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Micronutrient deficiencies affect over three billion people globally; there is a particularly severe problem with iron and zinc nutrition in developing countries. While several strategies exist to combat these deficiencies, biofortification has emerged as a powerful and sustainable approach to enhance the nutritional value of staple crops. This review examines recent advances in crop biofortification and their potential to address global nutritional challenges. We present successful case studies including iron-enriched cassava, nutrient-enhanced tomatoes, and omega-3-fortified oilseed crops, demonstrating the diverse possibilities for improving nutritional outcomes. The integration of novel plant-based protein production techniques has further expanded opportunities for sustainable nutrition. However, significant challenges remain, including complex environmental interactions, regulatory considerations, and sociocultural barriers to adoption. Economic analyses suggest biofortification offers substantial return on investment, with every dollar invested generating up to seventeen dollars in benefits through reduced disease burden. As global food security challenges intensify due to climate change, biofortified crops represent a crucial tool for improving nutritional outcomes, particularly in low- and middle-income countries. We conclude by examining emerging opportunities and future directions in this rapidly evolving field. [ABSTRACT FROM AUTHOR]

Microencapsulation of polyphenols is an innovative approach in food technology by which to protect these bioactive compounds from degradation and increase their bioavailability. Polyphenols, naturally occurring in plants, exhibit potent antioxidant, anti-inflammatory and anticancer properties, which make them valuable functional ingredients in foods. However, their susceptibility to external factors, such as light, temperature and pH, presents a significant challenge for their incorporation into food products. Microencapsulation, based on various techniques and carriers such as polysaccharides, proteins and lipids, allows polyphenols to be stabilized and released in a controlled manner in the digestive system. This article reviews the different microencapsulation techniques, carrier properties, and the applications of microencapsulated polyphenols in food products, including bakery, dairy and functional beverages. Additionally, the article discusses the benefits and challenges associated with this technology, highlighting its potential to improve the stability, nutritional value and sensory acceptance of food products. [ABSTRACT FROM AUTHOR]

Objectives: Flour products with iodine-fortified dried vegetables can be a good source of iodine. However, in addition to iodine stability, the sensory quality of these products is also important. Therefore, this study aimed to assess the effect of adding iodine-fortified dried vegetables to flour products (gnocchi and ciabatta) on their sensory quality and map consumers (vegan/omnivore diets) as potential consumers of fortified flour products with iodine-fortified dried vegetables. Methods: A quantitative analysis of the sensory desirability and profiling were used to achieve the work objective. Results: It was confirmed that there was no relationship between the form of iodine (without iodine/KIO3/KI) and the intensity of all definite descriptors of colour, aroma, and taste. We also confirmed the relationship between the vegetable type and the descriptors' intensity. It was confirmed that the positive attribute with the highest impact was the pumpkin taste, and the attribute with the most negative impact was the cauliflower aroma. This was true for consumers on vegan and omnivore diets, and they confirmed the most positive attitude toward the taste of pumpkin. Conclusions: Introducing dried iodine-fortified vegetables (gnocchi dumplings 24%; ciabatta rolls 5%) allows for the high sensory desirability of designed products. Introduced iodine (gnocchi dumplings 30 mg I/100 g; ciabatta rolls 9–11 mg I/100 g) does not change products' sensory profiles. [ABSTRACT FROM AUTHOR]

Vitamin D deficiency is a global health issue linked to various chronic diseases and overall mortality. It primarily arises from insufficient sunlight exposure, compounded by dietary limitations. Vitamin D fortification of commonly consumed foods has emerged as a viable public health intervention to address this deficiency. This review evaluates the impact of vitamin D food fortification on serum levels, intake, and health outcomes and explores the stability, bio-accessibility, bioavailability, and cost-effectiveness of such interventions. A comprehensive literature search was conducted in PubMed and Google Scholar, focusing on studies from 2015 to 2024. The criteria included primary research on healthy adults that addressed the effects of vitamin D fortification on health, intake, and serum levels, as well as the fortification's stability, bio-accessibility, bioavailability, and cost-effectiveness. Studies were extracted and analyzed according to PRISMA guidelines. The review included 31 studies from diverse geographic locations, revealing that fortifying dairy products, cereals, fats, oils, and other food items effectively increased serum 25-hydroxyvitamin D levels. The fortification methods varied, with vitamin D3 showing superior efficacy over vitamin D2. Encapsulation techniques improved stability and bioavailability. Fortifying staple foods like milk and eggs proved cost-effective compared with pharmaceutical interventions. Vitamin D food fortification significantly enhances serum levels and intake, with dairy and cereals being the most frequently fortified. Standardized fortification guidelines are essential to ensure safety and efficacy. Ongoing evaluation and region-specific policies are crucial for effectively optimizing fortification strategies and addressing vitamin D deficiency. [ABSTRACT FROM AUTHOR]

This study assessed the nutritional value of designed vegan flour products (Gnocchi and Ciabatta) by adding iodine-fortified dried vegetables. The KI and KIO3 constituted the sources of iodine. The pumpkin, cauliflower, carrot, broccoli and beetroot were used as a matrix for the iodine applied. The nutritional value was tested based on iodine content and antioxidant activity. The content of thiamine was determined in samples of Ciabatta rolls. The antioxidant activity of Gnocchi dumplings and Ciabatta rolls was analysed before and after heat treatment (baking and cooking) and after storage. It was confirmed that the designed cereal products (Ciabatta rolls and Gnocchi dumplings) with the addition of iodine-fortified dried vegetables are a good source of iodine in the diet and can be used as an element of IDD prevention. Consuming 100 g of Ciabatta rolls (1 pc.) provides coverage of iodine demand at the level of ~6% RDA, while 100 g of Gnocchi dumplings (20 pcs.) provides ~19% RDA. The type of iodine carrier (KI or KIO3) and type of vegetable for iodine introduced into cereal products affect the content of selected nutritional value indicators, such as iodine and thiamine content and antioxidant properties of the product. [ABSTRACT FROM AUTHOR]

Osmotic dehydration as a process of removing water from food by immersing the raw material in a hypertonic solution is used primarily to extend the shelf life of products and as a pretreatment before further processing steps, such as drying and freezing. However, due to the bi-directional mass transfer that occurs during osmotic dehydration, the process can also be used to shape sensory properties and enrich the plant matrix with nutrients. The purpose of this study was to evaluate the effect of osmotic dehydration on the absorption of potassium by beet pulp immersed in various hypertonic solutions (sucrose, inulin, erythritol, xylitol solutions) with the addition of three chemical forms of potassium (gluconate, citrate, chloride) using variable process conditions. The study proved that osmotic dehydration is an effective way to enrich food. The highest potassium content (5779.03 mg/100 g) was found in a sample osmotically dehydrated in a 50% erythritol solution with 5.0% potassium chloride addition with a process that lasted 180 min and took place at 30 °C. The results obtained indicate the high potential of osmotic dehydration in improving the health values of food products. In addition, the antioxidant activity and proximate composition of osmotically dehydrated samples were also characterized in this study. [ABSTRACT FROM AUTHOR]

Background/Objectives: Iron-fortified foods reduce the incidence of iron deficiency anemia. However, the nutritional efficacy of heme iron fortificants is unclear. Methods: In this study, we determined the hemoglobin regeneration efficiency (HRE) of a porcine-derived heme iron powder (HIP), treating anemic rats (hemoglobin (Hb) 3–6 g/dL) with 14-day repletion diets fortified with four different concentrations (12, 24, 36, or 48 mg iron/kg diets) of HIP or a control diet ("no added iron"); n = 9–12/group. Results: Our results demonstrate an inverse association between HRE and increasing dietary iron from the HIP. The HRE ratios of diets containing the HIP powder at 12, 24, 36, or 48 mg iron/kg were 0.508, 0.268, 0.273, and 0.223, respectively. Based on the mean final Hb values at 14 d, the HRE ratio of the 12 mg iron/kg diet was significantly higher (p ≤ 0.05) compared to the other HIP diet groups; however, only the HIP provided in the 36 and 48 mg iron/kg diets restored hemoglobin to high enough levels (mean Hb > 6 g/dL) to correct anemia. Conclusions: Our findings show that HIP at each of the concentrations tested increased Hb; moreover, when present at higher concentrations in the diet, the HIP is capable of restoring hemoglobin to resolve iron deficiency anemia. [ABSTRACT FROM AUTHOR]

With population growth expected in the near future and the planet's limited resources, alternative food sources are already being looked for. In this context, spirulina is called the food of the future due to its rich nutritional composition. This blue–green alga is primarily a valuable source of protein (55–70%) containing all essential amino acids. In its composition, it also contains unsaturated fatty acids, minerals, vitamins, and pigments, including the valuable protein–pigment complex—phycocyanin. Due to its high content of complete protein and minerals such as iron and calcium, it is an excellent addition to diets, especially those of vegans and vegetarians. Despite several limitations to the use of spirulina, including its distinctive marine flavour, low consumer awareness, or relatively high price, scientists are attempting to enrich many food products with the microalga. This is supported not only by the improved nutritional composition of the fortified product but also by spirulina's impact on sustainable food production. Therefore, this review aims to create consumer attention by presenting spirulina as a valuable and sustainable food source with health-promoting potential and great future significance. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the content of selected minerals and total phenolic and flavonoid content of wheat bread and bread enriched with varying amounts of carrot powder (CP) and pumpkin powder (PP). In addition, the coverage of daily requirements of selected minerals was evaluated after the consumption of 100 g of each type of bread. The research included seven types of bread: wheat bread (WB) and bread enriched with 10%, 20%, and 30% CP and PP. The vegetable powders were obtained by freeze-drying. The concentrations of minerals—sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn)—were determined by atomic absorption spectroscopy (AAS) method. Coverage of daily requirements after consumption of a serving of bread was determined based on Recommended Daily Allowance (RDA) and Adequate Intake (AI) ratios for minerals, according to the nutritional standards for the Polish population. The addition of 10% PP led to a greater increase in Na, K, Mg, and Cu in the bread compared to CP, while for Ca, Fe, Zn, and Mn a greater increase was observed with the addition of 10% CP than PP. Among macronutrients, the greatest changes in content were recorded for Ca—the addition of 10 and 20% CP and PP resulted in increases of 66, 113, 51 and 59%. Among micronutrients, the addition of CP and PP to wheat bread caused the largest changes in Cu (46–150% increase) and Mn (25–99% increase) content. Additionally, there was a tenfold increase in total phenolic content (TPC) when 30% CP was added to the bread. Consuming 100 g of bread with CP and PP provided the greatest coverage of K (41–60%), Cu (8–17.5%), and Mn (6–17%). These findings suggest that fortification of bread with vegetable powders has the potential to be a useful method of enriching the mineral composition and increasing the proportion of selected minerals in the human diet. [ABSTRACT FROM AUTHOR]

The aim of the study was to assess the effect of water infusion of dried and crushed ground ivy (GH) on the fermentation properties of wheat flour (WF), farinographic properties of flour and dough (WD) and the quality of the obtained bread. In the tested systems, tap water was replaced with water infusion with GH (m/v) at a concentration of 1% (A), 3% (B) and 5% (C). As part of the research methodology, the fermentation properties of flour and rheological properties of dough were assessed using a farinograph, and bread was obtained using a single-phase method using yeast and its quality was assessed. As part of this, the antioxidant potential and the profile and level of polyphenol content were determined. It was shown that replacing water with GH infusions shortened the total fermentation time of the dough and reduced the fermentation capacity of the dough. In the farinographic evaluation, an increase in flour water absorption (54.0–57.0%), dough development time (2.3–7.6 min), dough stability and softening were observed with an increase in the concentration of the added GH infusion. In turn, the volume of the loaf and the specific volume of the bread decreased with increasing the concentration of the GH infusion. The bread crumb darkened, and the elasticity and chewiness of the crumb decreased in relation to the control sample. In turn, the presence of GH infusion did not significantly affect the hardness of the crumb. As the concentration of the added GH infusion increased, an increase in the antioxidant potential of bread and the content of polyphenols and flavonoids was observed, and the UPLC-PDA-MS/MS analysis allowed the identification of 11 polyphenols in the bread. [ABSTRACT FROM AUTHOR]

Information on fortifiable food consumption is essential to design, monitor and evaluate fortification programmes, yet detailed methods like 24-h recalls (24HRs) that provide such data are rarely conducted. Simplified questionnaire-based methods exist but their validity compared with 24HRs has not been shown. We compared two simplified methods (i.e., a household food acquisition and purchase questionnaire [FAPQ] and a 7-day semiquantitative food frequency questionnaire [SQ-FFQ]) against 24HRs for estimating fortifiable food consumption. We assessed the consumption of fortifiable wheat flour and oil using a FAPQ and, for wheat flour only, a 7-day SQ-FFQ and compared the results against 24HRs. The participants included children 12-18 months (n = 123) and their mothers 18-49 years selected for a study assessing child vitamin A intake and status in Mandaluyong City, Philippines. For fortifiable wheat flour, the FAPQ estimated considerably lower mean intakes compared to 24HRs for children and mothers (2.2 vs. 14.1 g/day and 5.1 vs. 42.3 g/day, respectively), while the SQ-FFQ estimated slightly higher mean intakes (15.7 vs. 14.1 g/day and 51.5 vs. 42.3 g/day, respectively). For fortifiable oil, the FAPQ estimated considerably higher mean intakes compared to 24HRs for children and mothers (4.6 vs. 1.8 g/day and 12.5 vs. 6.1 g/day, respectively). The SQ-FFQ, but not the FAPQ, generated useful information on fortifiable food consumption that can inform fortification programme design and monitoring decisions in the absence of more detailed individual-level data. Potential adaptations to improve the FAPQ, such as additional questions on foods prepared away from home and usage patterns, merit further research.

The goal of the research was to determine the impact of fortification with polyphenolic compounds on (i) sensory attractiveness (global satisfaction, appearance, colour, odour, flavour, sweetness, bitterness), (ii) content of polyphenols and colour (L*, a*, b*) after the baking process and (iii) their bioactive potential (antioxidants activity and inhibiting of α-amylase and α-glucosidase enzyme). Fortification was made with extracts of polyphenolic compounds of selected plant raw materials rich in polyphenols from quince (fruits), tilia (flowers), pomegranate (skin), passion fruit (endocarp), sour cherries (leaves), haskap and chokeberry (berries), silver skin (coffee beans), rosehip (seeds). Depending on the nature of the polyphenol extract, flavan-3-ols (monomeric and polymeric), phenolic acid, flavonols and anthocyanins were identified in the product in amounts ranging from 53.7 to 212.6 mg/100 g DM. Cookies' colour (L*, a*, b*) depended on the type of polyphenol extract used for fortification. Cookies with haskap, chokeberry and sour cherry presented the highest antioxidant potential. Cookies with chokeberry, haskap and rosehip presented high activity in inhibiting α-amylase (65.5, 60.6 and 62.2% of inhibition, respectively), but cookies with haskap, silver skin and quince in inhibiting α-glucosidase activity (23.0, 20.4 and 21.4% of inhibition, respectively). In the sensory evaluation, the most attractive were cookies with rosehip and pomegranate (6.3 and 5.8 score, respectively), but the lowest ratings were given to cookies with passion fruit and silver skin but especially quince cookies, which obtained the lowest desirability (3.7 score). The acceptability of fortified cookies was determined to the least extent by monomeric flavan-3-ols and phenolic acids (in minus in odour/flavour, bitterness, sweetness and global satisfaction), but anthocyanins, polymeric procyanidins and flavonols had the most significant positive impact on consumer acceptance of the assessed features, i.e., global satisfaction, odour/flavour, sweetness and bitterness (positive consumer drivers). [ABSTRACT FROM AUTHOR]

The high protein content of several microalgae species makes them an excellent addition to various food products, increasing their nutritional value. In this study, vegan basil pesto was designed and enriched with 1% and 2% Arthrospira platensis (spirulina). The pesto obtained was characterized by increased protein content (up to 40% more) and had a rich mineral composition, including up to three times more iron and 25% more calcium, among others. The increase of spirulina addition in the pesto also increased the content of polyphenols (up to 50% more) and flavonoids (up to 39% more). The fortified products had higher antioxidant activity against ABTS (up to 484.56 ± 2.16 μM Trolox/g) and DPPH (up to 392.41 ± 13.58 μM Trolox/g). The addition of spirulina will affect the hardness of the sauce, while in the other texture parameters (adhesiveness, springiness, and cohesion), there were no significant differences between the control and spirulina-fortified pesto. Although the pesto with spirulina was significantly darker in color (ΔE 8.83 and 12.05), consumers still rated it highly. All quality parameters of pesto with a 1% spirulina addition were rated the highest, contributing to the highest overall rating of the product (4.56). An increase in spirulina addition to 2% resulted in a decrease in the overall pesto rating (4.01), but still remains a good result compared to the control (4.22). [ABSTRACT FROM AUTHOR]

The study aimed to develop gluten-free Riceberry rice pasta supplemented with cricket powder using a twin-screw extruder, contributing valuable knowledge to increasing the nutritional value of pasta through sustainable practices, nutritional enhancement, and novel ingredients. The D-optimal mixture design, an effective statistical tool for optimizing formulation, was used to determine the optimal proportions of Riceberry rice flour (RF, 75-90%), cricket powder (CP, 5-20%), and xanthan gum (XG, 1-5%). The results showed that all predictive models were statistically significant with satisfactory coefficients of determination (R² ≥ 0.75), and exhibited a non-significant lack of fit. The contour plot demonstrated that pasta with high RF, XG, and low CP contents had the lowest L* and highest a* values. The incorporation of XG increased firmness, while an increase in CP led to higher protein and fat contents in the pasta. A decrease in RF resulted in reduced total phenolic content (TPC), anthocyanin content (ATC), and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity (AOA). The sensory evaluation scores of the pasta, in terms of the texture attribute and overall acceptance, decreased as the proportion of XG increased. The optimization analysis showed that the highest desirability was achieved with RF, CP, and XG at 84.10, 14.45, and 1.45%, respectively. The optimally desirable product had the following properties: L* at 22.60, a* at 4.80, b* at 4.78, firmness at 3.41 N, protein content at 12.57%, fat content at 4.68%, TPC at 360.13 mg GAE/100 g dw, ATC at 476.24 mg C3G/100 g dw, AOA at 25.10 mg TE/100 g dw, texture rating at 7.40, and overall acceptance rating at 7.01. This study highlights the potential of cricket powder as a protein source in gluten-free Riceberry rice pasta. It offers insights into the effects of ingredients on pasta quality and facilitates the development of nutritious and appealing gluten-free pasta. [ABSTRACT FROM AUTHOR]

Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10–40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake. [ABSTRACT FROM AUTHOR]

The health benefits of vitamin B9 (folate) are well documented, particularly in regard to neural tube defects during pregnancy; however, much remains to be learned regarding the health effects and risks of consuming folic acid supplements and foods fortified with folic acid. In 2020, our laboratory conducted a population-based analysis of the Food Fortification Initiative (FFI) dataset to determine the strength of the evidence regarding the prevalence of neural tube defects (NTD) at the national level in response to mandatory fortification of cereal grains with folic acid. We found a very weak correlation between the prevalence of NTDs and the level of folic acid fortification irrespective of the cereal grain fortified (wheat, maize, or rice). We found a strong linear relationship between reduced NTDs and higher socioeconomic status (SES). Our paper incited a debate on the proper statistics to employ for population-level data. Subsequently, there has been a large number of erroneous citations to our original work. The objective here was to conduct a bibliometric analysis to quantitate the accuracy of citations to Murphy and Westmark's publication entitled, "Folic Acid Fortification and Neural Tube Defect Risk: Analysis of the Food Fortification Initiative Dataset". We found a 70% inaccuracy rate. These findings highlight the dire need for increased rigor in citing scientific literature, particularly in regard to biomedical research that directly impacts public health policy. [ABSTRACT FROM AUTHOR]

The valorization of fruit and vegetable side-streams from the juice industry is an important contribution to the optimization of food resources and is an environmentally friendly practice in line with the concepts of circular economy and sustainability. The aim of this work is to incorporate them back into the food value chain by adding them as ingredients in staple foods like crackers. This is also important in terms of food fortification, as they are rich in nutrients and bioactive compounds. Crackers are popular snacks with a huge global market value, enjoyed by consumers of all ages. The current study aims to integrate flour from dried apple and carrot pomaces, resulting from juice processing, as natural ingredients with potential health benefits. The incorporation levels ranged from 20 to 40% dry weight in crackers, and their impact on physicochemical and mechanical properties was evaluated, as well as bioactivity (potential impact on health) and sensory acceptance. The addition of pomaces resulted in significant changes in texture and color, as well as enhancing the antioxidant activity of the crackers. Crackers containing pomace flours, except for the cracker with 40% carrot pomace, showed a high overall sensory acceptability and good intentions to buy. [ABSTRACT FROM AUTHOR]

Anencephaly, a fatal anomaly of the central nervous system, belongs to the group of defects of the neural tube (NTDs). It is considered the most common congenital NTD, characterized by concurrent absence of a significant portion of the brain and cranial vault. This deformity occurs between days 23 and 26 after fertilization due to improper closure of the neural tube at its cranial end. Many genetic, epigenetic, and nongenetic factors (nutritional, environmental and geographical factors, parental socioeconomic status) contribute to the etiology of this disease. Despite significant advances in treatment and preventive measures, NTDs continue to pose a significant health and financial burden on patients and society as a whole. This study aimed to examine the incidence of anencephaly in Slovakia compared to the Czech Republic between 2012 and 2020. The authors seek to elucidate the reasons behind the higher incidence of this disease in Slovakia as compared to the Czech Republic, explore the male predominance of anencephaly in Slovakia, and investigate whether the prevention standards used in Slovakia differ from those employed in other countries (Tab. 1, Fig. 2, Ref. 129). Text in PDF www.elis.sk [ABSTRACT FROM AUTHOR]

Background: Meta-analyses on effect of vitamin D intake of both vitamin D interventions (supplementation and fortification) on vitamin D status are lacking. Aim and Objectives: This study aimed to evaluate the effect of consuming Vitamin D fortified products and Vitamin D supplements on improving serum 25-hydroxyvitamin D in healthy people. Material and Methods: A systematic search was performed in three databases, including PubMed/Medline, Scopus, and Web of Science up to January 2024. The randomized controlled trials that compared the usage of Vitamin D supplements and Vitamin D-fortified products on levels of serum 25-hydroxyvitamin D were eligible for inclusion in this study. Studies that provided insufficient outcomes were excluded. Results: Meta-analysis was conducted using a random-effect model. Subgroup analysis was used to identify the sources of heterogeneity. The initial search strategy yielded 1,747 studies. After removing duplicates, a total number of six eligible articles were included in the meta analysis. Both Vitamin D supplementation [WMD: 35.67; 95% CI: (25.52, 45.82); P < 0.001; (I = 96.4%, P < heterogeneity 0.001) and Vitamin D fortification [WMD: 34.84; 95% CI: (25.91, 43.78); P < 0.001; (I = 98.4%, P < 0.001)] heterogeneity significantly increased serum 25-hydroxyvitamin D levels. The results did not change based on the study location, duration, type of vehicle, dose of the fortification, gender, and number of participants' subgroups. Conclusion: Both Vitamin D fortification and Vitamin D supplementation can significantly increase 25-hydroxyvitamin D concentration. Policymakers might use these findings to tackle Vitamin D deficiency through supplementation and food fortification strategy.

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. [ABSTRACT FROM AUTHOR]

Insects, a traditional food in many parts of the world, are highly nutritious and especially rich in proteins and thus represent a potential food and protein source. They are rich in essential amino acids and unsaturated fatty acids and provide ample quantities of minerals such as Fe, Zn, Mn, Ca, and P essential for human health. The objective of this study was to assess the nutritional value of dried edible caterpillars with an exclusive focus on mineral content. Quantitative analysis of seven essential minerals for humans was analyzed for two dried edible caterpillars currently commercialized in Bukavu town, South Kivu province (eastern DR Congo) central market including Bunaeopsis aurantiaca (Lepidoptera: Saturniidae) and Imbrasia oyemensis (Lepidoptera: Saturniidae). Mineral content analysis of Ca, Mg, Na, Fe, Zn, and Mn were carried out using the Atomic Absorption Spectrophotometer (AAS) while the P content was analyzed using the Colorimetric method, then the mineral content was compared to the recommended daily intakes (mg/day). On a dry weight basis, we find that mineral content differed with type of caterpillar. I. oyemensis had the highest concentrations of most minerals tested compared to B. aurantiaca, which nevertheless had the greatest amount of phosphorus (P). P was significantly the most abundant mineral detected (605.70 ± 6.08 mg/100g; p < 0.001), followed by Mg and Na in I. oyemensis with 220.11 ± 6.10 mg/100g and 216.43 ± 1.08 mg/100g respectively. Oligo-minerals Zn and Fe, were the lowest in the caterpillar samples. All the edible caterpillars analyzed met the recommended daily mineral intake. The consumption of < 28 g and < 8 g of these caterpillars covers daily RNI in adults for Fe and Mn respectively. Thus, edible caterpillars in this study have shown that they can be excellent contributors to people's mineral requirements and should be sustainably utilized. Aside from direct consumption, there is a huge potential for using these caterpillars as raw material and food fortification. The mineral content of commonly eaten caterpillars was analyzed to inform consumers among indigenous populations in the Democratic Republic of Congo about the micro-nutritional quality of the insects. [ABSTRACT FROM AUTHOR]

Background: Meta-analyses on effect of vitamin D intake of both vitamin D interventions (supplementation and fortification) on vitamin D status are lacking. Aim and Objectives: This study aimed to evaluate the effect of consuming Vitamin D fortified products and Vitamin D supplements on improving serum 25-hydroxyvitamin D in healthy people. Material and Methods: A systematic search was performed in three databases, including PubMed/Medline, Scopus, and Web of Science up to January 2024. The randomized controlled trials that compared the usage of Vitamin D supplements and Vitamin D-fortified products on levels of serum 25-hydroxyvitamin D were eligible for inclusion in this study. Studies that provided insufficient outcomes were excluded. Results: Meta-analysis was conducted using a random-effect model. Subgroup analysis was used to identify the sources of heterogeneity. The initial search strategy yielded 1,747 studies. After removing duplicates, a total number of six eligible articles were included in the meta2 analysis. Both Vitamin D supplementation [WMD: 35.67; 95% CI: (25.52, 45.82); P < 0.001; (I² = 96.4%, P < heterogeneity 2 0.001) and Vitamin D fortification [WMD: 34.84; 95% CI: (25.91, 43.78); P < 0.001; (I² = 98.4%, Pheterogeneity < 0.001)] significantly increased serum 25-hydroxyvitamin D levels. The results did not change based on the study location, duration, type of vehicle, dose of the fortification, gender, and number of participants' subgroups. Conclusion: Both Vitamin D fortification and Vitamin D supplementation can significantly increase 25-hydroxyvitamin D concentration. Policymakers might use these findings to tackle Vitamin D deficiency through supplementation and food fortification strategy. [ABSTRACT FROM AUTHOR]

The lack of nationally representative, individual-level dietary intake data has led researchers to increasingly turn to household-level data on food acquisitions and/or consumption to inform the design of food-fortification programs in low- and middle-income countries (LMICs). These nationally representative, household-level data come from household consumption and expenditure surveys (HCESs), which are collected regularly in many LMICs and are often made publicly available. Our objectives were to examine the utility of HCES data to inform the design of food-fortification programs and to identify best-practice methods for analyzing HCES data for this purpose. To this end, we summarized information needed to design fortification programs and assessed the extent to which HCES data can provide corresponding indicators. We concluded that HCES data are well suited to guide the selection of appropriate food vehicles, but because individual-level estimates of apparent nutrient intakes rely on assumptions about the intrahousehold distribution of food, more caution is advised when using HCES data to select the target micronutrient content of fortified foods. We also developed a checklist to guide analysts through the use of HCES data and, where possible, identified research-based, best-practice analytical methods for analyzing HCES data, including selecting the number of days of recall data to include in the analysis and converting reported units to standard units. More research is needed on how best to deal with composite foods, foods consumed away from home, and extreme values, as well as the best methods for assessing the adequacy of apparent intakes. Ultimately, we recommend sensitivity analyses around key model parameters, and the continual triangulation of HCES-based results with other national and subnational data on food availability, dietary intake, and nutritional status when designing food-fortification programs.

Microencapsulation of polyphenols is an innovative approach in food technology by which to protect these bioactive compounds from degradation and increase their bioavailability. Polyphenols, naturally occurring in plants, exhibit potent antioxidant, anti-inflammatory and anticancer properties, which make them valuable functional ingredients in foods. However, their susceptibility to external factors, such as light, temperature and pH, presents a significant challenge for their incorporation into food products. Microencapsulation, based on various techniques and carriers such as polysaccharides, proteins and lipids, allows polyphenols to be stabilized and released in a controlled manner in the digestive system. This article reviews the different microencapsulation techniques, carrier properties, and the applications of microencapsulated polyphenols in food products, including bakery, dairy and functional beverages. Additionally, the article discusses the benefits and challenges associated with this technology, highlighting its potential to improve the stability, nutritional value and sensory acceptance of food products.

The aim of this study was to evaluate the content of selected minerals and total phenolic and flavonoid content of wheat bread and bread enriched with varying amounts of carrot powder (CP) and pumpkin powder (PP). In addition, the coverage of daily requirements of selected minerals was evaluated after the consumption of 100 g of each type of bread. The research included seven types of bread: wheat bread (WB) and bread enriched with 10%, 20%, and 30% CP and PP. The vegetable powders were obtained by freeze-drying. The concentrations of minerals—sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), copper (Cu), and manganese (Mn)—were determined by atomic absorption spectroscopy (AAS) method. Coverage of daily requirements after consumption of a serving of bread was determined based on Recommended Daily Allowance (RDA) and Adequate Intake (AI) ratios for minerals, according to the nutritional standards for the Polish population. The addition of 10% PP led to a greater increase in Na, K, Mg, and Cu in the bread compared to CP, while for Ca, Fe, Zn, and Mn a greater increase was observed with the addition of 10% CP than PP. Among macronutrients, the greatest changes in content were recorded for Ca—the addition of 10 and 20% CP and PP resulted in increases of 66, 113, 51 and 59%. Among micronutrients, the addition of CP and PP to wheat bread caused the largest changes in Cu (46–150% increase) and Mn (25–99% increase) content. Additionally, there was a tenfold increase in total phenolic content (TPC) when 30% CP was added to the bread. Consuming 100 g of bread with CP and PP provided the greatest coverage of K (41–60%), Cu (8–17.5%), and Mn (6–17%). These findings suggest that fortification of bread with vegetable powders has the potential to be a useful method of enriching the mineral composition and increasing the proportion of selected minerals in the human diet.

The aim of the study was to assess the effect of water infusion of dried and crushed ground ivy (GH) on the fermentation properties of wheat flour (WF), farinographic properties of flour and dough (WD) and the quality of the obtained bread. In the tested systems, tap water was replaced with water infusion with GH (m/v) at a concentration of 1% (A), 3% (B) and 5% (C). As part of the research methodology, the fermentation properties of flour and rheological properties of dough were assessed using a farinograph, and bread was obtained using a single-phase method using yeast and its quality was assessed. As part of this, the antioxidant potential and the profile and level of polyphenol content were determined. It was shown that replacing water with GH infusions shortened the total fermentation time of the dough and reduced the fermentation capacity of the dough. In the farinographic evaluation, an increase in flour water absorption (54.0–57.0%), dough development time (2.3–7.6 min), dough stability and softening were observed with an increase in the concentration of the added GH infusion. In turn, the volume of the loaf and the specific volume of the bread decreased with increasing the concentration of the GH infusion. The bread crumb darkened, and the elasticity and chewiness of the crumb decreased in relation to the control sample. In turn, the presence of GH infusion did not significantly affect the hardness of the crumb. As the concentration of the added GH infusion increased, an increase in the antioxidant potential of bread and the content of polyphenols and flavonoids was observed, and the UPLC-PDA-MS/MS analysis allowed the identification of 11 polyphenols in the bread.

Access to and utilisation of antenatal care (ANC) is important for optimising health and nutrition during pregnancy. This study aimed to assess adherence to and factors associated with ANC and antenatal supplement use among Laotian women, and consider culturally appropriate strategies to increase micronutrient intakes. Mother-child (aged 21 d to

In recent years, food fortification has been seen as one of the important approaches to address nutrients deficiency and also considered as a source of a sustainable form of intervention to reach a wider population. Therefore, the aim of our study was to develop Buffalo meat sausage by incorporating dehydrated ash gourd peel powder (DAGPP). Four sausage formulations were prepared with three levels of DAGPP inclusion (4%, 8%, and 12%) along with a control sample. DAGPP-incorporated sausages were compared with the control sample in terms of scanning electron micrograph (SEM), crude fiber content, antioxidant activity, total phenolic content, and sensory and textural attributes. The storage studies (at 0 °C) were carried out for analysis of physicochemical properties (moisture content, protein content, ash content, pH and TBA value), color parameters (a*, b* and L* values) and microbiological characteristics. Our results showed that crude fiber content and mineral content increased from 0.74% to 6.33% and 1.94% to 2.74%, respectively, on the first day of the study. TBA value decreased from 0.207 to 0.133 (mg of malonaldhyde/ kg sample) on the 14th day of the study. Microbiological analysis revealed that the total plate count, yeast and mold count reduced from 2.87 to 2.12 log cfu/g and 1.93 to 1.38 log cfu/g, respectively, although no coliform was detected. The highest sensory score was achieved for the sample containing 12% DAGPP ie; 7–9. Based upon our findings, we found that the fortified meat sausages had better microstructure and sensory score, increased nutritional value, crude fiber, shelf life as well as high antioxidant activity. Therefore, DAGPP fortified meat sausage can be considered as one of the important sources for proteins and minerals for the under-nutrition population. However, profiling of the fortified food would be warranted to investigate micronutrients along with other functional characteristics.

IntroductionInformation on fortified foods is needed for multiple purposes, including food consumption research and dietary advice. Branded food databases are a valuable source of food label data. European labeling legislation prescribes that food fortification should be indicated in the ingredient list, and nutrient values should be declared under certain conditions. This creates the potential to identify fortified foods in branded food databases, though it is not straightforward and labor-intensive. The aim of our study was to develop an automated approach to identify fortified foods in the Dutch branded food database called LEDA.MethodsAn automated procedure, based on a stepwise approach conforming with European labeling legislation, using a list of rules and search terms, was developed to identify fortified foods. Fortification with calcium, folic acid, vitamin B12, and zinc was studied as an example. The results of a random stratified sample with fortified and not-fortified foods were validated by two experts.ResultsThe automated approach resulted in identifying 1,817 foods fortified with one or more of the selected nutrients in the LEDA dataset (0.94%). The proportions of fortified foods per nutrient were below 0.7%. The classification of fortified/non-fortified foods matched manual validation by experts for the majority of the foods in the sample, i.e., sensitivity and specificity indicating the probability of correctly identifying fortified and non-fortified foods was high (>94.0%).ConclusionThe automated approach is capable of easily and quickly identifying fortified foods in the Dutch branded food database with high accuracy, although some improvements to the automated procedure could be made. In addition, the completeness, correctness, and consistency of the LEDA database can be improved. To fully benefit from this automated approach, it needs to be expanded to cover all micronutrients that may be added to foods.

Adequate iron intake is essential for optimal child development, but iron deficiency and anemia among infants and young children are widespread in low- and middle-income countries. Large-scale food fortification strategies hold great promise for reducing micronutrient deficiencies; however, for children

The goal of the research was to determine the impact of fortification with polyphenolic compounds on (i) sensory attractiveness (global satisfaction, appearance, colour, odour, flavour, sweetness, bitterness), (ii) content of polyphenols and colour (L*, a*, b*) after the baking process and (iii) their bioactive potential (antioxidants activity and inhibiting of α-amylase and α-glucosidase enzyme). Fortification was made with extracts of polyphenolic compounds of selected plant raw materials rich in polyphenols from quince (fruits), tilia (flowers), pomegranate (skin), passion fruit (endocarp), sour cherries (leaves), haskap and chokeberry (berries), silver skin (coffee beans), rosehip (seeds). Depending on the nature of the polyphenol extract, flavan-3-ols (monomeric and polymeric), phenolic acid, flavonols and anthocyanins were identified in the product in amounts ranging from 53.7 to 212.6 mg/100 g DM. Cookies’ colour (L*, a*, b*) depended on the type of polyphenol extract used for fortification. Cookies with haskap, chokeberry and sour cherry presented the highest antioxidant potential. Cookies with chokeberry, haskap and rosehip presented high activity in inhibiting α-amylase (65.5, 60.6 and 62.2% of inhibition, respectively), but cookies with haskap, silver skin and quince in inhibiting α-glucosidase activity (23.0, 20.4 and 21.4% of inhibition, respectively). In the sensory evaluation, the most attractive were cookies with rosehip and pomegranate (6.3 and 5.8 score, respectively), but the lowest ratings were given to cookies with passion fruit and silver skin but especially quince cookies, which obtained the lowest desirability (3.7 score). The acceptability of fortified cookies was determined to the least extent by monomeric flavan-3-ols and phenolic acids (in minus in odour/flavour, bitterness, sweetness and global satisfaction), but anthocyanins, polymeric procyanidins and flavonols had the most significant positive impact on consumer acceptance of the assessed features, i.e., global satisfaction, odour/flavour, sweetness and bitterness (positive consumer drivers).

Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10–40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake.

Dietary intakes of omega-3 long chain polyunsaturated fatty acids (O3LC-PUFAs) such as eicosapentaenoic and docosahexaenoic acid are central to development and health across the life course. O3LC-PUFAs have been linked to neurological development, maternal and child health and the etiology of certain non-communicable diseases including age-related cognitive decline, cardiovascular disease, and diabetes. However, dietary inadequacies exist in the United Kingdom and on a wider global scale. One predominant dietary source of O3LC-PUFAs is fish and fish oils. However, growing concerns about overfishing, oceanic contaminants such as dioxins and microplastics and the trend towards plant-based diets appear to be acting as cumulative barriers to O3LC-PUFAs from these food sources. Microalgae are an alternative provider of O3LC-PUFA-rich oils. The delivery of these into food systems is gaining interest. The present narrative review aims to discuss the present barriers to obtaining suitable levels of O3LC-PUFAs for health and wellbeing. It then discusses potential ways forward focusing on innovative delivery methods to utilize O3LC-PUFA-rich oils including the use of fortification strategies, bioengineered plants, microencapsulation, and microalgae.

Abstract Objective: Mandatory folic acid fortification of enriched grains has reduced neural tube defect prevalence in several countries. We examined salt as an additional vehicle for folic acid fortification. The primary objective was to examine the change in serum folate concentration after 1 month of consumption of fortified iodised salt with folic acid (FISFA) among women of reproductive age. The secondary objectives were to examine (1) the feasibility of implementing FISFA intervention and (2) the acceptability of FISFA. Design: We conducted a pre–post intervention study (January–April 2023). Participants received a FISFA saltshaker with the study salt (1 g of sodium chloride salt fortified with 100 mcg of folic acid) to use instead of regular table salt for 1 month. Serum folate was measured using the Elecsys Folate-III immunoassay method at baseline and 1-month endpoint. Change in serum folate was assessed using a two-tailed Wilcoxon signed rank test for paired samples. Setting: Metropolitan city, Southern USA. Participants: Non-pregnant, 18–40-year-old women who lived alone/with a partner. Results: Thirty-two eligible women consented to participate, including eleven non-Hispanic-White, eleven non-Hispanic-Black and ten Hispanic. Post-intervention, there was a significant increase in median serum folate concentration of 1·40 nmol/l (IQR 0·74–2·05; P < 0·001) from 24·08 nmol/l to 25·96 nmol/l in an analytical sample of n 29. An increase was seen in 28/29 (93 %) participants. Feasibility: 100 % study consent and compliance. FISFA acceptability: 25 d average use; 1·28 g average daily intake; 96·7 % and 90 % reported taste and colour of FISFA as highly acceptable, respectively. Conclusions: FISFA is an effective approach to increasing serum folate concentrations among women of reproductive age. Findings should be replicated in a larger study.

This systematic review aims to assess whether edible vegetable oils and fats fortified with vitamin A and/or D are effective and safe in improving vitamin intake and ameliorating deficiency states in the general population. In November 2022, we systematically searched MEDLINE, Cochrane CENTRAL, Scopus, Global Index Medicus, ClinicalTrials.gov, and WHO ICTRP (International Clinical Trials Registry Platform) for randomized controlled trials (RCT) and non-randomized studies of interventions (NRSI) investigating the fortification of edible vegetable oils and fats with either vitamin A or vitamin D or both as compared to the same vegetable oils and/or fats without vitamin A and D fortification or no interventions, in the general population, without age restriction. We assessed the methodological quality of included RCTs using Cochrane's risk of bias tool 2.0 and of NRSIs using ROBINS-I tool. We performed random-effects meta-analysis and assessed certainty of evidence using GRADE. We included eight studies. Available evidence showed no significant effect of fortification with vitamin A on serum retinol levels (RCTs: MD 0.35 µmol/L, 95% CI −0.43 to 1.12; two trials; 514 participants; low-certainty evidence; CCTs: MD 0.31 µmol/L, 95% CI −0.18 to 0.80; two trials; 205 participants; very low-certainty evidence) and on subclinical vitamin A deficiency. Low-certainty evidence showed no effect of vitamin D fortification on serum 25-hydroxy vitamin D concentration (MD 6.59 nmol/L, 95% CI −6.89 to 20.07; one trial; 62 participants). In conclusion, vitamin A-fortified vegetable oils and fats may result in little to no difference in serum retinol levels in general populations. The dose of vitamin A used in the trials may be safe but may not be sufficient to reduce subclinical vitamin A deficiency. Further, the evidence suggests that vitamin D fortification results in little to no difference in serum 25-hydroxy vitamin D concentration. Several aspects of providing fortified oils and fats to the general population as a public health intervention should be further investigated, including optimal fortification dose, effects on vitamin D deficiency and its clinical symptoms and potential adverse effects. [ABSTRACT FROM AUTHOR]

Enhancing the nutritional value of commonly consumed, cost-effective staple foods, such as bread and biscuits, by fortifying them with Moringa oleifera leaf powder (MOLP) and its phenolic-rich extract holds substantial potential for addressing malnutrition. This study evaluated the phenolic extract from MOLP obtained through Soxhlet extraction, focusing on its antioxidant, antibacterial, and antidiabetic properties. The resulting extract exhibited a total phenolic content (TPC) of 138.2 mg of gallic acid equivalents/g. The ABTS and DPPH assays presented IC50 values of 115.2 mg/L and 544.0 mg/L, respectively. Furthermore, the extract displayed notable α-amylase inhibition and no cytotoxicity towards human fibroblasts. The primary phenolic compounds identified were catechin, epicatechin, and caffeic acid. Subsequently, MOLP and its extract were incorporated into bread and biscuits, replacing 5% of wheat flour, resulting in fortified functional foods. The fortified products exhibited improved TPC and antioxidant activity compared to the non-fortified foods. Furthermore, they displayed the ability to inhibit microbial growth, leading to an extended shelf life. Sensory analysis indicated that the products incorporated with the extract were preferred over those with MOLP. These results have demonstrated the viability of using MOLP and its phenolic-rich extract as an environmentally sustainable strategy for enhancing the quality of cereal-based products. [ABSTRACT FROM AUTHOR]

Zinc acts as an important cofactor in the body and is essential for normal functions. Several zinc interventions have been implemented worldwide to improve the public's zinc status, but limited studies have assessed their cost‐effectiveness. To help inform decision‐making on zinc interventions to maximize benefits within a fixed budget, we took China as an example and evaluated the cost‐effectiveness of three interventions, that is, supplementation, food fortification, and biofortification. As an essential group at high risk of zinc deficiency, children aged 5–14 years, who account for 10% of the Chinese population, were selected as the target group in this study. We constructed a decision‐analytic Markov model to determine the cost‐effectiveness of interventions in China under different scenarios. In our model, biofortification through conventional breeding was shown to be the most cost‐effective approach in most scenarios. Compared with other interventions, zinc supplementation gained fewer quality‐adjusted life years at a higher net cost, suggesting that this common approach may not be optimal for large‐scale, long‐term implementation at the national level. While the robustness of the results was further confirmed by the sensitivity analysis, more research is needed to assess the cost‐effectiveness of addressing zinc deficiency with other interventions. Further clinical trials are also expected to evaluate the effectiveness of zinc interventions in reducing pneumonia cases [EconLit Citations: I18, Q16, Q18]. [ABSTRACT FROM AUTHOR]

Food fortification improves vitamin D intakes but is not yet mandated in many countries. Combining vitamin D with different dietary lipids altered vitamin D absorption in in vitro and postprandial studies. This randomised, placebo-controlled trial examined the effect of the lipid composition of a vitamin D-fortified dairy drink on change in 25-hydroxyvitamin D (25(OH)D) concentrations. Sixty-three healthy adults aged 50+ years were randomised to one of the following for 4 weeks: vitamin D-fortified olive oil dairy drink, vitamin D-fortified coconut oil dairy drink, vitamin D supplement or placebo control dairy drink. All vitamin D groups received 20 µg of vitamin D3 daily. Serum was collected at baseline and post-intervention to measure 25(OH)D concentrations and biomarkers of metabolic health. Repeated-measures general linear model ANCOVA (RM GLM ANCOVA) compared changes over time. There was a significant time × treatment interaction effect on 25(OH)D concentrations for those classified as vitamin D-insufficient (P < 0·001) and -sufficient at baseline (P = 0·004). 25(OH)D concentrations increased significantly for all insufficient participants receiving vitamin D3 in any form. However, for vitamin D-sufficient participants at baseline, 25(OH)D concentrations only increased significantly with the coconut oil dairy drink and supplement. There was no effect of vitamin D on biomarkers of metabolic health. Vitamin D fortification of lipid-containing foods may be used in lieu of supplementation when supplement adherence is low or for individuals with dysphagia. These results are important given the recent recommendation to increase vitamin D intakes to 15–20 µg for older adults in Ireland. [ABSTRACT FROM AUTHOR]

Only 6 to 8 % of the UK adults meet the daily recommendation for dietary fibre. Fava bean processing lead to vast amounts of high-fibre by-products such as hulls. Bean hull fortified bread was formulated to increase and diversify dietary fibre while reducing waste. This study assessed the bean hull: suitability as a source of dietary fibre; the systemic and microbial metabolism of its components and postprandial events following bean hull bread rolls. Nine healthy participants (53·9 ± 16·7 years) were recruited for a randomised controlled crossover study attending two 3 days intervention sessions, involving the consumption of two bread rolls per day (control or bean hull rolls). Blood and faecal samples were collected before and after each session and analysed for systemic and microbial metabolites of bread roll components using targeted LC-MS/MS and GC analysis. Satiety, gut hormones, glucose, insulin and gastric emptying biomarkers were also measured. Two bean hull rolls provided over 85 % of the daily recommendation for dietary fibre; but despite being a rich source of plant metabolites (P = 0·04 v. control bread), these had poor systemic bioavailability. Consumption of bean hull rolls for 3 days significantly increased plasma concentration of indole-3-propionic acid (P = 0·009) and decreased faecal concentration of putrescine (P = 0·035) and deoxycholic acid (P = 0·046). However, it had no effect on postprandial plasma gut hormones, bacterial composition and faecal short chain fatty acids amount. Therefore, bean hulls require further processing to improve their bioactives systemic availability and fibre fermentation. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria are traditionally applied in a variety of fermented food products, and they have the ability to produce a wide range of bioactive ingredients during fermentation, including vitamins, bacteriocins, bioactive peptides, and bioactive compounds. The bioactivity and health benefits associated with these ingredients have garnered interest in applications in the functional dairy market and have relevance both as components produced in situ and as functional additives. This review provides a brief description of the regulations regarding the functional food market in the European Union, as well as an overview of some of the functional dairy products currently available in the Irish and European markets. A better understanding of the production of these ingredients excreted by lactic acid bacteria can further drive the development and innovation of the continuously growing functional food market. [ABSTRACT FROM AUTHOR]

We aimed to assess the dietary Fe intake and the prevalence of inadequate Fe intake over two post-fortification periods in Brazil. The intake was analysed according to sex, life stage, geographic region and stratum of family income per capita. Excluding pregnant and lactating women, this population-based study included 32 749 and 44 744 participants aged ≥ 10 years from the National Dietary Survey-Brazilian Household Budget Surveys 2008–2009 and 2017–2018, respectively. The National Cancer Institute method was used to predict usual dietary Fe intakes. The prevalence of Fe intake inadequacy was estimated following a probabilistic approach for women of childbearing age or with the Estimated Average Requirement cut-off point method. Over an interval of 10 years, the mean Fe intake remained almost unchanged for most sex-age groups, except for women of childbearing age. In this specific group, the prevalence of Fe intake inadequacy was > 20 % in 2008–2009 and have increased to > 25 % in 2017–2018, with the highest reductions in mean Fe intake found in the highest income strata and richest Brazilian regions. Meanwhile, the highest prevalence of Fe intake inadequacy (> 40 %) occurred among the poorest women aged 31–50 years from the lowest family income stratum, irrespective of the study period. Beans were the main Fe source, while fortified breads, pastas, pizzas, cakes and cookies contributed approximately 40 % of the Fe intake. The results provide important insights into the long-standing dietary impacts of food fortification, which can guide future (re)formulation of effective public health strategies to combat Fe deficiency. [ABSTRACT FROM AUTHOR]

Background: Vitamin D deficiency is a prevalent problem in worldwide healthcare related to several system disorders. Food fortification as a solution is associated with several challenges including insufficient coverage of the entire population, required degree of fortification, the vehicles used for fortification and potential toxicity. This study aimed to determine the optimal amount of vitamin D for fortification without surpassing the upper intake level (UL) of intake at the 95th percentile of the Iranian population and compare two methods of food fortification. Methods: This study is aimed to develop a model of two different fortifying approaches related to an available dataset called MASHAD cohort study. The dataset comprised demographic and nutritional data of 9704 Iranian individuals living in the Greater Mashhad region. The first approach was a computational method necessary to implement a range of eight foods and calculate the optimal approach. In the second case, we used the European formula method called ILSI. Results: To find the appropriate value for fortification, we calculated the consumption of 400 IU and 1000 IU supplements of vitamin D. Three micrograms per 100 g in each food was the optimal output. We also used Flynn and Rasmussen's formula on our data. Using these methods, we found that 2.1 micrograms per 100 kcal provides the best result. Hence, using the two different approaches, the results appear to be consistent and promising. Conclusion: One interesting finding was that supplement consumption did not greatly affect the impact of fortification. This observation may support the hypothesis to determine the amount of fortification, and we can ignore the study population's supplement consumption. [ABSTRACT FROM AUTHOR]

β-carotene (βC) is a liposoluble natural pigment important for human health due to their antioxidant and provitamin A activities but presents high chemistry instabilities which increases their oxidation in the presence of light, oxygen, high temperatures and low pHs. This research aimed to microencapsulate βC by complex coacervation of ovalbumin (OVA) and sodium alginate (NaAlg). The microencapsulation technique was employed at pH=4.0 and 8:1 OVA/NaAlg (w/w) ratio, after confirming their affinity with zeta potential, state diagram, turbidity, and isothermal trituration calorimetry analyses. The obtained microcapsules presented spherical morphology with well-defined core and high encapsulation efficiency (97.90%). The presence of OVA, NaAlg and βC in microcapsules was confirmed by the Fourier transformed infrared analyses. The in vitro simulation of the gastrointestinal digestion of the microcapsules revealed that 71.39% of microencapsulated βC was released in the intestines with 32.78% of bioaccessibility. The release kinetics of encapsulated βC demonstrated that the βC release mechanism occurs by Fickian diffusion. The addition of βC microcapsules in cookies improved by 2-fold the antioxidant activities compared to free βC microcapsules cookies. These results suggest that βC microcapsules formed by complex coacervation of OVA/NaAlg can be added efficiently in the fortification of cookies.

Sustaining large-scale and good-quality food fortification requires strategies that incentivize food processors to invest in and consistently meet national food fortification standards where they exist. A standardized Micronutrient Fortification Index (MFI) piloted in Nigeria has provided a ranking of fortified branded products for each participating company, based on a score aggregating the effectiveness and efficiency of the company's systems and levels of product fortification. The MFI has demonstrated the significance of brands as a focal point for investment and industry accountability in food fortification and the power of harnessing the competitive nature of businesses to drive their food fortification performance. The initiative started with a pilot consisting of well-known brands of 4 companies and has since expanded participation to 15 companies, representing 31 brands, having completed the first entire ranking cycle. The publicly listed brands on the Index now cover approximately 80% of the flour milling market, 40% of the edible oils market, and 88% of the sugar market in Nigeria, reaching an estimated 134 million people in the country in 2022 according to analysis by TechnoServe Supporting African Processors of Fortified Foods (SAPFF) program in Nigeria. The data inputs are made through company-owned digital portals, and the results are published on a secure, web-based public portal which also serves as a gateway for stakeholders to access related information on micronutrient fortification and food quality (https://technoserve-mfi.web.app/). The ultimate aim of the MFI is to serve as a leverage for private sector efforts to both digitalize quality assurance and business processes linked to industrial automation and to harness their competitiveness through voluntary participation in the Index to drive improved food fortification performance based on industry best practices and quality benchmarks. [ABSTRACT FROM AUTHOR]