Objective To assess the effectiveness of complementary food supplements with protein and multi-micronutrients on hemoglobin and anemia in infants and young children. Methods In 5 poor counties of Gansu, 984 children a...Objective To assess the effectiveness of complementary food supplements with protein and multi-micronutrients on hemoglobin and anemia in infants and young children. Methods In 5 poor counties of Gansu, 984 children aged 6-12 months were enrolled and divided into two groups. In addition to the usual home-made complementary food, all the children were fed one sachet of either Formula Ⅰ or Formula Ⅱ supplements each day. Protein and micronutrients were provided in Formula Ⅰ, while the same energy intake was secured in Formula Ⅱ as in Formula Ⅰ. A massive dose of vitamin A was supplemented to all the children every 6 months. Hemoglobin test was done at the same time. Results Prevalence of anemia was about 35% in both Formula Ⅰ and Formula Ⅱ group at baseline, and there were no differences in hemoglobin concentration between the two groups, During the 6-month and 12-month supplementation, hemoglobin of children in Formula Ⅰ group was higher than that in Formula Ⅱ group （P〈0.05）, and hemoglobin increase in Formula Ⅰ group was significantly higher than that in Formula Ⅱ group （P〈0.001）. After 6- and 12-mouth supplementation, the prevalence of anemia in Formula Ⅰ group dropped to 19.1% and 8.2% respectively, and it was 28.0% and 12.4% in Formula 2 group. The prevalence of anemia in Formula Ⅰ group was significantly lower than that in Formula Ⅱ group （P〈0.05）. After adjusting age and hemoglobin level at baseline, the hemoglobin increase at age of 24 months in formula 1 group was higher （10.7 g/L vs 7.9 g/L, P〈0.0001）. Conclusion Micronutrient fortified complementary food supplements, with large-dose vitamin A, is effective for children aged 6-12 months in terms of iron deficiency prevention.展开更多
Microalgae present a sustainable and nutritionally rich alternative to conventional food sources,addressing global food security and environmental challenges.This review explores the nutritional benefits of microalgae...Microalgae present a sustainable and nutritionally rich alternative to conventional food sources,addressing global food security and environmental challenges.This review explores the nutritional benefits of microalgae,particularly their high protein content,long-chain polyunsaturated fatty acids(LC-PUFAs),and pigments,highlighting their potential as functional foods without altering dietary habits.Spirulina sp.and Chlorella sp.,the most widely consumed microalgae species,which are commonly integrated into food products such as dietary supplements,protein powders,bakery items,and dairy alternatives.Furthermore,the cultivation of microalgae on non-arable land reduces deforestation and promotes sustainable agricultural practices,contributing to several Sustainable Development Goals(SDGs).Technological advancements in cultivation and processing are crucial to overcome current barriers related to sensory acceptance,cost,and scalability.The potential of microalgae to sequester carbon dioxide(CO_(2))and generate carbon credits emphasizes their role in mitigating climate change.This review also provides insights into the future market and applications of microalgae-based foods.The establishment of regulatory rules and consumer education are crucial to facilitating their commercialization and,thus,consumer acceptance.The review underscores the potential value of integrating microalgae into mainstream food production to enhance the environmental sustainability and resilience of global food systems.Additionally,challenges and future prospects are identified to provide insight for future research,policy-making and commercial strategies in promoting the application of microalgae in food production.This review presents the role of microalgae in shaping future food systems and provides future insights into scientific research,regulatory frameworks,and commercial development to fully harness the potential of microalgae-based foods.展开更多
Lipid nanoparticles(LNp)have emerged as promising delivery systems for bioactive compounds in food matrices and beverages due to their ability to enhance protection,stability,and controlled release.These nanocarriers ...Lipid nanoparticles(LNp)have emerged as promising delivery systems for bioactive compounds in food matrices and beverages due to their ability to enhance protection,stability,and controlled release.These nanocarriers address major challenges in food fortification,including environmental sensitivity,low solubility,volatility,and limited bioavailability of functional ingredients.Thus,this review aims to evaluate important findings on the incorporation of LNp loaded with diverse compounds into foods matrices.A bibliographic search was conducted in scientific databases,and only studies that incorporated LNp into foods and beverages,either by direct addition or as food coatings,were selected.Both types of LNp,solid lipid nanoparticles and nanostructured lipid carriers,are attractive for food applications,with properties primarily determined by composition and processing pa-rameters.LNp containing various bioactive compounds have been incorporated into beverages and food matrices,including dairy products,fruit and vegetable coatings,oils and emulsions,meat products,and baked products.These systems have been evaluated from six main perspectives:LNp stability,product stability,sensory analyses,and antioxidant,antimicrobial,and cytotoxic activities.Patent analyses also indicate growing indus-trial interest,particularly in beverages.Therefore,the potential of LNp as carriers of bioactive compounds is well demonstrated,especially for protecting compounds during processing and storage while preserving food and beverage quality.Nevertheless,further research is required to optimize formulations for food incorporation,evaluate efficacy and safety,and support regulatory frameworks for broader use in functional food systems.展开更多
Liposomes(LPs)are capable of transporting a wide range of bioactive compounds(BACs)that have significant applications in the pharmaceutical,food,and cosmetic industries.These BACs can be administered through various r...Liposomes(LPs)are capable of transporting a wide range of bioactive compounds(BACs)that have significant applications in the pharmaceutical,food,and cosmetic industries.These BACs can be administered through various routes,including parenteral(injection),oral ingestion,or transdermal absorption.In addition,there have been limited studies conducted on the toxicological and safety aspects of LPs.This highlights the need for more research to be conducted on the potential risks of oral exposure before considering their use in food applications.Therefore,the purpose of this review is to present the latest information on the composition of LP,the materials used to coat LPs for applications in the pharmaceutical and food industries to enhance the stability of LPs containing delicate BACs,and the absorption of LPs and commercially available liposomal products produced using different technologies in the market.In addition,this paper revisits various advanced technologies used in the field of food and nutraceutical processing.These technologies include the supercritical fluid method,supercritical antisolvent method,supercritical reverse phase evaporation method,micro-fluidization,and ultrasonication.The article also discusses the applications of these technologies.展开更多
Objective To assess the effect of sodium iron ethylenediaminetetraacetate （NaFeEDTA）-fortified soy sauce on anemia prevalence in the Chinese population. Methods A systematic review was performed to identify potentia...Objective To assess the effect of sodium iron ethylenediaminetetraacetate （NaFeEDTA）-fortified soy sauce on anemia prevalence in the Chinese population. Methods A systematic review was performed to identify potential studies by searching the electronic databases of PubMed, Cochrane Library, WHO Library, HighWire, CNKI, and other sources. The selection criteria included randomized controlled trials that compared the efficacy of NaFeEDTA-fortified soy sauce with that of non-fortified soy sauce. Anemia rates and hemoglobin levels were the outcomes of interest. Inclusion decisions, quality assessment, and data extraction were performed by two reviewers independently. A total of 16 studies met the inclusion criteria for anemia rate analysis, of which 12 studies met the inclusion criteria for hemoglobin analysis. All included studies assessed the effect of NaFeEDTA-fortified soy sauce on anemia rates and hemoglobin concentrations. Results After the intervention, the hemoglobin concentration increased and anemia rates decreased significantly as compared with the non-fortified soy sauce groups. For anemia rates, data from 16 studies could be pooled, and the pooled estimate odds ratio was 0.25 （95% CI 0.19-0.35）. For hemoglobin concentrations, data from 12 studies could be pooled, and the pooled weighted mean difference was 8.81 g/L （95% CI 5.96-11.67）. Conclusion NaFeEDTA-fortified soy sauce has a positive effect on anemia control and prevention in the at-risk population.展开更多
The potential to directly fortify food products using extracts obtained through green solvents is both innovative and promising.In pursuit of this goal,this study evaluated the possibility of directly fortifying sprea...The potential to directly fortify food products using extracts obtained through green solvents is both innovative and promising.In pursuit of this goal,this study evaluated the possibility of directly fortifying spreadable chocolate with an optimized carotenoid-rich Natural Hydrophobic Deep Eutectic Solvent(NaHDES)extract formulated with monoterpenes.The optimized extract(3.545±0.126,3.341±0.023,and 0.049±0.001 mg/mL for total carotenoids,β-carotene and lutein,respectively)was obtained using a thymol/DL-menthol molar ratio of 1:4,a solvent:sample ratio of 10(v/w),and an extraction time of 30 min.Subsequently,commercial nosugar-added spreadable chocolate was fortified with the selected extract at 14 and 28%(v/w).The fortified products were analyzed for carotenoid content,antioxidant activity,physicochemical and textural properties.The findings revealed that the lower extract addition minimally impacts the investigated characteristics of spreadable chocolate.Considering the preserving effect of the selected NaHDES on carotenoids and antioxidant activity,this innovative approach holds great promise for enhancing fortified food products’nutritional value and stability.展开更多
文摘Objective To assess the effectiveness of complementary food supplements with protein and multi-micronutrients on hemoglobin and anemia in infants and young children. Methods In 5 poor counties of Gansu, 984 children aged 6-12 months were enrolled and divided into two groups. In addition to the usual home-made complementary food, all the children were fed one sachet of either Formula Ⅰ or Formula Ⅱ supplements each day. Protein and micronutrients were provided in Formula Ⅰ, while the same energy intake was secured in Formula Ⅱ as in Formula Ⅰ. A massive dose of vitamin A was supplemented to all the children every 6 months. Hemoglobin test was done at the same time. Results Prevalence of anemia was about 35% in both Formula Ⅰ and Formula Ⅱ group at baseline, and there were no differences in hemoglobin concentration between the two groups, During the 6-month and 12-month supplementation, hemoglobin of children in Formula Ⅰ group was higher than that in Formula Ⅱ group （P〈0.05）, and hemoglobin increase in Formula Ⅰ group was significantly higher than that in Formula Ⅱ group （P〈0.001）. After 6- and 12-mouth supplementation, the prevalence of anemia in Formula Ⅰ group dropped to 19.1% and 8.2% respectively, and it was 28.0% and 12.4% in Formula 2 group. The prevalence of anemia in Formula Ⅰ group was significantly lower than that in Formula Ⅱ group （P〈0.05）. After adjusting age and hemoglobin level at baseline, the hemoglobin increase at age of 24 months in formula 1 group was higher （10.7 g/L vs 7.9 g/L, P〈0.0001）. Conclusion Micronutrient fortified complementary food supplements, with large-dose vitamin A, is effective for children aged 6-12 months in terms of iron deficiency prevention.
基金Department of Chemical Engineering and Material Science,Yuan Ze University,Taiwan under New Faculty Research Start-Up Fund Scheme(Project no:303014-1 and 303014-2)support provided by Research and Development(RD)Office,Yuan Ze University under Assistant Teacher Research Scheme(Project no:113-HRD-07).
文摘Microalgae present a sustainable and nutritionally rich alternative to conventional food sources,addressing global food security and environmental challenges.This review explores the nutritional benefits of microalgae,particularly their high protein content,long-chain polyunsaturated fatty acids(LC-PUFAs),and pigments,highlighting their potential as functional foods without altering dietary habits.Spirulina sp.and Chlorella sp.,the most widely consumed microalgae species,which are commonly integrated into food products such as dietary supplements,protein powders,bakery items,and dairy alternatives.Furthermore,the cultivation of microalgae on non-arable land reduces deforestation and promotes sustainable agricultural practices,contributing to several Sustainable Development Goals(SDGs).Technological advancements in cultivation and processing are crucial to overcome current barriers related to sensory acceptance,cost,and scalability.The potential of microalgae to sequester carbon dioxide(CO_(2))and generate carbon credits emphasizes their role in mitigating climate change.This review also provides insights into the future market and applications of microalgae-based foods.The establishment of regulatory rules and consumer education are crucial to facilitating their commercialization and,thus,consumer acceptance.The review underscores the potential value of integrating microalgae into mainstream food production to enhance the environmental sustainability and resilience of global food systems.Additionally,challenges and future prospects are identified to provide insight for future research,policy-making and commercial strategies in promoting the application of microalgae in food production.This review presents the role of microalgae in shaping future food systems and provides future insights into scientific research,regulatory frameworks,and commercial development to fully harness the potential of microalgae-based foods.
文摘Lipid nanoparticles(LNp)have emerged as promising delivery systems for bioactive compounds in food matrices and beverages due to their ability to enhance protection,stability,and controlled release.These nanocarriers address major challenges in food fortification,including environmental sensitivity,low solubility,volatility,and limited bioavailability of functional ingredients.Thus,this review aims to evaluate important findings on the incorporation of LNp loaded with diverse compounds into foods matrices.A bibliographic search was conducted in scientific databases,and only studies that incorporated LNp into foods and beverages,either by direct addition or as food coatings,were selected.Both types of LNp,solid lipid nanoparticles and nanostructured lipid carriers,are attractive for food applications,with properties primarily determined by composition and processing pa-rameters.LNp containing various bioactive compounds have been incorporated into beverages and food matrices,including dairy products,fruit and vegetable coatings,oils and emulsions,meat products,and baked products.These systems have been evaluated from six main perspectives:LNp stability,product stability,sensory analyses,and antioxidant,antimicrobial,and cytotoxic activities.Patent analyses also indicate growing indus-trial interest,particularly in beverages.Therefore,the potential of LNp as carriers of bioactive compounds is well demonstrated,especially for protecting compounds during processing and storage while preserving food and beverage quality.Nevertheless,further research is required to optimize formulations for food incorporation,evaluate efficacy and safety,and support regulatory frameworks for broader use in functional food systems.
基金supported by Ministry of Education(formerly the Ministry of Human Resource Development),Government of India for an Institute Research Assistantship and the authors。
文摘Liposomes(LPs)are capable of transporting a wide range of bioactive compounds(BACs)that have significant applications in the pharmaceutical,food,and cosmetic industries.These BACs can be administered through various routes,including parenteral(injection),oral ingestion,or transdermal absorption.In addition,there have been limited studies conducted on the toxicological and safety aspects of LPs.This highlights the need for more research to be conducted on the potential risks of oral exposure before considering their use in food applications.Therefore,the purpose of this review is to present the latest information on the composition of LP,the materials used to coat LPs for applications in the pharmaceutical and food industries to enhance the stability of LPs containing delicate BACs,and the absorption of LPs and commercially available liposomal products produced using different technologies in the market.In addition,this paper revisits various advanced technologies used in the field of food and nutraceutical processing.These technologies include the supercritical fluid method,supercritical antisolvent method,supercritical reverse phase evaporation method,micro-fluidization,and ultrasonication.The article also discusses the applications of these technologies.
基金supported by National Special Fund for Health(No.201202012)
文摘Objective To assess the effect of sodium iron ethylenediaminetetraacetate （NaFeEDTA）-fortified soy sauce on anemia prevalence in the Chinese population. Methods A systematic review was performed to identify potential studies by searching the electronic databases of PubMed, Cochrane Library, WHO Library, HighWire, CNKI, and other sources. The selection criteria included randomized controlled trials that compared the efficacy of NaFeEDTA-fortified soy sauce with that of non-fortified soy sauce. Anemia rates and hemoglobin levels were the outcomes of interest. Inclusion decisions, quality assessment, and data extraction were performed by two reviewers independently. A total of 16 studies met the inclusion criteria for anemia rate analysis, of which 12 studies met the inclusion criteria for hemoglobin analysis. All included studies assessed the effect of NaFeEDTA-fortified soy sauce on anemia rates and hemoglobin concentrations. Results After the intervention, the hemoglobin concentration increased and anemia rates decreased significantly as compared with the non-fortified soy sauce groups. For anemia rates, data from 16 studies could be pooled, and the pooled estimate odds ratio was 0.25 （95% CI 0.19-0.35）. For hemoglobin concentrations, data from 12 studies could be pooled, and the pooled weighted mean difference was 8.81 g/L （95% CI 5.96-11.67）. Conclusion NaFeEDTA-fortified soy sauce has a positive effect on anemia control and prevention in the at-risk population.
文摘The potential to directly fortify food products using extracts obtained through green solvents is both innovative and promising.In pursuit of this goal,this study evaluated the possibility of directly fortifying spreadable chocolate with an optimized carotenoid-rich Natural Hydrophobic Deep Eutectic Solvent(NaHDES)extract formulated with monoterpenes.The optimized extract(3.545±0.126,3.341±0.023,and 0.049±0.001 mg/mL for total carotenoids,β-carotene and lutein,respectively)was obtained using a thymol/DL-menthol molar ratio of 1:4,a solvent:sample ratio of 10(v/w),and an extraction time of 30 min.Subsequently,commercial nosugar-added spreadable chocolate was fortified with the selected extract at 14 and 28%(v/w).The fortified products were analyzed for carotenoid content,antioxidant activity,physicochemical and textural properties.The findings revealed that the lower extract addition minimally impacts the investigated characteristics of spreadable chocolate.Considering the preserving effect of the selected NaHDES on carotenoids and antioxidant activity,this innovative approach holds great promise for enhancing fortified food products’nutritional value and stability.
