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Lettuce fortification through vitamin B-producing bacteria - proof of concept study.
J Sci Food Agric
January 2025
Center for Health & Bioresources, Bioresources Unit, AIT Austrian Institute of Technology, Tulln, Austria.
Background: Vitamin B (cobalamin) can be produced de novo only by certain bacteria and archaea. It plays a crucial role in the health of animals and humans, which obtain it only through diet, mainly from animal products. This study aimed to identify endophytic bacterial strains capable of synthesizing vitamin B and enriching edible plants with it as a potential solution for vitamin B deficiency in vegetarians, vegans, and people with poor diets.
View Article and Find Full Text PDFPhysicochemical Properties of Sago- and Corn Flour-Based Rice Analogues Fortified with Black-Eyed Bean Flour and Skimmed Milk Powder.
Food Technol Biotechnol
December 2024
Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Prof. Soedarto, SH Street, Tembalang, Semarang, 50275, Central Java, Indonesia.
Research Background: With the increasing consumption of food commodities, particularly rice, and the substantial volume of food imports in Indonesia, there is an increasing need to explore alternative food sources. Rice analogues emerge as a potential substitute for traditional rice, serving as a viable staple food option. The aim of this study is to investigate the effect of the composition of raw material, namely sago and corn flour, on the physicochemical properties and consumer acceptance of rice analogues.
View Article and Find Full Text PDFFiber and polyphenol enriched biscuits using date palm byproduct: Physiochemical characteristics, sensory properties, in vitro digestion, and storage stability.
J Food Sci
January 2025
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates.
Functional biscuit was formulated by fortifying them with polyphenolic extract and fiber-rich residue of defatted date seed powder (DDSP) obtained through microwave-assisted extraction. Effect of particle size (small, medium, and large) and substitution level (2.5%, 5%, and 7.
View Article and Find Full Text PDFA review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient-dense alternative.
J Food Sci
January 2025
Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia.
Noodles are usually rich in carbohydrates but lack essential nutrients such as protein, fiber, vitamins, and minerals, potentially causing metabolic problems if consumed in the long term. This review explores strategies to improve the quality of noodles through substitution and fortification. Substitution is replacing the main ingredient with a more nutrient-dense alternative, such as sweet potato starch, which has been shown to improve the nutritional content of noodles, such as fiber and beta carotene.
View Article and Find Full Text PDFSystematic review on supplementation, fortification, and food-based interventions for preventing iron deficiency anemia in low- and middle-income countries.
Asia Pac J Clin Nutr
February 2025
Center for Health and Human Nutrition, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia.
Background And Objectives: Prioritizing key preventive and therapeutic interventions is one of the actions to accelerate the reduction of anemia. This study aimed to examine interventions designed to prevent anemia.
Methods And Study Design: A systematic search was conducted in PubMed, Web of Science, Scopus, and Cochrane Library.
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