A study of storage and distribution of double fortified salts in Kenya

Diósady, Levente L.; Yusufali, Rizwan; Oshinowo, Toks; Laleye, L.C.

doi:10.1016/j.jfoodeng.2005.05.057

Cited by 17 publications

(12 citation statements)

References 8 publications

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“…Test tubes were then placed in a reciprocating shaker and mechanically shaken at 25°C for 4 h. Then the solutions were left for 4 h for separation of the two phases. For each sample, concentrations of ferrous glycinate in 1-octanol and water were spectrophotometrically determined (Diosady et al, 2006). Log Po/w of ferrous glycinate between 1-octanol and water was calculated according to the equation, i.e.…”

Section: Partition Coefficientsmentioning

confidence: 99%

“…Eluted nanoliposomes obtained were ruptured using sufficient volume of 10% Triton X-100. The amount of ferrous glycinate entrapped in the vesicles was determined spectrophotometrically (Diosady et al, 2006). Nanoliposomal suspension (0.20 ml) was ruptured using sufficient volume of 10% Triton X-100, and the total amount of ferrous glycinate were determined spectrophotometrically.…”

Section: Measurement Of Encapsulation Efficiencymentioning

confidence: 99%

“…The deposit on the inner wall of flasks after evaporation was firstly washed using anhydrous ethanol, and then the remaining deposit was washed using deionized water. The amounts of iron in ethanol solution and in aqueous solution were determined spectrophotometrically (Diosady et al, 2006), respectively. The retention percentage was calculated using Eq.…”

Section: Ph Stability Of Ferrous Glycinatementioning

confidence: 99%

“…Iron deficiency is usually the result of insufficient dietary intake of iron and/or poor utilization of iron from ingested food (Gaucheron, 2000). Fortification of foods with iron is considered the best sustainable way of preventing iron deficiency (Diosady et al, 2006;Mehansho, 2006;Navarrete et al, 2002;Uauy et al, 2002). Ferrous glycinate is more bioavailable, more stable, and safer than the most commonly used iron salts, such as ferrous sulfate (Jeppsen and Borzelleca, 1999;Jeppsen, 2001;Layrisse et al, 2000;Marchetti et al, 2000;Olivares et al, 1997;Szarfarc et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

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Preparation, characterization and the stability of ferrous glycinate nanoliposomes

Ding

Zhang

Hayat

et al. 2011

Journal of Food Engineering

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Section: Partition Coefficientsmentioning

confidence: 99%

Section: Measurement Of Encapsulation Efficiencymentioning

confidence: 99%

Section: Ph Stability Of Ferrous Glycinatementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Preparation, characterization and the stability of ferrous glycinate nanoliposomes

Ding

Zhang

Hayat

et al. 2011

Journal of Food Engineering

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“…DFS, prepared with ferrous fumarate premix, were found resistent to colour change. It is evident that microencapsulated iron in DFS avoids interactions between fortificants and helps to increase the bioavailability (Diosady et al 2006).…”

Section: Micronutrients Fortification: Unencapsulated Vs Microencapsmentioning

confidence: 99%

Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review

Majeed¹,

Qazi²,

Safdar³

et al. 2013

Czech J. Food Sci.

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Majeed H., Jamshaid Qazi H., Safdar W., Fang Z. (2013): Microencapsulation can be a Novel tool in wheat flour with micronutrients fortification: Current trends and future applications -a review. Czech J. Food Sci., 31: 527-540.Wheat flour fortification can be a novel and effective food based approach to improve effective micronutrient deficiencies that affect millions of people worldwide especially in the developing countries. Wheat is an important cereal crop grown worldwide and its per capita consumption is high even in the developing countries. Being a most popular dietary food component, fortification of wheat flour with micronutrients like iron, vitamin A, folic acid, zinc, and iodine is expected to be the most effective strategy to overcome the related deficiencies and, if mandated, could be helpful in achieving the international health goals. However, on the other hand food fortification (Direct mixing) with micronutrients might cause unwanted sensory changes and interaction with food components resulting in a lower bioavailability. Microencapsulation may be helpful to prevent unwanted sensory changes and diminish micronutrients interactions with wheat flour components. The current review will focus on the technical issues related to the fortification (Direct mixing) of wheat flour and prospects of microencapsulation technology in fortification.

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Nano and Microencapsulation of Foods, Vitamins and Minerals

AL-Duhaidahawi

2022

Application of Nanotechnology in Food Science, Processing and Packaging

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A study of storage and distribution of double fortified salts in Kenya

Cited by 17 publications

References 8 publications

Preparation, characterization and the stability of ferrous glycinate nanoliposomes

Preparation, characterization and the stability of ferrous glycinate nanoliposomes

Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review

Nano and Microencapsulation of Foods, Vitamins and Minerals

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