“…This behavior may be related to the action of tara gum as a thickening agent, since all of these samples presented a higher concentration of this gum. Tara gum has a high viscosity, which reduces the effects of gravitational instability, such as creaming ( Oppermann et al, 2018 ; Saffarionpour and Diosady, 2021 ). Fig.…”
“…This behavior may be related to the action of tara gum as a thickening agent, since all of these samples presented a higher concentration of this gum. Tara gum has a high viscosity, which reduces the effects of gravitational instability, such as creaming ( Oppermann et al, 2018 ; Saffarionpour and Diosady, 2021 ). Fig.…”
“…After taking iron level rises in few weeks. Vitamin D is given in the form of Cholecalciferol & ergocalciferol 5 . Adequate supplementation with iron and vitamin D decreases the adverse effects of IDA and vitamin D deficiency.…”
Section: Discussionmentioning
confidence: 99%
“…Because enzyme which prevent tissue from oxidative stress their activity is impaired 4 . Ferritin is one of the acute phase reactant 5 .…”
Aim: To determine the relation of iron deficiency anemia and level of vitamin D in healthy females and diseased group Methods: A cross sectional study with convenient sampling was done having iron deficiency anemia and low level of Vitamin D in females. Total subjects were n= 90 group A has iron deficiency anemia and low level of vitamin D and Group B is control group comprised normal female. Results: We collected blood from all subjects from antecubital vein. Blood is analyzed for Hb and Hematocrit percentage. Serum was separated to determine the level of Vitamin D & serum ferritin. Conclusion: It is observed that hemoglobin, hematocrits, serum Ferritin and vitamin D levels were lower in the diseased group when compared with the healthy females with P value of < 0.001. Keywords: Iron deficiency, anaemia, Vit. D deficiency
“…The fortification of foods with vitamin B 12 has been proposed as a way of meeting these nutritional requirements (Bajaj & Singhal, 2020;Saffarionpour & Diosady, 2021) and could be a feasible alleviation strategy against malnutrition and food insecurity (Qiu et al, 2019). The most common vitamin B 12 fortified foods include cereals, dairy, milk substitutes, sweets, fat spreads, non-alcoholic and instant beverages, and desserts.…”
This work explores the use of ultrasound (US) as a means of intensifying the impregnation of apple cubes with vitamin B12 (cyanocobalamin). The effect of different US power densities (90 and 200 WL−1) and treatment times (5, 10, and 15 min) was evaluated, on vitamin load, vitamin stability, and physicochemical and microstructural properties of the fruit matrix. The US enhanced the impregnation producing high cyanocobalamin content products (0.12–0.19 mg vitamin/g db.). Vitamin losses in the sonication medium due to US application were not significant. Impregnated samples exhibited higher moisture and lower soluble solids with respect to the untreated fruit. Changes in chromatic coordinates were well correlated to vitamin uptake. Only at the highest treatment intensities (200 WL−1, 10, and 15 min) was a marked softening observed, which agreed with the microstructural changes observed in fruit tissues. Results permit US-assisted impregnation to be considered a promising technology in the preparation of vitamin B12 fortified apple cubes.
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