Search Results (156)

Objective: The aim of this study was to compare micronutrient intake and inadequacy estimates using household consumption and expenditure survey (HCES) and quantitative 24-h recall (24HR) data among women of reproductive age (WRA) in Kasungu district, Malawi. Methods: We conducted a secondary data analysis utilizing HCES dietary data from a subsample of households in rural areas of Kasungu district, which were sourced from the 2019/20 Malawi Fifth Integrated Household Survey (n = 183); and 24HR data were obtained from WRA in a community-based Addressing Hidden Hunger with Agronomy (AHHA) trial in the same district (n = 177). Micronutrient intakes and inadequacy were estimated under two alternative scenarios of large-scale food fortification (LSFF). We standardized apparent nutrient intakes from the HCES data using the adult female equivalent metric. Results: Estimated prevalence of micronutrient inadequacy fell within 20 percentage points between HCES and 24HR for iron (Fe), zinc (Zn), vitamins B2 and B9 under both no fortification and fortification scenarios. There were some discrepancies for the remaining B vitamins, being consistently large for vitamin B3. Conclusions: In the absence of 24HR data, HCES data can be used to make inferences about some micronutrient intakes and inadequacies among rural WRA in Malawi and to inform decisions regarding LSFF, including vehicle selection and coverage. However, additional efforts are needed to improve HCES for dietary nutrient surveillance given existing limitations. Full article

Inadequate vitamin D and dietary fibre intake are growing public health concerns in Western countries, especially in regions with limited sunlight and diets rich in processed foods. Bakery products, widely consumed, offer a promising opportunity for nutritional fortification. This study explored the possibility of fortifying white wheat bread—a staple food but low in fibre—with vitamin D₃ and various dietary fibres (oat fibre, pectin, cellulose, and beta-glucan). The goal was to enhance its nutritional profile while maintaining desirable bread qualities. Using Response Surface Methodology (RSM), an empirical model, optimised the fibre combination. A range of dough and bread analyses were conducted—including assessments of gluten structure, starch pasting, fermentation activity, crumb hardness, specific volume, and colourimetry. The results showed fibre addition weakened the gluten network and altered starch properties (reduced peak, final and breakdown viscosities)—reducing loaf volume (4.2 ± 0.4 mL/g vs. 4.8 ± 0.1 mL/g for the control)—though to a lesser extent than in wholemeal bread (2.4 ± 0.1 mL/g), while vitamin D₃ inclusion had a minimal impact (4.0 ± 0.4 mL/g for white bread, 2.1 ± 0.0 mL/g for wholemeal bread). The study identified an optimal mix of soluble and insoluble fibres with vitamin D₃ that preserved the texture, crumb structure, and appearance of standard white bread. The final product offered fibre levels (Total Dietary Fibre, TDF = 10.72 ± 0.31 g/100 g bread, vs. 3.81 ± 0.06 g/100 g for the control) comparable to those of wholemeal bread (TDF = 9.54 ± 0.67 g/100 g), with improved texture and volume. This approach presents an effective strategy to enhance staple foods, potentially improving public health through better nutrient intake without compromising consumer acceptance. Full article

Background/Objectives: Preterm infants are at high risk of extrauterine growth restriction and suboptimal neurological development due to cumulative nutrient deficits. Standard fortification (SF) of human milk does not account for individual macronutrient variability, potentially leading to inadequate intake. Target fortification (TFO) adjusts supplementation based on the measured macronutrient content, aimed at providing macronutrient intake aligned with ESPGHAN (European Society for Paediatric Gastroenterology, Hepatology and Nutrition) recommendations and optimize growth and development. This study aims to evaluate the effects of TFO compared to SF on growth, body composition, and neurological outcomes at 18 months corrected age. Methods: In this double-blind, randomized controlled trial, preterm infants (<30 weeks gestation) received either SF or TFO for at least three weeks. Macronutrient levels in breast milk were analyzed three times per week, with modular adjustments in the TFO group. Growth parameters, body composition at 36 weeks postmenstrual age, and Bayley Scales of Infant and Toddler Development III (BSID-III) scores at 18 months corrected age were assessed (n = 69). Results: TFO significantly increased protein, fat, and carbohydrate intake compared to SF, leading to higher weight gain (2514 ± 289 g vs. 2283 ± 332 g, p < 0.01) and growth velocity (21.7 ± 2.3 g/kg/d vs. 19.2 ± 2.2 g/kg/d, p < 0.001). In infants whose mother’s milk had low protein levels, fat-free mass was significantly higher with TFO compared to SF. BSID-III scores were higher in the TFO group across cognitive, language, and motor domains, with significant improvements in expressive language scores in infants whose mother’s milk had high protein levels (p < 0.05). The number of preterm infants with a motor BSID-III score of ≤70 was significantly lower in the TFO group compared to the SF group (0 vs. 3, p < 0.05). Conclusions: TFO enhanced growth and body composition and may support better neurological outcomes in preterm infants. While most BSID-III differences were not statistically significant, the data suggest that TFO may reduce the risk of developmental delays. Larger, multicenter trials are needed to confirm these findings. Full article

Background/Objectives: Optimal feeding regimens for preterm neonates, including the role of multi-nutrient fortification, are unknown, leading to large practice variation in comparing different feeding regimens that include fortification and their impact on outcomes for preterm infants. Methods: Using a network meta-analyses design, two reviewers independently extracted data. A Cochrane CENTRAL, Medline, Embase, and CINAHL search was conducted for all studies published up to 27 June 2023. Randomized clinical trials of feeding regimens for preterm infants that included multi-nutrient fortification were included. Outcomes were mortality, necrotizing enterocolitis (NEC), retinopathy of prematurity (ROP), sepsis, periventricular leukomalacia (PVL), bronchopulmonary dysplasia (BPD), time to full enteral feeds, and the Bayley II MDI developmental score. Results: Fifty-nine studies were included. For mortality, NEC, and time to reach full enteral feeds, the top-ranked treatment class was the mother’s own milk with donor milk and a human-milk-based fortifier. For ROP and BPD, the top-ranked treatment class was mother’s own milk with a phosphorus fortifier. For sepsis, the top-ranked treatment class was mother’s own milk with formula. For PVL, the top-ranked treatment classes were mother’s own milk and mother’s own milk with donor milk and a bovine fortifier in the two disconnected networks. For the Bayley II MDI score, the top-ranked treatment class was mother’s own milk with formula and bovine fortification. Conclusions: Treatment rankings are consistent with the underlying hypothesis that increased mother’s own milk intake appears to be associated with better clinical outcomes. This review provides the first global view of interventions and highlights insufficient high-quality evidence to support or refute one fortification feeding regimen over another. Full article

The growing popularity of a diverse range of plant-based beverages is entrenched in promoting health functionality and addressing ethical and environmental concerns. These beverages offer similar physico-chemical attributes to animal milk and are prepared using plant-based ingredients, such as soy, oats, almonds, rice, chickpeas, sesame seeds, and coconut. These beverages have many nutritional benefits but are deficient in certain nutrients such as essential amino acids, minerals, vitamin B12, vitamin D, and omega-3 fatty acids. Fortifying these beverages with deficient nutrients could effectively provide comprehensive and nutritionally balanced product options. This approach could be useful in improving the nutritional profile of plant-based beverages to meet the expectations of health-conscious consumers. However, fortifying these products poses challenges related to taste, stability, and ingredient sourcing. Omega-3 fatty acids are crucial for human health and provide numerous health benefits, such as improved heart and vascular health, reduced inflammation, and the prevention of various health conditions. As plant-based diets gain popularity, the demand for nutritionally balanced products is growing, making omega-3 fortification a strategic approach for businesses to tap into an expanding market of health-conscious consumers. However, it is important to consider individual needs about health and ensure regulatory oversight to ensure the safety and effectiveness of fortified plant-based products. This article provides an overview of emerging plant-based beverages, their comparative nutritional profiles, the need to improve the nutritional value using omega-3 fatty acids as an example, and challenges in omega-3 fatty acid fortification. Full article

The market of plant-based food, including plant-based beverages, is one of the fastest-growing food sectors within the food industry and a subject of major research in the area of new product development. Plant-based beverages are a diverse group of non-dairy beverages with varying nutritional value, depending on the raw material sources and additional substances used in their production. A wide range of plant beverages makes it possible to choose products tailored to individual consumer preferences and needs as a part of sustainable dietary patterns. Increased consumer awareness of the environmental and health implications of proper nutrition, interest in plant-based diets, climate, and natural resource protection, as well as ethical concerns about animal welfare and the negative environmental impact of animal production, have led some consumers to seek a more balanced diet based on varied plant-based products, including beverages. Considering the highly diversified nutritional value of plant-based beverages, their availability, convenience, accessibility to consumers, ethical and environmental concerns, increasing health concerns as well as growing popularity of plant-based beverages as potential cow-milk alternatives, the Group of Experts in medicine and nutritional sciences presents the opinion on the nutritional value, health benefits and concerns of the available plant-based beverages. The opinion was based on a critical review of the current scientific literature, as well as on the experts’ experience. This knowledge can be used to make the right choices to improve the nutritional status and health of the consumers from different groups. Since the nutritional profiles of plant-based beverages vary across different plant-based drink varieties and they do not have standards of identity, in our opinion, there is a need for action to standardize nutrient fortification regarding the type and amount of added ingredients to ensure the safety of consumers and avoid potential over- or under-fortification of plant-based beverages. Full article

In this study, Californian-style black table olives were enriched with fresh and lyophilized “Carao” (Cassia grandis L.) to enhance their mineral composition, antioxidant activity, phenolic compound content, and to evaluate their potential for reducing acrylamide levels. Mineral concentrations were quantified using inductively coupled plasma optical emission spectrometry (ICP-OES). The addition of both fresh and lyophilized “Carao” significantly increased the iron concentration in the olives. Additionally, levels of calcium, magnesium, and potassium were elevated in both “Carao” treatments. Among the treatments, the addition of fresh “Carao” resulted in the highest increase in antioxidant activity, followed by the lyophilized “Carao”, with increases of 62.3% and 68.3%, respectively. The effect of fresh and lyophilized “Carao” on acrylamide reduction in oxidized olives is also discussed. Full article

Background/Objectives: Complementary feeding (CF) influences future health outcomes. The aim of this study was to evaluate the impact of fortified whole grain infant cereal (WGIC), a complementary food, among 6- to 12-month-old infants on the nutrient density of the diet in three diverse settings: Brazil, the United Arab Emirates (UAE), and the US. Methods: Data from the Feeding Infants and Toddler Study (FITS), a collection of dietary intake studies based on 24-h-dietary recalls, from said countries was utilized. Nutrient intakes were calculated for infant cereal (IC) consumers and non-consumers. Diet modeling was applied to IC consumers to substitute their regular fortified IC with WGIC with improved fortifications. The study estimated the average nutrient density, mean adequacy ratio (MAR), and percentage inadequacy of the diet in both IC consumers and non-consumers. Results: The analyses indicated that infants who consumed IC had higher intakes of calcium, zinc, magnesium, iron, and vitamin D in the three countries. Reduced micronutrient inadequacies were observed among IC consumers, particularly in Brazil and the U.S. Diet modeling with WGIC revealed a significantly higher density of choline, magnesium, zinc, iron, fiber, and protein, as well as reduced inadequacies. The MAR was significantly improved in the three countries. Conclusions: This study underscores the potential of fortified WGIC in increasing the nutrient density of the complementary diet. The intrinsic nutrients in whole grain infant cereals (WGICs) significantly enhance the nutrient density of the complementary diet. Given that whole grains play a role in preventing childhood obesity, their inclusion during CF may be crucial. Full article

Banana is the second-highest fruit produced in the world and is a staple food for over 400 million people. Only 40% of the crop is utilised, leading to 114 million tonnes of banana waste annually. Banana peel constitutes about ~40% of the whole fruit, and it is considered a domestic and food industry waste. It is enriched with macronutrients, micronutrients and bioactive compounds, which can provide antioxidant, anti-microbial, antibiotic, pharmaceutical and nutraceutical properties. Banana peels also have higher nutrient value than banana pulp, and they are used in traditional medicines to treat diabetes, diarrhoea, inflammation, ulcers, burns and cough. Given its diverse bioactive properties, banana peel waste is now being explored within the framework of a circular economy to promote waste recycling and reduce environmental impact. This review highlights the nutritional and health properties of banana peel while providing opportunities for waste reduction. Potential applications of banana peels include anti-cancer and anti-fungal agents, biosorbents, natural emulsifiers, reducing agents, biofertilisers, food industry ingredients for bakery products, natural preservatives and food fortification. Exploring banana peel waste potential not only contributes to sustainable waste management but also enhances environmentally friendly innovation for the benefit of human health and the environment. Full article

Fortification is the deliberate addition of essential micronutrients, such as vitamins and minerals, to enhance a food’s nutritional profile and contribute to public health. A promising approach to fortification involves the use of plant by-products which are rich in bioactive compounds. This study evaluates the effects of incorporating broccoli by-product powder into corn-flour tortillas. Five formulations were developed: a control (100% corn flour) and variations replacing 2.5%, 5%, 7.5%, and 10% of the corn flour with broccoli by-product powder. Adding broccoli powder resulted in darker tortillas with slightly reduced firmness. Water and oil absorption capacities increased in fortified tortillas compared to the control. The broccoli powder in the tortillas significantly enhanced their nutritional profile. Calcium content increased nearly six-fold, while potassium and iron concentrations were tripled in tortillas fortified with 10% broccoli powder. Additionally, dietary fiber content rose by 23%. Antioxidant capacity improved significantly, particularly in total polyphenol content. Fortification also led to a significantly higher glucosinolate concentrations, notably neoglucobrassicin and glucoraphanin. Sensory evaluation showed that consumers found tortillas containing 2.5% to 7.5% broccoli powder to be the most acceptable. However, fortification at 10% negatively impacted overall acceptability, primarily due to the intensified brassica flavor. In conclusion, incorporating broccoli by-product powder into corn tortillas enhanced their nutritional and functional properties, whilst retaining acceptable sensory characteristics. This approach promotes the sustainable valorization of by-products, offering a viable, eco-friendly alternative for the development of functional, nutrient-rich foods that support sustainability in the food industry. Full article

Pasta is a product made from wheat semolina and water. Due to its composition and low glycemic index, it is an ideal product for fortification with additional nutrients. Most plant-based food by-products are rich in nutrients of interest, such as fibers, vitamins, minerals, and bioactive compounds. Fortifying pasta with plant-based by-products can be nutritionally beneficial, and the number of publications on this topic has increased significantly in recent years. However, it presents a challenge when aiming to achieve products with good organoleptic quality. This review analyzes the published information on the effect of including plant-based by-products on the technological quality (optimal cooking time, solid loss, swelling index, and water absorption during cooking, color, and texture), nutritional value, and organoleptic properties of pasta. It also provides a critical perspective on gaps in the current knowledge and highlights aspects that should be addressed in the future. Full article

Natural functional plant oils (FPOs) have been widely exploited due to their abundant biological activities. However, when exposed to oxygen, light, moisture, and heat, some limitations such as oxidative deterioration, impaired flavor, loss of nutritional value and volatile compounds, and decreased shelf life hinder the widespread application of FPOs in the food industry. Notably, the microencapsulation technique is one of the advanced technologies, which has been used to maintain the biological and physicochemical properties of FPOs. The present review provided a comprehensive overview of the nutrient compositions and functionality of FPOs, preparation techniques for microcapsules, and applications of microencapsulated FPOs (MFPOs) in the food industry. FPOs obtained from a wide range of sources were abundant in bioactive compounds and possessed disease risk mitigation and improved human health properties. The preparation methods of microencapsulation technology included physical, chemical, and physicochemical methods, which had the ability to enhance oxidative stability, functional, shelf life, and thermostability properties of FPOs. In this context, MFPOs had been applied as a fortification in sausage, meat, bakery, and flour products. Overall, this work will provide information for academic fields and industries the further exploration of food and nutriment products. Full article

Curcuma longa powder was prepared by refractance window drying (RWD) and was fortified. Fortification of dried turmeric powder with folic acid and NaFeEDTA, along with its characterization, was achieved. Characterization techniques, such as FTIR, XRD, TGA, DSC, FESEM, and particle size analysis, have been considered to study the morphological, thermal, and crystalline properties of the resulting fortified turmeric. In vitro digestion studies were carried out to determine the retention of nutrients after fortification. The RW-dried and fortified turmeric powder exhibited a stable average particle size and PDI values in the range of 1500–1600 nm, for 0.25–0.29, respectively. The fortified turmeric powder exhibited enhanced crystalline properties with sharp and high intensity peaks for NaFeEDTA-fortified turmeric powder. In vitro digestion studies affirmed the bio-accessibility of the novel fortified turmeric powder at 9.77 mg/100 g and 12.74 mg/100 g for folic acid and NaFeEDTA fortification cases, respectively. Thus, the findings confirmed that there was no significant influence of fortification on the characteristics of folic acid and the NaFeEDTA-fortified RW-dried turmeric powder product. Full article

Bee pollen is a potential functional food ingredient as it contains essential nutrients and a wide range of bioactive compounds. Among bakery products, sweet or salty biscuits are very popular, because they can be consumed quickly, have a long shelf life, and have a favorable taste and texture. The aim of this study was to investigate the effects of the enrichment of salty biscuits with bee pollen (fresh and dried) through their chemical-technological and sensory characteristics. The biscuit formulations were created by replacing the flour with an increasing amount (5% and 10%) of fresh (FP) and dried (DP) pollen. A formulation without pollen was used as the control (CB). To evaluate its potential as a fortification ingredient, pollen as well as salty biscuits were analyzed in terms of their chemical composition and sensory characteristics. In particular, biscuits with 5% fresh pollen (FPB5%) proved to be the formulation with the optimal combination of chemical-compositional and sensory characteristics. Given the increase in their antioxidant component, fortified biscuits can represent an interesting vehicle for phenolic compounds and carotenoids, with a characteristic sensory profile. Full article

Soil amendments combined with low cadmium (Cd)-accumulating crops are commonly used for remediating Cd contamination and ensuring food safety. However, the combined effects of soil amendments and the cultivation of faba beans (Vicia faba L.)—known for their high nutritional quality and low Cd accumulation—in moderately Cd-contaminated soils remain underexplored. This study investigates the impact of a soil amendment (SA) on agronomic traits, seed nutrition, and Cd accumulation in 11 faba bean genotypes grown in acidic soil (1.3 mg·kg⁻¹ Cd, pH 5.39). The SA treatment increased soil pH to 6.0 (an 11.31% increase) and reduced DTPA-Cd by 37.1%. Although the average yield of faba beans decreased marginally by 8.74%, it remained within the 10% national permissible limit. Notably, SA treatment reduced Cd concentration in seeds by 60% and significantly mitigated Mn and Al toxicity. Additionally, SA treatment enhanced levels of essential macronutrients (Ca, Mg, P, S) and micronutrients (Mo, Cu) while lowering Phytate (Phy)/Ca, Phy/Mg, and Phy/P ratios, thus improving mineral nutrient bioavailability. Among the genotypes, F3, F5, and F6 showed the most favorable balance of nutrient quality, and yield following SA application. This study provides valuable insights into the effectiveness of SA for nutrient fortification and Cd contamination mitigation in Cd-contaminated farmland. Full article