Wheat dietary fibre and soy protein as new carriers of iodine compounds for food fortification – The effect of storage conditions on the stability of potassium iodide and potassium iodate

Szymandera‐Buszka, Krystyna; Waszkowiak, Katarzyna; Kaczmarek, Anna; Zaremba, Agata

doi:10.1016/j.lwt.2020.110424

Cited by 10 publications

(14 citation statements)

References 34 publications

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“…Previous studies have confirmed the feasibility of applying iodine salts (KI and KIO 3 ) to protein preparations such as collagen, soy preparations, and fiber preparations. Methods for the enrichment of protein preparations have already been developed [ 28 , 29 , 30 , 31 ]. Nevertheless, high protein intake is not advisable in some diets [ 32 ].…”

Section: Introductionmentioning

confidence: 99%

“…The stability of nutrients is related to conditions of application of the nutrient to the matrix [ 20 , 30 , 50 , 51 , 52 ]. Iodate is a strong oxidizing agent, and iodide is a reducing agent, which can lead to the initiation of redox reactions in foods.…”

Section: Introductionmentioning

confidence: 99%

“…Iodate is a strong oxidizing agent, and iodide is a reducing agent, which can lead to the initiation of redox reactions in foods. These reactions may be, in turn, associated with changes in the stability and shelf life of food ingredients [ 30 , 53 , 54 ]. Iodine is also sensitive to light and temperature [ 55 ].…”

Section: Introductionmentioning

confidence: 99%

“…Iodine is also sensitive to light and temperature [ 55 ]. During the fortification process, it is crucial to determine the optimum time and hydration [ 56 ] of the matrix to achieve even distribution and, at the same time, stability of the introduced compound during processes related to the storage or production of new food products [ 30 , 48 , 55 ]. Therefore, this study aimed to investigate the use of selected vegetables (pumpkin, cauliflower, broccoli, carrot) as carriers of potassium iodide (KI) and potassium iodate (KIO 3 ) by determining changes in the iodine content under various conditions of impregnation with iodine compounds.…”

Section: Introductionmentioning

confidence: 99%

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The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine

et al. 2022

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This study aimed to determine the use of selected vegetables (pumpkin, cauliflower, broccoli, carrot) as carriers of potassium iodide (KI) and potassium iodate (KIO3) by determining changes in iodine content under various conditions of impregnation as the degree of hydration, impregnated sample temperature, and impregnation time. The influence of these conditions on iodine contents in vegetables after their fortification and storage (21 °C/230 days) was analyzed. The results showed that all selected vegetables could be efficient iodine carriers. However, the conditions of the impregnation process are crucial for fortification efficiency, particularly the degree of hydration and the temperature of the impregnated samples before drying. The results showed that the lowest iodine content was in samples fortified at 4 °C and 1:4 hydration. On the other hand, the highest reproducibility of iodine was for the following fortification conditions: temperature of −76 °C and hydration of 1:1. The studies confirmed the higher stability of iodine in KIO3 form compared to KI. To increase recovery of the introduced iodine in the product after drying, using the conditioning step at 4 °C is not recommended. We recommend freezing vegetables immediately after the impregnation process

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine

et al. 2022

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“…Deficiency of iodine in young children and pregnant women causes goiter. Fortification forms of iodine are potassium (K) salts such as potassium iodide (KI) and potassium iodate (KIO3) [15] which are fortified through biofortification of crops [16] and spray dry techniques in salt and other flour items [17].…”

Section: Various Fortificants and Their Foodmentioning

confidence: 99%

Vitamin D fortification: A perspective to improve immunity for COVID-19 infection

Handu

Jan

Chauhan

et al. 2021

FFS

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The need for food fortification arises because of close relation between human, health and food. The problem of prevalence of micronutrient malnutrition paved a way for food fortification to emerge and run in this technological era. This review focusses on the importance of Vitamin D in the present pandemic situation and the techniques used for fortification. The stability and bio-accessibility are the biggest question mark in the food fortification process as, a large proportion of Vitamin D is lost during food processing and storage due to environmental stress conditions such as temperature, pH, salt, oxygen and light. Vitamin D is an important micronutrient, is essentially required for the prevention of respiratory disorders, neurodegenerative diseases, cardiovascular diseases, cancer etc. which make it essential in enhancing immunity against COVID-19. Food fortification is the most efficient and safest method recognized by the WHO. The present review is an update on Vitamin D, in light of its role and importance and also fortification techniques adopted. Among all the techniques, nanoencapsulation is found to be an efficient one with the increasing demand.

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Iodine Essentiality for Human Health

Prasad¹

2023

Medical Geology

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Wheat dietary fibre and soy protein as new carriers of iodine compounds for food fortification – The effect of storage conditions on the stability of potassium iodide and potassium iodate

Cited by 10 publications

References 34 publications

The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine

The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine

Vitamin D fortification: A perspective to improve immunity for COVID-19 infection

Iodine Essentiality for Human Health

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