Littérature scientifique sur le sujet « Fortification of milk »

We aimed to evaluate if human milk-based fortifier (HMBF) affects human milk fat globule (MFG) size less than cow milk-based fortifier (CMBF), which may impact overall infant feeding tolerance. Measurements of donated human milk were performed before fortification as well as at 1 hour, 24 hours, and 48 hours after fortification with CMBF or HMBF. MFG size in each sample of fortified milk was measured by laser light scattering. MFG size in the fortified milks increased gradually over time. At 24 and 48 hours after fortification, MFG size in the milk with CMBF was larger than that in the milk with HMBF (4.8 ± 0.5 vs 4.3 ± 0.3 μm, p<0.01, 5.1 ± 0.7 vs 4.5 ± 0.4 μm, p = 0.03, respectively). HMBF is associated with less alteration of MFG size than CMBF. This may have an impact on feeding tolerance of very preterm infants.

SummaryHuman milk fed to very‐low‐birth‐weight infants must be fortified with protein, minerals, and vitamins. We tested a new fortification regimen in which the amount of fortifier was adjusted on the basis of frequent determinations of serum urea nitrogen (SUN). A newly formulated fortifier based on bovine milk proteins was employed either in the new fashion (regimen ADJ) or in the conventional fixed proportion (regimen FIX). Using the fixed proportion, the study also compared the new fortifier with a fortifier based on human milk protein (regimen HMP). Twelve infants were studied with each of the three regimens; nearly all completed 3 weeks of study. Protein intake was generally higher in ADJ than FIX; the difference was significant (p < 0.01) during week 2. Weight gain was somewhat (but not significantly) greater in regimen ADJ (32.3 g/d or 18.8 g/kg/d) than in regimen FIX (30.0 g/d or 18.3 g/kg/d). SUN was higher in ADJ than in FIX, and several other serum chemical values (calcium, phosphorus, potassium) tended to be higher, probably reflecting higher intakes of these nutrients with ADJ than with FIX. Plasma concentrations of several amino acids were higher in ADJ than FIX, but none, including threonine, were outside the physiological range. In comparing regimen FIX to regimen HMP, infants on FIX received similar intakes of protein and showed slightly but not significantly more rapid weight gain. Concentrations of SUN were lower with FIX, but other serum chemical values, including amino acids, were generally similar to HMP. We conclude that use of the new adjustable fortification regimen is feasible and safe and that it should be studied further. It produced the expected increases in nutrient intakes and growth. The new bovine milk‐based fortifier appears to be equivalent to the human milk‐based fortifier.

Abstract Introduction For almost nine decades, the fortification of foods with vitamin D has been proven effective in preventing rickets. This study aims to build and economically evaluate a fortification model based on egg biofortification and milk (including yoghurt) fortification. Methods A cross-sectional study was carried out between 1. March and 31. May 2021. Three hundred and nineteen healthy women from the Central Slovenian region aged between 44 and 65 were recruited for the study, with 176 participants included in the final analysis. For the fortification model calculations, the vitamin D contents of unenriched milk (including yoghurt) and eggs were replaced by enriched foods containing vitamin D. The economic evaluation was done using available drug and food supplement prices. Fortification costs were calculated using vitamin D prices provided by suppliers. Results Mean vitamin D intake from food was 2.19±1.34 µg/d. With fortification Model 1 (enriched eggs), it would be: 6.49±4.45 µg/d, and with Model 2 (enriched eggs and milk): 10.53±6.49 µg/d. Without fortification, none of the participants would reach a daily vitamin D intake >10 µg. With fortification Model 1 (egg fortification), 15.3% would reach >10 µg and with Model 2 (egg and milk fortification) 46.2% would reach >10 µg. The economic comparison of the annual cost of 10 µg vitamin D/d/person was EUR 6.17 for prescription drugs, EUR 6.37 for food supplements, EUR 0.09 for direct milk fortification and EUR 0.12 for egg biofortification with vitamin D. Conclusions Egg and milk (including yoghurt) fortification could cost-effectively increase vitamin D intake in the Slovenian population of women between 44 and 65 by almost five-fold, and could significantly lower the prevalence of vitamin D deficiency. Additional research and changes to legislation are needed before this can be introduced.

This study was undertaken to analyze the quality of goat milk based cheese particularly its potential high antioxidant content through fortification of goat milk with purple sweet potato extract. A completely randomized design was used to determine the characterization of goat milk based cheese quality through five levels i.e. 0% (A); 2% (B); 4% (C); 6% (D) and 8% w/v (E) of purple sweet potato extract fortification in goat milk. The results showed that the increased level of fortification by purple sweet potato extract in goat milk based cheese significantly increased the pH value of the cheese (P<0.05) where the highest pH was 6.20 at the level of 4% w/v. Meanwhile, the yield and total of cheese acid were not affected by the fortification. The content of cheese protein significantly decreased (P<0.05) by the increasing level of fortification by purple sweet potato in goat milk. Goat milk-based cheese on the E treatment contained the lowest protein (19.42%). Functional potency of the cheese increased significantly (P<0.05) when the level of fortification was increased. The highest antioxidant content in goat milk based cheese was 114.47 mg/L. GAEAC at 8% w/v level. In conclusion, by increasing fortified goat milk by purple sweet potato extract up to 8% w/v was able to potentially produce cheese containing a high antioxidant.

In this study, probiotic yoghurts (PY_X&nbsp;and PY_Y) were produced with cow&rsquo;s milk with 13 % dry matter standardized concentration by 3 % skim milk powder addition and Black Mulberry (<em>Morus nigra</em>&nbsp;L.) juice concentrate (BMJC) fortification at different ratios (1 % v/v and 2 % v/v) One sample was produced as plain yoghurt (PY). The samples were stored at +4 &deg;C&plusmn;1 for 14 days. Microbiological, sensory properties as well were analyzed at the 1^st, 5^th, 10^th&nbsp;and the 14^th&nbsp;days of the storage. The relation between BMJC fortification and viability and numerical increase of probiotics were significant (p&lt;0.05). The increase in BMJC level improved the mentioned parameters.&nbsp; In the study, the relation between BMJC fortifications and the microbiological of yoghurts were significant. Conclusively, 1 % (w/v) and 2 % (w/v) BJC fortification improved the functional properties of yoghurt samples.

Evidence of both low dietary intakes of vitamin D and poor vitamin D status are frequently reported within the literature, including that from nationally representative population surveys in the UK and Ireland. With this evidence in mind, it is clear that novel food-based strategies are required to help the UK population meet the recently revised recommended nutrient intakes (RNIs) for vitamin D. There is increasing evidence to support the efficacy of dairy fortification to increase vitamin D intakes. To-date, however, limited research has been conducted outside the US, Canada and Scandinavia, and pasteurised cows’ milk as a vehicle for such fortification is rarely considered in research studies, with ultra-high temperature milk and milk powder preferred. Therefore, the aim of this thesis was to evaluate the potential o f cows’ milk to increase the dietary vitamin D intake and vitamin D status of consumers. An additional study was also incorporated to validate a vitamin D food frequency questionnaire, which is useful for assessing habitual intake rather than relying on 3-4 day food records. Following the development of a HPLC method to quantify vitamin D3 within milk, analysis of monthly milk samples collected from two processors in Northern Ireland over a 1-year period revealed higher vitamin D3 concentrations in whole milk than those currently listed in food composition tables. Although exposing dairy cattle (n 32) to supplemental UVB light for longer than 8-weeks may be required to significantly increase the vitamin D content of the milk naturally produced, results from a 24-week randomised controlled trial in healthy adults (n 52) demonstrated that vitamin D3 fortified milk (2pg/100g) was as effective as supplemental vitamin D3 at increasing vitamin D status. A dietary modelling scenario supported that fortification of cows’ milk with vitamin D (up to this level; 2gg/100g) could be an effective strategy to increase vitamin D intakes by approximately 2-fold across the population. Consequently, such fortification would also help a larger proportion of the population meet the new RNI, without an individual exceeding the tolerable upper limits, for vitamin D. Overall, this research has demonstrated the efficacy of fresh cows’ milk as a vehicle for either mandatory or voluntary vitamin D fortification (with or without additional dietary supplementation) to help consumers meet the revised requirements and tackle the problem of vitamin D deficiency at the population level.

Mozzarella cheese was made from milk fortified with iron so that the cheese contained 25 and 50 ppm iron. Iron was added to the milk in three ways: (1) complexed to casein (ferric-casein), (2) complexed to whey protein (ferric-whey protein), and (3) ferric chloride (FeCl3·6H20) added directly to milk. Cheese quality was determined by chemical, physical, and sensory characteristics and compared with a control cheese. Chemical oxidation, during 28 days storage, was determined by absorbance of malondialdehyde at 535 nm using the thiobarbituric acid assay (TBA). Physical properties were assessed by the Arnott test for melt, helical viscometer for stretch, and b* value for cook color. Sensory properties were tested by panelists trained to detect metallic and oxidized off-flavors and by large, untrained consumer panels. There were no significant differences in iron-fortified cheeses based on the method of adding iron to milk. There were no significant differences in TBA-measured oxidation caused by adding iron, method of adding iron, or by storage ( α=.05). Stretch was increased by addition of iron. Melt and cook color were not affected by iron fortification. The trained sensory panel scored metallic and oxidized off-flavors slightly higher in the iron-fortified cheeses than in the controls, although at a level that was slightly perceptible. When cooked on a pizza, the iron-fortified cheese was rated comparable to the control cheese by consumer panels. Based on the popularity of pizza and on these observations, it was concluded that iron-fortified Mozzarella cheese can be used as an appropriate food vehicle to supplement the diets of populations that are at risk for iron deficiency anemia (e.g., children and pregnant women).

Mestrado em Bioquímica - Bioquímica Alimentar<br>The presented work describes the inclusion of the flavonoid quercetin into β and γ cyclodextrins and the subsequent incorporation of such complexes into a dairy product — fresh cheese. The characterization of the complexes was made using various techniques, and antioxidant assays were also performed to assess their antioxidant and anti-lipid peroxidation capacity in comparison to quercetin. The incorporation of the complexes in fresh cheese resulted in the modification of some of the characteristics of the food product, having these also presented promising antioxidant capacity.<br>O trabalho apresentado descreve a inclusão do flavonóide quercetina nas ciclodextrinas β e γ, com posterior incorporação dos complexos em laticínios, nomeadamente queijo fresco. A caracterização dos complexos de inclusão foi feita utilizando várias técnicas, tendo sido também realizados ensaios antioxidantes para avaliar a sua capacidade antioxidante e de anti-peroxidação lipídica, em comparação com a quercetina. A incorporação dos complexos no queijo fresco resultou na modificação de algumas características do produto alimentar, tendo estes complexos também apresentado uma promissora capacidade antioxidante.

S’inscrivant dans la continuité des études menées sur le Nord-Pas-de-Calais, cette thèse vise à mettre en avant l’apparition et le développement du paysage septentrional dans la peinture française au XIXe siècle. Si des études de ce genre ont déjà été réalisées pour la Normandie et la Bretagne, il n’en est pas de même pour le Nord-Pas-de-Calais. Ce travail inédit, mis en relation avec un contexte historique -visant pour l’essentiel à étudier et cerner les déplacements des artistes au sein de la région-, culturel et artistique dense, permettra de comprendre dans quelles circonstances et de quelles manières se développent ces réalisations. L’étude vise également à cerner et définir les motifs emblématiques de la région tels les beffrois, les moulins, les espaces dunaires, les marais … L’étude reposera un corpus d’œuvres, formant un catalogue, représentatif du paysage septentrional au XIXe siècle<br>In addition to the many studies of the Nord-Pas-de-Calais, this thesis aims to highlight the emergence and development of the northern landscape in French paintings of the nineteenth century. Even though there have already been some studies done regarding the Normandy and Brittany regions, it is not the case for the Nord-Pas-de-Calais. This never published before research combined with the historical context aims to study and identify the movement of artists within the region whose artistic culture is dense. This will help us understand when and how were developed these achievements. The study also aims to identify and define the emblematic patterns of the region such as belfries, mills, dune areas, marshes ... The study will use a collection of works, forming a catalogue representative of the northern landscape in the nineteenth century

Human milk is considered as the gold standard for infant nutrition. However, preterm, term, and banked human milk is not nutritionally adequate for the high nutrient requirements of the small premature infant. To meet the nutritional needs of the preterm infant, the nutrient content of human milk needs to be increased. Several studies have been conducted using human milk components as supplements (homologous fortification), and these studies have shown that the rate of weight gain of the premature infants fed fortified human milk approximated intrauterine growth rate. However, the expense associated with this technology limits its practical use, especially in developing countries where finances allocated to the care of the preterm infants are limited and often do not allow for the purchase of such fortifiers. One of the objectives of this study was to assess the feasibility of a simple and inexpensive technique of human milk concentration described by Martinez (1989). Another objective was the preparation of a homologous human milk fortifier using the concentrated human milk. The final objective was to assess the potential nutritional adequacy of the prepared fortified human milk by comparing its nutrient content with the nutrient requirements of the preterm very low birth weight infant. Sixteen donor milk (dHM) samples were concentrated (evaporation and subsequent lactose removal) under vacuum using a rotary evaporator. The concentrated human milk (cHM) obtained had a significantly higher nutrient content (p<0.001) compared to that of dHM. Protein, fat, and lactose content of cHM increased 2.94±0.67, 2.35±0.79, and 2.36±0.33 times, respectively compared to dHM. Calcium, phosphorus, and sodium content of c HM increased 3.69±0.69, 3.67±0.84, and 2.09±0.47 times, respectively compared to dHM. The c HM obtained was then used to fortify dHM resulting in the production of a fortified human milk (fHM). Three different types of fHM ("low", "medium", and "high") were prepared by mixing dHM and c HM at different proportions. The protein content of the fHM preparations was significantly higher than that of dHM (p<0.05). Fat content of the fHM preparations was not significantly different from dHM, with the exception of "high" fHM (p<0.05). Calcium and phosphorus content of the fHM preparations was significantly higher than that of dHM (p<0.001). Only the "medium" and the "high" fHM had a significantly higher sodium content (p<0.001). The osmolality of the fHM increased markedly and was significantly higher in the fHM preparations compared to dHM (p<0.001). The energy content of the fHM preparations was not significantly different from dHM, except for the "high" fHM (p<0.05). Overall, the nutrient content of the fHM preparations was higher than that of dHM. In conclusion, the concentration and homologous fortification of human milk using a simple and inexpensive technique was achieved. However, the increment of the nutrients determined in the cHM showed a high degree of variability. In spite of the increased concentration of nutrients in the fHM, protein, calcium and phosphorus levels may still not meet the requirement of the preterm very low birth weight infant

碩士<br>東海大學<br>畜產與生物科技學系<br>96<br>By adding different kinds of iron compounds and vitamins in reconstituted milk with different fat contents, this study was to investigate how much the iron compound and vitamin fortification affect the bioavailability of iron in reconstituted milk. Vitamin A, D, E and folic acid were added in whole (3.5% fat content; RWM), low-fat (1.5% fat content; RLM) and skim (0.3% fat content; RSM) reconstituted milk fortified with ferrous sulfate (FeSO4), ferric chloride (FeCl3) and of 1/2 of each (Mix), respectively. Through the in vitro digestibility test, iron bioavailability can be indicated as dialyzable ferrous iron (DFe(II)), total dialyzable iron (TDFe) and nondialyzable ferrous iron (NDFe(II)). The results of split-plot statistic design showed the bioavailability of ferrous sulfate (FeSO4) was the highest among different irons, and then the mix iron (Mix); the ferric chloride (FeCl3) had the lowest bioavailability. For different fat contents, the results denoted that the fat contents reached 3.5% content, it can significantly promote the iron bioavailability. As for results of vitamins, it can be concluded that vitamin D and E can significantly improve the iron bioavailability and they are the most proper additive for iron-fortified content in whole reconstituted milk.

RESUMO: Introdução Em recém-nascidos muito prematuros, o suporte nutricional inicial adequado é de extrema importância para a qualidade do crescimento e neurodesenvolvimento a curto, médio e longo prazo. O leite humano (LH) tem vantagens bem conhecidas em relação às fórmulas infantis, nomeadamente no desenvolvimento cerebral. Objectivos Determinar, numa amostra homogénea de recém-nascidos muito pré-termo, alimentados com leite humano, a associação do aporte proteico, energético e da relação proteína-energia (RPE) durante o internamento hospitalar, com a velocidade de aumento ponderal, a composição corporal e o perímetro cefálico (PC) na idade corrigida (IC) de termo, assim como o neurodesenvolvimento aos 18 meses de IC. Métodos Foi efetuado um estudo de coorte, sendo elegíveis recém-nascidos consecutivos nascidos na Maternidade com menos de 33 semanas de idade de gestação (IG), exclusiva ou predominantemente alimentados com LH (leite materno – LM e/ou leite de dadora). O estudo foi aprovado pelas Comissões de Ética do Hospital e da Faculdade e está registado no ISRCTN (ID: 27916681). Foi obtido consentimento informado escrito dos pais ou representante legal de cada criança. Foi seguido o protocolo de nutrição da nossa Unidade, baseado em recomendações internacionais e nacionais. Foi utilizado o método de fortificação padrão com adição de modo estimado de proteína e lípidos modulares, considerando o menor teor de proteína do leite humano descrito na literatura e as recomendações nutricionais mínimas recomendadas para o peso. Para medir o conteúdo de macronutrientes do LH administrado, foi utilizado o analisador de LH por espectroscopia de infravermelhos. A antropometria foi efetuada utilizando as técnicas recomendadas. A avaliação da composição corporal, por intermédio da pletismografia de deslocação de ar, foi agendada após a alta para a IC de termo; a percentagem de massa gorda (%MG) e o índice de massa de gorda (IMG) foram utilizados como indicadores da adiposidade. A avaliação do Índice de Desenvolvimento Mental (IDM) e do Índice de Desenvolvimento Psicomotor (IDP), utilizando as Escalas de Desenvolvimento Bayley versão II, foram agendadas para os 18 meses de idade corrigida. Análise estatística: estimaram-se dimensões amostrais mínimas de 70 e 75 crianças para detetar, respetivamente, diferenças significativas na composição corporal e nos resultados do neurodesenvolvimento. Foi efetuada análise univariável, utilizando testes paramétricos ou não paramétricos adequados ao tipo de dados e distribuição encontrados, avaliando associações entre os aportes proteico, energético e da RPE, com a velocidade de aumento ponderal, a massa gorda (MG), a massa isenta de gordura (MIG), a %MG, o IMG, o PC, o IDM e o IDP. Os mesmos métodos estatísticos foram utilizados para avaliar as potenciais variáveis confundentes, usando p<0,10 para inclusão nos modelos multivariáveis. Foram utilizados modelos mistos lineares para calcular os valores da composição do leite materno nas amostras em não foi possível efetuar a sua medição e análises de regressão linear múltipla para avaliar o efeito ajustado entre variáveis independentes e dependentes. Utilizou-se uma análise caso-controlo anichada para determinar as associações entre os limites inferior (≤ -1 z-score) e superior (≥ +1 z-score) de adiposidade e os aportes proteico, energético e da RPE. Resultados Foram incluídas na coorte 33 crianças, com medianas (intervalos interquartílicos) de 30 (28-31) semanas de IG e peso ao nascer de 1175 (1010-1408) g. Comparando com os 56 lactentes excluídos do estudo, alimentados com formula, os 33 lactentes que completaram o estudo tinham IG significativamente menor, menor prevalência de gémeos e maior tempo de internamento. Foram analisadas 832 amostras de LH, representando 65,0% do total das amostras administradas. Desvendadas as medições de macronutrientes do LH, verificou-se que foram atingidos os aportes mínimos recomendados por peso em 63,6%, 15,2%, 93,9% dos lactentes em relação às proteínas, energia e RPE, respetivamente. Os aportes diários de proteína, energia e RPE, do nascimento até às 35 semanas de IC, variaram entre 2,7-4,2 g/kg, 53,7-109,2 kcal/kg e 3,4-5,6, respetivamente. A velocidade de aumento ponderal intra-hospitalar média (DP) foi de 10,1 (3,8) g/kg/dia. O peso médio (DP) foi de 2817,6 (504,3) g, a MG de 441,5 (184,0) g, a MIG de 2376,1 (376,0) g, a %MG de 15,3 (4,8) e o IMG de 2,0 (0,7). O neurodesenvolvimento foi avaliado aos 20 meses de IC. Globalmente, o IDM médio (DP) foi 100,2 (11,5) e o IDP 97,4 (8,0). O IDM médio foi inferior ao normal em 6,2% dos lactentes, normal em 78,1% e acelerado em 15,6%; O IDP médio foi inferior ao normal em 6,2% dos lactentes e normal em 93,8%. Na análise multivariável, apenas a IG se associou com menor velocidade de aumento ponderal (p<0,0001). Após ajustamento para a IG, apenas a MIG se associou com menores aportes proteico (p=0,008) e energético (p=0,001). Na análise caso-controlo anichada, nos lactentes com menor adiposidade, uma %MG ≤ -1 z-score associou-se a menores aportes de energia e proteína (p=0,050) e um IMG ≤ -1 z-score associou-se a menor aporte de RPE (p=0,026); em lactentes com maior adiposidade, um IMG ≥ +1 z-score associou-se a menor aporte de energia (p <0,0001) e maior aporte de RPE (p <0,0001). Na análise multivariável, a IG e o sexo foram preditores de maior PC na IC de termo, ajustado para os aportes proteico (p=0,010), energético (p=0,013) e RPE (p=0,013). Os aportes intra-hospitalares cumulativos proteico, energético e da RPE não se associaram significativamente com as pontuações IDM e IDP na idade média de 20 meses de IC, nem reuniram os critérios para entrada na análise multivariável. Conclusões: Nesta coorte de crianças nascidas muito pré-termo exclusivamente ou quase exclusivamente alimentadas com LH, os aportes intra-hospitalares cumulativos proteico, energético e da RPE correlacionaram-se fraca a moderadamente com o aumento da velocidade ponderal, mas não com a composição corporal na IC de termo. Analisando os lactentes com extremos de adiposidade, os com menor adiposidade receberam significativamente menos proteína, energia e RPE, enquanto os com maior adiposidade receberam significativamente menor aporte energético, mas maior RPE, do que a restante amostra. A IG e o sexo foram preditores significativos de maior PC na IC de termo, ajustado para os aportes proteico, energético e da RPE. Os aportes intra-hospitalares cumulativos proteico, energético e da RPE não se correlacionaram significativamente com o IDM nem com o IDP aos 20 meses de IC. O método de fortificação padrão com adição de modo estimado de proteína e lípidos modulares resultou no aporte insuficiente de energia e proteína. A amostra subdimensionada pode ter sido insuficiente para testar as hipóteses admitidas de associação do aporte de macronutrientes com a composição corporal e o neurodesenvolvimento. Contudo, as nossas análises basearam-se na medição do conteúdo proteico e energético do LH e não na sua composição estimada, sendo um ponto forte do estudo.<br>ABSTRACT: Background In very preterm infants, adequate early nutritional support is of utmost importance for the quality of growth and neurodevelopmental outcomes in the short-, medium- and long-term. Human milk (HM) has well-known advantages over infant formulas, including for brain development. Objectives To determine, in a homogeneous sample of HM-fed very preterm infants, the associations of in-hospital measured protein, energy, and protein-to-energy ratio (PER) intake with weight gain velocity, body composition and head circumference (HC) at term corrected age (CA), and with neurodevelopmental outcome at 18 months CA. Methods A cohort study was conducted, being eligible consecutive inborn neonates with less than 33 weeks of gestation, who were exclusively or predominantly HM-fed (own’s mother milk and/or donor human milk). The study was approved by the Hospital and Medical School ethics committees and is registered at the ISRCTN (ID: 27916681). Informed written consent was obtained from the parents or legal representative of each infant. Our unit nutrition protocol, based on international and national recommendations, was followed. A standard fortification method with the blinded addition of modular protein and/or fat supplements was used, considering the lowest reported HM protein content and the minimum recommended intake for weight. A mid-infrared analyzer was used to measure the macronutrients content of administered HM. Anthropometry was performed using the recommended techniques. Body composition assessment, using air displacement plethysmography (ADP), was scheduled after discharge, at 40 weeks CA; fat mass percentage (FM%) and fat mass index (FMI) were used as surrogates of adiposity. The assessment of the Mental Developmental Index (MDI) and Psychomotor Developmental Index (PDI), using the Bayley Infant Development Scales version II, were scheduled at 18 months CA. Statistical analysis: required samples of 70 and 75 infants were estimated to detect significant differences in body composition and neurodevelopmental outcomes, respectively. Univariate analysis, using parametric or nonparametric tests as adequate, assessed the associations of cumulative in-hospital protein, energy, and PER intake with weight gain velocity, fat mass (FM), fat-free mass (FFM), FM%, FMI, HC, MDI, and PDI. The same statistical methods were used to assess potential confounding variables, using p<0.10 for inclusion in models. Linear mixed models were used to input missing measured values of own’s mother milk composition and linear multiple regression analyses were used to assess the adjusted effect between independent and dependent variables. A nested case-control analysis was used to determine the associations of lower (≤ -1 z-score) and higher (≥ +1 z-score) adiposity with protein, energy, and PER intake. Results Thirty-three infants were included in the cohort, with a median (interquartile range) gestational age of 30 (28-31) weeks and birthweight of 1175 (1010-1408) g. Compared with the 56-excluded formula-fed infants, the 33 infants who completed the study had significantly lower gestational age, lower prevalence of twins and stayed longer in hospital. Eight hundred and thirty-two pooled HM samples were analyzed, representing 65.0% of the total administered samples. After disclosing the HM macronutrients measurements, it was found that the minimum recommended intake for weight were achieved in 63.6% of infants for protein, 15.2% for energy, and 93.9% for PER. The median daily protein, energy, and PER intake from birth to 35 weeks CA ranged from 2.7-4.2 g/kg, 53.7-109.2 kcal/kg, and 3.4-5.6, respectively. The mean (standard deviation - SD) in-hospital weight gain velocity was 10.1 (3.8) g/kg/day. At mean (SD) 39.9 (1.9) weeks, body mass was of 2817.6 (504.3) g, FM of 441.5 (184.0) g, FFM of 2376.1 (376.0) g, FM% of 15.3 (4.8), and FMI of 2.0 (0.7). Neurodevelopment was assessed at 20 months CA. Overall, the mean (SD) score for MDI was 100.2 (11.5) and for PDI 97.4 (8.0). The mean MDI score was below normal in 6.2% infants, normal in 78.1%, and accelerated in 15.6%; the mean PDI score was below normal in 6.2% infants and normal in 93.8%. In multivariate analysis, only gestational age was associated with low weight gain velocity (p<0.0001). After adjustment for gestational age, only FFM was associated with low protein (p=0.008) and energy (p=0.001) intake. In the nested case-control analysis, in infants with lower adiposity, a FM% ≤ -1 z-score was associated with low energy and protein intake (p=0.050) and a FMI ≤ -1 z-score was associated with low PER intake (p=0.026); in infants with higher adiposity, a FMI ≥ +1 z-score was associated with low energy intake (p<0.0001) and high PER intake (p<0.0001). In multivariate analysis, it was found that GA and sex were predictors of high HC at term CA, adjusted for protein (p=0.010), energy (p=0.013) and PER intake (p=0.013). In-hospital cumulative protein, energy, and PER intake were neither significantly correlated with any MDI or PDI scores at mean 20 months CA, nor met the defined criteria to enter multivariate analysis. Conclusions In this cohort of exclusively or almost exclusively HM-fed very preterm infants, the cumulative in-hospital protein, energy, and PER intake were weakly-to-moderately correlated with weight gain velocity, but not with body composition at term CA in the entire sample. Analyzing infants with extremes of adiposity, those with lower adiposity received significantly lower energy, protein, and PER intake, while infants with higher adiposity received significantly lower energy intake but higher PER intake, compared with the remaining infants. The GA and sex were significant predictors of high HC at term CA, adjusted for protein, energy and PER intake. In-hospital cumulative protein, energy, and PER intake were not significantly correlated with MDI or PDI scores at a mean of 20 months CA. The method of standard fortification with blinded modular protein and fat supplements resulted in insufficient energy and protein intake. The undersized sample might be insufficient to test the hypothesized associations of macronutrient intake with body composition and neurodevelopmental outcome.Notwithstanding, our analyses have relied on measured protein and energy HM content and not on its assumed composition, which is a strength of the study.

Taking into account the fact that by fortifying chocolate, more nutritious and healthier chocolates are obtained, in this work we set out to obtain an assortment of milk chocolate with the addition of chicken eggshell powder and to evaluate its mineral intake. Practically, the purpose of this experiment is the superior valorization of eggshell waste from household activities as a mineral fortification for milk chocolate. Four types of milk chocolates were prepared with the addition of 0, 1, 2 and 4% chicken eggshell powder, which were analyzed from the point of view of Ca, Mg, Fe, Mn, Zn and Cu. The results obtained from the analysis of chocolates show an increase in the mineral concentration of milk chocolate with the increasing addition of eggshell powder: 265 � 1.724 mg/100g Ca; 124-140 mg/100g Mg; 2.947 � 3.231 mg/100g Fe; 0.569 � 0.612 mg/100g Mn; 2.407 � 2.460 mg/100g Zn and 0.940 � 0.988 mg/100g Cu. Under the conditions of the present experiment, a consumption of 50 g of chocolate with 1 - 4% eggshell powder covers a good part of the recommended daily mineral requirement: 31.47 - 86.20% Ca - for women and men; 15.21 - 22.66% Mg for women and men; 8.19 - 20.19% Fe - for men and women; 12.46 - 17.08% Mn - for women and men; 10.97 - 15.38% Zn - for men and women respectively; 52.50 - 54.89% Cu - for women and men. A possible increase in the mass of eggshell used for the mineral fortification of chocolate is possible, but this may decrease the sensory quality of the chocolate, especially in terms of texture and taste. The obtained results confirm the fact that milk chocolate fortified with 4% eggshell has a higher mineral intake than nonfortified chocolate, especially from the point of view of Ca and Mg content.

The citrus industry in general has adapted to tremendous changes in the past 50 years. Consumers’ demand for ready to serve products have challenged processors to adopt new manufacturing techniques and processing skills. The Institute of Food Technologist reported the Top 10 innovations in 1991 as: 10. Ultra high temperature (UHT) short term sterilization of milk and other products 9. Food fortification 8. Understanding of water activity in foods 7. Frozen meals 6. Freeze drying 5. Atmosphere controlled packages for fresh fruits and vegetables 4. Frozen concentrated citrus juices 3. The microwave oven 2. Minimum safe canning processes for vegetables 1. Aseptic processing and packaging Paper published with permission.

The present investigation was carried out with the intention of examining the effects of treating anemia by supplementing milk used for producing yogurt with both encapsulated and non-encapsulated iron. The current study included preparing three different yoghurt treatments: the first was produced as a positive control treatment (C+) with no additions, the second consisted of the addition of non-encapsulated iron to milk that was prepared for the manufacturing process with a concentration of 4 mg/100 ml (T1 treatment), and the third was added to the milk prepared for its manufacture encapsulated iron with sodium alginate at a concentration of 4 mg/100 ml to represent T2 treatment. Three groups of experimental mice in which induced anemia were induced, each group was fed on one of the three types of yogurt mentioned above in addition to a fourth group of mice they were left to feed on the standard diet to represent the negative control C -, The effect of iron fortification yogurt on health indicators related to anemia was studied, in addition to the effect on the rate of weight gain. The results showed that feeding on the standard diet and yogurt fortified with encapsulated iron significantly affected the rate of weight gain of laboratory animals more than yogurt fortified with non-encapsulated iron. Additionally, as compared to the control group C+ fed non-ironfortified yogurt, C-, and T1, there was an increase in the concentration of transferrin and ferretin compounds, a percentage of iron in the serum, the average volume of red blood cells, the average amount of hemoglobin present in them, an analysis of the mean concentration of hemoglobin per globular, and platelet examination.