Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients

Adinepour, Fateme; Pouramin, Shiva; Rashidinejad, Ali; Jafari, Seid Mahdi

doi:10.1016/j.foodres.2022.111212

Cited by 32 publications

(21 citation statements)

References 219 publications

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“…Nutritional fortification is one of the primary measures of nutritional intervention, which plays a role in improving the nutritional status of the population ( 10 ). Dairy products possess emulsification and hydrophilicity characteristics, making them suitable for nutritional fortification with fat-soluble or water-soluble nutrients ( 11 ). Micronutrient fortification of dairy products is permitted in most countries for preschool children, and the most common fortified dairy food is milk powder ( 12 ).…”

Section: Introductionmentioning

confidence: 99%

Dairy fortification as a good option for dietary nutrition status improvement of 676 preschool children in China: A simulation study based on a cross-sectional diet survey (2018–2019)

et al. 2022

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BackgroundChinese children are deficient in several essential nutrients due to poor dietary choices. Dairy products are a source of many under-consumed nutrients, but preschool children in China consume dairy products significantly less than the recommended level.MethodsFrom the cross-sectional dietary intake survey of infants and young children aged 0–6 years in China (2018–2019), preschool children (age: 3–6 years) (n = 676) were selected. The four-day dietary data (including 2 working days and 2 weekends) collected through an online diary with reference to the food atlas were used for analysis and simulation. In scenario 1, individual intake of liquid milk equivalents was substituted at a corresponding volume by soymilk, cow’s milk, or formulated milk powder for preschool children (FMP-PSC). In scenario 2, the amount of cow’s milk or FMP-PSC increased to ensure each child’s dairy intake reached the recommended amount (350 g/day). In both scenarios, the simulated nutrient intakes and nutritional inadequacy or surplus were compared to the survey’s actual baseline data.ResultsIt was suggested suggested that replacing dairy foods with FMP-PSC at matching volume is better than replacing them with soymilk or cow’s milk to increase the intake of DHA, calcium, iron, zinc, iodine, vitamin A, vitamin B1, vitamin B3, vitamin B12, vitamin C and vitamin D. Moreover, our results suggested that adding FMP-PSC to bring each child’s dairy intake to the recommended amount can bring the intakes of dietary fiber, DHA, calcium, iron, zinc, iodine, vitamin A, vitamin B1, vitamin B3, vitamin B9, vitamin B12, vitamin C and vitamin D more in line with the recommendations when compared with cow’s milk.ConclusionAccurate nutrition information should be provided to the parents of preschool children so as to guide their scientific consumption of dairy products and the usage and addition of fortified dairy products can be encouraged as needed.

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Section: Introductionmentioning

confidence: 99%

Dairy fortification as a good option for dietary nutrition status improvement of 676 preschool children in China: A simulation study based on a cross-sectional diet survey (2018–2019)

et al. 2022

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“…In the last decade, there has been considerable interest in fortifying milk and dairy products with a wide variety of functional ingredients [ 12 ]. However, only a few studies related to the incorporation of microencapsulated carotenes in real dairy foods have been reported, due to the incidence of encapsulating agents and the concentration of the microencapsulated compounds in color and potential contributions to human health, as well as undesirable modifications, including changes in the texture, rheology, and flavor of the product [ 4 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Guava Pulp Microencapsulated in Mucilage of Aloe Vera and Opuntia ficus-indica as a Natural Dye for Yogurt: Functional Characterization and Color Stability

Otálora

Wilches-Torres

Castaño

2022

Foods

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The substitution of artificial colorants for pigments extracted from fruits is a highly desirable strategy in the food industry for the manufacture of natural, functional, and safe products. In this work, a 100% natural spray-dried (SD) microencapsulated colorant of pink guava pulp, using aloe vera (AV) or Opuntia ficus-indica (OFI) mucilage as functional encapsulating material, was prepared and evaluated as an additive into a yogurt (Y) matrix. The characterization of yogurt samples supplemented with OFI (Y-SD-OFI) and AV (Y-SD-AV) mucilage-covered guava pulp microcapsules was carried out through carotenoid quantification using UV–vis and HPLC–MS techniques, dietary fiber content, antioxidant capacity, colorimetry, and textural analysis, as well as by an evaluation of color stability after 25 days of storage at 4 °C in the dark. These physicochemical characteristics and color stability on the Y-SD-OFI and Y-SD-AV samples were compared with those of a commercial yogurt (control sample, Y-C) containing sunset yellow FCF synthetic colorant (E110). Y-SD-OFI and Y-SD-AV samples exhibited a high content of lycopene, dietary fiber, and antioxidant activity, which were absent in the control sample. Microencapsulated lycopene imparted a highly stable color to yogurt, contrary to the effect provided by the E110 dye in the control sample. The texture profile analysis revealed an increase in firmness, consistency, and cohesion in the Y-SD-OFI sample, contrary to the Y-SD-AV and Y-C samples, which was attributed to the variation in fiber concentration in the microcapsules. The incorporation of OFI and AV mucilage microparticles containing pink guava pulp into yogurt demonstrated its potential application as a functional natural colorant for dairy products.

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“…Microencapsulation is a modern technology that has been used to encapsulate and mask the metallic taste of minerals [ 93 ]. Many methods have been described and used for the encapsulation of minerals such Zn [ 94 , 95 ].…”

Section: Zinc Encapsulation and Chelation As Novel Approaches To Incr...mentioning

confidence: 99%

Improving Dietary Zinc Bioavailability Using New Food Fortification Approaches: A Promising Tool to Boost Immunity in the Light of COVID-19

Chemek

Kadi

Merenkova

et al. 2023

Biology

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Zinc is a powerful immunomodulatory trace element, and its deficiency in the body is closely associated with changes in immune functions and viral infections, including SARS-CoV-2, the virus responsible for COVID-19. The creation of new forms of zinc delivery to target cells can make it possible to obtain smart chains of food ingredients. Recent evidence supports the idea that the optimal intake of zinc or bioactive compounds in appropriate supplements should be considered as part of a strategy to generate an immune response in the human body. Therefore, controlling the amount of this element in the diet is especially important for populations at risk of zinc deficiency, who are more susceptible to the severe progression of viral infection and disease, such as COVID-19. Convergent approaches such as micro- and nano-encapsulation develop new ways to treat zinc deficiency and make zinc more bioavailable.

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Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients

Cited by 32 publications

References 219 publications

Dairy fortification as a good option for dietary nutrition status improvement of 676 preschool children in China: A simulation study based on a cross-sectional diet survey (2018–2019)

Dairy fortification as a good option for dietary nutrition status improvement of 676 preschool children in China: A simulation study based on a cross-sectional diet survey (2018–2019)

Evaluation of Guava Pulp Microencapsulated in Mucilage of Aloe Vera and Opuntia ficus-indica as a Natural Dye for Yogurt: Functional Characterization and Color Stability

Improving Dietary Zinc Bioavailability Using New Food Fortification Approaches: A Promising Tool to Boost Immunity in the Light of COVID-19

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