Technological issues associated with iodine fortification of foods

Winger, R. J.; König, Jürgen; HOUSE, D. A.

doi:10.1016/j.tifs.2007.08.002

Cited by 83 publications

(56 citation statements)

References 18 publications

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“…Despite the extensive programme of salt iodisation, approximately 30 to 38 % of the entire human population suffers from inadequate iodine intake. Iodine deficiency disorder (IDD) is a term that describes the entire spectrum of dysfunctions related to the inadequate supply of this micronutrient in the diet (Delange 1998;White and Broadley 2009;Winger et al 2008).…”

Section: Introductionmentioning

confidence: 99%

The role of exogenous humic and fulvic acids in iodine biofortification in spinach (Spinacia oleracea L.)

2015

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Background and aims The strong sorption of iodine in soils is a major factor that limits its uptake by plants. The aim of this study was to evaluate the influence of Humistar (a concentrate of exogenous humic acids 12 % w/w and fulvic acids 3 % w/w; abbreviated: HU) applied with KI or KIO 3 on the efficiency of iodine biofortification, yield and the accumulation of undesirable compounds in spinach. Methods Methods of iodine application with or without HU were tested in two pot experiments and a hydroponic study with spinach cultivation. The spinach biomass and the content of iodine, soluble oxalates, Cd and Pb in leaves were determined. The physicochemical properties and chemical composition of the soil and media were analysed. ResultsNo negative influence of iodine and HU on spinach yield was observed. Fertigation with iodine resulted in a higher efficiency of iodine biofortification than its application pre-sowing (particularly for KIO 3 ), with no increase in the Cd and Pb content in spinach plants compared to the control. Conclusion The improvement of iodine uptake and root-to-leaf transfer (represented by higher transfer factor values) in spinach can be obtained by the application of HU via plant fertigation with IO 3 − . The level of soluble oxalates in spinach grown in the pot experiments was not affected.

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Section: Introductionmentioning

confidence: 99%

The role of exogenous humic and fulvic acids in iodine biofortification in spinach (Spinacia oleracea L.)

2015

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“…However, the use of iodine as an ingredient in processed foods has received still little research attention and there are insufficient data available to describe which foods will be suitable and inert vehicles for iodine fortification (Winger, König & House, 2008).…”

Section: Introductionmentioning

confidence: 99%

Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation

et al. 2010

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A new formulation of dry fermented sausage, including ingredients that contribute to improve the nutritional and health benefits of this type of products is presented. Se yeast (2 g/kg), iodized salt (26 g/kg), linseed:algae (3:2) emulsion (62.5 g/kg), and lyophilized water extract of Melissa officinalis L. as source of natural antioxidants (686 mg/kg), allowed to obtain dry fermented sausages with technological and sensorial properties similar to traditional ones.From the nutritional standpoint, a 50 g portion of this product would cover a 100 % of the recommended intake value for Se, a 70 % of DRI for iodine, and a 40 % and 100 % of the labeling reference intake for α-linolenic and EPA+DHA, respectively. The ω-6/ω-3 ratio decreased from 15.7 in the control product to 1.96 in the modified one.Despite the high PUFA content, no oxidation signs were detected by TBARS (<0.15 mg MDA/kg) and volatile compounds, pointing at the effectiveness of the proposed natural antioxidant from Melissa officinalis.The modified formulation presented good acceptability for panelists and similar appearance, odor, taste and juiciness with control products.

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“…dietary modifications, supplementation and food fortification, the latter seems to be the most practical and long-term approach (Winger, König, & House, 2008). Previous experiences have shown that this strategy is technologically and economically effective for increasing micronutrient intakes in populations (Lotfi, Mannar, Merx, Naber-van den, & Heuvel, 1996).…”

Section: Introductionmentioning

confidence: 99%