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Shi Y, Hao R, Ji H, Gao L, Yang J. Dietary zinc supplements: beneficial health effects and application in food, medicine and animals. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5660-5674. [PMID: 38415843 DOI: 10.1002/jsfa.13325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Accepted: 01/22/2024] [Indexed: 02/29/2024]
Abstract
Zinc, a crucial trace element is vital for the growth and development of humans. It is frequently described as 'the flower of life' and 'the source of intelligence'. Zinc supplements play a pivotal role in addressing zinc deficiency by serving as a vital source of this essential micronutrients, effectively replenishing depleted zinc levels in the body. In this paper, we first described the biological behavior of zinc in the human body and briefly described the physiological phenomena associated with zinc levels. The benefits and drawbacks of various zinc supplement forms are then discussed, with emphasis on the most recent zinc supplement formulations. Finally, the application of zinc supplements in food, medicine, and animal husbandry is further summarized. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ying Shi
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
| | - Rui Hao
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
| | - Haixia Ji
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
| | - Li Gao
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
| | - Junyan Yang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, Shanxi, China
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Akbar FN, Mahmood S, Mueen‐ud‐din G, Khalid W, Khalid MZ, Aziz Z, Alfarraj S, Ansari MJ, Madilo FK. A randomized controlled trial of sweet basil leaf powder-enriched cookies for anemia management in adolescent girls. Food Sci Nutr 2024; 12:4321-4329. [PMID: 38873470 PMCID: PMC11167134 DOI: 10.1002/fsn3.4098] [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: 09/05/2023] [Revised: 02/22/2024] [Accepted: 03/01/2024] [Indexed: 06/15/2024] Open
Abstract
The study aimed to evaluate the effectiveness of sweet basil leaf powder as a natural source of iron for the treatment of anemia in adolescent girls. Purposive sampling technique of two-stage sampling; part of the nonprobability sampling approach. Out of 2400 approached adolescent girls, 1645 agreed to participate and their nutritional status was assessed. Of these, 89.95% had clinical signs and symptoms of anemia, and 59.79% were found to be anemic based on Hb levels. From the anemic group, 65.18% were randomly selected to receive either B0 (Control), B1 (12.699 g FeSO4.7H2O/100 g), and B3 (16 g SBLP/100 g) cookies for 4 months. At the end of the intervention, the assessment of nutritional status, complete blood count, serum iron, serum ferritin, serum total iron-binding capacity (TIBC), and transferrin saturation was explored. Hematological parameters such as Hb, Hct, TIBC, MCV, MCH, MCHC, serum iron, and serum ferritin were significant (p ≤ .05). The result showed that the serum Fe was highest in group B3 while a significant decline was noted for group B0. Serum ferritin for B1 was better than B3. The entire treatment for transferrin saturation showed a highly significant increasing trend in B3 and B1, regardless of the control. TIBC levels raised in the control group while in all other treatments, it declined. The study demonstrated that SBLP-fortified cookies can be an effective treatment option for anemia, as evidenced by significant improvements in key hematological parameters.
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Affiliation(s)
- Farah Naz Akbar
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
- Department of AHSSargodha Medical College, University of SargodhaSargodhaPakistan
| | - Shahid Mahmood
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Ghulam Mueen‐ud‐din
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of LahoreLahorePakistan
| | | | - Zaira Aziz
- Pakistan Institute of Medical SciencesIslamabadPakistan
| | - Saleh Alfarraj
- Zoology DepartmentCollege of Science, King Saud UniversityRiyadhSaudi Arabia
| | - Mohammad Javed Ansari
- Department of BotanyHindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly)MoradabadIndia
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Issa-Zacharia A, Mareni GB. Compliance Level and Stability of Micronutrients in Fortified Maize Flour in Tanzania. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:7746750. [PMID: 38433769 PMCID: PMC10904681 DOI: 10.1155/2024/7746750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Revised: 02/01/2024] [Accepted: 02/07/2024] [Indexed: 03/05/2024]
Abstract
Maize flour fortification was introduced in Tanzania in 2011 to address the risk of micronutrient deficiency to children, adolescents, and women of childbearing age. Fortified maize flours are processed by small-scale processors who are exempted from mandatory fortification. The current study is aimed at assessing the compliance and stability of fortified processed maize flour with zinc, iron, and folic acid by small-scale processors in comparison to the recommended Tanzania national standards (TZS 328). A total of 69 samples of fortified maize flour were collected at the point of production and retail outlets in Dar es Salaam and Morogoro municipalities, Tanzania. Micronutrients (zinc and iron) were analysed using microwave plasma atomic emission spectrometry (MP-AES), and folic acid was analysed using high-performance liquid chromatography (HPLC). The mean concentrations of micronutrient were significantly (p < 0.05) higher at the production site compared to the retail outlet. The amount of iron, zinc, and folic acid in the samples at the production site was 27.17 ± 1.63 mg/kg, 30.56 ± 2.01 mg/kg, and 0.69 ± 0.02 mg/kg, respectively, while it was 19.34 ± 0.97 mg/kg, 21.71 ± 1.50 mg/kg, and 0.49 ± 0.02 mg/kg for iron, zinc, and folic acid, respectively, at the retail outlets. Only 31.6% of the assessed samples from production and 12.9% from retail outlets complied with the recommended national standard. The stability of iron, zinc, and folic acid for the fortified maize flour stored at room temperature (20-32°C) for six months was 95.8%, 96.9%, and 66.9%, respectively. Further investigation on the consistency performance of the dosifier and consistency training of working in the processing unit on the requirements of fortification standards should be done.
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Affiliation(s)
- Abdulsudi Issa-Zacharia
- Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania
| | - Gudila Boniface Mareni
- Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania
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Chepkoech B, Sila DN, Orina IN. Effect of Storage Condition on Retention of Vitamins in Selected Commercial Fortified Maize Flour in Kenya. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.27] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Food fortification is one strategy that has been used to overcome micronutrient deficiencies among vulnerable populations. Maize, a common staple food in Kenya, has been used as a suitable fortification vehicle. However, several factors, including storage conditions, impact micronutrient stability in fortified maize flour.This study aimed to to assess the influence of storage condition on the retention of retinol and B-vitamins in selected commercial fortified maize flour. Fresh samples of fortified maize flours from two brands (coded XX1 and XY2) were sampled from the manufacturers at the point of production. The storage stability of retinol and B-vitamins in the two brands (XX1 and XY2) was monitored for 6 months at 25 °C/ 75 % relative humidity and 35 °C/ 83 % relative humidity. Retinol and thiamine were the least stable vitamins in both flour brands, while riboflavin and folate were relatively stable. Niacin was the most stable vitamin. Retinol was the least stable vitamin for brand XXI at both 25 °C/75% RH and 35 °C/83% RH, followed by thiamine, riboflavin, folate, and niacin. However, brand XY2 showed that under both storage conditions, thiamine was the least stable vitamin, followed by retinol, riboflavin, folate, and niacin. Vitamin retention was higher in samples stored at a lower temperature and relative humidity (25 °C/ 75 % RH) than in samples stored at higher temperature and relative humidity (35 °C/ 83 % RH) for both brands. In conclusion, thiamine and retinol were generally more susceptible to storage losses. Although the vitamin content in the flour samples decreased during storage, the changes in both storage conditions (except for riboflavin) and both brands were not significantly different.
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Affiliation(s)
- Brenda Chepkoech
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - Daniel Ndaka Sila
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
| | - Irene Nyangoge Orina
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
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Ganachari A, Nidoni U, Hiregoudar S, Ramappa KT, Naik N, Vanishree S, Mathad PF. Development of rice analogues fortified with iron, folic acid and Vitamin A. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3474-3481. [PMID: 35875226 PMCID: PMC9304495 DOI: 10.1007/s13197-021-05337-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/29/2021] [Accepted: 11/19/2021] [Indexed: 06/15/2023]
Abstract
Fortified rice analogues were developed utilising the broken-rice fortified with selected micronutrients like iron, folic acid and Vitamin A. The purpose of this study was to investigate the feasibility of fortifying rice analogues with micronutrients and retention after extrusion and cooking. Cold extruder operated at 55 rpm screw speed and 1.5 kg/h feed rate was used for the study. The composite flour prepared using broken-rice flour, sodium alginate (1%), water (30%) and micronutrient mix was extruded through rice shaped die at barrel temperature of 60 °C. The level of fortifying nutrient ready mix (FNRM) was statistically optimised based on retention of nutrients after extrusion and cooking. The retention results for iron was observed to be 73.3 to 91.3 per cent after cooking whereas folic acid and Vitamin A being sensitive to processing and culinary operations were 44.2 to 60.4 and 10.1 to 12.4 per cent, respectively. Statistical optimisation resulted 150 per cent of FNRM could supply nutrient levels nearing the standards with the desirability of 0.835. The production cost was calculated as Rs.53.50 per kg whereas, increase in the cost of raw rice mixed with fortified analogues @ 1:50 ratio was about Rs.1.00 per kg with benefit-cost ratio of 1.22:1.
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Affiliation(s)
- Ambrish Ganachari
- Dept. of Agricultural Engineering, College of Agriculture, Kalaburagi-03 (UAS Raichur), Karnataka India
| | - Udaykumar Nidoni
- Dept. of Processing and Food Engg., College of Agricultural Engineering, UAS Raichur, Raichur, Karnataka India
| | - Sharanagouda Hiregoudar
- Dept. of Processing and Food Engg., College of Agricultural Engineering, UAS Raichur, Raichur, Karnataka India
| | - K. T. Ramappa
- Dept. of Processing and Food Engg., College of Agricultural Engineering, UAS Raichur, Raichur, Karnataka India
| | - Nagaraj Naik
- Dept. of Processing and Food Engg., College of Agricultural Engineering, UAS Raichur, Raichur, Karnataka India
| | - S. Vanishree
- AEEC Lingasugur, (UAS Raichur), Raichur, Karnataka India
| | - P. F. Mathad
- Dept. of Processing and Food Engg., College of Agricultural Engineering, UAS Raichur, Raichur, Karnataka India
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Scheuchzer P, Zimmerman MB, Zeder C, Sánchez-Ferrer A, Moretti D. Higher Extrusion Temperature Induces Greater Formation of Less Digestible Type V and Retrograded Starch in Iron-Fortified Rice Grains But Does Not Affect Iron Bioavailability: Stable Isotope Studies in Young Women. J Nutr 2022; 152:1220-1227. [PMID: 34967894 DOI: 10.1093/jn/nxab435] [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: 09/24/2021] [Revised: 11/22/2021] [Accepted: 12/21/2021] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND Hot extrusion is widely used to produce iron-fortified rice, but heating may increase resistant starch and thereby decrease iron bioavailability. Cold-extruded iron-fortified rice may have higher bioavailability but has higher iron losses during cooking. Thus, warm extrusion could have nutritional benefits, but this has not been tested. Whether the addition of citric acid (CA) and trisodium citrate (TSC) counteracts any detrimental effect of high-extrusion temperature on iron bioavailability is unclear. OBJECTIVES Our aim was to assess the effects of varying processing temperatures on the starch microstructure of extruded iron-fortified rice and resulting iron solubility and iron bioavailability. METHODS We produced extruded iron-fortified rice grains at cold, warm, and hot temperatures (40°C, 70°C, and 90°C), with and without CA/TSC at a molar ratio of iron to CA/TSC of 1:0.3:5.5. We characterized starch microstructure using small- and wide-angle X-ray scattering and differential scanning calorimetry, assessed color over 6 mo, and measured in vitro iron solubility. In standardized rice and vegetable test meals consumed by young women (n = 22; mean age: 23 y; geometric mean plasma ferritin: 29.3 μg/L), we measured iron absorption from the fortified rice grains intrinsically labeled with 57ferric pyrophosphate (57FePP), compared with ferrous sulfate (58FeSO4) solution added extrinsically to the meals. RESULTS Warm and hot extrusion altered starch morphology from native type A to type V and increased retrograded starch. However, extrusion temperature did not significantly affect iron solubility or iron bioavailability. The geometric mean fractional iron absorption of iron from fortified rice extruded with CA/TSC (8.2%; 95% CI: 7.9%, 11.0%) was more than twice that from extruded rice without CA/TSC (3.0%; 95% CI: 2.7%, 3.4%; P < 0.001). CONCLUSIONS Higher extrusion temperatures did not affect iron bioavailability from extruded rice in young women, but co-extrusion of CA/TSC with FePP sharply increased iron absorption independently from extrusion temperature. This trial is registered at www.clinicaltrials.gov as NCT03703726.
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Affiliation(s)
- Pornpimol Scheuchzer
- ETH Zürich, Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Human Nutrition, Zurich, Switzerland
| | - Michael B Zimmerman
- ETH Zürich, Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Human Nutrition, Zurich, Switzerland
| | - Christophe Zeder
- ETH Zürich, Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Human Nutrition, Zurich, Switzerland
| | - Antoni Sánchez-Ferrer
- ETH Zürich, Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Food & Soft Materials, Zurich, Switzerland.,Technical University of Munich, School of Life Sciences, Wood Research Munich (HFM), Munich, Germany
| | - Diego Moretti
- ETH Zürich, Department for Health Sciences and Technology (D-HEST), Institute of Food, Nutrition and Health (IFNH), Laboratory of Human Nutrition, Zurich, Switzerland.,Swiss Distance University of Applied Sciences (FFHS), Nutrition Group, Department of Health, Zurich, Switzerland
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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: 5] [Impact Index Per Article: 2.5] [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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Sharma S, Sharma N, Singh A, Singh B. Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Neha Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Baljit Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
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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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Podder R, Glahn RP, Vandenberg A. Iron- and Zinc-Fortified Lentil ( Lens culinaris Medik.) Demonstrate Enhanced and Stable Iron Bioavailability After Storage. Front Nutr 2021; 7:614812. [PMID: 33490100 PMCID: PMC7819975 DOI: 10.3389/fnut.2020.614812] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Accepted: 11/24/2020] [Indexed: 01/19/2023] Open
Abstract
Lentil (Lens culinaris Medik.) is a quick-cooking, rapidly expanding protein-rich crop with high iron (Fe) and zinc (Zn), but low bioavailability due to the presence of phytate, similar to other grains. Lentils dual fortified with Fe and Zn can significantly improve the bioavailable Fe and Zn content. Three milled lentil product types (LPTs) were fortified with Fe using NaFeEDTA [ethylenediaminetetraacetic acid iron (III) sodium salt] (Fe fortified) or Zn from ZnSO4·H2O (Zn fortified), or both (dual fortified). Fe, Zn, phytic acid (PA) concentration, and relative Fe bioavailability (RFeB%) were assessed for samples from two fortified batches (initial and for 1 year stored). Fe, Zn, and RFeB% increased significantly in two batches of samples from the three LPTs, and decreased by 5–15% after 1 year of storage. PA concentration decreased from 8 to 15% after fortification of all samples from two batches of the three LPTs but showed different patterns of influence after storage. Dual-fortified lentil fortified with 24 mg Fe and 12 mg Zn 100 g−1 lentil had the highest amount of Fe and Zn, and the lowest PA concentration, and RFeB% was increased from 91.3 to 519.5%. Significant (p ≤ 0.01) Pearson correlations were observed between Fe concentration vs. PA:Fe molar ratio (MR), Fe concentration vs. RFeB%, RFeB% vs. PA:Fe MR, and Zn concentration vs. PA:Zn MR in all samples from two batches of the three LPTs. In conclusion, dual-fortified lentil can contribute significant bioavailable Fe and Zn to populations at risk of Fe and Zn deficiency.
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Affiliation(s)
- Rajib Podder
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada
| | - Raymond P Glahn
- Robert W. Holley Center for Agriculture and Health, Agricultural Research Service, United States Department of Agriculture, Ithaca, NY, United States
| | - Albert Vandenberg
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada
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Hasselberg AE, Wessels L, Aakre I, Reich F, Atter A, Steiner-Asiedu M, Amponsah S, Pucher J, Kjellevold M. Composition of nutrients, heavy metals, polycyclic aromatic hydrocarbons and microbiological quality in processed small indigenous fish species from Ghana: Implications for food security. PLoS One 2020; 15:e0242086. [PMID: 33180860 PMCID: PMC7660496 DOI: 10.1371/journal.pone.0242086] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 10/26/2020] [Indexed: 12/12/2022] Open
Abstract
The triple burden of malnutrition is an incessant issue in low- and middle-income countries, and fish has the potential to mitigate this burden. In Ghana fish is a central part of the diet, but data on nutrients and contaminants in processed indigenous fish species, that are often eaten whole, are missing. Samples of smoked, dried or salted Engraulis encrasicolus (European anchovy), Brachydeuterus auritus (bigeye grunt), Sardinella aurita (round sardinella), Selene dorsalis (African moonfish), Sierrathrissa leonensis (West African (WA) pygmy herring) and Tilapia spp. (tilapia) were collected from five different regions in Ghana. Samples were analyzed for nutrients (crude protein, fat, fatty acids, several vitamins, minerals, and trace elements), microbiological quality (microbial loads of total colony counts, E. coli, coliforms, and Salmonella), and contaminants (PAH4 and heavy metals). Except for tilapia, the processed small fish species had the potential to significantly contribute to the nutrient intakes of vitamins, minerals, and essential fatty acids. High levels of iron, mercury and lead were detected in certain fish samples, which calls for further research and identification of anthropogenic sources along the value chains. The total cell counts in all samples were acceptable; Salmonella was not detected in any sample and E. coli only in one sample. However, high numbers of coliform bacteria were found. PAH4 in smoked samples reached high concentrations up to 1,300 μg/kg, but in contrast salted tilapia samples had a range of PAH4 concentration of 1 μg/kg to 24 μg/kg. This endpoint oriented study provides data for the nutritional value of small processed fish as food in Ghana and also provides information about potential food safety hazards. Future research is needed to determine potential sources of contamination along the value chains in different regions, identify critical points, and develop applicable mitigation strategies to improve the quality and safety of processed small fish in Ghana.
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Affiliation(s)
| | - Laura Wessels
- German Federal Institute for Risk Assessment, Berlin, Germany
| | - Inger Aakre
- Institute of Marine Research, Bergen, Norway
| | - Felix Reich
- German Federal Institute for Risk Assessment, Berlin, Germany
| | - Amy Atter
- Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
| | - Matilda Steiner-Asiedu
- Department of Nutrition and Food Science, School of Biological Sciences, University of Ghana, Legon, Accra, Ghana
| | - Samuel Amponsah
- Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
- Department of Fisheries and Water Resources, University of Energy and Natural Resources, Sunyani, Ghana
| | - Johannes Pucher
- German Federal Institute for Risk Assessment, Berlin, Germany
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Compliance status and stability of vitamins and minerals in Fortified Maize Flour in Kenya. SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00384] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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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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Trono D. Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing. PLANTS (BASEL, SWITZERLAND) 2019; 8:E551. [PMID: 31795124 PMCID: PMC6963595 DOI: 10.3390/plants8120551] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 11/20/2019] [Accepted: 11/27/2019] [Indexed: 01/09/2023]
Abstract
Carotenoids are C40 isoprenoids synthesized by plants, as well as some bacteria, fungi and algae, that have been reported to be responsible for a number of benefits conferred on human health. The inability of animals and humans to synthesize de novo these compounds is the reason why they must be introduced from dietary sources. In cereal grains, carotenoids are important phytochemicals responsible for the characteristic yellow colour of the endosperm, which confers nutritional and aesthetic quality to cereal-based products. Cereals are staple foods for a large portion of the world population, and the biofortification of cereal grains with carotenoids may represent a simple way to prevent many human diseases and disorders. Unfortunately, evidence exists that the storage and processing of cereal grains into food products may negatively impact their carotenoid content; so, this loss should be taken into consideration when analysing the potential health benefits of the cereal-based products. Focusing on the recent updates, this review summarizes the chemical composition of the carotenoids in the grains of staple cereals, including wheat, maize, rice and sorghum, the main factors that affect their carotenoid content during storage and processing and the most fruitful strategies used improve the grain carotenoid content and limit the carotenoid post-harvest losses.
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Affiliation(s)
- Daniela Trono
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di ricerca Cerealicoltura e Colture Industriali, S.S. 673, Km 25,200, 71122 Foggia, Italy
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Bajaj SR, Singhal RS. Effect of extrusion processing and hydrocolloids on the stability of added vitamin B12 and physico-functional properties of the fortified puffed extrudates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Hackl LS, Abizari AR, Speich C, Zungbey-Garti H, Cercamondi CI, Zeder C, Zimmermann MB, Moretti D. Micronutrient-fortified rice can be a significant source of dietary bioavailable iron in schoolchildren from rural Ghana. SCIENCE ADVANCES 2019; 5:eaau0790. [PMID: 30944850 PMCID: PMC6436922 DOI: 10.1126/sciadv.aau0790] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Accepted: 02/04/2019] [Indexed: 05/05/2023]
Abstract
Iron deficiency and anemia are prominent contributors to the preventable disease burden worldwide. A substantial proportion of people with inadequate dietary iron rely on rice as a staple food, but fortification efforts are limited by low iron bioavailability. Furthermore, using high iron fortification dosages may not always be prudent in tropical regions. To identify alternative fortification formulations with enhanced absorption, we screened different iron compounds for their suitability as rice fortificants, measured in vitro gastric solubility, and assessed dietary iron bioavailability using stable isotopic labels in rural Ghanaian children. Isotopic incorporation in red blood cells indicates that in the two age groups of children investigated (4 to 6 and 7 to 10 years), formulations provided 36 and 51% of the median daily requirement in absorbed iron, respectively. We describe approaches to enhancing iron bioavailability from fortified rice, which can substantially contribute to the prevention of iron deficiency in rice-eating populations.
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Affiliation(s)
- L. S. Hackl
- Laboratory for Human Nutrition, Institute of Food, Nutrition and Health, ETH Zürich, Zurich, Switzerland
- Corresponding author. (L.S.H.); (D.M.)
| | - A. R. Abizari
- Department of Community Nutrition, School of Allied Health Sciences, University for Development Studies, Tamale, Ghana
| | - C. Speich
- Laboratory for Human Nutrition, Institute of Food, Nutrition and Health, ETH Zürich, Zurich, Switzerland
| | - H. Zungbey-Garti
- Department of Community Nutrition, School of Allied Health Sciences, University for Development Studies, Tamale, Ghana
| | - C. I. Cercamondi
- Laboratory for Human Nutrition, Institute of Food, Nutrition and Health, ETH Zürich, Zurich, Switzerland
| | - C. Zeder
- Laboratory for Human Nutrition, Institute of Food, Nutrition and Health, ETH Zürich, Zurich, Switzerland
| | - M. B. Zimmermann
- Laboratory for Human Nutrition, Institute of Food, Nutrition and Health, ETH Zürich, Zurich, Switzerland
| | - D. Moretti
- Laboratory for Human Nutrition, Institute of Food, Nutrition and Health, ETH Zürich, Zurich, Switzerland
- Corresponding author. (L.S.H.); (D.M.)
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Lee H. Transgenic Pro-Vitamin A Biofortified Crops for Improving Vitamin A Deficiency and Their Challenges. ACTA ACUST UNITED AC 2017. [DOI: 10.2174/1874331501711010011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Vitamin A Deficiency (VAD) has been a public health problem among children in developing countries. To alleviate VAD, Vitamin A Supplementation (VAS), food fortification, biofortification and nutrition education have been implemented in various degrees of success with their own merits and limits. While VAS is the most widely utilized intervention in developing countries to ease the burden of VAD, some have raised questions on VAS’ effectiveness. Biofortification, often touted as an effective alternative to VAS, has received significant attention. Among the available biofortification methods, adopting transgenic technology has not only facilitated rapid progress in science for enhanced pro-Vitamin A (pVA) levels in target crops, but drawn considerable skepticism in politics for safety issues. Additionally, VAD-afflicted target regions of transgenic pVA crops widely vary in their national stance on Genetically Modified (GM) products, which further complicates crop development and release. This paper briefly reviews VAS and its controversy which partly demanded shifts to food-based VAD interventions, and updates the current status of transgenic pVA crops. Also, this paper presents a framework to provide potential influencers for transgenic pVA crop development under politically challenging climates with GM products. The framework could be applicable to other transgenic micronutrient biofortification.
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