Fortified Food Products Research Articles

Technical Aspects of Food Fortification

The nutritional status of the population is one of the important factors determining the quality and productivity of the population, which in turn affects national productivity. In the long term, good nutritional status contributes to the intelligence and health of the population. Consequently, programmes directed at improving the nutritional status of the population will undoubtedly be a high priority in the national development scheme of any country, developed or developing. Food fortification, i.e., the addition of nutrients to specific foods based on the dietary habits and nutritional status of the target population, is one of the most popular nutritional interventions for improving the population's nutritional status. For food-fortification programmes to be successful, their technical aspects need to be carefully assessed. These include the nutritional justification for food fortification, the acceptability of the fortified food product to consumers (both cost and taste), and any technical or analytical limitation to compliance with food regulations and labeling requirements. Important technical aspects of developing effective food-fortification programmes are the choice of food carrier, nutrient interactions, bioavailability of nutrients, stability of nutrients added under anticipated conditions of storage and processing (food preparation at the household level), and safety. A good fortified product should not cause nutrition imbalance, and excessive intake of nutrients should not have adverse effects. To provide better information for the consumer, the concept of overage should be introduced. Overage is the use of kinetic data on nutrient stability to calculate the amount of added nutrient so that the anticipated level of the nutrient at the end of the product's shelf life is in accordance with the level indicated on the label.

INFLUENCE OF AN ANTIOXIDANT NUTRIENT FORTIFIED FOOD PRODUCT AND STRENUOUS EXERCISE ON ANTIOXIDANT ENZYME SYSTEMS 176

Sixteen healthy adult male subjects 18-34 y of age participated in a double blind placebo controlled trial designed to measure: 1) the effect of the consumption of an antioxidant nutrient fortified food product (VO2 MAX™ Energy Bar [VM-Bar]) on select components of the oxidative defense system, and 2) the effect of a 30 min run at 80% VO2max, then a continuous ramp to exhaustion within 5 min (EX), on these components, prior to, immediately after, and 24 h after EX. Subjects were trained individuals who continued an exercise regimen (20-25 miles of running/wk) during the trial period. Fortification was achieved using a low-fat food bar (VM-Bar) to which ascorbic acid (94 mg), α-tocopherol acetate (43 mg) and a carotenoid mixture, consisting primarily of α- and β-carotene (7.4 mg), were added during the manufacture of the product. The placebo bar (P-Bar) contained no fortification, but was otherwise identical to the test bar in macronutrient composition, taste and appearance. Subjects consumed 2 bars/d of either the VM-Bar or P-Bar for 6 wk followed by an 8 wk washout period and a subsequent cross-over for an additional 6 wk. EX was performed at the beginning and end of each new treatment. Dietary screening criteria excluded applicants who consumed dietary supplements of any kind. Diets were monitored via 3 d food records during each treatment to ensure consistent nutrient intake. Consumption of the VM-Bar was associated with marked increases in plasmaα-tocopherol, ascorbic acid, and carotenoid concentrations. The concept that these changes were functionally significant is supported by the observation that EX-induced increases in the activities of the oxidant defense enzymes, red blood cell and plasma glutathione peroxidase, and superoxide dismutase were lower in subjects consuming the VM-Bar than the P-Bar(p<0.05). We suggest that this lower induction of enzymes indicates a lower level of oxidative stress in the VM-Bar group.

Folic acid absorption in women with a history of pregnancy with neural tube defect

Folic acid absorption was compared in nonpregnant women with a history of pregnancy with a neural tube defect (cases)(n = 10) with that of control women (n = 10) with a normal pregnancy history. [2H4]folic acid was administered in an oral dose (400 micrograms) to fasting case and control subjects after a 30-d saturation protocol involving daily ingestion of two 1-mg folic acid supplements. Serum and red blood cell folate concentrations were not different for case and control subjects before or during the saturation protocol (P > 0.05). The percentage (x +/- SD) of the oral dose of [2H4]folic acid excreted in 24-h urine collections postdose was not different (P > 0.05) for case compared with control subjects (9.05 +/- 2.25% and 11.10 +/- 3.41%, respectively). These data suggest that the absorption of folic acid routinely consumed in supplements and fortified food products is not impaired in women with a history of a pregnancy with a neural tube defect. Further case-controlled studies are needed to compare the absorption of the predominant dietary form of the vitamin.

Liquid Chromatographic Analysis of Niacin in Fortified Food Products

An ion exchange liquid chromatographic (LC) method using an anion exchange resin column was developed for the determination of niacin in fortified foods. Samples were extracted by autoclaving with H2SO4 (1 + 1). Florisil open column chromatography was used to remove interferences from the sample extracts. Niacin levels were quantitated by an LC system using a 250 x 4.1 mm Hamilton PRP-X100 column, a mobile phase of 2% glacial acetic acid in water, and UV detection at 254 nm. The limit of detection was 0.11 micrograms niacin/mL, and the standard curve was linear from 0.24 to 0.80 micrograms niacin/mL. The system reproducibility was evaluated by completing 10 repetitive analyses on an infant formula and a macaroni product, which gave an average CV of 2.7%. Mean recovery (+/- standard deviation) was 99.8 +/- 7.7 (n = 15). The results compared favorably with those by the AOAC microbiological method.

The solubility of calcium from antacid tablets, calcium supplements and fortified food products

The purpose of this study was to compare calcium solubility in Tums, Rolaids, Oscal, Caltrate, fortified yogurt, and fortified orange juice. The antacids and supplements containing either 200, 400, 800, or 1600 mg of calcium were subjected to three gastric treatments in an in vitro digestion procedure which was designed to observe the influence of acid secretion on calcium solubility. The gastric pHs included normal (pH 1.5), reduced acid (pH 1.7) and achlorhydria (pH 7.2). Normal and reduced acid conditions solubilized between 83 and 98% of the total calcium with no differences (p >- 0.05) observed among the various sources of calcium. Negligible quantities were dissolved in the achlorhydric solution. When analyzing the amount of calcium available at the four different levels and combining the sources, only 60% of 1600 mg of calcium was solubilized in the reduced acid solution compared to 87–96% solubilized at the lower levels. Fortified orange juice and yogurt samples were found to contain significant amounts of available calcium at all gastric pHs including achlorhydria. A low pH is necessary to solubilize calcium carbonate especially when higher levels of calcium are present in a single dose.

Anti‐E. coli lmmunoglobulin Y Isolated from Egg Yolk of Immunized Chickens as a Potential Food Ingredient

ABSTRACTActive immunoglobulin (IgY) was isolated from egg yolk of chickens immunized with formalin‐treated E. coli. The antibody activity was measured by enzyme‐linked immunosorbent assay using E. coli lipopolysaccharide as an antigen. The anti‐E. coli IgY aggregated the bacterial cells and inhibited their growth in vitro. IgY was relatively heat‐stable without loss in antibody activity by pasteurization. IgY was stable at pH above 4, but was more susceptible to pepsin than bovine IgG, while appreciable activity was retained by IgY after trypsin‐ and chymotrypsin‐digestion. It appears possible, therefore, to use IgY for the fortification of food products, especially infant formulae.

Physical, Chemical, Nutritional and Sensory Properties of Corn‐Based Fortified Food Products

ABSTRACTProduct formulations and processing methods were developed using seven corn‐based flours. They were fortified with various levels of sesame, chickpea, soybeans, powdered egg, nonfat dry milk, lysine, and methionine. Products were formulated to provide as closely as possible the FAO requirements for essential amino acids and to have acceptable physical, chemical, nutritional, sensory properties and cost. The overall nutritional value was increased at least by 92% as compared to similar existing products. There were no obvious differences in physical properties of the fortified flours and products as compared to commercial counterparts. The protein cost of the fortified products was less than that of food from animal sources; the PER values being the same or higher.

Isomerization of Retinyl Palmitate Using Conventional Lipid Extraction Solvents

The use of a chloroform-ethanol-water solvent system for the direct extraction of retinyl palmitate isomers from fortified food products was previously shown to be unsuitable because significant isomerization of all-trans-retinyl palmitate occurred during the extraction. This study investigated the extent of isomerization of retinyl palmitate in various extraction solvents when subjected to gold fluorescent laboratory light. Purified solutions of all-trans-retinyl palmitate in hexane were diluted with methyl t-butyl ether, hexane, methylene chloride, and stabilized chloroform and subjected to gold fluorescent laboratory light for 2, 4, and 6.5 h. Similar solutions were subjected to light or kept in the dark for 3.5 h. All-trans-, 9-cis-, and 13-cis-retinyl palmitate esters in the solutions were determined by using normal phase high performance liquid chromatography with fluorometric detection. Results demonstrated a noticeable increase in the 9-cis-retinyl palmitate concentration and a corresponding decrease in all-trans-retinyl palmitate concentration with time, in chloroform and methylene chloride compared with hexane. Chlorinated solvents in the absence of light did not promote isomerization of retinyl palmitate. Use of chlorinated solvents for the extraction of vitamin A esters should be avoided because they promote isomerization of retinyl palmitate when subjected to light, including gold fluorescent laboratory light.

Interaction of Iron Compounds and Starch Granules

AbstractThe adsorption of several iron compounds by unmodified and modified tapioca, corn and waxy maize starch was studied using transmission electron microscopy and atomic absorption spectrophotometry. Starch was incubated in an iron‐containing solution. After centrifugation the amount of iron remaining in solution was compared to the original concentration to determine the quantity bound by the starch. Only iron in the form of colloidal ferric chloride showed significant binding. Long, cigar shaped structures, probably β‐ferric oxyhydroxide crystals, were seen embedded in the surface of the granule. It is postulated that the oxygen and hydroxide groups surrounding the iron are responsible for binding to the carbohydrate. The study of the interaction of starch and metal compounds may lead to greater insight into methods of fortifying food products.

Supplementary value of precooked roller‐dried protein foods based on full‐fat soya flour and low‐fat groundnut flour to a poor Indian rice diet

AbstractThe protein efficiency ratio (PER) and supplementary value to a poor Indian rice diet of precooked roller‐dried protein foods based on full‐fat soya flour and a I : I blend of full‐fat soya flour and low‐fat groundnut flour respectively and fortified with DL‐methionine and certain vitamins and minerals, have been studied using weanling albino rats. The PER of the foods were 2.25 and 1.92 respectively as compared with 3.09 for skim milk powder. Fortification of the foods with DL‐methionine (1.6 g. per 100 g. of protein) improved significantly the PER to 2.99 and 2.52 respectively. Supplementation of a poor rice diet with the above foods to provide about 2.5% extra protein in the diet resulted in a highly significant increase in the growth of rats. No significant differences were observed in the mean protein contents of the carcasses or livers of rats receiving the protein foods or skim milk powder. The livers of rats fed on diets containing the protein foods were quite normal, while those of rats fed on the rice diet showed mild parenchymal damage of protein deficiency type and mild fatty infiltration. Large‐scale production and use of fortified protein foods based on soya and groundnut flours will help effectively in overcoming the incidence of protein malnutrition among young children in developing countries.