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Adolescent girls are an important target group for micronutrient interventions particularly in Sub-Saharan Africa where adolescent pregnancy and micronutrient deficiencies are common. When consumed in sufficient amounts and at levels appropriate for the population, fortified foods may be a useful strategy for this group, but little is known about their effectiveness and timing (with regard to menarche), particularly in resource-poor environments. We evaluated the effect of consuming multiple-micronutrient fortified biscuits (MMB), sold in the Ghanaian market, 5 days/week for 26 weeks compared to unfortified biscuits (UB) on the micronutrient status of female adolescents. We also explored to what extent the intervention effect varied before or after menarche. Ten2Twenty-Ghana was a 26-week double-blind, randomized-controlled trial among adolescent girls aged 10-17 years (n=621) in the Mion District, Ghana. Biomarkers of micronutrient status included concentrations of haemoglobin, plasma ferritin (PF), soluble transferrin receptor concentration (TfR) and retinol-binding protein (RBP), including body-iron stores. Intention-to-treat analysis was supplemented by protocol-specific analysis. We found no effect of the intervention on PF, TfR and RBP. MMB consumption did not affect anaemia and micronutrient deficiencies at the population level. MMB consumption increased the prevalence of vitamin A deficiency by 6.2% (95% CI 0.7%, 11.6%) among pre-menarche girls when adjusted for baseline micronutrient status, age, and height-for-age z-score, but it decreased the prevalence of deficient/low vitamin A status by -9.6% (95% CI -18.9%, -0.3%) among post-menarche girls. Consuming MMB available in the market did not increase iron status in our study, but it reduced the prevalence of deficient/low vitamin A status in post-menarcheal girls.

Recently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg albumin protein) in two concentrations (3% and 5%) on rheological, textural, and 3D printing characteristics. The textural and microstructural properties of different formulations were evaluated and compared. The addition of soy and cricket protein induced an increase in yield stress (t0), storage modulus (G'), and loss modulus (G¿) while egg albumin protein decreased these parameters. The textural analysis (back extrusion and force of extrusion) demonstrated the relationship between increasing the amount of protein in the formula with an improvement in consistency and index of viscosity. These values showed a straight correlation with the printability of fortified formulas. 3D printing of the different formulas revealed that soy and cricket proteins allow the targeting of complex geometry with multilayers., Peer Reviewed, Postprint (published version)

Sprouts enriched with selenium offer increased nutritional value and chemopreventive properties raising interest in their contribution to the human diet. The effect of selenium depends on its concentration and the chemical forms. The aims of this study were: to synthesize several novel organic selenium compounds (selenoesters), to examine how effectively they can deliver selenium to Brassica sprouts, and investigate their metabolism in sprouts. We revealed that selenium content in the fortified sprouts was several orders of magnitude higher than in the unfortified ones. There were significant differences between doses of selenium delivered to sprouts by different selenium compounds. A small percentage of supplemented selenium (<10%) was incorporated into the sprouts as seleno-L-methionine, Se(IV) and Se-methylselenocysteine, while several other low molecular weight selenium species were also identified, in different proportions, depending on the compound used in the fortification procedure. In conclusion: novel selenorganic compounds were successfully applied to fortify kale sprouts in selenium. The detection, screening, and characterization (including structure elucidation) of their low molecular weight metabolites and derivatives have previously been unreported in Brassica genus.

Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.

With aging, energy needs decrease, necessitating a more nutrient-dense diet to meet nutritional needs. To bridge this gap, the use of nutrient-dense foods, fortified foods, and dietary supplements can be important. This observational study aims to describe current micronutrient intakes of Dutch elderly and to identify the contribution of nutrient-dense foods, fortified foods, and dietary supplements to the intake of micronutrients that are often inadequately consumed in Dutch elderly. Data of 245 Dutch volunteers from the NU-AGE study aged 65 to 80 years were used. Dietary intake was assessed by means of 7-day food records, and dietary supplement use was recorded with an additional questionnaire. Information on fortified foods was obtained from the Dutch Food Composition Table 2011. Nutrient density of foods was evaluated using the Nutrient Rich Food 9.3 score. The percentages of participants not meeting their average requirement were high for vitamin D (99%), selenium (41%), and vitamin B6 (54%) based on conventional foods and also when taking into account fortified foods (98%, 41%, and 27%, respectively) and vitamin and mineral supplements (87%, 36%, and 20%, respectively). Conventional foods were the main source of vitamin D, vitamin B6, and selenium intake (42%, 45%, and 82%, respectively), followed by vitamin and mineral supplements (41%, 44%, and 18%) and fortified foods (17%, 11%, and 1%). Foods with the highest nutrient density contributed most to total vitamin B6 intake only. To optimize nutrient intakes of elderly, combinations of natural food sources, fortified foods, and dietary supplements should be considered.

Introduction: The aims were to assess the bioaccessibility and Potential Supply (PS) of Fe and Zn from Commercial Fortified Spaghettis (CFS), and the relationship between cooking time and losses of solids, Fe and Zn of these samples. Material and Methods: Four samples of different trades were analyzed. Solid, Fe, and Zn losses were evaluated at to cooking times (optimum cooking time and optimum time plus 10 min overcooking). Fe and Zn bioaccessibility was estimated through mineral dialyzability. Potential Supply (PS) was determined as the product of mineral concentration and dialyzability. Results: Solids losses were lower than 7%, still with overcooking. Three of the four fortified samples did not meet the declared values of Fe content. There were high losses of Fe and Zn during cooking, which increased when extended cooking time (from 43.7% to 64.7% for Fe, and from 7.7% to 15.2% for Zn). Fe losses (fortification mineral), being greater than Zn (endogenous mineral). Fe and Zn bioaccessibility were very low (0.82±0.27% and 0.90±0.45%, respectively) and the PS of 80 g portion of CFS only cover approximately 0.65% and 0.71% of Fe and Zn requirements, respectively. Conclusions: The results show that the fortification of spaghetti makes little contribution to meet the requirements of the analyzed minerals., Introducción: El presente trabajo tiene por objetivo evaluar la bioaccesibilidad y Aporte Potencial (AP) de Fe y Zn de Fideos Comerciales Fortificados (FCF), y la relación entre el tiempo de cocción y la pérdida de sólidos, Fe y Zn de dichos fideos. Material y métodos: Se analizaron cuatro diferentes marcas de FCF. Se evaluó la pérdida de sólidos, Fe y Zn, a dos tiempos de cocción (tiempo óptimo indicado por el fabricante y una sobrecocción de 10 minutos). La bioaccesibilidad de Fe y Zn se estimó a través del porcentaje del mineral dializado. El AP de minerales se determinó como el producto de la concentración y la dializabilidad de cada mineral. Resultados: Las pérdidas de sólidos resultaron inferiores al 7%, aún con sobrecocción. Tres de los cuatro FCF no cumplían con los valores declarados de contenido de Fe. Se produjeron grandes pérdidas de Fe y Zn durante la cocción, las cuales aumentaron al prolongarse el tiempo de cocción (de 43,7% a 64,7% para Fe; y de 7,7% a 15,2% para el Zn), siendo mayores las pérdidas de Fe (mineral de fortificación), que de Zn (mineral endógeno). La bioaccesibilidad de Fe y Zn resultó baja (0,82±0,27% y 0,90±0,45%, respectivamente) y el AP de una porción de 80 g de FCF sólo cubriría en promedio 0,646% de los requerimientos de Fe y 0,708% de los requerimientos de Zn. Conclusiones: Los resultados muestran que la fortificación de fideos contribuye muy poco a cubrir los requerimientos de los minerales analizados ya que gran parte se pierde en el agua de cocción.

Introduction: The aims were to assess the bioaccessibility and Potential Supply (PS) of Fe and Zn from Commercial Fortified Spaghettis (CFS), and the relationship between cooking time and losses of solids, Fe and Zn of these samples. Material and Methods: Four samples of different trades were analyzed. Solid, Fe, and Zn losses were evaluated at to cooking times (optimum cooking time and optimum time plus 10 min overcooking). Fe and Zn bioaccessibility was estimated through mineral dialyzability. Potential Supply (PS) was determined as the product of mineral concentration and dialyzability. Results: Solids losses were lower than 7%, still with overcooking. Three of the four fortified samples did not meet the declared values of Fe content. There were high losses of Fe and Zn during cooking, which increased when extended cooking time (from 43.7% to 64.7% for Fe, and from 7.7% to 15.2% for Zn). Fe losses (fortification mineral), being greater than Zn (endogenous mineral). Fe and Zn bioaccessibility were very low (0.82±0.27% and 0.90±0.45%, respectively) and the PS of 80 g portion of CFS only cover approximately 0.65% and 0.71% of Fe and Zn requirements, respectively. Conclusions: The results show that the fortification of spaghetti makes little contribution to meet the requirements of the analyzed minerals., Introducción: El presente trabajo tiene por objetivo evaluar la bioaccesibilidad y Aporte Potencial (AP) de Fe y Zn de Fideos Comerciales Fortificados (FCF), y la relación entre el tiempo de cocción y la pérdida de sólidos, Fe y Zn de dichos fideos. Material y métodos: Se analizaron cuatro diferentes marcas de FCF. Se evaluó la pérdida de sólidos, Fe y Zn, a dos tiempos de cocción (tiempo óptimo indicado por el fabricante y una sobrecocción de 10 minutos). La bioaccesibilidad de Fe y Zn se estimó a través del porcentaje del mineral dializado. El AP de minerales se determinó como el producto de la concentración y la dializabilidad de cada mineral. Resultados: Las pérdidas de sólidos resultaron inferiores al 7%, aún con sobrecocción. Tres de los cuatro FCF no cumplían con los valores declarados de contenido de Fe. Se produjeron grandes pérdidas de Fe y Zn durante la cocción, las cuales aumentaron al prolongarse el tiempo de cocción (de 43,7% a 64,7% para Fe; y de 7,7% a 15,2% para el Zn), siendo mayores las pérdidas de Fe (mineral de fortificación), que de Zn (mineral endógeno). La bioaccesibilidad de Fe y Zn resultó baja (0,82±0,27% y 0,90±0,45%, respectivamente) y el AP de una porción de 80 g de FCF sólo cubriría en promedio 0,646% de los requerimientos de Fe y 0,708% de los requerimientos de Zn. Conclusiones: Los resultados muestran que la fortificación de fideos contribuye muy poco a cubrir los requerimientos de los minerales analizados ya que gran parte se pierde en el agua de cocción.

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The term “bioaccessibility” is a key concept to ascertain nutritional efficiency of food and food formula developed with the aim of improving human health. In this review, working definitions of bioavailability, bioaccessibility, and bioactivity are examined, taking into account the complete sequence of events that take place during the digestive transformation of food into material that can be assimilated by the body, the absorption/assimilation into the cells of the intestinal epithelium, the presystemic metabolism, and, lastly, the development of biologic actions. Comparison among in vivo and in vitro techniques to assess bioaccessibility is accomplished, considering the strengths and limitations of each experimental approach, with a complete description of in vitro procedures applied to determine bioaccessibility of carotenoids. Although a great development has been achieved on the in vitro approaches, these are especially intended for initial screening and should be complemented with in vivo studies, which will remain as the criterion standard for bioaccessibility of nutrients and bioactive compounds at specific target populations. Application of bioaccessibility assessment in foods claiming a health benefit because of their nutrients or bioactive compounds content is described. Measurement of bioaccessibility provides valuable information to select the appropriate dosage and source of food matrices to ensure nutritional efficacy of food products. In addition, in vitro bioactivity measurements to support health benefits of bioactive compounds should be accomplished with estimation of their bioaccessibility, to adequately give nutritional significance to health claims.

Aim: To investigate effects of iron-fortified foods (FFs) and medicinal iron drops (MD) on iron status in infants. Methods: Data from one MD and one FF study were compared. Infants were divided into groups depending on the predominant source and amount of dietary iron during 6–9 months of age: MD: Medicinal iron drops (1 mg/kg/day). FF: iron intake >1.3 mg/kg/day, predominantly from FF and no iron supplements. Low iron (LI) group: iron intake <1.3 mg/kg/day and no iron supplements. Results: Mean iron intake did not differ between MD (n = 30) and FF (n = 35) groups but was lower in the LI (n = 232) group. The FF group had significantly higher mean Hb at 9 months compared to the MD and LI groups (120 vs. 115 g/L and 120 vs. 116 g/L, respectively, p ≤ 0.005). The MD group had significantly higher mean SF at 9 months compared to the FF and the LI groups (46 vs. 23 μg/L and 46 vs. 26 μg/L, respectively, p < 0.001). Conclusions: Our results suggest that, in healthy, term, nonanaemic 6–9-month-old infants, iron given as medicinal iron drops is primarily deposited into iron stores while iron given as iron-fortified foods is primarily utilized for Hb synthesis.

The purpose of this thesis is to gain a holistic understanding of who are the consumers of fortified health food products; moreover to highlight what are the characteristics of the consumers who are likely to purchase these products. This thesis employed a quantitative strategy with an inductive and a grounded theory approach. The data was collected from a research company. Existing theories in the area of functional food were not possible to find. Considering that the area is new this seems plausible; however, previous studies provided insight for substantive framework. As for the theoretical framework, it was built upon existing segmentation variables. GFK, world’s 4th largest Research Company, provided us with data which converted to information. This company specialises in information on Custom Research, Retail and Technology, Consumer Tracking, Media and HealthCare. Distinguishing trademarks among the segments of margarine could be found. Difference in terms of demographic, geographic, sychographic and most interesting behavioural aspects could be found among the product segments. By the approach of backward segmentation and incorporating further knowledge could be gained as to further give fruitful information of typifying the fortified food consumer.

The purpose of this thesis is to gain a holistic understanding of who are the consumers of fortified health food products; moreover to highlight what are the characteristics of the consumers who are likely to purchase these products. This thesis employed a quantitative strategy with an inductive and a grounded theory approach. The data was collected from a research company. Existing theories in the area of functional food were not possible to find. Considering that the area is new this seems plausible; however, previous studies provided insight for substantive framework. As for the theoretical framework, it was built upon existing segmentation variables. GFK, world’s 4th largest Research Company, provided us with data which converted to information. This company specialises in information on Custom Research, Retail and Technology, Consumer Tracking, Media and HealthCare. Distinguishing trademarks among the segments of margarine could be found. Difference in terms of demographic, geographic, sychographic and most interesting behavioural aspects could be found among the product segments. By the approach of backward segmentation and incorporating further knowledge could be gained as to further give fruitful information of typifying the fortified food consumer.