Iron Fortification of Dairy Products

Juneja, Lek; Yamaguchi, Rumi; Sakaguchi, Noboru; Nanbu, Hironobu

doi:10.1201/9780203009734.ch10

Cited by 2 publications

(3 citation statements)

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“…Ferric pyrophosphate has been limited by its low solubility in water and dilute acid such as gastric juice without color and palatability changes that can be considered as food additive to prevent iron deficiency in humans (Fidler et al, ; Navas‐Carretero, Pérez‐Granados, Sarriá, & Vaquero, ). Micronized ferric pyrophosphate (SunActive Fe) with very high solubility in aqueous solutions can be used to food fortification with a similar bioavailability as ferrous sulfate (Juneja, Nakata, Sakaguchi, & Nanbu, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

Mashkour

Maghsoudlou

Kashaninejad

et al. 2018

J Food Process Preserv

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In this study, the whole potato was fortified with iron by using vacuum impregnation (VI) with an ultrasound (US) pretreatment. The physicochemical properties of VI‐processed potatoes were evaluated after a cooking process. The optimization of US pretreatment parameters was performed with respect to area fraction parameter, color, and texture and components leakage. The use of US with a lower frequency and a higher power intensity caused a higher ink impregnation, leakage of sugar content, and phenolic components after VI processing. The parameters of US have not a significant effect on color and texture of VI‐processed potatoes. The obtained results indicated that VI and US–VI processes significantly enhanced the iron content about 137.5 and 210%, respectively. For fortified‐cooked potatoes, the relative bioavailability of SunActive Fe was lower than the ferrous sulfate, but it had no undesirable effect on sensory evaluation, color parameters, and texture of fortified potatoes. Practical applications Food fortification with iron is a suitable strategy to control the iron deficiency. The ultrasound (US) pretreatment prior to vacuum impregnation (VI) leads to a higher iron impregnation. The US pretreatment has not significant effects on the color and textural properties of whole potatoes fortified by VI. SunActive Fe can be also considered as a suitable iron source to fortification of potato due to no undesirable effect on sensory properties, color parameters, and oxidative stability.

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Section: Resultsmentioning

confidence: 99%

Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

Mashkour

Maghsoudlou

Kashaninejad

et al. 2018

J Food Process Preserv

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“…Thus, the pavement becomes permanently disfigured, therefore accelerating the rutting in the vehicles' wheel path [4,5]. Besides, the stress induced by loading represents another significant parameter that permanently deforms the asphalt pavement [6,7]. CRM, TPS, and PP have broad applications to get better the pavement rutting performance.…”

Section: Introductionmentioning

confidence: 99%

“…Although iron has the potential for use in food vehicles, fortification with iron is technically more difficult than with other nutrients such as iodine or vitamin A, because iron reacts chemically with several food ingredients [3,7], and it also has potential to negatively affect the organoleptic properties of the fortified foods [8]. In order to prevent these negative effects of iron addition to dairy products, other avenues have been explored.…”

Section: Introductionmentioning

confidence: 99%

Effects of Iron Fortification on Fatty Acid Profiles of Caprine Milk Cheddar Cheeses under Different Storage Treatment Regimens

Park¹,

Siddique²

2019

J Adv Dairy Res

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This research aims to assess and then compare the high-temperature rendering of tafpack super, tire rubber, and Polypropylene. Dynamic shear rheometer experiment out righted to mensuration linear viscoelasticity areas of the modified bitumen at 58-88°C. Additionally, the modified asphalt mixture's rutting deepness is measured in millimeters using the wheel tracking test. Finally, the rheological features of the improved asphalt were contrasted together with each other as well as with the perspicuous asphalt. Conclusions manifested that the tire rubber modifier has more excellent characteristics in high temperatures and less rutting depth than poth polypropylene as well tafpack super.

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Iron Fortification of Dairy Products

Cited by 2 publications

References 0 publications

Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

Effects of Iron Fortification on Fatty Acid Profiles of Caprine Milk Cheddar Cheeses under Different Storage Treatment Regimens

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