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Producing selenium-enriched eggs and meat to improve the selenium status of the general population

Fisinin VI, Papazyan TT, Surai PF

Crit Rev Biotechnol, 2009;29(1):18-28.
PMID: 19514900 DOI: 10.1080/07388550802658030

The role of selenium (Se) in human health and diseases has been discussed in detail in several recent reviews, with the main conclusion being that selenium deficiency is recognised as a global problem which urgently needs resolution. Since selenium content in plant-based food depends on its availability from soil, the level of this element in food and feeds varies among regions. In general, eggs and meat are considered to be good sources of selenium in human diet. When considering ways to improve human selenium intake, there are several potential options. These include direct supplementation, soil fertilisation and supplementation of food staples such as flour, and production of functional foods. Analysing recent publications related to functional food production, it is evident that selenium-enriched eggs can be used as an important delivery system of this trace mineral for humans. In particular, developments and commercialisation of organic forms of selenium have initiated a new era in the availability of selenium-enriched products. It has been shown that egg selenium content can easily be manipulated to give increased levels, especially when organic selenium is included in hens' diet at levels that provide 0.3-0.5 mg/kg selenium in the feed. As a result, technology for the production of eggs delivering approximately 50% (30-35 microg) of the human selenium RDA have been developed and successfully tested. Currently companies all over the world market selenium-enriched eggs including the UK, Ireland, Mexico, Columbia, Malaysia, Thailand, Australia, Turkey, Russia and the Ukraine. Prices for enriched eggs vary from country to country, typically being similar to free-range eggs. Selenium-enriched chicken, pork and beef can also be produced when using organic selenium in the diet of poultry and farm animals. The scientific, technological and other advantages and limitations of producing designer/modified eggs as functional foods are discussed in this review.

Matched MeSH terms: Food, Fortified*
Fulltext Fortification of Rice Noodles with Vitamin A: Quality, Sensory Evaluation, and Enhancement of Vitamin A Intakes

Malahayati N, Muhammad K, Bakar J, Karim R

J Nutr Sci Vitaminol (Tokyo), 2020;66(Supplement):S179-S183.
PMID: 33612590 DOI: 10.3177/jnsv.66.S179

Vitamin A deficiency is common in many countries where rice is the staple food. Food fortification is an important strategy to address this problem. As rice noodle is the second principal form of rice products widely consumed in Asia, rice noodles could be a potential vehicle for fortification of vitamin A. In this study, rice noodles were prepared from 0, 300, 600, 1,050, and 1,500 μg of vitamin A per 100 g of rice flour. Samples were analyzed for quality, sensory evaluation, and enhancement of vitamin A intakes. Increasing level of vitamin A fortification did not influence quality and sensory properties of the rice noodles, except for the ash content, color, and appearance of the noodles. Rice noodle that was fortified with the highest level of vitamin A was found to be the darkest in color. However, this sample received scores higher than 6 (like slightly) for appearance. Furthermore, sample fortified with the highest level of vitamin A produced rice noodles with the highest level of vitamin A retention suggesting that noodles were good vehicle for vitamin A fortification. Fortification of rice flour with 1,500 μg of vitamin A produced rice noodles with 24.88% of the RDI for vitamin A per serving and provided an effective means of enhancing vitamin A intake.

Matched MeSH terms: Food, Fortified/analysis
Fulltext Rehabilitation of malnourished preschool children with Nutri-Pak

Ng TKW, Supasri R, Florencio CA

Med J Malaysia, 1980 Dec;35(2):122-8.
PMID: 7266403

The results of the food consumption study suggested that the calorie and protein intakes of ID and 20 malnourished preschool children in the study area were much lower than the RDA and thus these children should benefit from a supplementary feeding project. However, after 42 days of supplementation with Nutri-Pak, the project's objective of increasing by 5%, the percent standard weight for age of at least 60% of the subjects was not achieved since only one child's weight reached this target. From the records of monitoring, it was noticed that the low consumption of Nutri -Pak. a partial replacement by the the food supplement of the children's diet in the home. uncooperative mothers, and illness or disease factors had contributed to the much lower weight gains than expected in most of the children.

Matched MeSH terms: Food, Fortified*
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling

Lou K, Zheng Y, Tan X, Wang L, Tong C, Huang S, et al.

Food Res Int, 2024 Dec;198:115333.
PMID: 39643368 DOI: 10.1016/j.foodres.2024.115333

This study investigated the effects of pineapple peel powder with varied chemical profiles and sonication-assisted polyphenol biotransformation during fermentation on the quality characteristics of yogurt products. It aimed at exploring the feasibility of sonication-assisted fermentation to enhance the physicochemical properties, control post-acidification, and improve antioxidant activities in yogurts fortified with polyphenol-rich pineapple peel powder. Targeted analysis showed that polyphenol-rich pineapple dietary fiber obtained by ultrasonication-assisted extraction (NPFU) exhibited the slowest rates of acidification, highest antioxidant capacity, and lowest degree of whey separation at 21.67 %. Sonication pretreatments significantly increased transformation of free phenolic acids derived from pineapple peel fiber during fermentation, particularly increasing the accumulation of ferulic acid, caffeic acid and 5-hydroxyflavone, revealing the positive effects of sonication-mediated fermentation in promoting the hydrolysis of conjugated phenolics into free fractions. Yogurts fortified with pineapple peel fiber displayed significantly higher antioxidant activities (p

Matched MeSH terms: Food, Fortified*
Utilization of biscuits as nutritional intervention to reduce stunting among children: A systematic review

Mamun AA, Yudhastuti R, Mahmudiono T

Afr J Reprod Health, 2024 Oct 31;28(10s):376-385.
PMID: 39641303 DOI: 10.29063/ajrh2024/v28i10s.40

Childhood stunting remains a global health issue with significant consequences for the growth, long-term health, and development of childre, Poor nutrition is a well-established contributor to childhood stunting. This study aims to investigate the potential of utilizing biscuits as a nutritional intervention to improve the child's stunting condition. This systematic review was consisted of a literature search in several databases: Scopus, Web of Science, mScience Direct, PubMed, and Springer, following the PRISMA methodology. Our search yielded a total of 836 records, while 11 studies were finally included after the screening. The studies revealed critical findings regarding the utilization of biscuits as a carrier in providing essential nutrients. Nevertheless, more well-designed and standardized studies are required to establish clear guidelines for the formulation and implementation of biscuitbased interventions. Policymakers and health practitioners should consider incorporating fortified biscuits into strategies aimed at reducing stunting, especially in regions with a high prevalence of stunting.

Matched MeSH terms: Food, Fortified
Fulltext Physicochemical and organoleptic properties of cookies incorporated with legume flour

Noor Aziah, A.A., Mohamad Noor, A.Y., Ho, L.H.

International Food Research Journal, 2012;19(4):1539-1543.
MyJurnal

This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100% wheat flour), (b) Mung bean (50% wheat flour + 35% mung bean flour + 15% corn flour) and (c) Chickpea (50% wheat flour + 35% chickpea flour + 15% corn flour). The physicochemical and organoleptic attributes of the three types of cookie were evaluated. Results showed significant different (p

Matched MeSH terms: Food, Fortified
Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food

Rasti B, Erfanian A, Selamat J

Food Chem, 2017 Sep 01;230:690-696.
PMID: 28407968 DOI: 10.1016/j.foodchem.2017.03.089

The aim of the present research was to evaluate the application, stability and suitability of ω3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment. Nanoliposomal ω3 PUFAs was prepared by Mozafari method, and their application in bread and milk was compared with unencapsulated (fish oil) and microencapsulated ω3 PUFAs. Sensory evaluation was conducted to determine the perceptible sensory difference/similarity between control, unencapsulated, microencapsulated, and nanoliposomal ω3 PUFAs enriched foods. Results showed no significant (p=0.11) detectable difference between control and nanoliposomal ω3 PUFAs enriched samples while, samples enriched with unencapsulated or microencapsulated ω3 PUFAs showed significant (p=0.02) fishy flavor. Moreover, significantly (p<0.01) higher ω3 PUFAs % recovery and lower peroxide and anisidine values were observed in nanoliposomal ω3 PUFAs enriched samples in comparison with other samples. In conclusion, an effective and reproducible method for application of ω3 PUFAs in the food system was developed.

Matched MeSH terms: Food, Fortified
Fulltext Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Mandal D, Sarkar T, Chakraborty R

Appl Biochem Biotechnol, 2023 Feb;195(2):1319-1513.
PMID: 36219334 DOI: 10.1007/s12010-022-04132-y

Medicinal or herbal spices are grown in tropical moist evergreen forestland, surrounding most of the tropical and subtropical regions of Eastern Himalayas in India (Sikkim, Darjeeling regions), Bhutan, Nepal, Pakistan, Iran, Afghanistan, a few Central Asian countries, Middle East, USA, Europe, South East Asia, Japan, Malaysia, and Indonesia. According to the cultivation region surrounded, economic value, and vogue, these spices can be classified into major, minor, and colored tropical spices. In total, 24 tropical spices and herbs (cardamom, black jeera, fennel, poppy, coriander, fenugreek, bay leaves, clove, chili, cassia bark, black pepper, nutmeg, black mustard, turmeric, saffron, star anise, onion, dill, asafoetida, celery, allspice, kokum, greater galangal, and sweet flag) are described in this review. These spices show many pharmacological activities like anti-inflammatory, antimicrobial, anti-diabetic, anti-obesity, cardiovascular, gastrointestinal, central nervous system, and antioxidant activities. Numerous bioactive compounds are present in these selected spices, such as 1,8-cineole, monoterpene hydrocarbons, γ-terpinene, cuminaldehyde, trans-anethole, fenchone, estragole, benzylisoquinoline alkaloids, eugenol, cinnamaldehyde, piperine, linalool, malabaricone C, safrole, myristicin, elemicin, sinigrin, curcumin, bidemethoxycurcumin, dimethoxycurcumin, crocin, picrocrocin, quercetin, quercetin 4'-O-β-glucoside, apiol, carvone, limonene, α-phellandrene, galactomannan, rosmarinic acid, limonene, capsaicinoids, eugenol, garcinol, and α-asarone. Other than that, various spices are used to synthesize different types of metal-based and polymer-based nanoparticles like zinc oxide, gold, silver, selenium, silica, and chitosan nanoparticles which provide beneficial health effects such as antioxidant, anti-carcinogenic, anti-diabetic, enzyme retardation effect, and antimicrobial activity. The nanoparticles can also be used in environmental pollution management like dye decolorization and in chemical industries to enhance the rate of reaction by the use of catalytic activity of the nanoparticles. The nutritional value, phytochemical properties, health advantages, and both traditional and modern applications of these spices, along with their functions in food fortification, have been thoroughly discussed in this review.

Matched MeSH terms: Food, Fortified
Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours

Aziah AA, Min WL, Bhat R

Int J Food Sci Nutr, 2011 Sep;62(6):559-67.
PMID: 21534889 DOI: 10.3109/09637486.2011.562883

Sponge cake prepared by partial substitution of wheat flour with mango pulp and mango peel flours (MPuF and MPeF, respectively) at different concentrations (control, 5%, 10%, 20% or 30%) were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with MPuF and MPeF to have high dietary fiber with low fat, calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 10% MPuF and 10% MPeF to be the most acceptable. MPeF and MPuF have high potential as fiber-rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.

Matched MeSH terms: Food, Fortified*
Lactoferrin-chia seed mucilage complex coacervates for intestinal delivery of quercetin and fortification of set yogurt

Shishir MRI, Suo H, Taip FS, Cheng KW

Food Chem, 2024 Oct 30;456:139818.
PMID: 38878531 DOI: 10.1016/j.foodchem.2024.139818

This study aimed to develop complex coacervates utilizing lactoferrin (LF) and chia seed mucilage (CSM) for promoting intestinal delivery of quercetin (Q) and fortification of set yogurt. Three cross-linkers, including calcium chloride (CC), transglutaminase (TG), and polyphenolic complex (HP), were used to further reinforce the coacervate network. Cross-linked coacervates had higher values of coacervate yield, encapsulation efficiency, and loading capacity. They efficiently preserved Q under gastric condition (⁓87%-99%), with CSM-TG-Q-LF being most effective for intestinal delivery of Q. Moreover, digested pellets of the cross-linked coacervates displayed better antioxidant activity than the uncross-linked coacervates with CSM-TG-Q-LF pellets showing maximum bioactivity. The Q-loaded coacervates demonstrated superior assembly in the yogurt matrix compared to the unencapsulated Q. Moreover, the coacervate systems, especially CSM-TG-Q-LF significantly improved the textural properties of yogurt and the stability of Q in it. Therefore, CSM-TG-LF is a promising carrier to promote intestinal delivery and food application of hydrophobic molecules.

Matched MeSH terms: Food, Fortified/analysis
Fulltext Effect of vitamin D3-fortified fruit juice supplementation of 4000 IU daily on the recovery of iron status in childbearing-aged women with marginally low iron stores: Protocol for an 8-week, parallel group, double-blind randomized controlled trial

Ahmad Fuzi SF, Su Peng L, Zabaha Zalbahar N, Ab Manan N, Mohamad Alwi MN

PLoS One, 2022;17(3):e0265772.
PMID: 35333885 DOI: 10.1371/journal.pone.0265772

BACKGROUND: In recent years, emerging evidence has highlighted the role of vitamin D as an iron absorption enhancer by suppressing hepcidin concentration, albeit with an unclear underlying mechanism. Dietary-based approach in improving iron status has been widely practised, however, there is a scarcity in randomized controlled trials (RCT) to elucidate the effect of vitamin D-fortified juice on iron status recovery. Therefore, this study aims to investigate the effect of an 8-week vitamin D3-fortified fruit juice supplementation on iron status indicators in childbearing-aged women with marginally low iron stores.
METHODS: In a placebo-controlled, double-blind, RCT, a total of 120 women aged between 19-40 with serum ferritin < 20 μg/l and fulfilled the eligibility criteria will be randomized into consuming either vitamin D3-fortified fruit juices containing 4000 IU (100 mcg) (vitamin D) or placebo-fruit juices (placebo) daily for eight weeks. At every 4-week interval, 10 ml fasting blood sample, information on dietary habit and anthropometric measurement will be collected. A mixed model repeated-measures analysis of variance will be performed to determine the effect of the intervention and the interaction with time points for all iron and vitamin D status blood biomarkers.
DISCUSSION: Vitamin D supplementation in food fortification as a novel iron absorption enhancer might be a future and relevant alternative management of iron deficiency as opposed to the oral iron therapy that has poor adherence.
TRIAL REGISTRATION: Clinicaltrials.gov: registration number NCT04618289, registration date October 28, 2020, protocol ID JKEUPM-2020-033.

Matched MeSH terms: Food, Fortified/analysis
Fulltext Incorporation of Pleurotus Sajor-caju powder in cinnamon biscuit: Study on nutritional, physical, colour and sensorial properties

Wan Amir Nizam, W.A., Ng, S.H., Wan Rosli, W.I.

International Food Research Journal, 2017;24(6):2442-2450.
MyJurnal

Discovery of novel dietary fibre (DF)-rich food ingredient is of great interest to meet the rising consumer demand for healthy food. Intake of DF-enriched food has been positively associated with a decreased risk of chronic diseases. Pleurotus sajor-caju (PSC), one of the prominent edible mushrooms widely cultivated in Malaysia, is useful for its culinary and medicinal purpose. This study aimed to determine the nutritional, physical, colour and sensorial properties of cinnamon biscuit formulated with PSC powder as partial replacement (0, 4, 8 and 12%) for wheat flour. Results indicated that elevated incorporation levels of PSC powder significantly (P

Matched MeSH terms: Food, Fortified
Vitamin A--fortified vegetable oil exported from Malaysia and Indonesia can significantly contribute to vitamin A intake worldwide

Laillou A, Panagides D, Garrett GS, Moench-Pfanner R

Food Nutr Bull, 2013 Jun;34(2 Suppl):S72-80.
PMID: 24049998

Vitamin A deficiency is a public health problem worldwide, affecting approximately 190 million preschool-aged children and 19.1 million pregnant women. Fortification of vegetable oils with vitamin A is an effective, low-cost technology to improve vitamin A intake.

Matched MeSH terms: Food, Fortified*
Using reference nutrient density goals with food balance sheet data to identify likely micronutrient deficits for fortification planning in countries in the Western Pacific region

Gibson RS, Cavalli-Sforza T

Food Nutr Bull, 2012 Sep;33(3 Suppl):S214-20.
PMID: 23193773

Collection of nationwide food consumption data at the individual level is the preferred option for planning fortification programs. However, such data are seldom collected in low-income countries. In contrast, Food Balance Sheets (FBS), published annually for approximately 180 countries, may provide a source of national data for program planning.

Matched MeSH terms: Food, Fortified*
Absorption and Bioavailability of Nano-Size Reduced Calcium Citrate Fortified Milk Powder in Ovariectomized and Ovariectomized-Osteoporosis Rats

Erfanian A, Mirhosseini H, Rasti B, Hair-Bejo M, Bin Mustafa S, Abd Manap MY

J Agric Food Chem, 2015 Jun 24;63(24):5795-804.
PMID: 26022498 DOI: 10.1021/acs.jafc.5b01468

The aim of this study was to evaluate the effects of fortification and nano-size reduction on calcium absorption and bioavailability of milk powder formula in sham, ovariectomized, and ovariectomized-osteoporosis rats as a menopause and menopause-osteoporosis model. Skim milk powder and skim milk powder fortified with calcium citrate and the suitable doses of inulin, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and vitamins D3, K1, and B6 were formulated based on the North American and Western European recommended dietary allowances. Optimization on cycle and pressure of high-pressure homogenizer was done to produce nano-fortified milk powder. In vivo study demonstrated that fortification and calcium citrate nano-fortified milk powder increased absorption and bioavailability of calcium, as well as bone stiffness and bone strength in sham, ovariectomized, and ovariectomized-osteoporosis rats. This study successfully developed an effective fortified milk powder for food application.

Matched MeSH terms: Food, Fortified/analysis*
Salt: an ineffective vehicle for iodine delivery to young children in rural Sarawak

Foo LC, Zainab T, Nafikudin M, Letchuman GR

Ann Endocrinol (Paris), 1996;57(6):470-5.
PMID: 9084692

The urinary iodine excretions of women (15-40 y) and young children (< or = 6 y) from two longhouse villages in the iodine-deficient district of Lubok Antu, Sarawak, were compared. One longhouse (Mengkak) was provided with freshly produced iodized salt every two months (one kg per family) while the other (Menjiling) was provided with iodized water via fortification of the village piped-water supply. Spot urines were collected for iodine determination at baseline and at 6 and 12 months after the start of the study. Salt and water samples were collected at monthly intervals. Goiter assessment was performed on the women at the start and end of the one-year study. The mean iodine concentrations in the salt samples from Mengkak and Menjiling were, respectively, 47.1 +/- 9.7 mg/kg (n = 60) and 0.8 +/- 3.4 mg/kg (n = 60) while the mean iodine concentration in the water samples from Menjiling was 138.6 +/- 43.2 micrograms/L (n = 24); iodine could not be detected in the water samples from Mengkak. There were significant and sustained increases in median urinary iodine excretions of both women and young children in Menjiling; in Mengkak, however, significant and sustained increases in median urinary iodine excretions were observed only in women while the median urinary iodine excretions of children remained essentially unchanged throughout the study period. Goiter prevalences in the women were reduced in both longhouses. The above observations reveal the inadequacy of iodized salt as a vehicle for iodine delivery to young rural Sarawakian children and indicate the need for other means of delivering supplemental iodine to this age group in areas where salt iodization is the only strategy for IDD control. In contrast, iodization of village water supply by itself is adequate in delivering iodine uniformly to the whole community.

Matched MeSH terms: Food, Fortified*
An 8-Week Vitamin D3-Fortified Fruit Drink Supplementation Increases Serum Ferritin Concentration: A Randomized Controlled Trial in Malaysian Women With Low Iron Stores

Suhaimi NA, Loh SP, Ab Manan N, Zalbahar N, Mohamad Alwi MN, Ahmad Fuzi SF

J Acad Nutr Diet, 2024 Nov;124(11):1440-1450.e1.
PMID: 38408566 DOI: 10.1016/j.jand.2024.02.013

BACKGROUND: There is limited randomized controlled trial evidence to support the association between vitamin D deficiency and anemia risk, highlighting the necessity for further investigations into the role of vitamin D in influencing iron status.
OBJECTIVE: The aim of this study was to determine the effect of vitamin D3-fortified fruit drink consumption (4,000 IU) on vitamin D and iron status biomarkers among iron-deficient women (serum ferritin of <20 μg/L [to convert μg/L ferritin to ng/mL, multiply by 1]).
DESIGN: An 8-week double-blind randomized controlled trial was conducted.
SUBJECTS/SETTING: A total of 45 healthy, nonpregnant, nonlactating subjects aged 18 through 40 years (mean [SD] 25.3 [4.6] years) were included in the study, excluding those who donated blood 6 months prior, regularly consumed nutritional supplements, or had gastrointestinal or iron metabolic disorders.
INTERVENTION: Subjects were randomly assigned to receive either vitamin D3-fortified fruit drink or a placebo.
MAIN OUTCOME MEASURES: Measurements of 25-hydroxyvitamin D (25[OH]D), serum ferritin, high-sensitivity C-reactive protein, and full blood count concentrations were obtained at baseline, interim, and post intervention.
STATISTICAL ANALYSES: A mixed model, repeated measures analysis of variance was used to analyze the intervention effect.
RESULTS: Attrition rate for the study was 13%, with 6 dropouts, and 39 subjects completed the study. Daily consumption of vitamin D3-fortified fruit drink in the intervention group resulted in significant increases in 25(OH)D and serum ferritin concentrations compared with the placebo group. The intervention group showed significantly higher mean (SD) changes (Δ) in both 25(OH)D (Δ 76.4 [30.2] nmol/L [to convert nmol/L 25(OH)D to ng/mL, multiply by .4] vs Δ -1.3 [10.7] nmol/L; P = .001) and serum ferritin concentrations (Δ 2.2 [4.2] μg/L vs Δ -0.3 [3.4] μg/L; P = .048) between baseline and post intervention. The other iron status biomarkers were not affected by the intervention.
CONCLUSIONS: Our study found that daily vitamin D3-fortified fruit drink supplementation for 8 weeks effectively improved 25(OH)D and iron stores, indicated by increased serum ferritin concentrations, in iron-deficient women. Further research is needed to evaluate its safety, efficacy, feasibility, and optimal food fortification in diverse populations.

Matched MeSH terms: Food, Fortified*
Parity as a determinant of the hematologic response to hematinics supplementation in underprivileged pregnant women in Malaysia

Foo LC, Somsiah P

Asia Pac J Public Health, 1991;5(4):302-6.
PMID: 1844219

The effect of parity on the hematological response to supplemental hematinics and the relationship between birth weight and Hb concentration were examined in 67 pregnant rural Kelantanese Malay women recruited at 20-24 weeks of gestation. Among initially anemic women (Hb concentration at recruitment < 110 g/l), a significant supplementation effect was observed in the lower parae (3 or less children) but not in the higher parae. Among initially nonanemic women, a progressive decline in mean Hb concentration was observed in the higher parae; in the lower parae, however, an initial fall in mean Hb concentration was followed by a rise to almost the initial level. Birth weight was inversely related to initial Hb concentration. There was no association between birth weight and final measured Hb level, parity or any of the measured maternal characteristics. These observations suggest: a) women with initially lower Hb concentration might have experienced a greater acceleration of plasma volume expansion than those with initially higher Hb level; and b) hemopoiesis might be impaired in the higher multiparae.

Matched MeSH terms: Food, Fortified*
Effect of electroporation on viability and bioconversion of isoflavones in mannitol-soymilk fermented by lactobacilli and bifidobacteria

Yeo SK, Liong MT

J Sci Food Agric, 2013 Jan;93(2):396-409.
PMID: 22806322 DOI: 10.1002/jsfa.5775

The aim of this study was to evaluate the effect of electroporation (2.5-7.5 kV cm⁻¹ for 3.0-4.0 ms) on the growth of lactobacilli and bifidobacteria, membrane properties and bioconversion of isoflavones in mannitol-soymilk.

Matched MeSH terms: Food, Fortified/analysis*; Food, Fortified/microbiology
Chemical composition and physicochemical properties of green banana (Musa acuminata x balbisiana Colla cv. Awak) flour

Haslinda WH, Cheng LH, Chong LC, Noor Aziah AA

Int J Food Sci Nutr, 2009;60 Suppl 4:232-9.
PMID: 19449278 DOI: 10.1080/09637480902915525

Flour was prepared from peeled and unpeeled banana Awak ABB. Samples prepared were subjected to analysis for determination of chemical composition, mineral, dietary fibre, starch and total phenolics content, antioxidant activity and pasting properties. In general, flour prepared from unpeeled banana was found to show enhanced nutrition values with higher contents of mineral, dietary fibre and total phenolics. Hence, flour fortified with peel showed relatively higher antioxidant activity. On the other hand, better pasting properties were shown when banana flour was blended with peel. It was found that a relatively lower pasting temperature, peak viscosity, breakdown, final viscosity and setback were evident in a sample blended with peel.

Matched MeSH terms: Food, Fortified/analysis*

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