Purification and Characterization of Pinto Bean Protein Using Membrane Technology.

Pinto beans, an underutilized legume, are abundant in protein content and contain a variety of beneficial phytonutrients. However, the commonly used protein extraction method, alkaline extraction, is associated with several drawbacks. These drawbacks include low extraction yield and purity as well as the production of large amounts of wastewater that can lead to environmental hazards.

Thermodynamic analysis of the effect of palm stearin on fully hydrogenated soybean oil coatings in granular micronutrient premixes.

This study examined the phase behaviour and temperature-dependent viscosity of palm stearin and fully hydrogenated soybean oil (FHSBO) mixtures to understand the stability of FHSBO coatings on micronutrient premixes. The Hildebrand equation showed that palm stearin/FHSBO mixtures form liquid solutions, while DSC data indicated partial immiscibility in the solid phase. The melting temperatures and enthalpies of fusion are composition dependent, ranging from 67 °C and 138 J/g for 100 % FHSBO to 13 °C and 71 J/g for 100 % palm stearin.

Enhancing vitamin A stability using saponin-chitosan polyelectrolytes coating: Optimization, characterization, and controlled release.

Microencapsulation has the potential to address the stability issues associated with vitamin A. This study examined the effectiveness of emulsifying a saponin-chitosan polyelectrolyte complex to encapsulate vitamin A. Utilizing response surface methodology (RSM), the effects of the chitosan, saponin, and vitamin A contents on various response variables were measured to optimize the formulation.

Cyclodextrins and their potential applications for delivering vitamins, iron, and iodine for improving micronutrient status.

Cyclodextrins (CDs) have been investigated as potential biopolymeric carriers that can form inclusion complexes with numerous bioactive ingredients. The inclusion of micronutrients (e.g.

Evaluating the potential of beverage to address the prevalence of iron deficiency in sub-Saharan Africa.

The potential of L. beverage as a dietary iron source for sub-Saharan Africans was investigated. The target was to provide 6 mg of iron through 250 mL of the beverage daily.

Preparation and characterization of an iron-β-cyclodextrin inclusion complex: factors influencing the host-guest interaction.

Cyclodextrins have received attention recently due to their superior binding with countless hydrophobic molecules. The host-guest interaction between the cyclodextrin cavity and the hydrophobic component not only facilitates the formation of a strong inclusion complex (IC), but also improves its stability against thermal degradation. The functionality of cyclodextrins for the delivery of hydrophilic components is less explored in comparison.

Sensory Trial of Quintuple Fortified Salt-Salt Fortified With Iodine, Iron, Folic Acid, Vitamin B, and Zinc-Among Consumers in New Delhi, India.

Background: Micronutrient deficiencies are a cause of significant public health burden and loss of gross domestic product, especially in developing countries. Multiple fortified salt can potentially address this challenge at scale and in a cost-effective manner.

Objective: This laboratory-based sensory trial evaluated the acceptability of quintuple fortified salt (QFS), that is, iodized salt (IS) fortified with additional 4 micronutrients: iron, folic acid, vitamin B, and zinc.

Folic acid fortification of double fortified salt.

The addition of folic acid to Double Fortified Salt (with iron and iodine) aims to simultaneously ameliorate three major micronutrient deficiencies in vulnerable populations. To make Triple Fortified Salt, we added folic acid to the iodine solution (first method) and the iron premix (second method) that are used to fortify salt with iron and iodine. When added through the solution, sodium carbonate was needed to dissolve folic acid and to adjust pH.

Quadruple fortification of salt for the delivery of iron, iodine, folic acid, and vitamin B to vulnerable populations.

A process for simultaneous delivery of iron, iodine, folic acid, and vitamin B through salt as a potential and holistic approach to ameliorate anaemia and reduce maternal and infant mortality is presented. Two approaches for adding folic acid and B to salt during double fortification with iron and iodine were investigated. Attempts to add both micronutrients through the iodine spray solution were unsuccessful.

Organoleptic Effects of Salt Fortification with Iron and Iodine: A Review.

This paper reviews the factors governing the addition of iron along with iodine in salt, and the conditions under which the micronutrients remain stable and efficacious with storage and use of salt during cooking. The criteria for assessment include organoleptic changes, iodine and iron stability, and consumer acceptability based on changes to color/taste of food that is prepared with the fortified salt. Double-fortifed salt (DFS) has been provided to some 100 million people, and it has become critical to establish the barriers to full acceptability of this technology.

Curcumin, a potent therapeutic nutraceutical and its enhanced delivery and bioaccessibility by pickering emulsions.

Curcumin is a biomolecule with functional moieties, which contribute to its anti-inflammatory, anticancer, and antioxidant properties. It has shown several therapeutic effects on treating inflammatory and neurodegenerative diseases and contributes to the reduction of oxidative stress and damage to body tissues. However, its low solubility and fast metabolism limit its absorption in the gastrointestinal (GI) tract and lead to its low bioavailability.

A spectrophotometric method for determining the amount of folic acid in fortified salt.

Analytical methods for quantifying and monitoring the degradation of micronutrients added to food are crucial to food fortification programs. In the case of folic acid in fortified salts, there are difficulties in developing an effective analytical method due to interference of salt in the standard HPLC methods, as salt precipitates in the HPLC column. To circumvent the problem, a spectrophotometric method was developed to quantify folic acid and monitor its degradation in salt.

Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine.

As many of the maternal and child health complications result from folic acid, iron, and iodine deficiencies; it makes sense to combat these simultaneously. We have developed cost-effective technology to deliver these three micronutrients simultaneously through salt. Our goal was to retain at least 70% of the micronutrients during 6 months of storage.

Improving the lives of millions through new double fortification of salt technology.

Micronutrient deficiencies (including iodine and iron deficiency) is a global health problem affecting one third of the world's population. Salt is an ideal carrier for food fortification as it is universally consumed at equal rates, independently of economic status, and it is industrially processed. Addressing iron and iodine deficiencies together is a challenge, due to interaction between iodine and iron, negating the effect of added iodine.

Recovery of phenolic compounds from the by-products of yellow mustard protein isolation.

Nanofiltration (NF) (MWCO 150-300 Da) was evaluated for the recovery of phenolic compounds from the wastewater from the production of yellow mustard protein isolates. Rejection coefficients of 0.70 and 0.

Characterizing the pH-Dependent Release Kinetics of Food-Grade Spray Drying Encapsulated Iron Microcapsules for Food Fortification.

Iron deficiency is the primary cause of many widespread nutritional diseases including anemia, pregnancy complications, and infant mortality. Release kinetics of iron premixes to be mixed with food items like salt, rice, and tea is a key research objective of many globally active iron fortification efforts. Iron release kinetics of microcapsules of two reverse-enteric coating materials (chitosan and Eudragit EPO) encapsulating various amounts of ferrous sulfate (10-40% of total other solids) were done at three pH values (1, 4, 7) for 2 hours.

Optimisation of polymer coating process for microencapsulating ferrous fumarate for salt double fortification with iodine and iron.

An extrusion-based encapsulation process has been developed for making salt grain-sized iron premix for salt fortification. The first step of extrusion agglomeration process has been studied and reported previously. The focus of this study is on the optimisation of the colour-masking and polymer coating steps.

Feasibility and optimization study of using cold-forming extrusion process for agglomerating and microencapsulating ferrous fumarate for salt double fortification with iodine and iron.

A microencapsulation-based technology platform has been developed for salt double fortification with iron and iodine, aiming to address two globally prevalent micronutrient deficiencies simultaneously. Specifically, ferrous fumarate was microencapsulated into a form of salt grain-sized premix, and then added into iodised salt. The earlier process involved fluidised-bed agglomeration followed by lipid coating.

Folic acid fortification through existing fortified foods: iodized salt and vitamin A-fortified sugar.

Background: Folic acid fortification of cereal-grain products has markedly improved folate status and reduced the risks of neural tube defects and other chronic diseases in the populations participating in fortification programs. To more broadly extend its benefit to affected populations in developing countries, it would seem logical to incorporate folic acid fortification into existing or planned programs to minimize the incremental cost of this intervention.

Objective: To examine the feasibility of providing folic acid through ongoing programs for salt iodization and vitamin A fortification of sugar.

Iron in vitro bioavailability and iodine storage stability in double-fortified salt.

Background: Ferrous fumarate is useful in iron fortification because of its high bioavailability, mild taste, and relatively low cost. A ferrous fumarate premix for incorporation into salt has been developed by agglomerating ferrous fumarate with appropriate binder materials into salt-size particles followed by microencapsulation.

Objective: The bioavailability of iron is critical for the usefulness of double-fortified salt.

Antioxidant system for the preservation of vitamin A in Ultra Rice.

Background: Ultra Rice grains are micronutrient-fortified, extruded rice grains designed to address specific nutritional deficiencies in populations where rice is a staple food. Vitamin A and some of the B vitamins, as well as iron and zinc, are target nutrients for fortification through Ultra Rice technology. Vitamin A is sensitive to degradation.

Development of field test kits for determination of microencapsulated iron in double-fortified salt.

Background: Efficacy studies have shown that salt double-fortified with iodine and iron can significantly reduce the incidence rates of iron-deficiency anemia and iodine-deficiency disorders. Double-fortified salt can be prepared by mixing microencapsulated iron compounds into conventionally iodated salt. Effective implementation of a double fortification program requires field-based analytical methods to ensure iron levels in double-fortified salt.

Stability of vitamin B1 in Ultra Rice in the presence of encapsulated ferrous fumarate.

Food fortification with iron is effective in combating iron-deficiency anemia. As iron is reactive, it can destroy micronutrients, contribute to poor taste, and discolor the food. Encapsulation could be used to prevent the reaction of iron with food components.

Vitamin A stability in salt triple fortified with iodine, iron, and vitamin A.

Background: Dietary micronutrient deficiencies, which lead to diseases such as iodine deficiency disorders, iron-deficiency anemia, and vitamin A deficiency, are serious public health problems in the developing world. Fortifying salt with iodine, iron, and vitamin A is an attractive approach to simultaneously reduce the deficiencies of these three micronutrients in the diet.

Objective: To explore the technical feasibility of producing triple-fortified salt fortified with iodine, iron, and vitamin A that would be stable under the climatic conditions of developing countries (i.