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Letteratura scientifica selezionata sul tema "Vitamin a fortification"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 8 febbraio 2022

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Articoli di riviste sul tema "Vitamin a fortification"

Serra-Majem, Lluís, Rosa Ortega, Javier Aranceta, Alfredo Entrala e Angel Gil. "Fortified foods. Criteria for vitamin supplementation in Spain". Public Health Nutrition 4, n. 6a (1 aprile 2001): 1331–34. http://dx.doi.org/10.1079/phn2001211.

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AbstractObjective:To review and analyse criteria for vitamin supplementation and fortification in Spain.Design:Systematic review of scientific literature and simulation analysis of food fortification.Methods:A simulation analysis using a fortified beverage was performed in a random sample of 2855 children aged 2 to 24 years in Spain.Results:High-risk groups for vitamin supplementation and fortification in Spain are highlighted, and target vitamins considered have been: folic acid, vitamin A, vitamin E, vitamin D and vitamin B12 (particularly in the elderly). A beverage fortified with vitamins C, A, B1 and B6 may contribute to improving the intake of all of these vitamins with the exception of vitamin A, since the Recommended Nutrient Intake is already covered with current consumption.Conclusions:A detailed knowledge of nutritional status helps to ensure the rationale and follow up of nutrient supplementation and fortification.

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Coad, Ross, e Lan Bui. "Stability of Vitamins B1, B2, B6 and E in a Fortified Military Freeze-Dried Meal During Extended Storage". Foods 9, n. 1 (2 gennaio 2020): 39. http://dx.doi.org/10.3390/foods9010039.

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Australian military ration packs contain a variety of processed foods, including some that are fortified with vitamins. In this study, freeze-dried meals, a key component of lightweight patrol ration packs, were fortified at the time of packing by direct addition of a vitamin premix containing vitamins B1, B2, B6 and E. Fortification was at three levels: 50%, 100% and 200% of the recommended vitamin content for military ration packs. Vitamin stability was determined following storage at temperatures of 1 °C, 30 °C and 40 °C for up to 24 months. HPLC methods were used to measure vitamin content; water activity and colour were also determined. Mean 24-month retention rates across all temperatures and fortification levels were 94%, 97%, 86% and 77% for vitamins B1, B2, B6 and E, respectively. Water activity increased with storage temperature, whereas colour changes due to fortification and storage temperature were at the threshold of visual detection. Fortification of freeze-dried meals would be an effective means of improving the quality of light weight military ration packs by addressing shortfalls in vitamin levels.

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Barclay, Denis. "Multiple Fortification of Beverages". Food and Nutrition Bulletin 19, n. 2 (gennaio 1998): 168–71. http://dx.doi.org/10.1177/156482659801900213.

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Diet-related micronutrient deficiencies rarely occur in isolation; deficiencies of iodine and vitamin A or of iron and vitamin A or zinc are often observed in the same populations. In addition, widespread deficiencies of some micronutrients, for example, zinc and calcium, may often go undiagnosed because of the absence of specific and sensitive status indicators. Multiple micronutrient supplementation can be more effective in improving nutritional status than supplementation with single key micronutrients; therefore, the multiple fortification of appropriate food vectors, including beverages, is of interest from the nutritional standpoint. Beverages fortified with multiple micronutrients include dairy products, chocolate beverages, fruit juices, and soya-based drinks. As well as the documented or estimated micronutrient deficiencies and the requirements of the target population or consumer group, the conception of such a multiply fortified beverage must take into account a number of other important factors. The choice of the chemical form of the fortification micronutrients should be made with consideration of bioavailability, the effects on the organoleptic characteristics of the particular beverage, and cost. The initial calculation of the composition of the micronutrient premix should include the levels of micronutrients in the raw materials used and the estimated losses of specific micronutrients during processing and storage. Preliminary production and storage trials are then needed to determine the actual losses. The composition of the micronutrient premix may then be finalized. Interactions, both positive and negative, between fortification micronutrients may also need to be considered. For example, the bioavailability of iron may be enhanced by the addition of vitamin C, whereas mineral–vitamin and vitamin–vitamin interactions can accelerate the destruction of some vitamins. To render quality control procedures simple and cost-effective, only a limited number of fortification micronutrients, which are especially sensitive to losses and which are easy to measure, may be analysed. Simple, inexpensive, and rigorous analytical methods for such measurements are now available.

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Liberato, Selma Coelho, e Helena Maria Pinheiro-Sant'Ana. "Fortification of industrialized foods with vitamins". Revista de Nutrição 19, n. 2 (aprile 2006): 215–31. http://dx.doi.org/10.1590/s1415-52732006000200009.

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Vitamins are essential to life. Inadequate eating habits, high caloric intake and metabolic defects lead to micronutrient deficiencies, affecting more than two billion people worldwide. The increasing intake of industrialized foods, combined with low vitamin stability has led to the common practice of adding these nutrients to processed foods. This review discusses the terminology, availability, intake and risk of hypervitaminosis, due to the intake and nutritional importance of foods fortified with vitamins. The addition of nutrients should occur in foods that are effectively consumed by the target population and must meet the real needs of a significant segment of the population. In Brazil, a total of 166 products available in supermarkets are vitamin-enriched. A 10-year study involving children and adolescents in Germany showed that 90% of those surveyed used at least one fortified food. During this 10-year period, 472 fortified products were consumed. The enrichment of foods should be based on the needs of each country and, if possible, regional needs. For instance, in order to increase its intake, Vitamin D is added to foods in Denmark during the winter, mainly for the elderly. However, in Brazil, there is no evidence of the need to fortify food with this vitamin. A survey showed that of the 76 enriched dairy products, 37 contained vitamin D. Food-fortification is a very important strategy to solve nutritional deficiency problems, but it can also cause many health problems.

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de Lourdes Samaniego-Vaesken, Maria, Elena Alonso-Aperte e Gregorio Varela-Moreiras. "Vitamin food fortification today". Food & Nutrition Research 56, n. 1 (gennaio 2012): 5459. http://dx.doi.org/10.3402/fnr.v56i0.5459.

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Peregrin, Tony. "Expanding Vitamin D Fortification". Journal of the American Dietetic Association 102, n. 9 (settembre 2002): 1214–16. http://dx.doi.org/10.1016/s0002-8223(02)90265-8.

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Wilson, Louise R., Laura Tripkovic, Kathryn H. Hart e Susan A. Lanham-New. "Vitamin D deficiency as a public health issue: using vitamin D2or vitamin D3in future fortification strategies". Proceedings of the Nutrition Society 76, n. 3 (28 marzo 2017): 392–99. http://dx.doi.org/10.1017/s0029665117000349.

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The role of vitamin D in supporting the growth and maintenance of the skeleton is robust; with recent research also suggesting a beneficial link between vitamin D and other non-skeletal health outcomes, including immune function, cardiovascular health and cancer. Despite this, vitamin D deficiency remains a global public health issue, with a renewed focus in the UK following the publication of Public Health England's new Dietary Vitamin D Requirements. Natural sources of vitamin D (dietary and UVB exposure) are limited, and thus mechanisms are needed to allow individuals to achieve the new dietary recommendations. Mandatory or voluntary vitamin D food fortification may be one of the mechanisms to increase dietary vitamin D intakes and subsequently improve vitamin D status. However, for the food industry and public to make informed decisions, clarity is needed as to whether vitamins D2and D3are equally effective at raising total 25-hydroxyvitamin D (25(OH)D) concentrations as the evidence thus far is inconsistent. This review summarises the evidence to date behind the comparative efficacy of vitamins D2and D3at raising 25(OH)D concentrations, and the potential role of vitamin D food fortification as a public health policy to support attainment of dietary recommendations in the UK. The comparative efficacy of vitamins D2and D3has been investigated in several intervention trials, with most indicating that vitamin D3is more effective at raising 25(OH)D concentrations. However, flaws in study designs (predominantly under powering) mean there remains a need for a large, robust randomised-controlled trial to provide conclusive evidence, which the future publication of the D2–D3Study should provide (BBSRC DRINC funded: BB/I006192/1). This review also highlights outstanding questions and gaps in the research that need to be addressed to ensure the most efficacious and safe vitamin D food fortification practices are put in place. This further research, alongside cost, availability and ethical considerations (vitamin D3is not suitable for vegans), will be instrumental in supporting government, decision-makers, industry and consumers in making informed choices about potential future vitamin D policy and practice.

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Mehansho, Haile, Renee I. Mellican, Don L. Hughes, Don B. Compton e Tomas Walter. "Multiple-Micronutrient Fortification Technology Development and Evaluation: From Lab to Market". Food and Nutrition Bulletin 24, n. 4_suppl_1 (gennaio 2003): S111—S119. http://dx.doi.org/10.1177/15648265030244s108.

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At the World Summit for Children (New York, 1990), a resolution was passed to eliminate vitamin A and iodine deficiencies and significantly reduce iron-deficiency anemia by the year 2000. In responding to this urgent call, we developed a unique multiple-micronutrient fortification delivery system called “GrowthPlus/CreciPlus®.” Using this technology, a fortified powder fruit drink has been formulated and extensively evaluated. One serving of the product delivers the following US recommended dietary allowances: 20–30% of iron; 10–35% of vitamin A; 25–35% of iodine; 100–120% of vitamin C; 25–35% of zinc; 15–35% of folate; and 10–50% of vitamins E, B2, B6, and B12. This was accomplished through (a) identifying and selecting the right fortificants, and (b) understanding their chemical and physical properties that contribute to multiple problems (product acceptability, stability, and bioavailability). Data from a home-use test showed fortification with the “Multiple-Fortification Technology” has no effect on the appearance and taste of the eventually consumed powder fruit drink. One-year stability studies demonstrated that iodine and the vitamins have adequate stability. Bioavailability evaluation by using double-isotope labeling technique showed that the iron from the fortified powder drink has excellent bioavailability (23.4% ± 6.7). In conclusion, a powder fruit drink has been clinically demonstrated to deliver multiple micronutrients, which include adequate levels of bioavailable iron, vitamin A, iodine, zinc, vitamin C, and B vitamins, without compromising taste, appearance, and bioavailability. The critical limiting step in the micronutrient fortification program is the production and distribution of the multiplemicronutrient-fortified product. The fortified powder drink was marketed in Venezuela under the brand name NutriStar®.

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Yeh, Eileen B., David M. Barbano e MaryAnne Drake. "Vitamin Fortification of Fluid Milk". Journal of Food Science 82, n. 4 (2 marzo 2017): 856–64. http://dx.doi.org/10.1111/1750-3841.13648.

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Mora, Jose O. "Proposed Vitamin A Fortification Levels". Journal of Nutrition 133, n. 9 (1 settembre 2003): 2990S—2993S. http://dx.doi.org/10.1093/jn/133.9.2990s.

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Più fonti

Tesi sul tema "Vitamin a fortification"

Weir, Ruth Roberta. "Cow's milk : a potential vehicle for vitamin D enrichment and fortification". Thesis, Ulster University, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.706464.

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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.

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Laillou, Arnaud. "Vitamins and minerals deficiencies - From epidemiology to food fortification strategy : Vietnam case study". Thesis, Montpellier 2, 2013. http://www.theses.fr/2013MON20041/document.

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Contexte: L'enrichissement des aliments est une stratégie efficace pour lutter contre les carences en micronutriments. Toutefois, il existe de nombreuses étapes critiques, tels que l'évaluation des besoins de la population, l'obtention de l'appui du gouvernement et de l'industrie, le choix du véhicule alimentaire, la sélection des bons micronutriments (s) et son dosage, et enfin le suivi. Objectif: Cette thèse évalue et de discute les défis de l'enrichissement des aliments au Vietnam. Méthodologie: Les méthodes suivantes ont été utilisées: une étude transversale, une enquête sur la consommation, une étude d'impact, une étude de stabilité, une étude coût-conséquences, deux revues de littérature, une étude de validation, et les leçons tirées de programmes d'enrichissement financés par GAIN. Résultats: Les carences en micronutriments chez les femmes et les enfants au Vietnam sont encore très répandues et se chevauchent souvent. Bien qu'il n'y ait pas de consensus sur le meilleur indicateur pour déterminer le statut en zinc, la prévalence du déficit en zinc semble être élevée par example. De nombreuses initiatives d'enrichissement ont montré que le soutien du gouvernement et de l'industrie est essentiel pour réussir. Le gouvernement vietnamien a reconnu la nécessité de lutter contre les carences en micronutriments. Les véhicules appropriés pour l'enrichissement des aliments au Vietnam sont les huiles végétales et le riz, ainsi que la sauce de poisson, la sauce soja, les bouillons cubes et les aliments de complément. Cependant, il y a des questions qui doivent être soigneusement étudiés, tels que le niveau de peroxyde dans l'huile, la présence d'inhibiteurs de l'absorption du fer, ou le risque de sédimentation dans les sauces. Lors de l'ajout de micronutriments aux aliments, des facteurs tels que les coûts, la qualité et la sécurité doivent être pris en considération. Enfin, l'enrichissement doit être soigneusement surveillés pour s'assurer de la qualité et de surveiller les effets sur la santé de la population. Conclusion: Avant que la fortification des aliments puisse être mise en œuvre et être efficace au Vietnam, une série de défis devront être surmontés
Background: Food fortification is an effective strategy to combat micronutrient deficiencies. However, there are many critical steps, such as assessing the population's needs, obtaining support from the government and industries, choosing the food vehicle, selecting the right micronutrient(s) and the dosage and finally monitoring. Objective: The overall objective of this thesis is to assess and discuss the challenges of food fortification in Vietnam. Methodology: The following methods were used: a cross-sectional study, a consumption survey, an impact study, a stability study, a cost-implication study, two literature reviews, a validation study, and lessons learned from GAIN funded fortification programs. Results: Micronutrient deficiencies in women and children in Vietnam are still widespread and often overlap. Although there is no consensus on which indicator is best to use to determine zinc status, zinc deficiency prevalence seems to be high. Numerous fortification initiatives have shown that the support from the government and the industry is essential in order to be successful. The Vietnamese government has recognized the need to fight micronutrient deficiencies. Suitable food vehicles for fortification in Vietnam are vegetable oil and rice, as well as fish sauce, soy sauce, wheat flour and possibly flavoring powders and complementary foods. However, there are issues that need to be carefully studied, such as the peroxide level in the oil, the presence of absorption inhibitors in the flour, or the risk of sedimentation in sauces. When adding micronutrients to foods, factors such as costs, quality and safety need to be considered. Finally, fortification needs to be carefully monitored to assure quality and to supervise the effect on the population's health. Conclusion: Before food fortification can be implemented and be effective in Vietnam, a series of challenges will need to be overcome

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Allen, R. E. "Would fortification of more foods with vitamin D improve vitamin D intakes and status of groups at risk of deficiency in the UK?" Thesis, London School of Hygiene and Tropical Medicine (University of London), 2013. http://researchonline.lshtm.ac.uk/2026583/.

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Groups of the UK population have poor vitamin D status, particularly those with low sun exposure and/or poor dietary intake. This study looked at the impact of fortifying more foods with vitamin D in the UK on population vitamin D intakes and status. It included: • A systematic review, which found that consumption of a wide variety of foods (including milk, orange juice and bread) fortified with vitamin D can improve vitamin D status; and that national schemes have been effective at improving status of some, but not all groups of the target population. • An update of the vitamin D content of fortified foods and supplements within the National Diet and Nutrition Survey (NONS) Nutrient Databank, which increased current population vitamin D intakes by 3%. Consideration of a standard level of 'overage' applied during fortification increased population intakes by a further 3%. • A computer-based data processing exercise to simulate the effect of fortifying flour and milk with vitamin D using NONS data. At 10µg vitamin D per 100g flour, the proportion of 'at risk' groups with vitamin D intakes below the UK Reference Nutrient Intake (RNI) was reduced from a current level of 97% to 53%, without anyone exceeding the European Tolerable Upper Intake Level (UL) for vitamin D. Fortification of flour at this level improved intakes across all socio-economic groups and was found to be more effective than fortification of milk, as well as simultaneous fortification of milk and flour. Fortification therefore provides an opportunity for improving vitamin 0 intakes and status in the UK However, there remains much uncertainty surrounding vitamin D, in particular around intake and status levels required for optimum health and the analytical methods used to determine these. Further research is therefore recommended prior to introducing a national scheme to fortify with vitamin D in the UK.

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Mooney, Kathleen Marie. "Homocysteine and B vitamins : interventions to assess the effects of B vitamin status and to propose public health strategies for folic acid fortification". Thesis, Queen's University Belfast, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.437484.

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Askin, Nadina. "Intake and status of vitamin B12 in healthy younger and older adults : implications for food fortification policy". Thesis, Ulster University, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.529554.

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Mutetikka, David B. "Effect of pasture, confinement and diet fortification of vitamin E and selenium on reproducing gilts and their progeny /". The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487841975358942.

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Neves, Daniela Andrade 1988. "Bioacessibilidade in vitro do ácido fólico em pão francês e avaliação de sua estabilidade térmica". [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254317.

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Orientadores: Helena Teixeira Godoy, Giovanna Pisanelli Rodrigues de Oliveira
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-23T09:26:52Z (GMT). No. of bitstreams: 1 Neves_DanielaAndrade_M.pdf: 1283645 bytes, checksum: 04bc54a00f7c9c30f4f77c52b62a51c1 (MD5) Previous issue date: 2013
Resumo: A bioacessibilidade é a proporção de um composto ingerido que apresenta-se disponível no intestino para ser absorvido. A verificação da bioacessibilidade do ácido fólico presente em amostras de pão francês produzidos com farinha de trigo fortificada foi realizada através da simulação in vitro da digestão, o que permite a avaliação da eficiência do processo de fortificação da farinha de trigo. O teor de ácido fólico das amostras de farinha de trigo, pão francês e dos extratos obtidos a partir da simulação da digestão foram determinados por cromatografia líquida de ultra performance (UPLC), e em seguida, foram calculadas as retenções do ácido fólico em cada uma das amostras e extratos. Para a verificação da influência da temperatura e tempo de aquecimento na degradação de amostras de padrão de ácido fólico livre e microencapsulado foram realizadas análises térmica diferencial e termogravimétrica (ATD-TG) e difração de raios-X (DRX). Os resultados mostraram que o ácido fólico apresentou retenção de 85% e aproximadamente 70% nas etapas de homogeneização e assamento do pão francês, respectivamente, enquanto que a bioacessibilidade do ácido fólico foi de 100% nas amostras analisadas. As amostras de padrão de ácido fólico apresentaram total degradação após exposição a 155°C por 35 min e 175°C por 15 min. Já o padrão de ácido fólico microencapsulado apresentou completa decomposição a 100°C por 15min. Assim, pode-se concluir que o processo de enriquecimento das farinhas de trigo com ácido fólico, no que diz respeito ao fabrico de pães francês se mostra eficiente e que novas técnicas de recobrimento e técnicas de microencapsulamento devem ser estudadas para poderem ser aplicadas ao ácido fólico
Abstract: Bioaccessibility is the proportion of a compound ingested that is available to be absorbed. The bioaccessibility of folic acid in bread samples made with fortified wheat flour was carried out through the in vitro simulation of the digestion. This vitamin concentration in the flour, bread extracts and in the extracts obtained by de digestion simulation were measured by ultra-performance liquid chromatography (UPLC). Then the folic acid retention was calculated for each sample. The influence of temperature and time in the degradation of free and microencapsulated folic acid standard during a heating process were determined by a thermogravimetric and differential thermal analysis (TG-DTA) and X-ray diffraction (DRX). The results showed that folic acid retention was 85% and near 70% after the flour homogenization and the bread baking, respectively. Even though there were losses during the bread production the folic acid was 100% bioaccessible in the bread samples. The free folic acid standards samples presented total degradation after 35 min at 155°C and 15 min at 175°C exposition. However, the microencapsulated folic acid standards showed a complete degradation under 100°C for 15 min. Thus, it is conclude that in bread fabrication the wheat flour fortification process with folic acid is efficient and that new coating and microencapsulation techniques must be studied in order to be applied to folic acid
Mestrado
Ciência de Alimentos
Mestra em Ciência de Alimentos

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Hau, Rodney, e s3016872@student rmit edu au. "The analysis and stability of microencapsulated folic acid during the processing and preparation of instant Asian noodles". RMIT University. Applied Sciences, 2009. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20091006.120940.

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Fortification of instant Asian noodles with folic acid has the potential to enhance dietary folate intakes. Recent studies show folate deficiency is prevalent in many countries. Furthermore, this vitamin is unstable upon exposure to light, air, heat and extreme conditions of acidity and alkalinity. Internationally, folate in foods has traditionally been analysed by a microbiological assay, however, due to the extensive time required for sample preparation and analysis, alternative procedures for analysis require consideration. The aims of the current study have been to investigate the stability of added folic acid in fortified instant fried noodles by analytical methods of capillary electrophoresis and reversed-phase HPLC. Additionally, procedures for the microencapsulation of folic acid by spray drying have been evaluated along with their significance in increasing the stability of the vitamin during processing and boiling of instant noodles. Optimisation of capillary electrophoretic conditions showed that the maximum response of folic acid relative to an internal standard was achieved using various concentrations of phosphate and borate. Analytical parameters including the effects of pH, voltage and temperature were studied along with enzymatic treatments for liberation of folic acid from the noodle matrix based. Higher recoveries were obtained using the enzymes however these exceeded 100% due to sample matrix interference. Standard addition or internal calibration were both effective in correcting for matrix interferences. Comparative investigations with reversed-phase HPLC confirmed the results obtained with the capillary electrophoresis. Using either a phosphate based buffer in conjunction with an ion-pairing agent at alkaline pH or an acidic mobile phase, the results attained were in good agreement as folic acid exhibited excellent stability under typical processing conditions. Various food approved hydrocolloids were evaluated for encapsulation of folic acid by spray drying. Incorporation of the microcapsules into formulations of instant fried noodles showed that after boiling the folic acid was chemically degraded to some extent and leaching also occurred. The microcapsules exhibited similar properties regardless of the binding agent used, with losses still occurring during the boiling stage. In order to enhance the structural integrity of the spray dried microcapsules, CaCl2 was used as a cross-linking agent for capsules prepared using alginate or pectin binding agents. Considerable increases in retention of core material were observed as the network exhibited a reduction in swelling and hydration, and subsequently a decrease in the release of folic acid. In summary, capillary electrophoresis and reversed-phase HPLC provided excellent separation and good quantitatation of added folic acid in instant Asian noodles. Excellent resolution was obtained between the sample matrix interference of instant noodles and the analysed vitamin. Folic acid displayed high stability throughout the processing of instant noodles whereas there was consistent evidence that unencapsulated folic acid was degraded during boiling. Microencapsulation of folic acid with combinations of alginate and pectin as the binding agents, proved to be effective in maintaining folic acid stability when calcium treatment was performed after spray drying. These findings provide an effective way to retain folic acid used in fortifying Asian instant noodles.

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Lee, Garth Anthony. "Blend Uniformity and Vitamin Stability in Dairy-Based Foods Fortified with Lipid-Encapsulated Ferrous Sulfate". BYU ScholarsArchive, 2020. https://scholarsarchive.byu.edu/etd/8138.

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Homogeneity of powder blends is an important metric for industrial applications in fortified dairy foods including commercial pediatric nutrition products. Product development practices evaluating physical properties and nutrient stability performance are reliant on blending parameters that deliver a uniform powder at both the pilot and commercial scale. Quantities of individual micronutrients in finished products are particularly critical for formulated infant foods. The two preliminary phases of this study focused on developing a simple, efficient method, specifically for a pilot scale ribbon blender, in which maximum homogeneity in fortified dairy-based powder blends could be reached. In phase one, a red iron oxide pigment powder was mixed throughout a white dairy powder and color homogeneity was measured by comparing L*a*b* color values from powder samples extracted from different areas of the ribbon blender. For phase two, sixteen similar fortified dairy blends were produced with varying ribbon blade shaft rpm, fill level, and blending durations according to a response surface method (RSM). The level of homogeneity of ferrous sulfate in the dairy blend was measured in these fortified mixtures to determine optimal blender parameters. After operating parameters were determined for uniform blending, phase three was enacted using these parameters. A comparison study of nutrient stability in fortified model non-agglomerated powder infant formula (PIF) and agglomerated whey protein concentrate (WPC) powder blends was executed to evaluate the degradative effect of microencapsulated ferrous sulfate (MFS) vs. unencapsulated ferrous sulfate (UFS) in these fortified dairy blends. The nutrient degradation rates of vitamins A, E and C in both PIF and WPC base powder, fortified with either MFS or UFS, were determined and compared during an accelerated eight-week stability study. Using p = 0.05, no statistically significant differences in vitamin degradation rates were observed when comparing independent spray-dried dairy-based blends containing unencapsulated or microencapsulated ferrous sulfate (using an encapsulating composition of 60% stearic acid) during eight weeks of accelerated shelf-life storage conditions (37 °C with a 75% relative humidity, RH). Of note, the degradation rates of vitamins A and E in blends containing PIF and UFS were more rapid than the control and suggestively significantly different (p = 0.07).

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Wilson, Louise R. "A systems biology approach to studying the effect of increasing vitamin D intake through food fortification on 25OHD status, in different population groups". Thesis, University of Surrey, 2016. http://epubs.surrey.ac.uk/810863/.

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Vitamin D deficiency is a major public health concern in the UK. As the natural sources of vitamin D in the UK are limited, supplementation or food fortification are possible strategies for achieving the dietary recommendations of 10 μg/d that will be introduced in 2016 for the whole population. However, there is controversy as to whether vitamin D2 and vitamin D3 are equally effective at raising vitamin D status (25OHD concentration). The primary and secondary aims of this PhD project were: to investigate the effects of both these forms of vitamin D independently on vitamin D status, markers of bone and cardiovascular health, and gene expression; as well as to examine whether common genetic variants affect response to either form of vitamin D. A cohort of 90 South Asian and 245 Caucasian women were recruited onto a randomised-controlled trial; the D2-D3 Study. Participants were given either 15 µg/d of vitamin D2, 15 µg/d of vitamin D3 or placebo, in fortified foods, for 12 weeks. At baseline, serum total 25OHD concentrations were significantly lower in the South Asian women (27.6 nmol/L) than the Caucasian women (60.3 nmol/L). In both the South Asian and Caucasian women, 25OHD concentrations significantly decreased in the placebo intervention (-5% and -15% respectively, p<0.001), and significantly increased in both the vitamin D2 (112% and 39% respectively, p<0.001) and the vitamin D3 interventions (243% and 72% respectively, p<0.001), with significantly greater increases seen in the vitamin D3 intervention (p<0.001). In the vitamin D3 groups, parathyroid hormone (PTH) concentrations decreased in the South Asian women (p<0.001), who had higher baseline concentrations, and were maintained in the Caucasian women, who had healthy baseline PTH concentrations. This effect was not seen with vitamin D2 fortification. Over the 12 weeks, there were no clinically relevant changes in blood lipid concentrations in response to either vitamin D2 or D3, in the South Asian and Caucasian women. Interestingly, whole blood transcriptome analysis indicated that the vitamin D2 and D3 interventions triggered a difference in expression of entirely different genes, and predicted therefore a difference in the activity of the respective metabolic and cellular pathways. The associations between genetic polymorphisms and change in 25OHD concentration in response to vitamin D also appear to differ depending on the form of vitamin D taken, although baseline 25OHD concentration may be a confounder. The implications of this work, as the largest RCT conducted to date and showing conclusively that vitamin D3 is more effective than vitamin D2 at raising total 25OHD concentration and achieving or maintaining a healthy PTH concentration, are important: in the clinical setting vitamin D3 may be preferable in the treatment of vitamin D deficiency. The novel findings that vitamin D2 and vitamin D3 lead to different metabolic/cellular responses requires further research to determine whether the response to vitamin D2 is due to a decrease in 25OHD3 concentration (observed in this study following vitamin D2 treatment) or whether it is in response to the increase in 25OHD2 concentration.

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Libri sul tema "Vitamin a fortification"

Institute of Medicine. Committee on International Nutrition--Vitamin C in Food Aid Commodities. Vitamin C fortification of food aid commodities: Final report. Washington, D.C: National Academy Press, 1997.

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Tay, Chiok Liang. Triple fortification of salt with iodine, iron and vitamin A. Ottawa: National Library of Canada, 2002.

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Raileanu, Ildiko. Triple fortification of salt with iodine, iron, and vitamin A. Ottawa: National Library of Canada, 2002.

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Lotfi, Mahshid. Food fortification in Canada: Experiences and issues in controlling micronutrient malnutrition. Ottawa: International Development Research Centre, 2001.

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Houston, Robin. Strengthening monitoring systems for vitamin A programs in Zambia, with a focus on fortification: Trip report, June 10-17, 2001. [Lusaka: s.n., 2001.

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Manila Forum 2000: Strategies to fortify essential foods in Asia and the Pacific : proceedings of a Forum on Food Fortification Policy for Protecting Populations in Asia and the Pacific from Mineral and Vitamin Deficiencies, Asian Development Bank, Manila, Philippines, 21-24 February 2000. Manila, Philippines: Asian Development Bank, 2000.

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Vitamin C Fortification of Food Aid Commodities. Washington, D.C.: National Academies Press, 1997. http://dx.doi.org/10.17226/6009.

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Benkeblia, Noureddine. Vitamin and Mineral Bio-Fortification of Edible Plants. Wiley & Sons, Limited, John, 2020.

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Vitamin C Fortification of Food Aid Commodities: Final Report. National Academies Press, 1998.

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Food Fortification: The Evidence, Ethics, and Politics of Adding Nutrients to Food. Oxford University Press, 2013.

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Capitoli di libri sul tema "Vitamin a fortification"

O’Brien, A., e D. Roberton. "Vitamin fortification of foods (specific applications)". In The Technology of Vitamins in Food, 114–42. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2131-0_6.

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Diósady, Levente L., e M. G. Venkatesh-Mannar. "Vitamin A Fortification of Cooking Oils". In Handbook of Food Fortification and Health, 275–90. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7076-2_22.

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Rychlik, Michael. "International Perspectives in Vitamin Analysis and Legislation in Vitamin Fortification". In Fortified Foods with Vitamins, 77–87. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634156.ch5.

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Rosenberg, Irwin H. "Discussion on Vitamin B12and Folic Acid Fortification". In Meeting Micronutrient Requirements for Health and Development, 184–86. Basel: S. KARGER AG, 2012. http://dx.doi.org/10.1159/000337686.

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Ganesan, B., C. Brothersen e D. J. McMahon. "40. Fortification of cheese with vitamin D". In Human Health Handbooks, 617–36. The Netherlands: Wageningen Academic Publishers, 2013. http://dx.doi.org/10.3920/978-90-8686-766-0_40.

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Khadilkar, Anuradha V., e Shashi A. Chiplonkar. "Vitamin D Supplementation in Children: Indian Perspectives". In Handbook of Food Fortification and Health, 373–81. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7110-3_29.

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Volkov, Ilia, e Victor R. Preedy. "Why Food Fortification with Vitamin B12 Is Needed?" In Handbook of Food Fortification and Health, 237–45. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7110-3_19.

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Hall, Harlan S. "Vitamin A Fortification in a High Stress Environment". In Encapsulation and Controlled Release of Food Ingredients, 187–95. Washington, DC: American Chemical Society, 1995. http://dx.doi.org/10.1021/bk-1995-0590.ch017.

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Calvo, Mona S., e Susan J. Whiting. "Vitamin D Fortification in North America: Current Status and Future Considerations". In Handbook of Food Fortification and Health, 259–75. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7110-3_21.

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Green, Timothy J., Wangyang Li e Susan J. Whiting. "Strategies for Improving Vitamin D Status: Focus on Fortification". In Nutritional Influences on Bone Health, 247–60. London: Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-2769-7_25.

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Atti di convegni sul tema "Vitamin a fortification"

Zhou, Hualu. "Fortification of Plant-based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An in Vitro Digestion Study". In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.221.

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Houghton, Serena C., A. Heather Eliassen, Shumin M. Zhang, Jacob Selhub, Bernard A. Rosner, Walter C. Willett e Susan E. Hankinson. "Abstract 3221: Plasma B-vitamin and one-carbon metabolites and risk of breast cancer before and after folic acid fortification in the US". In Proceedings: AACR Annual Meeting 2018; April 14-18, 2018; Chicago, IL. American Association for Cancer Research, 2018. http://dx.doi.org/10.1158/1538-7445.am2018-3221.

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