] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Revised: 11/03/2013] [Accepted: 12/06/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Under-nutrition in older adults is widespread. Oral nutritional supplement beverages (ONS) are prescribed, yet consumption by older people is often insufficient. A variety of supplement formats may improve nutrient intake. This study developed protein and micro-nutrient fortified biscuits and evaluated their sensory attributes and liking by older people. Two micro-nutrient strategies were taken, to match typical ONS and to customise to the needs of older people. RESULTS Oat biscuits and gluten-free biscuits developed contained over 12% protein and over 460 kcal 100 g(-1). Two small (40 g) biscuits developed to match ONS provided approximately 40% of an ONS portion of micro-nutrients and 60% of macro-nutrients; however, the portion size was considered realistic whereas the average ONS portion (200 mL) is excessive. Biscuits developed to the needs of older adults provided, on average, 18% of the reference nutrient intake of targeted micro-nutrients. Sensory characteristics were similar between biscuits with and without micro-nutrient fortification, leading to no differences in liking. Fortified oat biscuits were less liked than commercial oat biscuits, partly attributed to flavour imparted by whey protein fortification. CONCLUSION Macro- and micro-nutrient fortification of biscuits could provide an alternative fortified snack to help alleviate malnutrition in older adults.
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Affiliation(s)
- Roussa Tsikritzi
- Department of Food and Nutritional Sciences, University of ReadingWhiteknights, Reading, RG6 6AP, UK
| | - Paula J Moynihan
- Institute for Ageing and Health, Newcastle UniversityFramlington Place, Newcastle upon Tyne, NE2 4BW
| | - Margot A Gosney
- Clinical Health Sciences, University of ReadingLondon Road, Reading, Berkshire, RG1 5AQ
| | - Victoria J Allen
- Clinical Health Sciences, University of ReadingLondon Road, Reading, Berkshire, RG1 5AQ
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of ReadingWhiteknights, Reading, RG6 6AP, UK
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49
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Gupta C, Chawla P, Arora S. Development and evaluation of iron microencapsules for milk fortification. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.918179] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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50
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Caballero MS, Drago SR, Costa SC, Sabbag NG, González RJ. Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- María S. Caballero
- Instituto de Tecnología de Alimentos (ITA); Facultad de Ingeniería Química; Universidad Nacional del Litoral; 1º de Mayo 3250; Santa Fe; Argentina
| | | | - Silvia C. Costa
- Instituto de Tecnología de Alimentos (ITA); Facultad de Ingeniería Química; Universidad Nacional del Litoral; 1º de Mayo 3250; Santa Fe; Argentina
| | - Nora G. Sabbag
- Instituto de Tecnología de Alimentos (ITA); Facultad de Ingeniería Química; Universidad Nacional del Litoral; 1º de Mayo 3250; Santa Fe; Argentina
| | - Rolando J. González
- Instituto de Tecnología de Alimentos (ITA); Facultad de Ingeniería Química; Universidad Nacional del Litoral; 1º de Mayo 3250; Santa Fe; Argentina
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