Bioavailability and Safety of Vitamin D<sub>3</sub> from Pizza Baked with Fortified Mozzarella Cheese: A Randomized Controlled Trial

Al-khalidi, Banaz; Chiu, Winnie; Rousseau, Dérick; Vieth, Reinhold

doi:10.3148/cjdpr-2015-015

Cited by 8 publications

(5 citation statements)

References 21 publications

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“…VD 3 was the monitored analyte and VD 2 was used as the internal standard (I.S). The extraction of VD 3 from fortified matrices (milk and yoghurt), final cheese, and remaining whey was performed by hot saponification followed by extraction with hexane [ 20 ]. Briefly, to 5 g of sample, 200 µL of I.S solution (10 µg/mL) was added to samples to reach a final concentration of 2 µg/mL.…”

Section: Methodsmentioning

confidence: 99%

“…However, prolonged and incorrect consumption of vitamin D supplementation may induce hypercalcemia, hypercalciuria, and hyperphosphatemia, considered to be the initial signs of vitamin D intoxication, so it was not consumed without limitations [ 14 ]. Furthermore, considering the cheese matrix, few experiments have been performed on a restricted number of cheese varieties, in particular cheddar cheese [ 15 , 16 , 17 ], cottage cheese [ 18 ], gouda cheese [ 19 ], mozzarella cheese [ 20 ], or ricotta cheese [ 21 ]. The development of a VD enrichment design for cheese application requires the homogenous incorporation and distribution of VD into the cheese matrix without modification of the cheese production steps to preserve its yield and quality.…”

Section: Introductionmentioning

confidence: 99%

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Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata

Santanatoglia

Nzekoue

Alesi³

et al. 2023

Molecules

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The aim of this research was to develop innovative cheeses fortified with vitamin D3 (VD3). Formulation studies and analyses of textural properties and chemicals were carried out for these developments. Two traditional Italian varieties of cheese (giuncata and burrata) were studied. For giuncata, the fortification of milk for cheese production provided a VD3 retention level of 43.9 ± 0.6% in the food matrix. For burrata, the VD3 ingredient was incorporated into the creamy inner part after mixing, maintaining the textural quality of the product (adhesiveness 4.3 ± 0.4 J × 10−3; firmness 0.7 ± 0.0 N; and cohesiveness 0.8 ± 0.2). The optimized enrichment designs allowed to obtain homogenous contents of VD3 during the production of giuncata (0.48 ± 0.01 µg/g) and burrata cheeses (0.32 ± 0.02 µg/g). Moreover, analyses revealed the high stability of VD3 during the storage of the two fortified cheese types (2 weeks, 4 °C). These fortification designs could be implemented at an industrial scale to obtain new cheese types enriched in VD3 and thus contribute to the reduction in VD deficiency prevalence.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata

Santanatoglia

Nzekoue

Alesi³

et al. 2023

Molecules

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show abstract

“…Other studies have used other dairy foods to deliver vitamin D. A Canadian study reported increases in serum 25(OH)D when participants consumed a cheese pizza once weekly for 8 weeks, fortified with 5 or 700 μg of vitamin D (59) . Pizza containing the higher dose of vitamin D increased serum 25(OH)D concentrations by 72⋅9 nmol/l; however, very high-dose fortification is unlikely from a policy perspective.…”

Section: Vitamin D Food Fortification Randomised Controlled Trialsmentioning

confidence: 99%

Using food fortification to improve vitamin D bioaccessibility and intakes

McCourt

O’Sullivan

2021

Proc. Nutr. Soc.

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Vitamin D intakes and status are low in many countries due to seasonal UVB exposure variation and the fact that few foods are naturally vitamin D rich. Data modelling studies show that vitamin D intakes increase with food fortification, and countries with mandatory fortification policies have higher vitamin D intakes and status compared to countries without. While many foods can be vitamin D fortified, vitamin D bioavailability differs depending on fortification methods, food structure and composition. Randomised controlled trials (RCT) report that vitamin D2 bioavailability varies between foods, whereas vitamin D3 is bioavailable from many foods. In vitro studies suggest that altering the lipid composition of fortified foods increases vitamin D3 absorption. Olive oil increased vitamin D3 absorption during in vitro digestion compared to other dietary oils. Additionally, when vitamin D3 was incorporated into micelles formed from in vitro digestion of olive oil, more vitamin D3 was absorbed compared to other dietary oils. However, in a human postprandial study, a preformed vitamin D3 micelle dairy drink did not increase vitamin D3 absorption, and a vitamin D3 olive dairy drink increased vitamin D3 absorption in vitamin D insufficient participants only. Action is urgently needed to improve vitamin D intakes and status worldwide. Food fortification improves vitamin D intakes; however, fortification strategies unique to each country are needed. This review will synthesise the literature describing data modelling and intervention trials that assess the safety and efficacy of vitamin D fortification strategies, and those manipulating food composition to alter vitamin D bioavailability from fortified foods. Additionally, RCT examining the impact of vitamin D fortification strategies on vitamin D intakes and status over time are reviewed.

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“…One approach to address this deficiency is through the fortification of foods with VD (Boivin-Piché et al , 2016). In addition, when considering the incorporation of VD into cheese products, research has been limited to a small selection of cheese types including but not limited to cheddar (Crevier et al , 2017), cottage (Al-Khalidi et al , 2015), gouda (Nzekoue et al , 2021a), mozzarella (Di Cerbo et al , 2020) and ricotta cheeses (Picciotti et al , 2021). Therefore, it is important to develop specific fortification designs and assess the VD stability according to the cheese variety and the fortification level targeted (Boivin-Piché et al , 2016; Tippetts et al , 2012).…”

Section: Introductionmentioning

confidence: 99%

Enriching the formulation of low-fat mozzarella cheese using micro-coated vitamin D3

Rafiei,

Roozbeh Nasiraie,

Emam Jumeh

et al. 2024

NFS

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Purpose The use of polysaccharides increases solubility and consistency and causes functions such as viscosity? Moisture and food emulsifier stabilizer. This study aims to enrich the formulation of low-fat mozzarella cheese using microcoated vitamin D3 (VD3). Design/methodology/approach This study investigates the addition of hydrocolloids to low-fat mozzarella cheese to enhance its properties and nutritional value. Tests were conducted on cheese samples with 0.05% and 0.25% hydrocolloid concentrations at various stages: before production and at three and six months’ postproduction. The samples were evaluated for elasticity, pH and solubility to select the best one, which was then fortified with VD3. The vitamin was microencapsulated using alginate and whey protein to shield it from light and oxygen, optimizing the formula using the response surface method. The fortified cheese was tested for VD3 content over its shelf life. Findings Results indicated that all hydrocolloids tested improved moisture and meltability of the cheese while higher protein levels increased stretchability two to threefold. Rice starch hydrocolloid at 0.05% concentration was chosen due to superior sensory scores and minimal oil separation. This study concluded that VD3 levels remained stable during the cheese’s shelf life, suggesting that this approach could enhance the nutritional value of low-fat cheese without compromising its quality. Therefore, after examining the obtained results and comparing the regression models, the results indicated that the Quadratic model was chosen to investigate the effect of independent variables on the response rate, which had a statistically significant difference with other models (p = 0.0019). Also the results of the area under the curve and using the encapsulation efficiency equation, the percentage of microencapsulated vitamin was obtained, and according to the simulation results, the encapsulation efficiency was reported as 89.02%. Originality/value Developing innovative functional dairy products fortified with VD3 could improve the vitamin D status in deficient populations. Therefore, these designs can be applied at industrial scales for functional cheese production.

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Bioavailability and Safety of Vitamin D₃ from Pizza Baked with Fortified Mozzarella Cheese: A Randomized Controlled Trial

Abstract: Vitamin D3 is safe and bioavailable from fortified mozzarella cheese baked on pizza.

Cited by 8 publications

References 21 publications

Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata

Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata

Using food fortification to improve vitamin D bioaccessibility and intakes

Enriching the formulation of low-fat mozzarella cheese using micro-coated vitamin D3

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Bioavailability and Safety of Vitamin D3 from Pizza Baked with Fortified Mozzarella Cheese: A Randomized Controlled Trial

Abstract: Vitamin D3 is safe and bioavailable from fortified mozzarella cheese baked on pizza.

Cited by 8 publications

References 21 publications

Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata

Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata

Using food fortification to improve vitamin D bioaccessibility and intakes

Enriching the formulation of low-fat mozzarella cheese using micro-coated vitamin D3

Contact Info

Product

Resources

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Bioavailability and Safety of Vitamin D₃ from Pizza Baked with Fortified Mozzarella Cheese: A Randomized Controlled Trial