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Wolffia globosa (W. globosa) or duckweed is a small aquatic plant with high protein, dietary fiber, and lipid contents that can be combined with food products to develop nutritious snacks as one strategy to mitigate malnutrition. Here, response surface methodology (RSM) with mixture design was used to develop snacks from W. globosa freeze-dried powder (WP). The physical properties, proximate analysis, amino acid profiles, sensory evaluation, phytochemical analysis, antioxidant properties, and genotoxicity (Ames test) of the snacks were evaluated. The optimal W. globosa snack formula was 64% glutinous rice flour, 10% tapioca flour, and 26% WP, giving a highly desirable liking score of 1.00. Addition of WP increased crude protein, essential amino acids, and dietary fiber compared with the control snack by 51%, 147%, and 83%, respectively. According to the Thai recommended daily intakes, the developed W. globosa snack had high protein and dietary fiber. Phytochemical contents and antioxidant activities of the W. globosa snack such as total phenolic contents (TPCs), total flavonoid contents (TFCs), ferric ion reducing antioxidant power (FRAP) activity, and oxygen radical absorbance capacity (ORAC) activity were significantly higher than the control snack. The novel combination of WP with snack product ingredients greatly enhanced nutritional value.

The need for a profound food system transformation has never been greater. The growing burden of malnutrition has become the new normal, with two billion people who are overweight, over 140 million children under five who are stunted and over two billion people affected by hidden hunger. Food fortification has been recognized as a cost-effective strategy to address micronutrient deficiencies. Small and medium enterprises (SMEs) play a strategic role in the food supply chain in low- and middle-income countries, accounting for over 80% of food sales. It is therefore critical to create an enabling environment to facilitate SMEs' involvement in food fortification practices as a potential solution to tackle all forms of malnutrition. This review highlights SMEs' relevance as agents of change in the food system through food fortification practices and their indirect yet key role in producing nutritious, tasty and affordable foods. It discusses their challenges (e.g., access to long-term finance, sustainable technical assistance, limited capacity), presents solutions and discusses how different actors can help SMEs to overcome these challenges. Furthermore, it presents a relevant public–private partnership case study to demonstrate how SMEs can address the growing burden of malnutrition through food fortification practices, nutrient profiling schemes and demand generation. [ABSTRACT FROM AUTHOR]

(1) Background: As biofortified fish meat is becoming increasingly available, the use of supplements within fish feed may impact consumers' perceptions and their willingness to pay (WTP) for the product. This study focused on evaluating the sensory liking of, and WTP for, fish produced with fortified feed while understanding the role played by the acquired information on fish fortification. (2) Methods: Hedonic ratings and WTP were measured in an experimental bid. The participants (n = 91) were asked to rate pleasantness and WTP during two different rounds: (i) appearance–information–tasting and (ii) appearance–tasting–information. A total of three fish species (carp, seabream, and trout) were presented to the consumers as being either fortified (with iodine, selenium, and omega-3 fatty acids) or conventional products. (3) Results: For pleasantness, no significant differences were found between the fortified and conventional fish. In contrast, substantial differences emerged when information regarding the products was provided. Providing the relevant information before tasting affected how much the consumers liked the conventional fish, resulting in a preference for it over the fortified fish. Additionally, consumers are willing to pay more for fortified fish, especially when information with respect to fortification is available. Nevertheless, when information about fortification was provided before tasting, the consumer's expectations were not fulfilled. (4) Conclusions: The outcomes of this study clearly indicate that the presence of relevant information impacts how much people like fortified versus conventional fish, as well as their WTP. [ABSTRACT FROM AUTHOR]

The enhanced concern of the consumers regarding the safety, quality of the food products, and avoidance of the use of chemical food preservatives has resulted in a breakthrough in biopreservation. This has resulted in the use of beneficial microbial species, including bacteria and their secondary metabolites, to enhance the shelf-life and quality of the food products. Meat preservation and fortification are among the biggest concerns, as they are relevant to the majority of food products. The chemical preservatives conventionally used in preserving meat and meat products possess several detrimental effects on the consumers. Thus, alternative strategies are needed to combat strategically in facilitating the shelf-life and quality. Lactic acid bacteria (LAB) are considered the safest organism and have a profound role in food and food-processing industries. The biofilm developed by the bacteria prevents the growth of various undesirable microorganisms on meat and meat products. Various studies depicted that LAB produces various antimicrobial metabolites that can act effectively on the food-degrading pathogens, rendering it safe and enhancing shelf-life. This review, thus, deals with the use of LAB as biopreservatives for enhancing the shelf-life of meat and meat products and helping its fortification. [ABSTRACT FROM AUTHOR]

Endurance can be increased by maintaining nutritional intake, one of which is by consuming local plants such as Melastoma malabatchricum Fruit. This study aims to explore the nutritional content of M. malabatchricum fresh fruit, flour and processed products from flour. This research was conducted at the Baristand Laboratory of the Banjar Baru Industrial Center, South Kalimantan. The results showed that flour and processed products from M. malabatchricum flour had higher nutritional content of cal, ca and Fe than fresh M. malabatchricum fruit. Fruit flour calorie (cal) content of 176.69 Cal/100g and fresh fruit calorie (cal) content of 79.65 Cal/100 g. Fruit flour calcium (ca) content of 7317.439 mg/Kg and fresh fruit calcium (ca) content of 3017.018 mg/Kg. Fruit flour iron (Fe) content of 26.74 mg/Kg and fresh fruit iron (Fe) content of 5.301 mg/Kg. These results indicate that M. malabatchricum has the potential to be developed as an ingredient for food fortification. [ABSTRACT FROM AUTHOR]

The insufficiency of nutrients in man's diet has led to an increase in food fortification in recent times. Sugar, a commodity widely consumed globally and used in the production of a wide variety of products, has been found to be a suitable vehicle for food fortification. This study is a review of literature published on the subject of sugar fortification that has spanned over five decades now. The study discusses the various types of nutrients, fortificants, and techniques that have been used or could be used to fortify sugar in relation to the need of various regions in the world. It was observed that other nutrients have not been successfully adopted for fortification, as vitamin A. Fortification using iodine, iron, and thiamine has been performed on sugar either on a laboratory scale or in a factory pilot phase. Other nutrients such as vitamins B, C, D, folic acid, calcium, and zinc could still be introduced into sugar. In a bid to minimize the loss of the fortificants in the molasses, it was observed that the fortificants are best introduced after the sugar has left the centrifuge during processing, before it is bagged. Future prospects were also given in the study based on the observed knowledge gaps to ensure maximum usage and application of sugar as a "vehicle" for fortification. [ABSTRACT FROM AUTHOR]

In the article we offer an overview of the influence of folate and folic acid on the aetiology of selected diseases, as well as the current state of food fortification in Slovakia and countries with the largest share of fortified food production. Folate and its synthesized form of folic acid are an important component of a healthy, balanced diet. Folate plays an important role in cell me- tabolism, DNA, RNA and protein synthesis. Folate intake is important for the prophylaxis of some diseases. It plays an important role in limiting the prevalence of congenital neural tube deformities, hyperhomocysteinaemia, certain types of cancer or in alleviating the symptoms of Alzheimer’s disease. Supplementation of folate intake deficiency in the diet is ensured by food fortification. [ABSTRACT FROM AUTHOR]

Trace elements such as zinc and iron are essential for the proper function of biochemical processes, and their uptake and bioavailability are dependent on their chemical form. Supplementation of trace metals through nanostructured materials is a new field, but its application raises concerns regarding their toxicity. Here, we compared the intracellular zinc uptake of different sources of zinc: zinc sulfate, and ZnO and core-shell α-Fe2O3@ZnO nanoparticles, coated or uncoated with inulin, an edible and biocompatible polysaccharide. Using mussel haemocytes, a well-known model system to assess nanomaterial toxicity, we simultaneously assessed zinc accumulation and multiple cellular response endpoints. We found that intracellular zinc uptake was strongly enhanced by inulin coating, in comparison to the uncoated nanoparticles, while no significant effects on cell death, cell viability, mitochondrial membrane integrity, production of reactive oxygen species or lysosome abundance were observed at concentrations up to 20 ppm. Since no significant increments in toxicity were observed, the coated nanomaterials may be useful to increase in vivo zinc uptake for nutritional applications.

The vitamin B6 paradox: supplementation with high concentrations of pyridoxine leads to decreased vitamin B6 function. Keywords: Electrophysiology; Nervous system; Food fortification; Primary care; Vitamins; Vitamin B EN Electrophysiology Nervous system Food fortification Primary care Vitamins Vitamin B 304 306 3 04/18/23 20230415 NES 230415 Clinical record A 40-year-old man was referred to the neuromuscular clinic with generalised fasciculations, raising the concerns for amyotrophic lateral sclerosis (ALS).[1] Previously, he was a physically fit gym enthusiast without intercurrent medical problems. Electromyographic characteristics of fasciculations may aid in distinguishing benign fasciculation syndromes from ALS.[1] However, there remains a potential overlap between ALS and benign fasciculation syndromes. [Extracted from the article]

Vitamin A (VA) fortification of cooking oil is considered a cost-effective strategy for increasing VA status, but few large-scale programs have been evaluated. We conducted representative surveys in Yaoundé and Douala, Cameroon, 2 years before and 1 year after the introduction of a mandatory national program to fortify cooking oil with VA. In each survey, 10 different households were selected within each of the same 30 clusters (n = ~300). Malaria infection and plasma indicators of inflammation and VA (retinol-binding protein, pRBP) status were assessed among women aged 15-49 years and children aged 12-59 months, and casual breast milk samples were collected for VA and fat measurements. Refined oil intake was measured by a food frequency questionnaire, and VA was measured in household oil samples post-fortification. Pre-fortification, low inflammation-adjusted pRBP was common among children (33% 80% of participants in the past week. Post-fortification, only 44% of oil samples were fortified, but fortified samples contained VA concentrations close to the target values. Controlling for age, inflammation, and other covariates, there was no difference in the mean pRBP, mean breast milk VA, prevalence of low pRBP, or prevalence of low milk VA between the pre- and post-fortification surveys. The frequency of refined oil intake was not associated with VA status indicators post-fortification. In sum, after a year of cooking oil fortification with VA, we did not detect evidence of increased plasma RBP or milk VA among urban women and preschool children, possibly because less than half of the refined oil was fortified. The enforcement of norms should be strengthened, and the program should be evaluated in other regions where the prevalence of VA deficiency was greater pre-fortification.

Tachysterol2 (T2) is a photoisomer of the previtamin D2 found in UV-B-irradiated foods such as mushrooms or baker’s yeast. Due to its structural similarity to vitamin D, we hypothesized that T2 can affect vitamin D metabolism and in turn, fibroblast growth factor 23 (FGF23), a bone-derived phosphaturic hormone that is transcriptionally regulated by the vitamin D receptor (VDR). Initially, a mouse study was conducted to investigate the bioavailability of T2 and its impact on vitamin D metabolism and Fgf23 expression. UMR106 and IDG-SW3 bone cell lines were used to elucidate the effect of T2 on FGF23 synthesis and the corresponding mechanisms. LC-MS/MS analysis found high concentrations of T2 in tissues and plasma of mice fed 4 vs. 0 mg/kg T2 for 2 weeks, accompanied by a significant decrease in plasma 1,25(OH)2D and increased renal Cyp24a1 mRNA abundance. The Fgf23 mRNA abundance in bones of mice fed T2 was moderately higher than that in control mice. The expression of Fgf23 strongly increased in UMR106 cells treated with T2. After Vdr silencing, the T2 effect on Fgf23 diminished. This effect is presumably mediated by single-hydroxylated T2-derivatives, since siRNA-mediated silencing of Cyp27a1, but not Cyp27b1, resulted in a marked reduction in T2-induced Fgf23 gene expression. To conclude, T2 is a potent regulator of Fgf23 synthesis in bone and activates Vdr. This effect depends, at least in part, on the action of Cyp27a1. The potential of oral T2 to modulate vitamin D metabolism and FGF23 synthesis raises questions about the safety of UV-B-treated foods.

The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. First, we analyzed the proximate, elemental, total and individual phytochemical compositions of the raw materials and bread samples. The analysis showed that potassium, calcium, and phosphorus were higher in peels than pulp, in the same manner to the total phenolics, flavonoids, and anti-radical scavenging activities. Phenolic acids and flavonols were quantified, where p-coumaric, feruloyl-D-glucose, eucomic, gallic, and ferulic acids were measured as major phenolic acids in either peels or pulp flours, and their quantities were higher in the peels. Furthermore, we evaluated the effects of wheat substitution on the properties of the dough blends and their final bakery. The results indicated that the fortified samples’ nutritional and rheological properties were significantly improved, while their sensory qualities were comparable to those of the control. Thereby, the fortified dough blends presented higher dough stabilities, indicating a wider range of applications. Additionally, after the heat treatment, the fortified breads maintained significantly higher total phenolic, flavonoid, anthocyanin, and carotenoid contents, and total antioxidant activities, implying their accessibility for humans upon consumption.

Improvement of vitamin D status of the general population has been a challenge for policymakers. We conducted a meta-analysis to evaluate whether vitamin D-fortified products can be a suitable solution for tackling vitamin D deficiency. Our secondary objective was to determine the effect of some variables including age, latitude and BMI on efficacy of this strategy. MEDLINE, PubMed, Embase, Cochrane Library and Google Scholar were searched and 231 studies were found in a preliminary search. After screening of titles and abstracts, 23 studies were selected. Pooled data comparing fortification with vitamin D +/- Ca with control showed statistically significant effect on total 25(OH)D concentrations (2002 participants, mean difference (MD): 25·4 nmol/l, (95 % CI 19·5, 31·3)). The subgroup analysis by duration of intervention (less than 12 weeks v. more than 12 weeks) and type of vehicle (dairy product, juice, grain product, oil and combination of dairy and grain products), isoform of the vitamin (D3v. D2) and dose of the fortificant (≥ 1000 IU/d v. < 1000 IU/d) also indicated significant effect of fortification with vitamin D on serum 25(OH)D concentrations. In conclusion, the circulating 25(OH)D response to vitamin D-fortified food consumption is influenced by age, BMI and the baseline 25(OH)D concentrations. Notwithstanding, an average of 2 nmol/l increase in circulating 25(OH)D concentration for each 100 IU vitamin D intake per d is expected for general adult population. These findings can be informative for policymakers to tackle vitamin D deficiency through food fortification strategy. [ABSTRACT FROM AUTHOR]

Purpose: In the Netherlands, margarines and other plant-based fats (fortified fats) are encouraged to be fortified with vitamin A and D, by a covenant between the Ministry of Health and food manufacturers. Frequently, these types of fats are also voluntarily fortified with other micronutrients. The current study investigated the contribution of both encouraged as well as voluntary fortification of fortified fats on the micronutrient intakes in the Netherlands. Methods: Data of the Dutch National Food Consumption Survey (2012–2016; N = 4, 314; 1–79 year.) and the Dutch Food Composition Database (NEVO version 2016) were used to estimate micronutrient intakes. Statistical Program to Assess Dietary Exposure (SPADE) was used to calculate habitual intakes and compared to dietary reference values, separate for users and non-users of fortified fats. Results: Of the Dutch population, 84% could be considered as user of fortified fats. Users consumed mostly 1 fortified fat a day, and these fats contributed especially to the total micronutrient intake of the encouraged fortified micronutrients (vitamins D and A; 44% and 29%, respectively). The voluntary fortification also contributed to total micronutrient intakes: between 7 and 32%. Vitamin D and A intakes were up to almost double among users compared to non-users. Intakes were higher among users for almost all micronutrients voluntarily added to fats. Higher habitual intakes resulted into higher risks of excessive vitamin A-intakes among boys and adult women users. Conclusion: Consumption of fortified fats in the Netherlands resulted into higher vitamin A and D-intakes among users, compared to non-users of these products. [ABSTRACT FROM AUTHOR]

Purpose: In the Netherlands, margarines and other plant-based fats (fortified fats) are encouraged to be fortified with vitamin A and D, by a covenant between the Ministry of Health and food manufacturers. Frequently, these types of fats are also voluntarily fortified with other micronutrients. The current study investigated the contribution of both encouraged as well as voluntary fortification of fortified fats on the micronutrient intakes in the Netherlands. Methods: Data of the Dutch National Food Consumption Survey (2012–2016; N = 4, 314; 1–79 year.) and the Dutch Food Composition Database (NEVO version 2016) were used to estimate micronutrient intakes. Statistical Program to Assess Dietary Exposure (SPADE) was used to calculate habitual intakes and compared to dietary reference values, separate for users and non-users of fortified fats. Results: Of the Dutch population, 84% could be considered as user of fortified fats. Users consumed mostly 1 fortified fat a day, and these fats contributed especially to the total micronutrient intake of the encouraged fortified micronutrients (vitamins D and A; 44% and 29%, respectively). The voluntary fortification also contributed to total micronutrient intakes: between 7 and 32%. Vitamin D and A intakes were up to almost double among users compared to non-users. Intakes were higher among users for almost all micronutrients voluntarily added to fats. Higher habitual intakes resulted into higher risks of excessive vitamin A-intakes among boys and adult women users. Conclusion: Consumption of fortified fats in the Netherlands resulted into higher vitamin A and D-intakes among users, compared to non-users of these products. [ABSTRACT FROM AUTHOR]

The article discusses vitamin D deficiency in the United Kingdom and strategies for improving population intakes and status.

In-vitro evidence suggests that the lipid component of foods alters vitamin D absorption. This single-blinded, cross-over postprandial study examined the effect of changing the lipid component of a 20 µg vitamin D3 fortified dairy drink on postprandial 25(OH)D concentrations. Participants consumed one dairy drink per visit: a non-lipid, a pre-formed oleic acid micelle, an olive oil and a fish oil dairy drink. There was a significant time*drink*baseline status effect on 25(OH)D concentrations (p = 0.039). There were no time*drink, time or drink effects on 25(OH)D in vitamin D sufficient participants (>50nmol/L). However, there was an effect of time on changes in 25(OH)D concentrations after the olive oil dairy drink (p = 0.034) in vitamin D insufficient participants (<50nmol/L). There were no effects after the other diary drinks. Olive oil may improve vitamin D absorption from fortified foods. Further research is needed to examine the practical implications of changing the lipid component of fortified foods. [ABSTRACT FROM AUTHOR]

Calcium intake remains inadequate in many low‐ and middle‐income countries, especially in Africa and South Asia, where average intakes can be below 400 mg/day. Given the vital role of calcium in bone health, metabolism, and cell signaling, countries with low calcium intake may want to consider food‐based approaches to improve calcium consumption and bioavailability within their population. This is especially true for those with low calcium intake who would benefit the most, including pregnant women (by reducing the risk of preeclampsia) and children (by reducing calcium‐deficiency rickets). Specifically, some animal‐source foods that are naturally high in bioavailable calcium and plant foods that can contribute to calcium intake could be promoted either through policies or educational materials. Some food processing techniques can improve the calcium content in food or increase calcium bioavailability. Staple‐food fortification with calcium can also be a cost‐effective method to increase intake with minimal behavior change required. Lastly, biofortification is currently being investigated to improve calcium content, either through genetic screening and breeding of high‐calcium varieties or through the application of calcium‐rich fertilizers. These mechanisms can be used alone or in combination based on the local context to improve calcium intake within a population. [ABSTRACT FROM AUTHOR]

Vitamin A deficiency (VAD) threatens public health especially among children in developing countries. Various interventions and their efficacy have been much discussed at a global level to alleviate VAD. Yet, studies indicate individual countries afflicted with VAD may be running relevant programs without adequately updated data or evidence from situational analyses. This study takes Uganda as a case to examine the status of its existing VAD mitigation programs, focusing on food-based interventions. To review the VAD mitigation programs, nationally representative data from the Ugandan public institutions, policy documents from the government and VAD-relevant data from the United Nations agencies were mainly examined. Also analyzed in detail were published studies and working papers directly or indirectly related to Uganda's VAD and/or VA issues. The results from the review pointed to some evidence on the existing issues with the country's VAD mitigation strategies. First, gauging a temporal trend of VAD prevalence in the target population was not possible due to changes and inconsistencies in the survey formats and methodologies. This implies the present VAD interventions might rely on unsynchronized VAD assessments in the first place. Second, of the ongoing food-based VAD interventions, effectiveness of food fortification with VA seemed constrained by questionable food vehicle choices, reluctant food industries, low stakeholder engagement, and weak public supervision. Third, for biofortification, wide adoption/utilization of the VA-biofortified orange sweet potato appeared to be complicated by farmer and consumer preferences, social factors, and immature value chains of the crop. But adoption/utilization of the genetically modified VA-biofortified banana seems to have been even more complicated by additional issues around the relevant biotechnology law of the country and public concerns about the genetic modification. Collectively, these VAD interventions in Uganda appeared to be continued without sufficiently updated documents and monitoring frameworks. This suggests that Uganda should review its current VAD interventions for more effective and efficient VAD mitigation. [ABSTRACT FROM AUTHOR]

Background Practice-based experiences documenting development and implementation of nutrition and health surveillance systems are needed. Objectives To describe processes, methods, and lessons learned from developing and implementing a population-based household nutrition and health surveillance system in Guatemala. Methods The phases and methods for the design and implementation of the surveillance system are described. Efforts to institutionalize the system in government institutions are described, and illustrative examples describing different data uses, and lessons learned are provided. Results After initial assessments of data needs and consultations with officials in government institutions and partners in the country, a population-based nutrition surveillance system prototype with complex sampling was designed and tested in 5 Guatemalan Highland departments in 2011. After dissemination of the prototype, government and partners expanded the content, and multitopic nutrition and health surveillance cycles were collected in 2013, 2015, 2016, 2017/18, and 2018/19 providing nationally representative data for households, women of reproductive age (15–49 y), and children aged 0–59 mo. For each cycle, data were to be collected from 100 clusters, 30 households in each, and 1 woman and 1 child per household. Content covered ∼25 health and nutrition topics, including coverage of all large-scale nutrition-specific interventions; the micronutrient content of fortifiable sugar, salt, and bread samples; anthropometry; and biomarkers to assess annually, or at least once, ∼25 indicators of micronutrient status and chronic disease. Data were collected by 3–5 highly trained field teams. The design was flexible and revised each cycle allowing potential changes to questionnaires, population groups, biomarkers, survey design, or other changes. Data were used to change national guidelines for vitamin A and B-12 interventions, among others, and evaluate interventions. Barriers included frequent changes of high-level government officials and heavy dependence on US funding. Conclusions This system provides high-quality data, fills critical data gaps, and can serve as a useful model for others. [ABSTRACT FROM AUTHOR]

Prevalence of anemia in India is almost 40% with no significant change since 1998–99, whereas globally this prevalence has been reduced to < 15%. This could be because our national nutritional programs (mainly National Nutritional Anemia Control Program-NNACP) focus on supplementation with iron and folate but not with vitamin B12. Some Indian studies, including our study (2012), indicated high prevalence of B12 deficiency in North Indian urban population. Hence, we conducted a retrospective analysis of 3 years' data (2012–2014 including 48,317 subjects) and compared it with last year's retrospective data (April 2019–March 2020 including 4775 subjects) to ascertain prevalence of deficiencies of these micronutrient with special reference to patients of anemia, and improvement therein over the subsequent 5-year period. Our results indicate that amongst our subjects with anemia, iron deficiency has reduced from 66.73% (2012–2014) to 56.86% (2019), but prevalence of vitamin B12 deficiency is still the same (36.54% in 2012–2014; 37.04% in 2019). Folate deficiency was similar in both sets of data (2.95% in 2012–2014 and 2.55% in 2019). Thus, NNACP has reduced prevalence of iron deficiency by ~ 10%points and folate deficiency marginally; B12 deficiency has not been addressed. It would, therefore, follow that we need to add to our current national programs to effectively deal with these deficiencies. Food fortification (with iron, folate and B12) seems the most likely means to add value to the existing programs. In addition, food diversification needs to be included in regular school curriculum to bring about community awareness and change in food habits. [ABSTRACT FROM AUTHOR]

Moringa oleifera, also called zogale, is grown and harvested as a tiny and middle-sized tree in different parts of the world. It has various industrial applications, such as medicine, food, and cosmetics. M. oleifera tree is known as a miracle tree containing essential nutrients that could play a significant role in human nutrition. Based on its chemical composition and nutritional properties, it can be used to overcome malnutrition, particularly in breastfeeding mothers and infants. Different parts (leaves, peels, seeds, and flowers) of the Moringa tree are good sources of phenolic compounds, essential amino acids, vitamins, proteins, and beta carotenes, which can play a regulatory and functional role. The proportion of bioactive components is dependent on the source and variety of the plant. The flowers, seeds, and leaves of this plant have also been used in different food applications. This review highlights the reported knowledge relevant to the use of M. oleifera as a food fortificant and therapeutic agent based on its prominent biological activities and the presence of phytochemicals. In a nut shell, the leaves, peels, seeds, and flowers of the Moringa tree are potential sources of different phenolic compounds, which act as anti-inflammatory, antidiabetic, neuro-enhancer, and anticancer. There is a dire need for planned and well-structured experimental designs to deliver possible future applications of this tree.

ABSTRACT: Background: Vitamin D deficiency is a global phenomenon and causes serious morbidities in peoples via fluctuation in ions homeostasis, oxidative and inflammatory stress. The fundamental goal of this review intends to comprehend the growing awareness, biological impact, food fortification and different sources of Vitamin D. Methods: The information was gathered from different national and international literatures like research articles reviews and book chapters using Google Scholar, Science Direct, Elsevier, PubMed and Springer databases for a comprehensive understanding and perspective associated with Vitamin D. Result: There are a very few food sources that naturally contain Vitamin D such as fish, milk, eggs, microalgae and mushrooms. . However, the common population is not able to get a sufficient amount of this vitamin due to lack of awareness and consumption of nutritionally-exhausted food sources.. Hence, there exists an urgent need to aware the general population regarding Vitamin D. Increasing awareness aboutVitamin-D rich foods and further fortification can be a promising initiative for a better understanding of this bone-enriching vitamin, apprehensing people getting rid of the serious morbidities associated with Vitamin D deficiency. Conclusion: This review elucidates the biological impact and the existing Vitamin D rich-natural sources. It has been demonstrated that Vitamin D exhibits an essential role in calcium homeostasis and delays senescence. due to its anti-oxidative and anti-inflammatory effect.Biological applicability of Vitamin D can be an influential area of future research forrevealing potential therapeutic strategies.

Food-fortification using poorly water-soluble mineral-containing compounds is a common approach to deliver iron. However, it comes with the challenge of ensuring iron bio-accessibility and limiting iron-phenolic interactions that can change organoleptic properties. Mixed Ca-Fe(III) pyrophosphate salts with the general formula Ca2(1-x)Fe4x(P2O7)(1+2x) were designed as a system for simultaneous delivery of iron and calcium. The salts were synthesized via a co-precipitation method and characterized by TEM-EDX, XRD, and FT-IR. All mixed salts with 0.14 ≤ x ≤ 0.35 yielded homogenous amorphous particles. The iron dissolution from these mixed salts showed a fourfold increase at gastric pH compared to Fe(III) pyrophosphate. In the food-relevant pH range, the salts with x ≤ 0.15 showed up to an eight-fold decrease in iron solubility. Despite this, reactivity of the mixed salts in tea was similar to that of FePP. Our results indicate that these mixed salts are potential dual-fortificants with tunable iron content and solubility.

Value Addition - Adding Value – Process of changing or transforming a product from its original state to more valuable state. Value added describes what happens when you take a basic product and increase the value of that product by addition of some nutrient or product in the manufacturing process. Food Preservation is method to prevent foods spoilage, food poisoning, and microbial contamination in food. Food preservation is one of the methods to protect food from unwanted microbial growth. Value addition takes place when, there has been change in physical state or form, a product that has been subject to additional actions or combined with extra products to raise the overall value of the product. Food Fortification, enrichment, preservation etc. are the methods which should be used in order to promote the value addition of food products in the food processing industries. Since, in today’s jet age lifestyle, we not only need food products which are sustainably produced but these products which have a high nutrient-value, focusing on value addition of food products is the need of the hour. [ABSTRACT FROM AUTHOR]

Interventions to address micronutrient deficiencies have large potential to reduce the related disease and economic burden. However, the potential risks of excessive micronutrient intakes are often not well determined. During the Global Summit on Food Fortification, 9-11 September 2015, in Arusha, a symposium was organized on micronutrient risk-benefit assessments. Using case studies on folic acid, iodine and vitamin A, the presenters discussed how to maximize the benefits and minimize the risks of intervention programs to address micronutrient malnutrition. Pre-implementation assessment of dietary intake, and/or biomarkers of micronutrient exposure, status and morbidity/mortality is critical in identifying the population segments at risk of inadequate and excessive intake. Dietary intake models allow to predict the effect of micronutrient interventions and their combinations, e.g. fortified food and supplements, on the proportion of the population with intakes below adequate and above safe thresholds. Continuous monitoring of micronutrient intake and biomarkers is critical to identify whether the target population is actually reached, whether subgroups receive excessive amounts, and inform program adjustments. However, the relation between regular high intake and adverse health consequences is neither well understood for many micronutrients, nor do biomarkers exist that can detect them. More accurate and reliable biomarkers predictive of micronutrient exposure, status and function are needed to ensure effective and safe intake ranges for vulnerable population groups such as young children and pregnant women. Modelling tools that integrate information on program coverage, dietary intake distribution and biomarkers will further enable program makers to design effective, efficient and safe programs.

Solar ultraviolet (UV) radiation exposure is the primary etiological agent responsible for developing cutaneous malignancies. Avoiding excessive radiation exposure, especially by high-risk groups, is recommended to prevent UV-induced photo-pathologies. However, optimal sun exposure is essential for the healthy synthesis of about 90% of vitamin D levels in the body. Insufficient exposure to UV-B is linked to vitamin D deficiency in humans. Therefore, optimal sun exposure is necessary for maintaining a normal state of homeostasis in the skin. Humans worldwide face a major existential threat because of climate change which has already shown its effects in several ways. Over the last 4 to 5 decades, increased incidences in skin cancer cases have led international health organizations to develop strong sun protection measures. However, at the same time, a growing concern about vitamin D deficiency is creating a kind of exposure dilemma. Current knowledge of UV exposure to skin outweighs the adverse effects than the beneficial roles it offers to the body, necessitating a correct public health recommendation on optimal sun exposure. Following an appropriate recommendation on optimal sun exposure will lead to positive outcomes in protecting humans against the adverse effects of strict recommendations on sun protection measures. In this short review, we spotlight the ambivalent health effects of UV exposure and how ozone layer depletion has influenced these effects of UVR. Further, our aim remains to explore how to lead towards a balanced recommendation on sun protection measures to prevent the spurt of diseases due to inadequate exposure to UV-B. [ABSTRACT FROM AUTHOR]

Background Although the potential impact of food fortification to improve the micronutrient status of populations has been demonstrated beyond a doubt, it is constrained in practice by critical gaps in program design and implementation. These are partly linked to suboptimal decision making. Objectives We aimed to demonstrate how the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) Evidence to Decision (EtD) framework for health system and public health decisions can be applied to formulate recommendations and make decisions in national food fortification programming. Methods Following a program impact pathway, we reviewed the literature to define the key decision types and identify the corresponding decision makers necessary for designing and implementing effective food fortification programs. We then applied the GRADE EtD framework to the Nigerian fortification program to illustrate how evidence-informed assessments and conclusions can be made. Results Fortification program decisions were classified into 5 types: 1) program initiation; 2) program design; 3) program delivery; 4) program impact; and 5) program continuation. Policymakers, food processors, and (in cases dependent on or considering external funding) development partners are the main decision makers in a fortification program, whereas technical partners play important roles in translating evidence into contextualized recommendations. The availability and certainty of evidence for fortification programs are often low (e.g. quality and coverage data are not routinely collected and there are challenges evaluating impact in such population-based programs using randomized controlled trials) yet decisions must still be made, underscoring the importance of using available evidence. Furthermore, when making program initiation and continuation decisions, coordination with overlapping micronutrient interventions is needed where they coexist. Conclusions This framework is a practical tool to strengthen decision-making processes in fortification programs. Using evidence in a systematic and transparent way for decision making can improve fortification program design, delivery, and ultimately health impacts. [ABSTRACT FROM AUTHOR]

Vitamin D intakes and status are low in many countries due to seasonal UVB exposure variation and the fact that few foods are naturally vitamin D rich. Data modelling studies show that vitamin D intakes increase with food fortification, and countries with mandatory fortification policies have higher vitamin D intakes and status compared to countries without. While many foods can be vitamin D fortified, vitamin D bioavailability differs depending on fortification methods, food structure and composition. Randomised controlled trials (RCT) report that vitamin D2 bioavailability varies between foods, whereas vitamin D3 is bioavailable from many foods. In vitro studies suggest that altering the lipid composition of fortified foods increases vitamin D3 absorption. Olive oil increased vitamin D3 absorption during in vitro digestion compared to other dietary oils. Additionally, when vitamin D3 was incorporated into micelles formed from in vitro digestion of olive oil, more vitamin D3 was absorbed compared to other dietary oils. However, in a human postprandial study, a preformed vitamin D3 micelle dairy drink did not increase vitamin D3 absorption, and a vitamin D3 olive dairy drink increased vitamin D3 absorption in vitamin D insufficient participants only. Action is urgently needed to improve vitamin D intakes and status worldwide. Food fortification improves vitamin D intakes; however, fortification strategies unique to each country are needed. This review will synthesise the literature describing data modelling and intervention trials that assess the safety and efficacy of vitamin D fortification strategies, and those manipulating food composition to alter vitamin D bioavailability from fortified foods. Additionally, RCT examining the impact of vitamin D fortification strategies on vitamin D intakes and status over time are reviewed. [ABSTRACT FROM AUTHOR]

Over the last three decades, consumption of total and saturated fat has steadily declined in Western diets as a proportion of calories intake. At the same time, omega (ω)-6 fatty acid intake has risen at the expense of ω-3 fatty acids, resulting in an ω-6/ω-3 ratio of 20:1 or higher. The observed changes in fatty acids ratio coincide with a significantly increased prevalence of coronary heart disease, hypertension, cancer, diabetes, obesity, rheumatoid arthritis, and autoimmune or neurodegenerative disorders. The low intake of ω-3 fatty acids may be attributed to their absence from the diet or lack of awareness about suitable dietary sources. A sustainable and cost-effective way of reaching a large population with essential ω-3 fatty acids is fortification of staple foods. A variety of food items enriched with ω-3 have entered the market in recent years, including beef, fish, dairy products, cereals, cereal bars, and infant formula. The present review discusses the role of ω-3 and ω-6 fatty acids, as well as their ratio, on human health. Additionally, it focuses on the latest developments regarding dietary sources, innovative technologies, and challenges of food fortification with ω-3 fatty acids. [Display omitted] • Western diets raised the ratio of ω-6/ω-3 fatty acids from 1:1 to 20:1. • This leads to increase in the prevalence of several vital diseases • This article focused on their imbalanced ratio on the human health • Fortification of foods with omega-3 is the most effective way to solve this issue [ABSTRACT FROM AUTHOR]

Vitamin D is an essential vitamin for bone marrow development and immune function, which is mostly synthesized in the skin through sun exposure. The high global prevalence of vitamin D deficiency requires a feasible approach to administer vitamin D to a larger number of population in a shorter amount of time, and this may be achieved through food fortification. Food fortification using nanostructured lipid carriers (NLC) and nanoemulsions appears to be an ideal method to enhance bioavailability, stability, and solubility of bioactive compounds. The aim of this study was to develop NLC and nanoemulsion forms of vitamin D to evaluate its efficacy for further enrichment of dairy products. NLC containing Precirol and nanoemulsion containing vegetable oils were prepared and characterized for polydispersity index, particle size, zeta potential, particle shape, crystal properties, stability, encapsulation efficiency, and releasing. Vitamin D3 NLC size was in the range of 123.4 to 210.6 nm and for nanoemulsion 137.6 to 171.6 nm, respectively. Optimal NLC and nanoemulsion carriers were selected for morphological assessment, encapsulation efficiency, thermal analysis, and release study. Scanning and transmission electron microscopy revealed that particles had approximately spherical shape. In gastric simulated solution (pH = 1.2), NLC and nanoemulsion form of vitamin D3 released 9.3% and 26.9% of vitaminD3, respectively. This indicated that our formulation is able to protect vitamin D3 under acidic conditions. The results of this study revealed that NLC and nanoemulsion could be an optimal carrier for food fortification in order to improve bioavailability of bioactive compounds such as vitamin D. [ABSTRACT FROM AUTHOR]

Lotus rhizome is a huge biowaste from the commercial lotus flower cultivation and its disposal is a serious issue. Physico-chemical analyses of fresh lotus rhizomes were performed and alternative use of lotus rhizomes in commercial cookie making industry was experimented. Cookies were prepared by supplementing different proportions of lotus rhizome flour to wheat flour (10-100%) and their nutritional, sensory, antioxidant properties and glycaemic indices were studied. Composition analysis had shown that the lotus rhizomes are good source of starch, carbohydrates, protein, fat, dietary fibre, vitamin C, calcium, iron, phosphorus and potassium. Cookies prepared from 10% lotus rhizome flour and 90% wheat flour was most acceptable in sensory evaluation and richer in minerals, unsaturated fatty acids, flavonoids, phenols and antioxidant value. The glycaemic index and total fat content were lower in lotus rhizome flour incorporated cookies, pointing that the biowaste from lotus cultivation can be efficiently used in biscuit industry. [ABSTRACT FROM AUTHOR]

The wastes generated during the olive oil extraction process, even if presenting a negative impact for the environment, contain several bioactive compounds that have considerable health benefits. After suitable extraction and purification, these compounds can be used as food antioxidants or as active ingredients in nutraceutical and cosmetic products due to their interesting technological and pharmaceutical properties. The aim of this review, after presenting general applications of the different types of wastes generated from this industry, is to focus on the olive pomace produced by the two‐phase system and to explore the challenging applications of the main individual compounds present in this waste. Hydroxytyrosol, tyrosol, oleuropein, oleuropein aglycone, and verbascoside are the most abundant bioactive compounds present in olive pomace. Besides their antioxidant activity, these compounds also demonstrated other biological properties such as antimicrobial, anticancer, or anti‐inflammatory, thus being used in formulations to produce pharmaceutical and cosmetic products or in the fortification of food. Nevertheless, it is mandatory to involve both industries and researchers to create strategies to valorize these byproducts while maintaining environmental sustainability. [ABSTRACT FROM AUTHOR]

Abstract Background Micronutrient deficiency affects the health and development of vulnerable population such as children and pregnant women. Measures such as fortification of food and supplementation have been implemented to prevent or control deficiencies related to micronutrients. Objective To assess the effect of vitamin A, vitamin D, and calcium fortification and supplementation on nutritional status of women in reproductive age group. To assess the toxicities and adverse events related to intervention. Methodology Systematic reviews including RCTs on women of reproductive age group provided with vitamin A, vitamin D, and calcium supplementation or fortified food were included, to report all malnutrition-related outcomes due to deficiency of the abovementioned micronutrients. The Cochrane Database of Systematic Reviews, EPPI Centre, Campbell Collaboration, PubMed, Web of Science, and Scopus were searched electronically for English language publications, until 31 March 2018. Hand searching of the articles was done from the Journal of Food Science and Technology. Two independent reviewers selected the systematic reviews, extracted data, and assessed for the quality. Results A total of 16 systematic reviews were included in narrative synthesis. Supplementation of vitamin A was reported to result in increased maternal serum retinol concentrations and increased breast milk retinol concentration. It reduced the risk of anemia (Hb < 11 g/dL) and reduced maternal clinical infection. Vitamin D supplementation increased 25-hydroxy vitamin D levels. There was insufficient evidence for the effect on bone mineral density and serum calcium levels. Calcium supplementation did not have any significant effect on body weight, weight gain, and body mass index of the participants. Conclusion This overview of systematic reviews reiterates the nutritional importance of vitamin A, vitamin D, and calcium supplementation for the reproductive age women. However, there was no empirical evidence available for fortification of food with vitamin A, vitamin D, and calcium and nutritional benefits of the same for reproductive age women, therefore thrusting upon the need of conducting future quality research, i.e., clinical trials and systematic reviews for food fortification. Systematic review registration A priori protocol for this overview of systematic reviews was registered in PROSPERO with registration number CRD42018089403 .

Abstract Objective Vitamin D (vitD) deficiency is a global childhood health problem. Food fortification is a promising strategy to curb vitD deficiency. We aimed to assess the effectiveness of utilizing vitD fortification in staple foods to improve 25hydroxyvitamin D (25(OH)D) concentration and to reduce the prevalence of vitD deficiency among healthy children. Methods We conducted a systematic review and meta-analysis of randomized controlled trials (RCTs) evaluating the use of vitD fortified food products compared to no fortification among healthy children aged 1–18 years old. We searched Medline, Embase, Global Health, and Cochrane (CENTRAL) databases from database inception until May 2019. Independently, six reviewers in pairs screened titles and abstracts, assessed the full text for eligibility, and performed data extraction and quality assessment. The primary outcome is the impact of fortification on 25(OH)D concentration. The secondary outcomes included the impact of fortification on the prevalence of vitD deficiency, school performance, cognitive function, school absences, infection rate, hospital admission length, and compliance with fortified food product consumption. Results We identified 2229 articles. After assessing eligibility, 20 RCTs met the inclusion criteria. The eligible RCTs assessed the fortification of milk, cereal, juice, bread, yogurt, and cheese compared with no fortification. All RCTs, except for three, had a low risk of bias. Food fortification improved 25(OH)D concentration by a mean difference (MD) of 15.51 nmol/L (95% confidence interval (CI) 6.28, 24.74; I 2 = 99%), which resulted in a mean increase of 3 nmol/l for every 100 IU of vitD, when adjusted for baseline 25(OH)D concentration and country latitude. Additionally, the prevalence of vitD deficiency decreased by a risk ratio of 0.53 (95% CI 0.41, 0.69; I 2 = 95%), and cognitive function improved by a MD of 1.22 intelligence quotient (IQ) points (95% CI 0.65, 1.79; I 2 = 0%). The overall evidence quality was high. Conclusion VitD food fortification is an effective way to improve 25(OH)D concentration, prevent vitD deficiency, and improve IQ levels. Systematic review registration PROSPERO CRD42017057631

Processed fruit products commonly contain very low protein due to the heat treatment during processing period. This article presents the researchresults concerning the increase of nutrition value of papaya jam fortified with soya protein concentrate. Papaya jam prepared with ratio 40:1, 40:2, 40:3, 40:4, and 40:5 (v/v) of papaya pulp and soya protein concentrate. The treatment of papaya jam and soya protein with the highest acceptability was then analyzed for the changes in chemical constituents and overall acceptability at monthly interval during three months of storage. The parameters that being analyzed were moisture content, total soluble solids (TSS), pH, total and reducing sugars, non-enzymatic browning, acidity, ascorbic acid, total carotenoid, total phenol, crude protein, and total plate count. The results showed that fortified papaya jams prepared with papaya pulp and soy protein concentrate ratio at 40:1 had the highest acceptability. During storage time it revealed that moisture content, TSS, pH, total and reducing sugars, and non-enzymatic browning increased, while acidity, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of jam decreased. Fortification of papaya jam with soya protein concentrate (40:1 v/v) increased crude protein content on average from 3.15% to 4.16%. Total plate count (TPC) indicated that no microbial contamination during 3 months storage period. It can be concluded that papaya jam fortified with soya protein concentrate remained acceptable during storage although the acceptability decreased over time.

Solar ultraviolet (UV) radiation exposure is the primary etiological agent responsible for developing cutaneous malignancies. Avoiding excessive radiation exposure, especially by high-risk groups, is recommended to prevent UV-induced photo-pathologies. However, optimal sun exposure is essential for the healthy synthesis of about 90% of vitamin D levels in the body. Insufficient exposure to UV-B is linked to vitamin D deficiency in humans. Therefore, optimal sun exposure is necessary for maintaining a normal state of homeostasis in the skin. Humans worldwide face a major existential threat because of climate change which has already shown its effects in several ways. Over the last 4 to 5 decades, increased incidences in skin cancer cases have led international health organizations to develop strong sun protection measures. However, at the same time, a growing concern about vitamin D deficiency is creating a kind of exposure dilemma. Current knowledge of UV exposure to skin outweighs the adverse effects than the beneficial roles it offers to the body, necessitating a correct public health recommendation on optimal sun exposure. Following an appropriate recommendation on optimal sun exposure will lead to positive outcomes in protecting humans against the adverse effects of strict recommendations on sun protection measures. In this short review, we spotlight the ambivalent health effects of UV exposure and how ozone layer depletion has influenced these effects of UVR. Further, our aim remains to explore how to lead towards a balanced recommendation on sun protection measures to prevent the spurt of diseases due to inadequate exposure to UV-B.

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

Vitamin D deficiency is a worldwide public health concern, which can be addressed with voluntary or mandatory food fortification. The aim of this study was to determine if branded food composition databases can be used to investigate voluntary fortification practices. A case study was conducted using two nationally representative cross-sectional datasets of branded foods in Slovenia, collected in 2017 and 2020, and yearly sales data. Using food labeling data we investigated prevalence of fortification and average vitamin D content, while nutrient profiling was used to investigate overall nutritional quality of the foods. In both datasets, the highest prevalence of vitamin D fortification was observed in meal replacements (78% in 2017; 100% in 2020) and in margarine, corresponding to high market share. Other food categories commonly fortified with vitamin D are breakfast cereals (5% in 2017; 6% in 2020), yogurts and their imitates (5% in 2017; 4% in 2020), and baby foods (18% in both years). The highest declared average content of vitamin D was observed in margarine and foods for specific dietary use (7–8 μg/100g), followed by breakfast cereals (4 μg/100g), while the average content in other foods was below 2 μg/100g. Only minor differences were observed between 2017 and 2020. Major food-category differences were also observed in comparison of the overall nutritional quality of the fortified foods; higher overall nutritional quality was only observed in fortified margarine. Our study showed that branded food composition databases are extremely useful resources for the investigation and monitoring of fortification practices, particularly if sales data can also be used. In the absence of mandatory or recommended fortification in Slovenia, very few manufacturers decide to add vitamin D, and even when this is the case, such products are commonly niche foods with lower market shares. We observed exceptions in imported foods, which can be subject to fortification policies introduced in other countries.

The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.

Purpose: Populations living in the Nordic countries are at high risk for vitamin D (VitD) deficiency or insufficiency. To reduce the risk, nationwide interventions based on food fortification and supplementation are being implemented. However, there is limited evidence about the impact of such public health campaigns on target populations. Methods: We studied an unselected sample of 3650 participants (56.2% females) from the longitudinal Northern Finland Birth Cohort 1966 with repeated measures of serum 25-hydroxyvitamin D [25(OH)D] at ages 31 (1997) and 46 (2012–2013). Timepoints corresponded to the period before and during the food fortification. We examined the effect of VitD intake from the diet and supplementation, body mass index and previous 25(OH)D concentration on 25(OH)D concentration at 46 years using a multivariable linear regression analysis. A 25(OH)D z score adjusted for sex, season, latitude and technical effect was used in the analysis. Results: We observed an increase of 10.6 nmol/L in 25(OH)D, when the baseline 25(OH)D was 54.3 nmol/L. The prevalence of serum 25(OH)D below < 50 nmol/L was halved. The changes were found for both sexes and were more pronounced in winter compared to summer months. Regular VitD supplementation had a significant positive effect on 25(OH)D at the age of 46, as well as had the dietary intake of fortified dairy products and fish, and the previous 25(OH)D concentration. However, the intake of fat-spreads albeit VitD-fortified, did not predict 25(OH)D. Conclusion: Our results demonstrated the positive impact of the fortification programme on VitD status in middle-aged population. [ABSTRACT FROM AUTHOR]

Vitamin D status varies across all continents and countries. Vitamin D status usually is adequate in Latin America and Australia, but in contrast it is very low in the Middle East and some countries in Asia. Trends in vitamin D status, whether it improves or declines over the years, carry important messages. Trends usually are small, but can be predictors and indicators of general health. Vitamin D status has improved in the older population in the United States, and improvement relates to dairy use and vitamin D supplements. To the contrary, vitamin D status has declined in the Inuit population of Canada due to a change from a traditional fish diet to a Western diet. A large improvement was seen in Finland after mandatory fortification of dairy products was introduced. Determinants of decline are less sun exposure, increased use of sunscreen, increase of body mass index (BMI), less physical activity, and poor socioeconomic status. Determinants of increase are food fortification with vitamin D and vitamin D supplements. Food fortification can lead to a population‐wide increase in vitamin D status as shown by the Finnish example. © 2021 The Authors. JBMR Plus published by Wiley Periodicals LLC on behalf of American Society for Bone and Mineral Research. [ABSTRACT FROM AUTHOR]

The encapsulation of bioactive-rich plant extracts is an effective method of preventing their damage or loss of activity during processing and storage. Here, the techno-functional properties of microcapsules developed from Moringa oleifera leaf powder (MoLP) extract (core) with maltodextrin (MD), gum Arabic (GA), and a combination (MDGA) (coatings) were assessed. The bulk and tap density were 0.177, 0.325 and 0.297 g/mL and 0.13, 0.295 and 0.259 g/mL for GA, MD and MDGA microcapsules, respectively. Flowability properties of microcapsules indicated an intermediate flow except for GA which had a poor flow. The moisture content of the microcapsules ranged from 1.47% to 1.77% with no significant differences (p > 0.05) observed. All the microcapsules had high water solubility (86.35% for GA to 98.74% for MD and 90.51% for MDGA). Thermogravimetric analyses revealed that encapsulation enhanced the thermal stability of the core material. The X-ray diffraction analysis revealed that the microcapsules and extracts have an amorphous nature, which was validated by the surface morphology analysis that showed amorphous, irregular, and flake-like attributes except for MDGA microcapsules which had slightly spherical and agglomerated surfaces. The Fourier Transform Infra-Red spectra of the microcapsules showed the presence of C-O and O-H aromatic rings as well as amine groups. New spectra were observed at 1177, 1382 and 1411 cm−1 for MDGA, MD and GA, respectively, after encapsulation, which connotes a slight modification in the chemical structural pattern after encapsulation. Storage stability tests (28 days at 4, 25 and 40 °C) showed that the microcapsules were most stable at 4 °C and the stability differs significantly (p ≤ 0.05) with coating material type and temperature with MDGA showing better storage stability than others. Altogether, the attributes of the MDGA microcapsules were comparatively better than either MD or GA alone. The present data, therefore, demonstrate an effective encapsulation process for MoLP extract that can serve as fortificants in processed food products where MoLP may be used. [ABSTRACT FROM AUTHOR]

A high prevalence of bone diseases have been reported in many countries and inadequate intake of calcium is recognized as one of the main factors leading to decreased bone density. Calcium fortification is proven as an effective method used to increase calcium consumption. This study aimed to develop Khao Lam, steamed sticky rice in bamboo, a traditional snack in Chonburi, Thailand. This snack is familiar to the local population, is based on Thai tradition and culture, so is a good candidate to test calcium fortification. Three Khao Lam formulas recipes were developed (original formula recipe, calcium carbonate fortified formula recipe, and tricalcium phosphate fortified formula recipe) to determine participants' satisfaction regarding appearance, taste, flavor, color, texture, and overall satisfaction, measured using sensory evaluation methods. The findings of this study revealed no significant differences in all aspects of the 3 recipes, except that the texture of the tricalcium phosphate preparation had a lower than average satisfaction score when compared with the original formula and the calcium carbonate formula recipe. In addition, results indicated that original formula and the calcium carbonate fortified recipe had satisfaction scores equally acceptable to all participants. In conclusion, the developed Khao Lam with calcium carbonate fortification is acceptable to participants. [ABSTRACT FROM AUTHOR]

Context-specific evidence evaluation is advocated in modern epidemiology to support public health policy decisions, avoiding excessive reliance on experimental study designs. Here we present the rationale for a paradigm shift in evaluation of the evidence derived from independent studies, as well as systematic reviews and meta-analyses of observational studies, applying Hill's criteria (including coherence, plausibility, temporality, consistency, magnitude of effect, and dose-response) to evaluate food fortification as an effective public health intervention against folic acid–preventable (FAP) spina bifida and anencephaly (SBA). A critical appraisal of evidence published between 1983 and 2020 supports the conclusion that food fortification with folic acid prevents FAP SBA. Policy-makers should be confident that with mandatory legislation, effective implementation, and periodic evaluation, food fortification assures that women of reproductive age will safely receive daily folic acid to significantly reduce the risk of FAP SBA. Current evidence should suffice to generate the political will to implement programs that will save thousands of lives each year in over 100 countries. [ABSTRACT FROM AUTHOR]

ABSTRACT Vitamin D status varies across all continents and countries. Vitamin D status usually is adequate in Latin America and Australia, but in contrast it is very low in the Middle East and some countries in Asia. Trends in vitamin D status, whether it improves or declines over the years, carry important messages. Trends usually are small, but can be predictors and indicators of general health. Vitamin D status has improved in the older population in the United States, and improvement relates to dairy use and vitamin D supplements. To the contrary, vitamin D status has declined in the Inuit population of Canada due to a change from a traditional fish diet to a Western diet. A large improvement was seen in Finland after mandatory fortification of dairy products was introduced. Determinants of decline are less sun exposure, increased use of sunscreen, increase of body mass index (BMI), less physical activity, and poor socioeconomic status. Determinants of increase are food fortification with vitamin D and vitamin D supplements. Food fortification can lead to a population‐wide increase in vitamin D status as shown by the Finnish example. © 2021 The Authors. JBMR Plus published by Wiley Periodicals LLC on behalf of American Society for Bone and Mineral Research.

Abstract Several works have shown different aspects of the use of the plant Moringa oleifera. However, few review studies bring an approach to its use in food preparation, specifying its role as a functional food and its use as a natural additive, focusing on food biochemistry and including sensory acceptance and safety. Composed by multiple bioactive substances, Moringa oleifera has the potential to be used as a food additive, mainly as a preservative with the potential to prevent lipid oxidation and other unwanted chemical reactions that lead to product deterioration. Furthermore, it can improve the physicochemical characteristics of food, increasing its quality and shelf life. It also promotes nutritional improvement, elevating protein, mineral, and vitamin levels. Despite this, the sensorial characteristics of this plant result in a low consumer acceptance of the fortified products, which is a problem for the food industry. Apart from inconclusive works, some data involving Moringa’s safety are contradictory, resulting in its commercialization prohibition in Brazil in 2019. This review focused on important data about Moringa use to contribute to the literature and to the food industry, describing information about this medicinal plant effects on food products.