Biofortification of Food with Trace Elements

Samoraj, Mateusz; Tuhy, Łukasz; Dmytryk, Agnieszka; Chojnacka, Katarzyna

doi:10.1002/9781119133780.ch21

Cited by 6 publications

(6 citation statements)

References 60 publications

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“…Micro nutrient deficiency is commonly caused by the insufficient availability of essential minerals in crops grown in the regions with poor bioavailability, coupled with limited consumption of these crops and a lack of fish or other nutrientrich foods in the region [17]. One solution to address the issue of inadequate minerals in crops grown is to breed and genetically modify plants to enhance their nutrient content and absorption.…”

Section: Biofortificationmentioning

confidence: 99%

Food Fortification to Combat Micronutrient Deficiencies- A Review

Thakur,

Sharma,

Rajput

2023

CJAST

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The Fortification of food products with micronutrients to address their deficiencies is a concept which has been introduced over a hundred years from now. Yet the problem of malnutrition still persists in the 21st century. Micronutrient deficiencies are a problem which disproportionately affect vulnerable groups like women, children and low income families. Fortifying foods with required micro nutrients is a legitimate solution that employs highly effective strategies to combat deficiencies in these essential nutrients. Food fortification has been a vital part of missions to face micronutrient deficiencies worldwide especially in developing countries. In this review paper we have started with how fortification works as a viable solution in the current scenario worldwide. A historical overview has been provided. All over the world there are many programs where specific foods are mandated to be fortified with certain micronutrients in fixed amounts to make sure of proper nutritional access to affected socio-economic groups. We used data available from various research articles, government reports and policies to assess the current situation of fortification programs especially in regard to government stance and commitment through policies in India. Various potential advantages and risks of fortification have been analysed from available research.

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Section: Biofortificationmentioning

confidence: 99%

Food Fortification to Combat Micronutrient Deficiencies- A Review

Thakur,

Sharma,

Rajput

2023

CJAST

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“…People require at least 22 mineral elements for their well-being [7]. These micronutrients can be delivered through a proper diet.…”

Section: Biofortificationmentioning

confidence: 99%

“…These deficits influence many biochemical pathways directly or indirectly [9]. This is due to the production of crops in areas with low mineral bioavailability and/or (sporadic) crop consumption with inherent tissue mineral concentrations, accompanied by the lack of fish or food products [7] or low-micronutrient crops [10]. At present, mineral malnutrition is considered to be one of the most serious global challenges that is active but avoidable [11].…”

Section: Biofortificationmentioning

confidence: 99%

Food Fortification through Innovative Technologies

Alina¹,

Carmen²,

Muste³

et al. 2019

Food Engineering

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The chapter aims to approach food fortification naturally as a result of the need for nutritional improvement and therefore underlines sustainable activities that would facilitate effective fortification. The need to fortify food is due to the close link between human, health, and food. The WHO and FAO and other internationally recognized organizations have recognized that there are over 2 billion people worldwide suffering from a variety of micronutrient deficiencies. The interest in the fortification of foods is largely due to bioactive compounds, such as vitamins, minerals, sugars, organic acids, dietary fiber, phenolic compounds, essential amino acids, and antioxidants. The most effective and accessible way of securing the population with vitamins and micronutrients is to fortify additional food and consumer products daily. At the same time, the technology for the fortification of bakery products will also be presented.

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“…In the case of the general fortification process, nutrients are added to food when they are processed but biofortification makes the food more nutritious by developing it in a nutrient-rich environment. Despite the enriched nutrition, the bio-fortified crops also show resistance to insects, drought and higher yield [10] .…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Bioaccessibility of Zinc in the Selected Biofortified Food Grains

Rafi,

Aziz,

Islam

et al. 2024

Preprint

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Biofortification of zinc (Zn) is a great means of eradicating Zn deficiency, essentially in developing countries. Current study has evaluated the influence of Zn treatment on bioaccessibility of Zn in food grains along with germination assays. Edible (seed) and inedible (root) portions of BARI Gom 28 (Triticum aestivum), BARI Chola 5 (Cicer arietinum) and BARI Mung 6 (Vigna radiata) sprouts were analyzed for Zn bioaccessibility. The highest Zn (44.50 ppm) was extracted from the seed of BARI Chola 5 at 50ppm Zn and the lowest amount (0.45 ppm) was extracted from the root of BARI Mung 6 at control treatment. The highest Zn bioaccessibility percentage (90%) was observed at the seed of BARI Chola 5 and the lowest percentage (62%) at the root of BARI Gom 28 sprouts at 25ppm Zn treatment. After optimizing fractional factorial design analysis, maximum Zn response is observed in the seed of BARI Chola 5 at 50ppm Zn treatment with 91.06% composite desirability. Germination percentage, fresh and dried weight of sprouts, sprout length, seed vigor and biological yield showed better results at 50ppm Zn. Thus, biofortification of food grains through hydroponics approach using control, 25ppm and 50ppm Zn treatments produced contrasting effects on Zn bioaccessibility.

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Biofortification of Food with Trace Elements

Cited by 6 publications

References 60 publications

Food Fortification to Combat Micronutrient Deficiencies- A Review

Food Fortification to Combat Micronutrient Deficiencies- A Review

Food Fortification through Innovative Technologies

Assessment of the Bioaccessibility of Zinc in the Selected Biofortified Food Grains

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