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Schiell C, Portanguen S, Scislowski V, Astruc T, Mirade PS. Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food. Foods 2023; 12:foods12071375. [PMID: 37048196 PMCID: PMC10093132 DOI: 10.3390/foods12071375] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/09/2023] [Accepted: 03/21/2023] [Indexed: 04/14/2023] Open
Abstract
In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity. This study investigates the feasibility of formulating an iron-rich hybrid food product blending plant-source and animal-source protein ingredients for iron-deficient populations. Using a commercial 3D-food printer, two different-shaped products composed mainly of pork and chicken liver and red lentils were designed. After baking at 180 °C with 70% steam, the 3D-printed products were packed under two different modified atmospheres (MAP): O2-MAP (70% oxygen + 30% carbon dioxide) and N2-MAP (70% nitrogen + 30% carbon dioxide) and stored at 4 °C. pH, water content, aw, lipid oxidation, heme iron and non-heme iron contents and textural properties were measured after 0, 7, 14 and 21 days in storage. After 21 days in storage, the 3D-printed hybrid products had an iron content of around 13 mg/100 g, regardless of the product form and packaging method. However, O2-MAP products showed significant (p < 0.05) time-course changes from day 0 to day 7, i.e., an increase in lipid oxidation, a decrease in heme iron content and an increase in product hardness, gumminess and chewiness. This work opens prospects for developing hybrid food products that upvalue animal by-products.
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Affiliation(s)
- Coline Schiell
- ADIV (Association pour le Développement de l'Institut de la Viande), 63039 Clermont-Ferrand, France
- Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès Champanelle, France
| | - Stéphane Portanguen
- Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès Champanelle, France
| | - Valérie Scislowski
- ADIV (Association pour le Développement de l'Institut de la Viande), 63039 Clermont-Ferrand, France
| | - Thierry Astruc
- Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès Champanelle, France
| | - Pierre-Sylvain Mirade
- Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès Champanelle, France
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2
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Tan B, Sun B, Yang C, Li C, Zhang J, Yang W. Efficacy of Pneumatophorus japonicus meat as an iron fortificant in whole-wheat flour in preventing iron deficiency. J Food Sci 2023; 88:503-512. [PMID: 36510376 DOI: 10.1111/1750-3841.16394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 10/07/2022] [Accepted: 11/01/2022] [Indexed: 12/15/2022]
Abstract
Iron deficiency anemia (IDA) is a global health concern affecting one-third of the world's population, particularly those dominated by plant-based food. Fortifying staple foods with iron has been an effective strategy for preventing IDA. Pneumatophorus japonicus is an essential economic fish in China. Pneumatophorus japonicus dark meat is usually underutilized as a byproduct, though it contains bounteous nutrients, including heme iron (10.50 mg/100 g). This study aimed to investigate the iron bioavailability of P. japonicus dark meat and to evaluate its potential as an iron fortifier for whole-wheat flour, a typical staple food, using an in vitro digestion/Caco-2 cell culture system. Our results suggested the excellent iron bioavailability of P. japonicus dark meat in comparison with beef (a heme dietary iron reference), whole-wheat flour (a non-heme dietary iron reference), and FeSO4 (a conventional iron supplement). The addition of P. japonicus dark meat notably enhanced iron solubility, bioavailability, and protein digestibility of whole-wheat flour. The flour-dark meat mixture yielded 1.96 times the iron bioavailability compared to beef per gram. The iron bioavailability was further improved by adding vitamin C, a commonly used dietary factor, at the Vc/iron mass ratio of 2:100-5:100. Our findings reveal the promise of P. japonicus dark meat as a significant source of bioavailable iron, providing a basis for developing fish byproducts as alternatives for iron supplementation. PRACTICAL APPLICATION: This study investigated the iron bioavailability of Pneumatophorus japonicus meat using in vitro digestion/Caco-2 cell culture system. These results could be used to improve the utilization of Pneumatophorus japonicus byproduct (dark meat) and develop the potential of the byproduct as an iron fortifier for whole-wheat flour.
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Affiliation(s)
- Beibei Tan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Bolun Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Changjie Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo, China
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Man Y, Xu T, Adhikari B, Zhou C, Wang Y, Wang B. Iron supplementation and iron-fortified foods: a review. Crit Rev Food Sci Nutr 2021; 62:4504-4525. [PMID: 33506686 DOI: 10.1080/10408398.2021.1876623] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
About one-third of the world population is suffering from iron deficiency. Delivery of iron through diet is a practical, economical, and sustainable approach. Clinical studies have shown that the consumption of iron-fortified foods is one of the most effective methods for the prevention of iron deficiency. However, supplementing iron through diet can cause undesirable side-effects. Thus, it is essential to develop new iron-rich ingredients, iron-fortified products with high bioavailability, better stability, and lower cost. It is also essential to develop newer processing technologies for more effective fortification. This review compared the iron supplementation strategies used to treat the highly iron-deficient population and the general public. We also reviewed the efficacy of functional (iron-rich) ingredients that can be incorporated into food materials to produce iron-fortified foods. The most commonly available foods, such as cereals, bakery products, dairy products, beverages, and condiments are still the best vehicles for iron fortification and delivery.Scope of reviewThe manuscript aims at providing a comprehensive review of the latest publications that cover three aspects: administration routes for iron supplementation, iron-rich ingredients used for iron supplementation, and iron-fortified foods.
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Affiliation(s)
- Yaxing Man
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Tiantian Xu
- Guangdong Provincial Key Laboratory of Veterinary Pharmaceutics Development and Safety Evaluation, South China Agricultural University, Guangzhou, PR China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, Australia
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yuchuan Wang
- School of Food Engineering, Jiangnan University, Wuxi, PR China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
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Doumani N, Severin I, Dahbi L, Bou-Maroun E, Tueni M, Sok N, Chagnon MC, Maalouly J, Cayot P. Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model. Foods 2020; 9:E474. [PMID: 32290180 PMCID: PMC7230787 DOI: 10.3390/foods9040474] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/04/2020] [Accepted: 04/07/2020] [Indexed: 02/07/2023] Open
Abstract
Hummus, an iron-containing plant-based dish mainly made from chickpea purée, 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 < 0.05). Lemon juice had the highest positive effect (+15.9, p < 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's effect was not significant, but tahini's effect was negative (-8.9, p < 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.
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Affiliation(s)
- Nour Doumani
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
- Department of Chemistry and Biochemistry, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
- Department of Biology and Nutrition, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
| | - Isabelle Severin
- NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (I.S.); (L.D.); (M.-C.C.)
| | - Laurence Dahbi
- NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (I.S.); (L.D.); (M.-C.C.)
| | - Elias Bou-Maroun
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
| | - Maya Tueni
- Department of Biology and Nutrition, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
| | - Nicolas Sok
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
| | - Marie-Christine Chagnon
- NUTOX UMR INSERM 1231 Laboratory of Nutrition, Physiology, and Toxicology, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (I.S.); (L.D.); (M.-C.C.)
| | - Jacqueline Maalouly
- Department of Chemistry and Biochemistry, Faculty of Sciences II, Lebanese University, Jdeideth El Matn, Fanar 90656, Lebanon;
| | - Philippe Cayot
- UMR PAM Food and Microbiological Processes, University of Burgundy Franche Comté/AgroSup Dijon, 1 esplanade Erasme, 21000 Dijon, France; (E.B.-M.); (N.S.); (P.C.)
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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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O'Flaherty EAA, Tsermoula P, O'Neill EE, O'Brien NM. Co‐products of beef processing enhance non‐haem iron absorption in an
in vitro
digestion/caco‐2 cell model. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14049] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
| | - Paraskevi Tsermoula
- School of Food and Nutritional Sciences University College Cork Western Road Cork T12 YN60 Ireland
| | - Eileen E. O'Neill
- School of Food and Nutritional Sciences University College Cork Western Road Cork T12 YN60 Ireland
| | - Nora M. O'Brien
- School of Food and Nutritional Sciences University College Cork Western Road Cork T12 YN60 Ireland
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Fe, Zn and Se Bioavailability in Chicken Meat Emulsions Enriched with Minerals, Hydroxytyrosol and Extra Virgin Olive Oil as Measured by Caco-2 Cell Model. Nutrients 2018; 10:nu10080969. [PMID: 30049997 PMCID: PMC6116065 DOI: 10.3390/nu10080969] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Revised: 07/23/2018] [Accepted: 07/24/2018] [Indexed: 11/22/2022] Open
Abstract
There is a high demand for functional meat products due to increasing concern about food and health. In this work, Zn and Se bioavailability was increased in chicken meat emulsions that are enriched with Hydroxytyrosol (HXT), a phenolic compound obtained from olive leaf. Six different chicken emulsions were elaborated. Three were made with broiler chicken meat supplemented with inorganic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and Extra Virgin Olive Oil (EVOO) (9.5%) added; and, three were made with chicken meat from chickens fed a diet that was supplemented with organic Zn and Se: control, one with HXT (50 ppm) added and one with HXT (50 ppm) and EVOO (9.5%) added. The samples were digested in vitro and the percent decomposition of phenolic compounds was measured by HPLC. Mineral availability (Fe, Zn and Se) was measured by cell culture of the Caco-2 cell line and the results were compared with mineral standards (Fe, Zn, and Se). The data obtained showed that neither HXT resistance to digestion nor Fe availability was affected by the presence of organic Zn and Se or phenolic compounds. Zn uptake increased in the presence of HXT, but not when its organic form was used, while Se uptake increased but it was not affected by the presence of HXT. It was concluded that the enrichment of meat—endogenously with organic minerals and exogenously with phenolic compounds—could be considered an interesting strategy for future research and applications in the current meat industry.
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The Combined Application of the Caco-2 Cell Bioassay Coupled with In Vivo (Gallus gallus) Feeding Trial Represents an Effective Approach to Predicting Fe Bioavailability in Humans. Nutrients 2016; 8:nu8110732. [PMID: 27869705 PMCID: PMC5133116 DOI: 10.3390/nu8110732] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Accepted: 11/09/2016] [Indexed: 12/28/2022] Open
Abstract
Research methods that predict Fe bioavailability for humans can be extremely useful in evaluating food fortification strategies, developing Fe-biofortified enhanced staple food crops and assessing the Fe bioavailability of meal plans that include such crops. In this review, research from four recent poultry (Gallus gallus) feeding trials coupled with in vitro analyses of Fe-biofortified crops will be compared to the parallel human efficacy studies which used the same varieties and harvests of the Fe-biofortified crops. Similar to the human studies, these trials were aimed to assess the potential effects of regular consumption of these enhanced staple crops on maintenance or improvement of iron status. The results demonstrate a strong agreement between the in vitro/in vivo screening approach and the parallel human studies. These observations therefore indicate that the in vitro/Caco-2 cell and Gallus gallus models can be integral tools to develop varieties of staple food crops and predict their effect on iron status in humans. The cost-effectiveness of this approach also means that it can be used to monitor the nutritional stability of the Fe-biofortified crop once a variety has released and integrated into the food system. These screening tools therefore represent a significant advancement to the field for crop development and can be applied to ensure the sustainability of the biofortification approach.
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9
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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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10
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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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