Article
Multidisciplinary Sciences
Oluwasegun Modupe, Juveria Siddiqui, Akhila Jonnalagadda, Levente L. Diosady
Summary: The addition of folic acid to Double Fortified Salt provides a cost-effective solution to combat iron, iodine, and folic acid deficiencies simultaneously. Folic acid and iodine were found to be stable in various formulations, retaining over 70% of the added micronutrients after six months. Adding folic acid to the iron core of the premix is preferred for higher retention and minimal impact on salt color.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
Dasharath B. Shinde, Santosh S. Koratkar, Vinay Rale, Shashikala Nm, Neetu Mishra
Summary: The study demonstrated that salt formulations supplemented with iron and iodine significantly increased hemoglobin levels in anemic male rats, promoting recovery from anemia without affecting body weight or organ tissues.
Article
Food Science & Technology
Juveria Siddiqui, Oluwasegun Modupe, Azadeh Vatandoust, Levente L. Diosady
Summary: The technology of fortifying salt with both iron and iodine, which was developed in Canada and implemented in India, has been successful in reaching over 60 million consumers. To ensure the stability and effectiveness of the fortified salt, a reliable and cost-effective method for evaluating the quality of the iron premix coating was developed. The study results show the importance of this simple test in predicting the quality and stability of the iron premix, which is crucial for a successful double fortification program.
JOURNAL OF FOOD QUALITY
(2022)
Article
Food Science & Technology
Donya Keshvari Koohenjani, Hannan Lashkari
Summary: This study investigated the encapsulation of iron in double emulsion and its application in cream. The results showed that the addition of encapsulated iron had significant effects on the zeta potential, L* value, pH value, turbidity, a* value, b* value, PV value, and TBA value. However, it had no significant effects on the particle size and morphology of the samples. The cream samples with encapsulated iron had lower negative effects compared to free iron, and the sensory analysis showed no negative effects on the general acceptability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Oluwasegun Modupe, Yao Olive Li, Levente L. Diosady
Summary: A new coating formulation has been developed to eliminate black spots on the iron premix surface when making Double Fortified Salt. The new coating method effectively retains iodine content in Double Fortified Salt and simplifies the previous method.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Oluwasegun Modupe, Kiruba Krishnaswamy, Yao Olive Li, Levente L. Diosady
Summary: This study evaluates the factors leading to the floating of iron premix in double fortified salt and provides solutions to this challenge. Results show that the use of soy stearin as a coating material and its hydrophobic nature are major factors contributing to the floating issue. Double coating with hydroxypropyl methylcellulose and soy stearin is preferred, as it enhances the stability of iodine in the salt.
FOOD QUALITY AND SAFETY
(2021)
Article
Food Science & Technology
Anubhav Pratap-Singh, Alejandro Leiva
Summary: This study examines the spray-drying microencapsulation of iron and zinc simultaneously as a strategy to combat nutrient deficiency. The microcapsules showed higher resistance to intestinal conditions, quickly releasing iron and zinc in stomach and intestinal digestion. The Higuchi mathematical model best fit the release of iron and zinc, suggesting a transport phenomenon governed by diffusion through the coating material.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Sanchit Makkar, Sumedha Minocha, Kishor Govinda Bhat, Anjaly Teresa John, Sumathi Swaminathan, Tinku Thomas, M. G. Venkatesh Mannar, Anura Kurpad
Summary: The study estimated the economic benefit of introducing double-fortified salt (DFS) for reducing anemia in India, showing that DFS can improve wages, reduce anemia prevalence, and have a benefit-cost ratio of 4.2:1 for national implementation.
JOURNAL OF NUTRITION
(2022)
Review
Food Science & Technology
Sreyajit Saha, Shipra Jha, Amit Tiwari, Sudeepan Jayapalan, Anupam Roy
Summary: Micronutrient fortification of rice through extrusion is effective in enhancing micronutrient levels in consumers, with success linked to micronutrient retention, bioavailability, and stability. Composition is key to product success, but processing parameters also play a role in attributes. Emphasizing on compositional and process parameters is crucial for quality attributes such as nutrient stability and sensory properties.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Nutrition & Dietetics
Dipika Matthias, Christine M. McDonald, Nicholas Archer, Reina Engle-Stone
Summary: Our global food system lacks essential micronutrients and diets are becoming increasingly unhealthy. Salt and salt-containing condiments are integral to the food system and should be part of its transformation. Fortifying salt and condiments can provide wide-scale nutritional and health benefits. Future innovations are needed to develop affordable salt substitutes, improve stability and bioavailability of micronutrients in condiments, and establish efficient monitoring systems for intake and micronutrient status.
Article
Nutrition & Dietetics
Faiz-ul-Hassan Shah, Mian Kamran Sharif, Zulfiqar Ahmad, Adnan Amjad, Muhammad Sameem Javed, Raheel Suleman, Dur-e-Shahwar Sattar, Muhammad Amir, Muhammad Junaid Anwar
Summary: This study focused on developing protein- and dietary fiber-enriched, micronutrient-fortified corn snacks using extrusion technology. The results showed that corn snacks with 40/100 g soy flour had the best nutrient profile, with a maximum increase in protein and fiber. The study also found that 100 g of corn snacks could provide a significant percentage of the recommended daily intake for iron, zinc, vitamin A, and vitamin C.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Noer Abyor Handayani, Kamarza Mulia, Sutrasno Kartohardjono, Elsa Anisa Krisanti
Summary: Spray-dried chitosan microparticles fortified jelly foods were found to increase the bioavailability of iron and folic acid, which could help alleviate iron deficiency anaemia and folic acid deficiency anaemia.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Engineering, Chemical
Azadeh Vatandoust, Kiruba Krishnaswamy, Yao Olive Li, Levente Diosady
Summary: Diets lacking essential vitamins and minerals are prevalent worldwide. Food fortification with zinc, iron, and iodine through salt has been developed as a cost-effective solution. Incorporating zinc into the iron premix is a superior approach due to better fortificant stability. This technology is an economical public health measure for improving the health of populations with micronutrient deficiencies.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Public, Environmental & Occupational Health
Meena Haribhau Jadhav, Marthi Gurunath Venkatesh Mannar
Summary: Food fortification is an effective strategy to provide multiple micronutrients to large populations, but its impact relies on sustained supply and utilization, facing barriers in technology, market, and policy. Improving consumer awareness, strengthening institutional markets, managing costs and risks, and assuring quality are key interventions for ensuring impact at scale.
GLOBAL HEALTH-SCIENCE AND PRACTICE
(2021)
Article
Nutrition & Dietetics
Pornpimol Scheuchzer, Michael B. Zimmerman, Christophe Zeder, Antoni Sanchez-Ferrer, Diego Moretti
Summary: This study aimed to assess the effects of different processing temperatures on the starch microstructure, iron solubility, and iron bioavailability of extruded iron-fortified rice. The results showed that warm and hot extrusion altered the starch morphology but did not significantly affect iron solubility or bioavailability. However, the addition of citric acid and trisodium citrate significantly increased iron absorption.
JOURNAL OF NUTRITION
(2022)