Fortified Food Products Research Articles

Impact of Fortified Yogurt on Micronutrient Deficits: A Survey on Food Security and Health in the Northeast of Iran

Background: Millions of people’s access to food is threatened by the prevalence of micronutrient deficiencies in food, particularly in low- and middle-income nations. Objectives: The aim of this study was to evaluate the socio-economic impact of fortified food products on improving the food security of consumers in these regions. Methods: This study examined the use of popular products, such as yogurt fortified with inactive baker’s yeast, from April 2023 to December 2023. A questionnaire was developed using a descriptive–inferential approach grounded in practical research. Results: The factors of expertise, level of education, and gender significantly influenced the enhancement of food security. Approximately 88% of the variations in food security enhancement factors were attributed to acceptance and consumption, food safety and health, and financial capability and pricing. Among these factors, the acceptance index made the greatest contribution to improving food security. Conclusions: Specialized communication and information operations are urgently needed in this area, considering the limited knowledge consumers have about the health effects of newly introduced fortified foods. Therefore, by addressing current shortcomings, this study can help planners, policymakers, and producers of fortified food items increase the demand for fortified goods and improve national food security.

A review on advancements in emerging processing of whey protein: Enhancing functional and nutritional properties for functional food applications

AbstractWhey protein (WP) isolates are widely used in food products because they improve protein content, functional properties, and health benefits. It has been observed that WP can form conjugates with essential micronutrients, improving their dietary delivery and biological availability. WP and its derived bioactive peptides have potential health benefits in preventing chronic diseases. However, the off‐flavor and bitter peptides of WP are limiting factors that can be used in the food and beverage industries. Emerging innovative processing technologies, such as high hydrostatic pressure, ultrasonication, and extrusion, improve WP gelling ability, gel strength, and storage stability, providing high‐quality and healthy functional products. The integration of technological advancements into WP‐loaded fortified food products (FFPs) has increased the uptake rate of bioactive compounds, resulting in increased bioavailability and bioaccessibility in the human body. Furthermore, WP‐based FFPs treated with advanced thermal and nonthermal processing techniques possess better rheological properties, expansion ratios, and textural properties. Therefore, WP would be a promising and sustainable ingredient for developing stable functional foods. This review explores recent advancements in the processing technologies of WP, emphasizing their role in enhancing its bioavailability and functional properties for different food applications.

Optimizing carotenoids NaHDES extraction for enhancing spreadable chocolate's nutritional value

The potential to directly fortify food products using extracts obtained through green solvents is both innovative and promising. In pursuit of this goal, this study evaluated the possibility of directly fortifying spreadable chocolate with an optimized carotenoid-rich Natural Hydrophobic Deep Eutectic Solvent (NaHDES) extract formulated with monoterpenes. The optimized extract (3.545 ± 0.126, 3.341 ± 0.023, and 0.049 ± 0.001 mg/mL for total carotenoids, β-carotene and lutein, respectively) was obtained using a thymol/DL-menthol molar ratio of 1:4, a solvent:sample ratio of 10 (v/w), and an extraction time of 30 min. Subsequently, commercial no-sugar-added spreadable chocolate was fortified with the selected extract at 14 and 28 % (v/w). The fortified products were analyzed for carotenoid content, antioxidant activity, physicochemical and textural properties. The findings revealed that the lower extract addition minimally impacts the investigated characteristics of spreadable chocolate. Considering the preserving effect of the selected NaHDES on carotenoids and antioxidant activity, this innovative approach holds great promise for enhancing fortified food products' nutritional value and stability.

Determination of the general toxicity of the enriching compositions of bakeries using Stylonychia mytilus cultures

In order to improve public health, it is necessary to adhere to the basic principles of a healthy lifestyle, which include maintaining physical activity, a balanced diet, giving up tobacco and alcohol consumption, as well as a number of other measures aimed at improving the quality and extending life expectancy. In particular, a regular imbalance of consumed vital nutrients contributes to the development of diseases such as vitamin deficiency and microelementosis. The most common causes of microelementosis include the quality of drinking water, the impact of anthropogenic factors on the environment and population, soil characteristics in the food production region, and others. One of the mechanisms for regulating violations of the elemental status of the population in regions with a recorded imbalance of essential elements is diet correction, which also includes the use of fortified food products. In order to optimize the technology for the production of functional products within small food enterprises and ensure the development of the market for functional bakery products, it is advisable to search for new methods for enriching basic food products with vital microelements. The purpose of the research was to assess the general toxicity of the formed enriching composition based on chitosan and zinc. To achieve this, an express method to determine the general toxicity on ciliates of the Stylonychia mytilus genus was used. The research allows us to conclude that it is safe to use a composition of chitosan and zinc in the recipes of bread made from premium wheat flour and whole grain wheat flour. The results are aimed at optimizing the technology of bread fortification by immobilizing the necessary essential microelement on the surface of a biopolymer carrier.

Development and quality cum nutritional assessment based on physical properties for corn extruded snacks enriched with protein and carbohydrates: A remedy to malnutrition for society

Malnutrition is one of the century's most pressing challenges. If malnutrition is not addressed early, people may suffer from non-communicable diseases. A proper, nutritious diet is necessary to overcome diseases like malnutrition. The technology like extrusion can develop rich fortified food products by retaining high nutrition content. In this study, extrusion technology was used to develop protein and carbohydrate snacks with proper nutrition based on the physical properties of commodities by combining different ratios of corn grits, apple pomace, and mung beans. The objectives of the study focused on the development of a food product based on engineering aspects and the quality cum nutritional evaluation of the finished product that can be used as a diet to combat malnutrition. Physical properties like color, rehydration ratio, porosity, bulk density, water solubility index, texture, sensory evaluation, hardness, and crispiness were studied in detail. The energy content of protein and carbohydrates was measured for nutritional assessment using Food Data Central as a standard, provided by the United States of America Department of Agriculture. Results reveal significant variations among treatments, with the addition of apple pomace impacting bulk density, water solubility index, and color attributes. Mung bean supplementation demonstrates a direct correlation with increased hardness and influences porosity. The rehydration ratio is positively affected by apple pomace. Sensory evaluation underscores the substantial impact on color, texture, crispiness, taste, and overall acceptability, providing valuable insights for snack formulation.

EVALUATION OF ORGANOLEPTIC &IN-VITRO BIOAVAILABILITY PROPERTIES OF IRON FORTIFIED YOGURT

Yogurt is a fermented dairy product formed by the action of Lactobacillus spp. with the help of lactic acid fermentation procedure.In India major cause of anaemia is dietary iron deficiency.Iron deficiency causes poor cognitive performance, behavioural abnormalities, poor physical growth of children, disturbed immune function, lack of physical activity and poor work performance in all age groups. Worldwide dairy foods are most popular nutritious product so dairy foods may be used as a vehicle of food fortification. The iron compound which are used as a food fortificant should contain highly bioavailable iron and the physical chemical characteristics of the fortified food product should be similar to non-fortified product. In the present study yogurt was fortified with ammonium ferrous sulphate, ferrous sulphate, iron-casein complex in three different concentrations (20mg, 30mg, 40 mg iron) /kg milk sample. Sensory evaluation and In-vitro bioavailability study of yogurt samples were analyzed at 1st, 4th, 7th day of storage. Statistical analysis of the study shows ferrous sulphate and iron-casein complex fortified yogurt enhances the iron absorption compared to ammonium ferrous sulphate fortified yogurt.

Acceptability of protein-fortified recipes in older adults in France

Public health policies recommend food fortification, namely adding ingredients of nutritional interest into commonly consumed foods, to help older adults with reduced appetite achieve sufficient protein intake. The aim of the present study was to assess the acceptability and sensory perception of protein-fortified recipes in older adults. Two variants – standard and protein-fortified – were developed for six food products covering various food matrices (savoury/sweet, hot/cold, liquid/solid): bolognese sauce, mashed potato and carrot soup; stuffed pepper, apple crumble and vanilla custard. Sixty-five and 56 participants tested respectively in a sensory laboratory. All participants were 70 years or older and lived at home (women: 58 %). Participants were asked to rate liking and food oral processing for each sample as well as to describe its sensory characteristics (free comments, CATA). They were not informed about the nature of the difference between the variants, namely protein fortification. It was observed that using protein extracts to fortify food products results in texture alteration, with a granular, sticky, and compact texture. If this effect is minimal compared to the standard variant, it does not significantly impact liking. However, when the effect is more pronounced and/or accompanied by changes in taste and appearance, it leads to a decrease in product liking. Thus, having a fortified product that closely matches the standard product in all sensory aspects (taste, texture, appearance) appears crucial for consumer acceptability. This work lay the groundwork for further enhancing the functionality of protein extracts and/or the sensory properties of fortified recipes in order to develop palatable protein-enriched foods.

Fatty acid composition of erythrocyte membranes in carries of rs174544 polymorphism of FADS1 gene and rs174583 polymorphism of FADS2 gene from central region of the Russian Federation before and after supplementation of their diet with ω-3 PUFAs

Numerous publications have demonstrated that polymorphisms in FADS1 and FADS2 gene cluster influence the levels of long chain polyunsaturated fatty acids (LC PUFAs) synthesized in the body from essential precursors. They can be consumed through the diet as well. These LC PUFAs perform important plastic and regulatory functions in the body. The associations between the polymorphisms of FADS genes and the fatty acid (FA) composition of the body with some inflammatory and chronic diseases were shown. To date, very few studies in the Russian Federation researched the distribution of polymorphic variants in FADS1 and FADS2 genes and no studies examined the effects of these polymorphisms on the level of FAs in tissues.So, the purpose of this paper was to study the frequency of genotypes and alleles of the rs174544 polymorphism of the FADS1 gene and the rs174583 polymorphism of the FADS2 gene and their influence on the FA composition of erythrocyte membranes in residents of the Central region of the Russian Federation (RF). Additionally, the effect of ω-3 PUFAs fortified food products on this composition was examined. MethodsThe study included 70 volunteers aged 23–69 years from Moscow region who provided informed consent. They were genotyped for rs174544 polymorphism of FADS1 gene and rs174583 polymorphism of FADS2 gene by real-time PCR. The participants of the study consumed fruit or vegetable smoothies enriched with either vegetable (chia seeds flour) or animal (fish oil flour) sources of ω-3 PUFAs for 1 month. The fatty acid composition of erythrocyte membranes in some of the volunteers was analysed using gas-chromatography before and after fortification of their diet with ω-3 PUFAs. Statistical analysis was performed using SPSS 23. ResultsThe frequency of genotypes and alleles of polymorphisms studied were similar to those published for the European region. For rs174544, the genotype frequencies were CC (61%), CA (29%), and AA (10%), frequency of allele A was 24%. For rs174583, the genotype frequencies were CC (51%), CT (39%), and TT (10%), frequency of allele T was 29%. Carriers of minor alleles of both polymorphisms studied had significantly higher levels of ω-6 and ω-3 LC PUFAs in erythrocyte membranes compared to those carrying other genotypes. This differs from the results of other studies where carriers of minor alleles as were shown to be slow converters of precursors to LC PUFAs. The reason of the discrepancy was most likely associated with the obesity and dietary preferences of our study participants who carry the minor alleles. Over the period of one-month consumption of food sources providing an additional intake of either 2 g/day ω-3 PUFAs from fish oil or 6.5 g/day of ω-3 PUFAs from chia seed flour markedly reduced the incorporation of ω-6 PUFAs into erythrocyte membranes in carriers of minor alleles. Additionally, there was an increase in the content of saturated palmitic acid in the membranes that noticeably changed the fatty acid composition of erythrocyte membranes. ConclusionOur results confirm the observation that blood fatty acid composition related to polymorphisms of FADS gene is highly influenced by BMI. The incorporation of ω-6 PUFAs into erythrocyte membranes decreases when the diet is fortified with ω-3 PUFAs. This decrease can help reduce the formation of pro-inflammatory eicosanoids and the risk of various inflammatory and chronic diseases, especially in carriers of minor alleles of the genetic polymorphisms studied.

Preparation of cottage cheese enriched with an antioxidant preparation

The steady trend towards the production and consumption of functional foods is a hallmark of modern times. Among them fermented milk products, including cottage cheese, have a big share. Antioxidants, in particular betaine, are used for the fortification of food products. Betaine is proved to have a wide range of health benefits. The recommended intake of betaine is 131 mg/day, however, to exhibit a functional effect on the human body, its daily dose must reach 1500 mg. The actual consumption of betaine in food products is much lower, which necessitates the need to enrich daily diet products with betaine, in particular cottage cheese. The possibility of improving the composition of cottage cheese in terms of antioxidants, dietary fiber and the microelement silicon, thanks to the addition of the drug acidin-pepsin, has been experimentally proven. The preparation acidin-pepsin is added at the rate of 5 g per 100 kg of milk. This amount of the preparation contains 4 g of betaine hydrochloride, 10 mg of pork pepsin; and excipients, i.e. 240 mg of povidone-K25 240, 104 mg of colloidal silicon dioxide, 50 mg of calcium stearate, up to 12.6 g of sorbitol. The yield of cottage cheese from 100 kg of milk is 30.0 – 30.5 kg. The use of this technology will increase the shelf life of the finished product, expand the range of enriched functional products, since when using the preparation acidin-pepsin, cottage cheese is enriched not only with the antioxidant betaine, but also with dietary fiber povidone, calcium stearate, sorbitol and the microelement silicon.

Amelioration of nutritional properties of bakery fat using omega-3 fatty acid-rich edible oils: a review.

Bakery products have gained prominence in modern diets due to their convenience and accessibility, often serving as staple meals across diverse regions. However, the fats used in these products are rich in saturated fatty acids and often comprise trans fatty acids, which are considered as a major biomarker for non-communicable diseases like cardiovascular disorders, obesity and diabetes. Additionally, these fats lack the essential omega-3 fatty acids, which are widely known for their therapeutic benefits. They play a major role in lowering the risk of cardiovascular diseases, cancer and diabetes. Thus, there is need for incorporating these essential fatty acids into bakery fats. Nevertheless, fortifying food products with polyunsaturated fatty acids (PUFAs) poses several challenges due to their high susceptibility to oxidation. This oxidative deterioration leads to not only the formation of undesirable flavors, but also a loss of nutritional value in the final products. This review focuses on the development of healthier trans-fat-free bakery fat enriched with omega-3 fatty acids and its effect on the physicochemical, functional, sensory and nutritional properties of bakery fats and products. Further, the role of various technologies like physical blending, enzymatic interesterification and encapsulation to improve the stability of PUFA-rich bakery fat is discussed, where microencapsulation emerged as a novel and effective technology to enhance the stability and shelf life. By preventing deteriorative changes, microencapsulation ensures that the nutritional, physicochemical and sensory properties of food products remain intact. Novel modification methods like interesterification and microencapsulation used for developing PUFA-rich bakery fats have a potential to address the health risks occurring due to consumption of bakery fat having higher amount of saturated and trans fatty acids. © 2023 Society of Chemical Industry.

Nutritional and Functional Characterization of the Anchovy (Stolephorus indicus) Powder Produced by Conventional Drying and Foam Mat Drying

Anchovies (Stolephorus indicus) are abundant in both macro and micronutrients, including protein, carbohydrates, fat, and calcium. Their rich nutritive value has led to numerous applications in the food industry, particularly in fortifying food products for vulnerable groups. Proximate analysis is indispensable in the food industry for product development and quality control. The objectives of this study were to assess the proximate composition and functional properties of anchovy powder obtained through oven drying and foam mat drying. The characterization of anchovy powder encompassed functional properties, such as water solubility index, water absorption capacity, and physical parameters like colour and bulk density, as well as proximate chemical parameters. The results demonstrated that the protein content of anchovy powder obtained through oven drying was significantly higher than that from foam mat drying (p<0.05). The primary component of fish powders was protein (71.43±0.14%), followed by lipids (4.45±0.06%), ash (14.59±0.09%), moisture (8.55±0.01%), and carbohydrates (1.00±0.01%). Nevertheless, increasing the quantity of foaming agent did not enhance the solubility or water absorption capacity of the anchovy powder, despite the concurrent increase in its protein content.

Zn Fortification Influential Impact on the Productivity of Calocybe indica Mycelium

Calocybe indica is an edible medicinal mushroom, preferably eaten for its culinary value. It was cultivated for its higher nutritional value, medicinal properties, and high polysaccharide content, especially glucan. Some particular minerals were enriched in food substitutes, an alternative to fighting against some targeted human ailments. Thus, mineral fortification is accessible in the submerged cultivation of mushrooms to produce bioactive compounds and fortified mushrooms. In this study, the submerged cultivation of C. indica was performed to make exopolysaccharides (EPS) using a supplemented medium of Zinc with varying concentrations. Thus, research revealed that the Zn fortification enhances the production of EPS and mycelial biomass after 21 days of incubation. The maximum mycelial biomass was 7.7133±0.30 g/L (dry weight), and the highest 0.3853±0.006EPS was produced in the 175mg/L mineral concentration, respectively. The present study revealed that the Zn supplementation gradually increased the mineral concentration and directly influenced the yield of mycelial biomass and EPS production. These EPS have various biological activities and can be helpful for fortified food or pharmaceutical product development in the medicinal and pharmaceutical sectors.

Study of the yield of dry substances during extraction of grape seeds and flax seeds

The extraction process is one of the most widely used methods in the food industry for obtaining biologically active substances necessary for fortifying food products. The purpose of this work is to study the influence of temperature, extraction duration and the content of plant materials (grape seeds and flax seeds) in the extractant on the yield of dry substances. The influence of the duration of the extraction process on the yield of has been established dry substances: for grape seeds 70 minutes, for flax seeds 65 minutes. Research has proven that the optimal content of flax seeds and grape seeds in the extractant is 12 % by weight of the extractant, and the extraction temperature is 400 ℃. The use of low-frequency ultrasonic technology in conjunction with vacuum allows us to obtain the maximum yield of dry substances from the composition of plant raw materials. For the products studied, the maximum yield of dry substances was 17.5 %. According to the results of the study, the recommended technological mode for low-frequency vacuum-ultrasonic extraction of a combined solution: 50% grape seed and 50 % flax seeds is: vibration frequency 22 kHz, ultrasound power 0.3 kW, residual pressure 0.09 MPa and exposure duration 15 minutes.

A Review on Food Wastes for Manufacturing New Food Products

Food waste utilisation is the very current global concern at today’s world. Fruits and vegetables are the foremost part of balanced diet. The cycle of healthy diet is not fulfilled without fruits. Furthermore, fruit peels possess also great benefits for people health. Researcher are trying to make new food products from different food wastes. From recent research study it was found that pomegranate peels, mango peels, orange peels, banana peels which contribute enormous good efficacy to provide good health status. These waste constituent help to develop different new fortified food products, which contain lots of bioactive compounds that helps to mitigate acute to chronic ailments. This review article will be discussed an up-to-date information about uses of food wastes for manufacturing new fortified food products.

A Review on Food Wastes for Manufacturing New Food Products

Food waste utilisation is the very current global concern at today’s world. Fruits and vegetables are the foremost part of balanced diet. The cycle of healthy diet is not fulfilled without fruits. Furthermore, fruit peels possess also great benefits for people health. Researcher are trying to make new food products from different food wastes. From recent research study it was found that pomegranate peels, mango peels, orange peels, banana peels which contribute enormous good efficacy to provide good health status. These waste constituent help to develop different new fortified food products, which contain lots of bioactive compounds that helps to mitigate acute to chronic ailments. This review article will be discussed an up-to-date information about uses of food wastes for manufacturing new fortified food products.

Effect of Medium Chain Triglycerides on the Digestion and Quality Characteristics of Tea Polyphenols-Fortified Cooked Rice.

Nowadays, medium chain triglycerides (MCT) with special health benefits have been increasingly applied for fortifying food products. Therefore, the present work aimed to investigate the effects of MCT on traditional tea polyphenols-fortified cooked rice (TP-FCR). It was visualized by DSC, CLSM, XRD, FT-IR, and Raman spectroscopy. The higher content of starch-MCT complexes with an increase in the relative crystallinity and the generation of short-range ordered structures contributed to a more ordered and compact molecular arrangement, which can hinder the action of digestive enzymes on starch. SEM demonstrated that MCT transformed the microstructure of TP-FCR into a denser and firmer character, making it an essential component hindering the accessibility of digestive enzymes to starch granules and slowing the release of tea polyphenols in TP-FCR to attenuate starch digestion. Consequently, the addition of MCT reduced the polyphenol-regulated starch digestibility from 74.28% in cooked white rice to 64.43% in TP-FCR, and further down to 50.82%. Besides, MCT also reduced the adhesiveness and improved the whiteness of TP-FCR. The findings suggested that MCT incorporation could be a potential strategy in cooked rice production to achieve high sensory quality and low glycemic cooked rice.

Managing the quality and nutritional value of fortifi ed nutrient-adapted food products for the purpose of their export-oriented production

This article presents an analysis of the market for fortifi ed food products manufactured worldwide for the period of 2014–2022. The prospects for using a mix of microgreens as a functional ingredient in the fortification of food products for mass consumption and the results of the formation of the biological effectiveness of the fat component of fortifi ed mayonnaise sauce for the development of export-oriented production, which is not inferior in consumer properties to foreign analogues, are presented.

Clinical Observation of Lichen Based Vitamin D3 (60000IU) Pill in Normal Healthy Peoples, Formulated by Ambrosiya Neo-Medicine Pvt. Ltd

In the early 20th century in the United States, vitamin D fortification of food products was essential to the eradication of rickets. Since then, there has been a nearly 100-year period of building evidence connecting vitamin D insufficiency to a number of outcomes, which has coincided with growing public interest in and knowledge of the health advantages of vitamin D. Vitamin D supplements are now widely available in both developed and developing nations, and many of them are supplied to the general public in the form of unregulated formulations with minimal information about safe administration. Together, these factors have caused a shift in which incidences of vitamin D intoxication have dramatically increased across the globe. Vitamin D toxicity is characterised by serum 25-hydroxyvitamin D [25(OH)2D] values greater than 150 ng/ml (375 nmol/l) due to vitamin D overdose. Clinicians now have to manage an illness that might manifest as anything from asymptomatic problems to severe, life-threatening ones. A study of lichen-based vitamin D3 pills has been performed and analysed by different tests.

Value addition of mushrooms by incorporation in the food products: an overview

Abstract Mushrooms are functional food that substantially has both nutritional and medicinal properties. The mushroom types like button, oyster, shiitake and enoki are consumed worldwide either directly in food or fortified with other food products. The principal purpose of fortification is to maintain the intrinsic properties of the food like taste, appearance, and texture and enhance their nutritional and mineral values. The level of fortification depends on the factors like safety, compatibility, and cost considerations. This paper reviews the possibilities of fortified food products with different mushrooms. The usage of mushrooms, their nutritional profile, suggested composition of mushroom powder and enhanced nutrition of fortified food products like bread, biscuits, cookies, noodles, pasta, soup etc., are discussed. Additionally, mushrooms are valuable material for preparing chutney powders, nuggets, jam, jellies, and the production of indigenous cosmetic items actively uses mushrooms’ bioactive chemicals.

Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices

Vacuum impregnation (VI) stands as a diffusion-driven food processing method that has found recent application within the food industry, particularly for the cold formulation of fortified food products. Pulsed electric field (PEF) treatment can affect the food structure, influencing therefore the mass transfer phenomena during the further processing. Thus, the study aimed at investigating the effect of PEF treatment on selected physicochemical properties of vacuum-impregnated apples. Apple slices were vacuum impregnated with aloe vera juice solution with or PEF treatment at different intensities (125, 212.5 or 300 V/cm). The PEF was applied as a pretreatment—applied before the VI process as well as posttreatment—applied after the VI process. The VI process with aloe vera juice resulted in a sample weight increase of over 24% as well as structural changes, partial cell viability loss and color alteration. In addition, the decrease of bioactive compounds was observed, while antioxidant activity remained at a similar level as in raw material. PEF treatment adversely affected vacuum impregnation efficiency, causing microstructural changes and cell viability loss. Additionally, chemical composition modifications were evident through thermogravimetric analysis (TGA) and Fourier Infrared Spectroscopy (FTIR) analyses. Tissue hardness decreased significantly due to structural damage and caused high leakage from plant tissue, which resulted in hindering saturation with aloe vera juice during the VI process. Additionally, reduced bioactive substance content after PEF treatment was observed and the VI process did not restore apple samples of the bioactive compounds from aloe vera juice.