Food Fortification Research Articles

Consistent effect of Nile tilapia (Oreochromis niloticus) fortification in biscuit on nutritional composition, consumer perception and shelf life properties

Fish can be regarded as a promising protein ingredient for food fortification and enrichment. This study aimed to investigate the potential application of Nile tilapia fish as a dietary supplement. Fish powder was fortified in 0 (control), 5, 10 and 15% levels in dry ingredients by replacing wheat flour and other ingredients were kept constant. Then, biscuits were prepared and the proximate composition, physical and texture properties were determined, as well as sensory acceptance. The addition of fish had a statistically significant (p < 0.05) effect on moisture, ash, fat, protein, carbohydrate, total energy, color, water activity, hardness and sensory acceptance. The protein content increased as much as 2.4-4.6 times as more fish was added. Results show that up to 5% fortification level, the biscuits were acceptable with improved functional properties compared to the control. There were significant changes in physical transformation in the biscuits packaged with polyethylene and aluminum foil at 25°C and 35°C, respectively. Fortification of fish powder could be used in the production of high-protein biscuits.

Supercritical carbon dioxide and ethanol-assisted extraction of bioactive compounds from Bourbon, Catimor, and Caturra coffee pulp for maximized antioxidant and therapeutic properties

Coffee pulp waste contains valuable bioactive components that are often discarded, leading to environmental impact. The optimum level of supercritical (50 % CO2: ethanol) extraction (SFE) condition revealed the highest yield% and antioxidant activity assayed by 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) in coffee peel compared to hot water (85 °C), and 80 % ethanol. Additionally, the optimized SFE condition at 60 °C, 300 Bar, and 60 min showed the highest yield (p > 0.05), and antioxidant activity of Bourbon, Caturra and Catimor coffee pulp extracts (CPE). Cell-based experiments unveiled the fascinating biological effects of the CPE. Cytotoxicity in both RAW 264.7 and HepG-2 cells, indicating their potential to trigger apoptosis, all the while demonstrating anti-inflammatory properties. Among the different coffee varieties, Caturra consistently exhibited the highest level of biological activity. The Western blot analysis further elucidated the extracts' capacity to influence critical cellular markers linked to oxidative stress, inflammation, and antioxidant responses, with the unaltered NF-kB expression implying a targeted impact on specific cellular pathways. Therefore, SFE using 50 % CO2: ethanol ratios could extract the maximum phytochemicals and impart excellent functional properties as a functional ingredient for food fortification.

Exploring Vitamin D Synthesis and Function in Cardiovascular Health: A Narrative Review

Vitamin D plays a crucial role in the human body, influencing a wide range of physiological processes from bone health to immune function. The complex biochemical pathways involved in the synthesis, metabolism, and action of Vitamin D are explored, emphasizing its importance in nutrition and food technology. This review also investigates the regulatory mechanisms that control Vitamin D metabolism and its systemic effects on calcium homeostasis, cell proliferation, differentiation, and immune modulation. The role of Vitamin D3 in regulating blood pressure and atherosclerosis in the onset of cardiovascular disorders is discussed. Given the importance of Vitamin D in food science and technology, the regulatory mechanisms that control Vitamin D metabolism and its systemic effects on calcium homeostasis are also investigated, integrating innovative approaches and advanced technologies to improve human health through nutrition. Additionally, the review assesses the influence of food processing on Vitamin D levels and discusses cutting-edge technologies as innovative strategies to mitigate Vitamin D loss during food processing. This comprehensive exploration aims to improve our understanding of the biochemical pathways of Vitamin D and its relevance to food science, contributing to the development of new strategies for food fortification and the promotion of optimal health through diet.

Strategic program for the fortification of infant foods with micronutrient powders: the voice of managers

Objetivo: descrever a percepção dos coordenadores de saúde e educação quanto à operacionalização, potencialidades e fragilidades do Programa Estratégico de Fortificação da Alimentação Infantil com Micronutrientes em Pó. Métodos: pesquisa qualitativa, abrangendo nove municípios que aderiram ao programa. A coleta de dados foi realizada por meio de um questionário semiestruturado com base no manual operacional do programa. Os depoimentos foram analisados à luz da análise de conteúdo. Resultados: participaram 11 coordenadores. Os dados apontaram divergências quanto ao armazenamento inadequado dos sachês e ao intervalo entre os ciclos. Foram encontradas dificuldades na comunicação, envolvimento das equipes e rotatividade de profissionais. Conclusão: evidenciou-se que ações direcionadas à alimentação infantil fortalecem os atributos da atenção primária à saúde e repercutem de forma positiva na identificação de grupos vulneráveis, para que se possa buscar a promoção de sua saúde e a prevenção de doenças. Contribuições para a prática: os resultados deste estudo podem contribuir no aperfeiçoamento da intersetorialidade e na problematização das dificuldades associadas, levando à ampliação do acesso às unidades básicas e estimulando as ações de promoção da alimentação adequada e saudável, bem como à organização da atenção nutricional.

Assessment of the policy enabling environment for large-scale food fortification: A novel framework with an application to Kenya.

Large-scale food fortification (LSFF) programs have potential to improve a population's nutritional status. Though their success depends heavily on the prevailing policy environment, few tools exist to understand this environment. To address this gap, we develop a novel framework to define and assess the policy enabling environment for LSFF. This easy-to-apply framework can be used in any setting to track progress and identify next steps for continued improvements. The policy enabling environment is conceptualized as having three domains-policy agenda setting, policy implementation, and policy monitoring and evaluation-each of which is captured through indicators that can be evaluated using existing documentation, key informant interviews, and/or a survey of stakeholder perceptions. To validate the framework and demonstrate how it can be operationalized, we apply it in Kenya, where a mandatory LSFF program for salt has been in place since 1978, and a program for packaged maize and wheat flours and vegetable oils was introduced in 2012. Per our assessment, Kenya has achieved the greatest success within the domain of policy agenda setting, has realized moderate success in policy implementation, and has a weaker record in policy monitoring and evaluation. The positive trajectory for many indicators points to a promising future for Kenya's LSFF program. This assessment yields policy implications for Kenya to improve its policy environment for LSFF, especially around financial sustainability of the program; ways to improve the processes for surveillance and enforcement; efforts to support fortification among medium-and small-scale millers; and a need to improve the data landscape.

Globally Estimated UVB Exposure Times Required to Maintain Sufficiency in Vitamin D Levels.

A paucity of vitamin D is a common deficiency globally, with implications for many aspects of health besides the well-known impact on musculoskeletal health. The two sources of vitamin D are through oral intake, or through endogenous synthesis in the skin when exposed to ultraviolet radiation in sunlight. Assessing nutritional needs, whether by food, food fortification or supplementation, is aided by an understanding of local potential for cutaneous synthesis of the vitamin, dependent on latitude and climate, personal skin type and local culture. To aid these discussions we provide indicative exposure times for the maintenance of vitamin D status as a function of latitude, month and skin type, for the clear-sky case and all-sky conditions, for an ambulatory person wearing modest skirt/shorts and T-shirt. At latitudes greater than ±40 degrees, lack of available sunlight limits vitamin D synthesis in some months for all, while at the equator exposure times range from 3 to 15 min at noontime, for white and black skin, respectively. Rather than a sun exposure prescription, the data are intended to show where nutritional vitamin D intake is necessary, advisable, or can be mitigated by sun exposure, and allows for such advice to be personalized to account for different sub-groups in a multicultural population.

Increasing dietary fiber intake for type 2 diabetes mellitus management: A systematic review.

Type 2 diabetes is a chronic, non-communicable disease with a substantial global impact, affecting a significant number of individuals. Its etiology is closely tied to imbalanced dietary practices and sedentary lifestyles. Conversely, increasing die-tary fiber (DF) intake has consistently demonstrated health benefits in numerous studies, including improvements in glycemic control and weight management. To investigate the efficacy of DF interventions in the management of type 2 diabetes mellitus (T2DM). A systematic literature review was conducted to explore the association between DF intake and the management of T2DM. Following the inclusion and exclusion criteria, a total of 26 studies were included in this review. The main strategies implied to increased DF intake were: High DF diet plus acarbose (2 studies); DF supplements (14 studies); and high DF diets (10 studies). Overall, most studies indicated that increased DF intake resulted in im-provements in glycemic control and weight management in T2DM patients. DF represents a valuable strategy in the treatment of type 2 diabetes, improving health outcomes. DF intake offers the potential to improve quality of life and reduce complications and mortality associated with diabetes. Likewise, through supplements or enriched foods, DF contributes significantly to the control of several markers such as HbA1c, blood glucose, triglycerides, low-density lipoprotein, and body weight.

Overcoming Microbial Inhibition of S. Sonnei Through the Exploitation of Genomically Predicted Antibiotic Resistance Profiles for the Development of Food Enrichment Media

Linking outbreaks of Shigella spp. to specific foods is challenging due to poor selectivity of current enrichment media. We have previously shown that enrichment media, tailored to the genomically-predicted antimicrobial resistance (AMR) of Shiga toxigenic E. coli strains, enhances their isolation from foods. This study investigates the application of this approach for Shigella isolation. The AMR gene profiles of 21,908 published S. sonnei genomes indicated a high prevalence of genes conferring resistance to streptomycin (aadA, aph(3″)-Ib, aph(6)-Id, 92.8%), sulfonamides (sul1, sul2, 74.8%), and/or trimethoprim (dfrA, 96.2%). Genomic analysis and antibiotic susceptibility testing conducted with a panel of 17 outbreak-associated S. sonnei strains confirmed the correlation of AMR gene detection with resistance phenotypes. Supplementation of Shigella Broth (SB) with up to 400 µg/mL of trimethoprim or sulfadiazine did not suppress the growth of sensitive strains, whereas 100 µg/mL of streptomycin increased the selectivity of this broth. All three antibiotics increased the selectivity of modified Tryptone Soya Broth (mTSB). Based on these results, supplemented media formulations were developed and assessed by measuring the relative growth of S. sonnei in cultures coinoculated with a strain of bacteriocin-producing E. coli that is inhibitory to Shigella growth. S. sonnei was not recovered from cocultures grown in SB or mTSB without antibiotics. In contrast, media supplemented with streptomycin at 50 and 100 µg/mL, trimethoprim at 25 and 50 µg/mL, and sulfadiazine at 100 µg/mL increased the relative proportion of S. sonnei in postenrichment cultures. The enhanced recovery of resistant S. sonnei strains achieved in this study indicates that, in cases where genomic data are available for clinical S. sonnei isolates, customization of selective enrichment media based on AMR gene detection could be a valuable tool for supporting the investigation of foodborne shigellosis outbreaks.

Indian Thyroid society expert consensus on salt Iodisation

ABSTRACT Iodine, an essential micronutrient, is crucial for the production of thyroid hormones - triiodothyronine(T3) and thyroxine(T4). Thyroid hormones regulate the optimum mental development, physical growth and development, regulation of body metabolism, heat generation, and maintenance of body temperaturein an individual. Geological processes like flooding, soil erosion, deforestation, and rivers changing course, deplete the surface soil of iodine, as it is present in the top layers of soil and easily soluble in water. As a result, the population residing in the area with iodinedeficient soil, becomes susceptible to a spectrum of functional and developmental abnormalities due to dietary deficiency of iodine. Universal Salt Iodization (USI) for prevention of IDDs in India is a public health success story. The adoption of the salt iodization strategy serves as a textbook example of the journey of an intervention through the iterative loop of research to policy to programme. Salt iodization has proved to be a safe, accessible, available, affordable, and cost-effective strategy to address the burden of IDDs in India. India has been at the forefront of the efforts to control IDDs globally. India is on its way to achieving the target of > 90 percent household coverage of adequately iodized salt. Revised Food Safety and Standards (Fortification of Foods) Regulations released in 2019 introduced an upper limit for iodine concentration in salt, the adequate iodine level required at the production and consumer level, including the distribution channel at 15 – 30 ppm. Universal Salt Iodisation (USI) is India's public health success story. There is a need to consolidate progress so far and focus on strategy to reach the “last mile”. Sustainable elimination of Iodine Deficiency Disorders (IDDs) with Universal Salt Iodisation (USI) being the primary strategy needs to also factor in harmonisation with salt reduction strategy for control of non-communicable diseases.

Real-time PCR primers and probes for the detection of Shiga toxin genes, including novel subtypes

Shiga toxin-producing Escherichia coli (STEC) are foodborne enteric pathogens. STEC are differentiated from other E. coli by detection of Shiga toxin (Stx) or its gene (stx). The established nomenclature of Stx identifies ten subtypes (Stx1a, Stx1c, Stxd, Stx2a to Stx2g). An additional nine subtypes have been reported and described (Stx1e, Stx2h to Stx2o). Many PCR protocols only detect a subset of Stx subtypes which limits their inclusivity. Here we describe a real-time PCR assay inclusive of the DNA sequences of representatives of all currently described Stx subtypes.A multiplex real-time PCR assay for detection of stx was developed using nine primers and four probes. Since the identification of STEC does not require differentiation of stx subtypes, the probes use the same fluorescent reporter to enable detection of multiple possible targets in a single reaction. The PCR mixture includes an internal positive control to detect inhibition of the reaction. Thus, the protocol can be performed on a two-channel real-time PCR platform. To reduce the biosafety risk inherent in the use of STEC cultures as process controls, the protocol also includes the option of a non-pathogenic E. coli transformant carrying a plasmid encoding the targeted fragment of the stx2a sequence.The inclusivity of the PCR was assessed against colonies of 137 STEC strains and one strain of Shigella dysenteriae, including strains carrying single copies of stx representing fourteen subtypes (stx1 a, c, d; stx2 a-j and o). Five additional subtypes (stx1e, 2k, 2l, 2m and 2n) were represented by E. coli transformed with plasmids encoding toxoid (enzymatically inactive A subunit) sequences. The exclusivity panel consisted of 70 bacteria, including 21 stx-negative E. coli. Suitability for food analysis was assessed with artificially inoculated ground beef, spinach, cheese, and apple cider. The real-time PCR generated positive results for all 19 stx subtypes, represented by colonies of STEC, S. dysenteriae and E. coli transformants carrying stx toxoid plasmids. Tests of exclusivity panel colonies were all negative. The real-time PCR detected the presence of stx in all inoculated food enrichments tested, and the presence of STEC was confirmed by isolation.

Folate and synthetic folic acid content in Canadian fortified foods two decades after mandatory fortification.

In 1998, Health Canada mandated folic acid fortification of white flour and enriched grain products to prevent neural tube defects. At the time, neither the Canadian Nutrient File (CNF) nor product labels reflected the actual folate content of foods. We aimed to assess if 20 years post-fortification, the CNF values for total folate and synthetic folic acid accurately reflect amounts determined by direct analysis. Using the 2001 Food Expenditure Survey and ACNielsen Company data, we identified 10-15 of the most purchased fortified foods across seven food categories in Canada. Total folate concentrations were determined by tri-enzyme digestion and microbial assay. Folic acid concentrations were determined using liquid chromatography-tandem mass spectrometry. Except for "cooked pastas", mean total folate content of foods (n=89) were significantly higher than CNF values across categories (p<0.05), reflecting 167% ± 54% of CNF values. Similarly, mean folic acid content of foods was higher than CNF values for all categories except "cooked pastas" (p<0.05), with a mean of 188% ± 94% of CNF values; the latter CNF values included uncooked pasta. In sum, 20 years post-fortification, and 10 years since the last direct measurement, CNF and product label values still underestimate actual total folate and the folic acid content of foods. These findings emphasize that dietary estimates established using the CNF may significantly underestimate actual intakes and thus caution should be exercised when interpreting estimates of nutritional adequacy based on these values.

Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products-Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties.

The aim of this work was to assess the chemical composition and physico-chemical, techno-functional, and in vitro antioxidant properties of flours obtained from the peel and flesh of pitahaya (Hylocereus ocamponis) to determine their potential for use as ingredients for food enrichment. The chemical composition, including total betalains, mineral content, and polyphenolic profile, was determined. The techno-functional properties (water holding, oil holding, and swelling capacities) were also evaluated. For the antioxidant capacity, four different methodologies, namely ferrous ion-chelating ability assay, ferric-reducing antioxidant power assay; 1,1-Diphenyl-2-picrylhydrazyl radical scavenging ability assay, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical assay, were used. Pitahaya-peel flour had higher values for protein (6.72 g/100 g), ash (11.63 g/100 g), and dietary fiber 56.56 g/100 g) than pitahaya-flesh flour, with values of 6.06, 3.63, and 8.22 g/100 g for protein, ash, and dietary fiber, respectively. In the same way, pitahaya peel showed a higher content of minerals, betalains, and polyphenolic compounds than pitahaya-flesh flour, with potassium (4.43 g/100 g), catechin (25.85 mg/g), quercetin-3-rhamnoside (11.66 mg/g) and myricetrin (12.10 mg/g) as principal compounds found in the peel. Again, pitahaya-peel flour showed better techno-functional and antioxidant properties than pitahaya-flesh flour. The results obtained suggest that the flours obtained from the peel and pulp of pitahaya (H. ocamponis) constitute a potential material to be utilized as an ingredient in the food industry due to the high content of bioactive compounds such as betalains, phenolic acids, and flavonoids, with notable antioxidant capacity.

Prevention of Anaemia in Pregnancy: A Five-Year Scoping Review

Abstract: Approximately 50% of pregnant women globally suffer from pregnancy-related anaemia, which is a serious issue for reproductive health and can lead to a number of complications, including low birth weights, premature deliveries, foetal deformities, and feto-maternal mortality. Aim: This study aimed to evaluate the suggested strategies to prevent anaemia in pregnancy through a 5-year scoping review (November, 2017 to November, 2022). Methods: A comprehensive list of keyword combinations linked to anemia prevention in pregnancy and pertinent approaches to inform the search strategy were evaluated. Significant events, including pregnancy and anemia, were cross-referenced with the frequency and variability of terms across time. Literature from Pubmed (MEDLINE), Google Scholar, PLOS One, and Cochrane database were reviewed. Results: Evidence-based preventative therapy options for iron deficiency anaemia in pregnancy include prophylactic iron supplementation, food fortification with iron and folate, and health education. There is a wealth of research on the effects of these therapies on the occurrence of anaemia during pregnancy. However, these prospects are endangered by several variables, such as inadequate health facilities, low maternal health literacy, low utilisation of maternal health care in developing countries, a dearth of resources for health education, and lack of a government policy that prevents anaemia during pregnancy. Conclusion: If the highlighted challenges are appropriately addressed through the provision of health education material, the effectiveness of anaemia prevention in pregnancy could be sustained.

Development of a New Extraction Method for Pomegranate and Metabolite Profiling by a LC-MS and 1H NMR Combined Approach.

The pomegranate (Punica granatum L.) market has steadily grown due to the increasing demand of health-conscious consumers of products with health-promoting effects. Recently, a growing interest in developing ecological and environmentally friendly extraction methods has led to investigating extraction procedures to obtain a higher extraction yield using a lower amount of solvents and energy. Herein, a new extraction procedure was developed to obtain an enriched pomegranate food supplement by using the peels of pomegranate, cultivar "Dente di Cavallo" and its juice. The extraction was performed through a non-conventional extraction technique like SLDE-Naviglio using ethanol and pomegranate juice as a solvent, and peels as a matrix. The extract was analysed by a combined approach based on LCESI/QExactive/MS/MS and NMR analysis, and its chemical profile was compared with those of pomegranate juice and of the extract obtained from peels by SLDE-Naviglio by using ethanol:H2O. The LC-MS analysis highlighted the presence of hydrolysable tannins, flavonoids, ellagic acid and phenol glucoside derivatives, while 1H NMR analysis completed the profile by detecting the primary metabolites. The LC-MS and 1H NMR analysis indicated that the extract obtained by SLDE-Naviglio using ethanol and pomegranate juice was enriched in the bioactives as confirmed by the highest phenolic, tannin and flavonoid content.

Quality Characteristics of Raspberry By-Products for Sustainable Production.

Raspberry seeds are a by-product of berries, both from their primary processing, such as in juice production, and secondary processing, such as in oil extraction. These seeds contain plenty of valuable components such as crude fiber, proteins, fats, and vitamins. Quality characterization is the initial step toward using these seeds as a sustainable and functional food. The aim of studying raspberry seeds' quality profile, both before oil extraction and after different processing methods (supercritical CO2, subcritical CO2, cold pressing, and hexane solvent), is to point out the benefits of this by-product and to raise consumer awareness about their health and well-being benefits. This study provides evidence that raspberry seeds have good physical parameters for use in other products as a functional food enrichment ingredient, such as in baked goods, offering considerable health benefits due to their high nutrient content. The weights, peroxide values, moisture content, nutritional energy values, and colors were determined before oil extraction to give initial seed values. The nutrient content and amounts of macroelements, P, K, Ca, and Mg, as well as microelements, B, Zn, Cu, Fe, and Mn, were determined in the tested variety 'Polka', both before and after oil extractions and using different methods. The raspberry seeds' moisture was 9.2%, their peroxide content was 5.64 mEq/kg, their nutritional value was 475.25 Kcal., and their total weight was 2.17 mg (1000 units). The seeds contain 7.4% protein, 22.1% crude fiber, 11.0% crude fat and oil, and 2.8% sugar. We determined how different oil extraction methods influence the nutrient, micro-, and macro-component values. We concluded that the seeds contained the highest manganese (45.3 mg/kg), iron (29.2 mg/kg), and zinc (17.4 mg/kg) contents and the lowest content of copper (5.1 mg/kg). This research shows that raspberry seeds represent a potential natural food ingredient, and after oil extraction with subcritical or supercritical CO2 or cold pressing, they can be used as a sustainable and functional food.

A global update on the status of prevention of folic acid-preventable spina bifida and anencephaly in year 2022.

Mandatory fortification of staple foods with folic acid is an effective public health strategy to prevent folic acid-preventable spina bifida and anencephaly (FAP SBA). We estimated the global proportion of FAP SBA prevented through mandatory folic acid fortification of cereal grains (i.e., wheat flour, maize flour, and rice). We used year 2022 data from the Food Fortification Initiative to identify countries (n = 69) with mandatory fortification of grains that includes folic acid. Sixty-eight countries were eligible for analysis with complete data. Proportion of FAP SBA prevention was modeled assuming >150 mcg/day of folic acid fortification protects against FAP SBA, reducing post-fortification prevalence to a lowest achievable level of 0.5 cases per 1000 births. Our analysis found that a total of 63,520 cases of FAP SBA were prevented in the year 2022 in 68 countries implementing mandatory folic acid fortification of grains with folic acid. This translated to a 23.7% prevention of all possible FAP SBA prevention globally. An excess of 204,430 cases of FAPSBA still occurred in over 100 countries where mandatory staple food fortification with folic acid is not implemented. Our study showed that only a quarter of all FAP SBA cases were averted through mandatory folic acid fortification in the year 2022; many countries are not implementing the policy, resulting in a large proportion of FAP SBA cases that can be prevented. Fortification will help countries with achieving 2030 Sustainable Development Goals on neonatal- and under-five mortality, disability, stillbirths, and elective terminations prevention, from FAP SBA.

EVALUATION OF ORGANOLEPTIC &amp;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.

Biscuit production from composite flours of wheat and yellow maize: A linear programming, physicochemical, and quality-based approach

Food enrichment plays a critical role in the food industry, with a significant influence on the nutritional value of various food products and their potential health advantages when consumed. The demand for nutritious food products has led to significant advancements in the technology used for the production of biscuits, with the aim of enhancing their nutritional characteristics. Therefore, the objective of the present work was to develop nutritionally optimised biscuits using a linear programming model. The study focused on the optimisation of biscuit ingredients, specifically wheat and yellow maize flour, with or without moringa leaf. The formulation process involved the use of conventional methods and a linear programming model. The resulting biscuits were then analysed for their proximate, sensory, functional, and anti-nutritional properties. The biscuits formulated using the linear programming (LP) model exhibited superior qualities compared to other groups. These biscuits had a protein level ranging from 17.5 to 15.4%, and significantly improved organoleptic properties. The concentration of anti-nutritive compounds showed a notable decrease in the LP group compared to the conventionally prepared biscuits. Therefore, the use of a linear programming model can be adopted for the formulation of biscuits that have high nutritional value.

Assessing Performance of Contemporary Plant-Based Diets against the UK Dietary Guidelines: Findings from the Feeding the Future (FEED) Study.

Uncertainty remains about the composition of contemporary plant-based diets and whether they provide recommended nutrient intakes. We established Feeding the Future (FEED), an up-to-date online cohort of UK adults following different plant-based diets and diets containing meat and fish. We recruited 6342 participants aged 18-99 [omnivores (1562), flexitarians (1349), pescatarians (568), vegetarians (1292), and vegans (1571)] between February 2022 and December 2023, and measured diet using a food frequency questionnaire and free text. We compared personal characteristics and dietary intakes between diet groups and assessed compliance with dietary guidelines. Most participants met UK dietary recommendations for fruit and vegetables, sodium, and protein, although protein intakes were lowest among vegetarians and vegans. Omnivores did not meet the fibre recommendation and only vegans met the saturated fat recommendation. All diet groups exceeded the free sugars recommendation. Higher proportions of vegetarians and vegans were below the estimated average requirements (EARs) for zinc, iodine, selenium, and, in vegans, vitamins A and B12, whereas calcium intakes were similar across the diet groups. People following plant-based diets showed good compliance with most dietary targets, and their risk for inadequate intakes of certain nutrients might be mitigated by improved dietary choices and/or food fortification.

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.