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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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Pyo E, Tsang BL, Parker ME. Rice as a vehicle for micronutrient fortification: a systematic review of micronutrient retention, organoleptic properties, and consumer acceptability. Nutr Rev 2022; 80:1062-1085. [PMID: 35146517 DOI: 10.1093/nutrit/nuab107] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
CONTEXT Previous reviews have focused on evaluating the efficacy and effectiveness of rice fortification, despite the need to also understand the outcomes of micronutrient retention, organoleptic properties, and acceptability to inform nutrition programs. OBJECTIVE This systematic review aims to consolidate existing evidence on micronutrient retention, organoleptic properties, and acceptability of fortified rice. DATA SOURCES Eligible articles were identified from 22 electronic databases and personal referrals and reviews. STUDY SELECTION Studies on rice fortified via extrusion or coating technologies were included in the review if they reported outcomes in at least 1 of 3 domains: micronutrient retention, organoleptic or physicochemical properties, and acceptability (evaluated by sensory tests and consumer surveys). Any years of publication and study populations were considered for inclusion. A total of 15 391 articles were screened, yielding 49 for inclusion. DATA EXTRACTION Study results were summarized descriptively through discussions by intervention conditions, study population, measurement methods, and key findings. The included studies were independently reviewed by 2 of the 3 authors, and all 3 authors reached consensus on the quality and major findings from the included articles. RESULTS Extrusion and coating fortification technologies were found to be comparable across studies that assessed retention, organoleptic properties, and acceptability. Cooking fortified rice in excess water increased micronutrient loss for both technologies. Fortified kernels containing ferric pyrophosphate, zinc oxide, or zinc sulfate showed the most positive results for all outcomes reviewed, while retention rates of vitamin A in multiple-micronutrient-fortified rice were variable. CONCLUSIONS The current practice of fortifying rice with ferric pyrophosphate provides high micronutrient stability and results in rice with organoleptic properties and consumer acceptance levels comparable to those of unfortified milled rice, although it presents challenges regarding the effect of vitamin A-fortified rice on vitamin A status.
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Affiliation(s)
- Euisun Pyo
- Nutrition and Health Sciences Program, Laney Graduate School, Emory University, Atlanta, Georgia, USA
| | - Becky L Tsang
- Food Fortification Initiative, Atlanta, Georgia, USA
| | - Megan E Parker
- Maternal, Newborn, Child Health and Nutrition, PATH, Seattle, Washington, USA
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Saha S, Jha S, Tiwari A, Jayapalan S, Roy A. Considerations for improvising fortified extruded rice products. J Food Sci 2021; 86:1180-1200. [PMID: 33682943 DOI: 10.1111/1750-3841.15656] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 12/26/2020] [Accepted: 01/24/2021] [Indexed: 11/30/2022]
Abstract
Micronutrient fortification of rice by extrusion is an effective strategy to enhance micronutrient levels within rice-consuming individuals. The success of extrusion-based fortification is associated with micronutrient retention, enhanced bioavailability, low postprocessing losses, prolonged storage stability, and minimal sensory changes. The success of an optimally fortified product is primarily reliant upon the compositional considerations, but many attributes of extrudates can be indebted to the processing parameters too. Hence, an exhaustive investigation of this technology has been taken-up here, emphasizing on the compositional parameters in association with process parameters, which influence the final quality attributes like nutrient stability, bioavailability, and sensory properties. Based on these attributes of the end product, a collected data have been presented here to bring out the optimal compositional requirements. These together with cooking processes, extrusion process parameters, and storage conditions will enable formulate a product with enhanced sensory acceptance, better retention during cooking and storage, improved texture, and acceptable color. This review will thus help to optimize a need-based product, its quality, and enhance benefits of fortified extruded rice products.
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Affiliation(s)
- Sreyajit Saha
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| | - Shipra Jha
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| | - Amit Tiwari
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| | - Sudeepan Jayapalan
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
| | - Anupam Roy
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand, 835215, India
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Tiozon RJN, Fernie AR, Sreenivasulu N. Meeting human dietary vitamin requirements in the staple rice via strategies of biofortification and post-harvest fortification. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Zhang K, Yao X, Gao Y, Liu N, Qiu J, Li S, Liu X, He Y. Improvement on storage stability of iron-fortified soybean powder by microencapsulation. J Food Sci 2021; 86:996-1003. [PMID: 33565636 DOI: 10.1111/1750-3841.15621] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 12/20/2020] [Accepted: 01/04/2021] [Indexed: 11/28/2022]
Abstract
Full-fat soybean powder was a more difficult-to-fortify food vehicle than cereal flour and powdered milk products because of a large quantity of unsaturated fatty acids, particularly when iron was necessary to be fortified. Minimizing oxidation of lipids was extremely valuable in the fortified-food industry. However, very limited data were available on the effect of microencapsulation of iron compounds on lipid oxidation in full-fat soybean powder. In our study, ferric pyrophosphate (FP) was microencapsulated by the emulsifying-gelation technique and its effect on the storage stability of Yingyangbao (YYB) was evaluated. The results showed that microencapsulated FP (MFP) was regularly spherical and uniformly distributed. MFP could significantly (P < 0.05) decrease the sensory score of rancid odor for YYB. The formation of lipid oxidation products such as carbonyl compounds, malondialdehyde, pentanal, and hexanal in YYB during the accelerated test was significantly retarded, improving oxidative stability and delaying the sensory deterioration. The E-nose analysis showed that YYB with MFP had significantly (P < 0.05) lower levels of response values on the specific sensors than YYB containing FP with or without ascorbyl palmitate. MFP could significantly (P < 0.05) improve the sensory and oxidative stability of iron-fortified full-fat soybean powder such as YYB.
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Affiliation(s)
- Kun Zhang
- Ferguson (Wuhan) Biotechnology Co., Ltd., Wuhan, 430056, China
| | - Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Yujing Gao
- Ferguson (Wuhan) Biotechnology Co., Ltd., Wuhan, 430056, China
| | - Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Jie Qiu
- Ferguson (Wuhan) Biotechnology Co., Ltd., Wuhan, 430056, China
| | - Shuai Li
- Ferguson (Wuhan) Biotechnology Co., Ltd., Wuhan, 430056, China
| | - Xin Liu
- Ferguson (Wuhan) Biotechnology Co., Ltd., Wuhan, 430056, China
| | - Yating He
- Ferguson (Wuhan) Biotechnology Co., Ltd., Wuhan, 430056, China
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Reshi M, Shafiq F, Hussain SZ, Naseer B, Amin T. Physicochemical properties of iron‐fortified, low glycemic index (GI) barley based extruded ready‐to‐eat snacks developed using twin‐screw extruder. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14606] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Monica Reshi
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology‐Kashmir (SKUAST‐K) Srinagar India
| | - Farah Shafiq
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology‐Kashmir (SKUAST‐K) Srinagar India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology‐Kashmir (SKUAST‐K) Srinagar India
| | - Bazila Naseer
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology‐Kashmir (SKUAST‐K) Srinagar India
| | - Tawheed Amin
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology‐Kashmir (SKUAST‐K) Srinagar India
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Stability evaluation of iron and vitamin A during processing and storage of fortified pasta. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2020. [DOI: 10.15586/qas2019.656] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Shubham K, Anukiruthika T, Dutta S, Kashyap A, Moses JA, Anandharamakrishnan C. Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.021] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Mashkour M, Maghsoudlou Y, Kashaninejad M, Aalami M. Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13590] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Mana Mashkour
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Yahya Maghsoudlou
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mahdi Kashaninejad
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mehran Aalami
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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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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Torres PC, Flores FE, Andrade JE. Development of an extruded micronutrient delivery vehicle for the fortification of nixtamalised maize with chelated iron at the point of wet milling. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Pablo C. Torres
- Division of Nutritional Sciences; University of Illinois at Urbana-Champaign; 905 S Goodwin Ave Urbana IL 61801 USA
| | - Fátima E. Flores
- Department of Food Science and Human Nutrition; University of Illinois at Urbana-Champaign; 905 S Goodwin Ave Urbana IL 61801 USA
| | - Juan E. Andrade
- Division of Nutritional Sciences; University of Illinois at Urbana-Champaign; 905 S Goodwin Ave Urbana IL 61801 USA
- Department of Food Science and Human Nutrition; University of Illinois at Urbana-Champaign; 905 S Goodwin Ave Urbana IL 61801 USA
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Johns PW, Patel GC, Parker ME, Lasekan JB, Milani P, Nixon MK, Tigner M, Schmitz DJ. Evaluation of the effect of Ultra Rice®EDTA supplementation on the soluble iron, visual acceptance and vitamin A stability of commercial milled rice blends. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12815] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Paul W. Johns
- Abbott Nutrition Division; Abbott Laboratories; 3300 Stelzer Road Columbus OH 43219 USA
| | - Gaurav C. Patel
- Abbott Nutrition Division; Abbott Laboratories; 3300 Stelzer Road Columbus OH 43219 USA
| | - Megan E. Parker
- Program for Appropriate Technology in Health (PATH); 2201 Westlake Avenue Suite 200 Seattle WA 98121 USA
| | - John B. Lasekan
- Abbott Nutrition Division; Abbott Laboratories; 3300 Stelzer Road Columbus OH 43219 USA
| | - Peiman Milani
- Program for Appropriate Technology in Health (PATH); 2201 Westlake Avenue Suite 200 Seattle WA 98121 USA
| | - Melissa K. Nixon
- Abbott Nutrition Division; Abbott Laboratories; 3300 Stelzer Road Columbus OH 43219 USA
| | - Maryann Tigner
- Abbott Nutrition Division; Abbott Laboratories; 3300 Stelzer Road Columbus OH 43219 USA
| | - Daniel J. Schmitz
- Abbott Nutrition Division; Abbott Laboratories; 3300 Stelzer Road Columbus OH 43219 USA
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Johns PW, Parker ME, Patel GC, Lasekan JB, Frey M, Matthias D, Chanin ZB, Forsman CF, Schmitz DJ. In Vitro Assay of Iron in Fortified Rice Analogues. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9769-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Muthayya S, Hall J, Bagriansky J, Sugimoto J, Gundry D, Matthias D, Prigge S, Hindle P, Moench-Pfanner R, Maberly G. Rice Fortification: An Emerging Opportunity to Contribute to the Elimination of Vitamin and Mineral Deficiency Worldwide. Food Nutr Bull 2012; 33:296-307. [DOI: 10.1177/156482651203300410] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Vitamin and mineral deficiencies are ranked among the top causes of poor health and disability in the world. These deficiencies damage developing brains, impair learning ability, increase susceptibility to infections, and reduce the work productivity of nations. Food fortification is a sustainable, cost-effective approach to reducing vitamin and mineral deficiency. As the staple food for an estimated 3 billion people, rice has the potential to fill an obvious gap in current fortification programs. In recent years, new technologies have produced fortified rice kernels that are efficacious in reducing vitamin and mineral deficiency. There are opportunities to fortify a significant share of rice that comes from large mills supplying centralized markets and national welfare programs in major rice-growing countries. The rice export markets, which handle 30 million MT of rice annually, also present a key fortification opportunity. The cost of fortifying rice is only 1.5% to 3% of the current retail price of rice. Countries that mandate rice fortification have the strongest evidence for achieving wide coverage and impact. The Rice Fortification Resource Group (RiFoRG), a global network of public and private partners that offers technical and advocacy support for rice fortification, has a vision of promoting rice fortification worldwide. It has a targeted approach, engaging multisector partners in key countries where the opportunities are greatest and there is receptivity to early adoption of large-scale rice fortification. The challenges are real, the imperative to address them is powerful, and the opportunities to deliver the promise of rice fortification are clear.
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Mishra A, Mishra HN, Srinivasa Rao P. Preparation of rice analogues using extrusion technology. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03035.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Karn SK, Chavasit V, Kongkachuichai R, Tangsuphoom N. Shelf Stability, Sensory Qualities, and Bioavailability of Iron-Fortified Nepalese Curry Powder. Food Nutr Bull 2011; 32:13-22. [DOI: 10.1177/156482651103200102] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Background The prevalence of iron-deficiency anemia in Nepal is almost 50% of the whole population. Curry powder is a promising vehicle for fortification due to its use in various meals. Objective To evaluate the bioavailability of different iron fortificants in curry powder and their effects on the qualities of curry powder. Methods The serving size of curry powder was evaluated in 40 Nepalese households and 10 restaurants. The powders were fortified with iron sources of different bioavailability. Sources with good bioavailability of iron—ferrous sulfate (FS), ferrous fumarate (FF), and sodium ferric ethylenediaminetetraacetic acid (NaFeEDTA)—were added to provide one-third of the recommended daily intake (RDI) of iron per serving. Elemental iron (H-reduced [HRI] and electrolytic [EEI]), which has poor bioavailability, was added to provide two-thirds of the RDI per serving. Both fortified and unfortified products were packed in either commercial packs or low-density polyethylene bags and stored at 40 ± 2°C under fluorescent light for 3 months. The stored products were analyzed for CIE color, peroxide value, thiobarbituric acid reactive substances, moisture, water activity, iron, and sensory qualities. The contents of phenolic compounds and phytate were analyzed, and iron bioavailability was determined by the Caco-2 cell technique. Results The serving size of curry powder was 4g. Iron fortificants did not have adverse effects on the physical, chemical, and sensory qualities of curry powder packed in commercial packaging. After 3 months storage, HRI significantly affected darker colors of curry powder and the cooked dishes prepared with curry powder. The relative bioavailabilities of NaFeEDTA and EEI were 1.05 and 1.28 times that of FS, respectively. The cost of fortification with EEI was similar to that with FS and 4.6 times less than that with NaFeEDTA. Conclusions It is feasible and economical to fortify Nepalese curry powder packed in commercial packaging with EEI.
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Li YO, Diosady LL, Jankowski S. Folic acid stability in the presence of various formulation components including iron compounds in fortified extruded Ultra Rice® over prolonged storage at 40 °C and 60% relative humidity (RH). Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02494.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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