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Fortification of Food with Micronutrients: Production, Determination, Bioaccessibility and Health...
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Fortification of Food with Micronutrients: Production, Determination, Bioaccessibility and Health Benefits

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 30 June 2025 | Viewed by 5226

Special Issue Editors

Dr. Chong Xie

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
Interests: vitamins; fermentation; in situ fortification; microbiota; agricultural by-product
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Yongbin Han

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, China
Interests: germination; micronutrients; phytochemicals; separation; storage
Dr. Yan Xu

E-Mail Website
Guest Editor
College of Food Science and Technology, Huazhong Agricultural University, 430070 Wuhan, China
Interests: lactic acid bacteria; microbial polysaccharides; digestion; chemical analysis

Special Issue Information

Dear Colleagues,

Micronutrients, including vitamins and minerals, have critical impacts on human health and their deficiencies are still prevalent globally, particularly in developing countries, affecting both children and adults. The fortification of food with micronutrients is an effective way of combating malnutrition and its associated health issues. To develop more efficient and environmentally friendly ways of fortification, research on novel methods of nutrient production and delivery is required. Meanwhile, the development of efficient and precise determination methods for those nutrients in food matrices is also crucial, considering they are typically required in low quantities and present at minimal levels in food. Last but not least, the bioaccessibility and health benefits of the added micronutrients also require extensive research.

Therefore,  we propose a Special Issue to focus on the “Fortification of food with micronutrients: production, determination, bioaccessibility and health benefits”. This Special Issue will include, but is not limited to, the following specific topics:

  • Novel ways of micronutrient production and their use in food fortification (e.g., in situ fortification and synthetic biology);
  • Novel methods of micronutrient delivery (e.g., nanotechnology);
  • Methods for the determination of micronutrients;
  • Influence of added micronutrients on food sensory characteristics and texture;
  • In vivo and in vitro techniques to assess the bioaccessibility and health benefits of the added micronutrients;
  • Stability of micronutrients in food.

Dr. Chong Xie
Prof. Dr. Yongbin Han
Dr. Yan Xu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • vitamins
  • minerals
  • biofortification
  • bioaccessibility
  • health benefits
  • determination

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Published Papers (5 papers)

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Research

12 pages, 1724 KiB  
Article
Simultaneous Determination of Three Active Forms of Vitamin B12 In Situ Produced During Fermentation by LC-MS/MS
by Zhihao Fan, Yajie Li, Xia Fan, Pei Wang, Runqiang Yang and Chong Xie
Foods 2025, 14(2), 309; https://doi.org/10.3390/foods14020309 - 17 Jan 2025
Viewed by 447
Abstract
The in situ fortification of vitamin B12 (VB12) in foods through fermentation is an effective strategy to address the deficiency of this micronutrient, and precise monitoring of VB12 production is crucial for developing VB12-fortified functional foods. Liquid chromatography–tandem mass spectrometry (LC-MS/MS) is advantageous [...] Read more.
The in situ fortification of vitamin B12 (VB12) in foods through fermentation is an effective strategy to address the deficiency of this micronutrient, and precise monitoring of VB12 production is crucial for developing VB12-fortified functional foods. Liquid chromatography–tandem mass spectrometry (LC-MS/MS) is advantageous for analyzing trace substances in food due to its high sensitivity. In the present study, an LC-MS/MS method capable of rapidly and accurately quantifying three active forms of VB12, namely adenosylcobalamin (AdoCbl), methylcobalamin (MeCbl), hydroxocobalamin (OHCbl), in 8 min were developed. Meanwhile, the quantitative result of this method is not affected by pseudo-VB12 because the selected ion channels include fragments of active VB12. Maintaining light-shielding during extraction and purification is essential, as light exposure during the process can decrease the content of detected VB12 by about 30%. At last, the developed method was applied for the determination of VB12 in fermented rice bran and the cell mass of Propionibacterium freudenreichii. The results showed that AdoCbl was the predominant form of VB12 during fermentation, and the addition of cobalt did not influence the proportions of the three VB12 types. The present study reported a rapid and accurate method for the simultaneous determination of three active forms of VB12, which can effectively support the development of foods with VB12 fortification. Full article
(This article belongs to the Special Issue Fortification of Food with Micronutrients: Production, Determination, Bioaccessibility and Health Benefits)
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14 pages, 1629 KiB  
Article
Sensory Acceptability of Multiple-Micronutrient-Fortified Lentils in Bangladesh
by Rajib Podder, Fakir Md Yunus, Nurjahan Binte Munaf, Farzana Rahman, Fouzia Khanam, Mohammad Delwer Hossain Hawlader and Albert Vandenberg
Foods 2024, 13(24), 4081; https://doi.org/10.3390/foods13244081 - 17 Dec 2024
Viewed by 603
Abstract
In this study, panelists in rural Bangladesh (n = 150) assessed the sensory attributes of two cooked and uncooked dehulled red lentils: the control (unfortified lentils) and lentils fortified with eight vitamins and two minerals (multiple micronutrient fortified; MMF). The panelists evaluated [...] Read more.
In this study, panelists in rural Bangladesh (n = 150) assessed the sensory attributes of two cooked and uncooked dehulled red lentils: the control (unfortified lentils) and lentils fortified with eight vitamins and two minerals (multiple micronutrient fortified; MMF). The panelists evaluated the appearance, odor, and overall acceptability using a nine-point hedonic scale (1 = extremely dislike; 9 = extremely like). The taste and texture of the cooked lentils, prepared as South Asian lentil meals, were assessed. Consumer responses varied significantly in the appearance of the uncooked lentils but were similar in odor and overall acceptability. Meanwhile, the five traits of the cooked lentils, including overall acceptability, showed significantly similar consumer responses. This suggests that fortification had a minimal impact on the sensory qualities of the MMF lentils. Furthermore, a highly significant (p < 0.0001) correlation coefficient (with values ranging from −0.98 to 0.97) was observed between HunterLab colorimetric measurements (L = luminosity, a* = red hue, and b* = yellow hue) and sensory trait ratings. The Cronbach’s alpha (CA) score for both the cooked control and MMF lentils was 0.79. The average CA score for the cooked lentils was 0.79, while for the uncooked lentils, it was 0.71, demonstrating the strong reliability of the panelists’ assessments. Overall, the sensory qualities of the MMF lentils were acceptable and did not differ significantly from those of the control lentils. Full article
(This article belongs to the Special Issue Fortification of Food with Micronutrients: Production, Determination, Bioaccessibility and Health Benefits)
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15 pages, 2220 KiB  
Article
Quantification of Minerals in Edible Mushrooms via Optimized Microwave-Assisted Digestion: Nutritional Contributions of Fe, Mg, Na, K, and Ca
by Alejandro R. López, Elena Ortega-Caneda, Estrella Espada-Bellido, Oscar R. Taracena-Zepeda, Miguel Palma and Gerardo Fernández-Barbero
Foods 2024, 13(24), 4051; https://doi.org/10.3390/foods13244051 - 15 Dec 2024
Viewed by 969
Abstract
The intake of mushrooms provides numerous beneficial properties for the correct functioning of the human body due to their rich content in carbohydrates, proteins, fibers, vitamins, and minerals. However, most of the reports are focused on the determination of bioactive compounds and only [...] Read more.
The intake of mushrooms provides numerous beneficial properties for the correct functioning of the human body due to their rich content in carbohydrates, proteins, fibers, vitamins, and minerals. However, most of the reports are focused on the determination of bioactive compounds and only a few regarding the essential mineral content and the evaluation of the RDI. Thus, the aim of this study was to determine the mineral composition of different cultivated (A. bisporus and P. ostreatus) and wild edible mushrooms (A. crocodilinus, A. arvensis, A. silvicola, A. impudicus, M. mastoidea, M. rhacodes, and P. ostreatus) collected in the south of Spain and north of Morocco. First, the optimization of a microwave-assisted digestion method was carried out using a Box–Behnken design with a response surface methodology to quantify the total content of five metals: Fe, Mg, Na, K, and Ca in mushrooms. The samples were analyzed by FAAS and ICP-OES. The percentage of the RDI of each mineral covered by the intake of mushrooms was calculated. It was observed that a high percentage of RDI levels are covered and just exceeded for Fe. Thence, due to their beneficial properties and high content of essential minerals, mushrooms would be proposed as a valuable source of nutrients to manufacture some food supplements. Full article
(This article belongs to the Special Issue Fortification of Food with Micronutrients: Production, Determination, Bioaccessibility and Health Benefits)
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17 pages, 7941 KiB  
Article
Structural Characterization and Hypoglycemic Activity of a Glycoprotein Extracted from Auricularia Auricula
by Qiping Zhan, Mengdie Yang, Xinqi Zhao, Feifei Liu and Liyan Zhao
Foods 2024, 13(23), 3859; https://doi.org/10.3390/foods13233859 - 29 Nov 2024
Viewed by 677
Abstract
Glycoproteins are special proteins and important nutrients for hypoglycemic activity. However, the structure of Auricularia Auricula glycoprotein (AAG) and the stability of its hypoglycemic activity during simulated digestion (including saliva, gastral and intestine digestion) in vitro are still unknown. In this study, AAG-3 [...] Read more.
Glycoproteins are special proteins and important nutrients for hypoglycemic activity. However, the structure of Auricularia Auricula glycoprotein (AAG) and the stability of its hypoglycemic activity during simulated digestion (including saliva, gastral and intestine digestion) in vitro are still unknown. In this study, AAG-3 was isolated from Auricularia Auricula. SDS-PAGE, UV spectrum, FTIR, amino acid composition, dichroic spectrum and SEM were used to characterize its structure. The hypoglycemic activity of AAG-3 during in vitro digestion was investigated via inhibition of α-amylase and α-glucosidase activities, as well as glucose consumption, glycogen content and related enzyme activity in insulin-resistant HepG2 cells. Structural characterization showed that AAG-3 with a Mw of 18.21 kDa had an O-type glycopeptide bond and typical functional groups of glycoproteins. AAG-3 contained 18 kinds of amino acid and many α-helixes and β-turns, and its microstructure was sheet-like. With the simulated digestion of AAG-3 in vitro, the inhibition of α-amylase and α-glucosidase activity as well as the glucose consumption, glycogen content and HK and PK enzyme activities in insulin-resistant HepG2 cells were significantly increased. Therefore, AAG-3 has a potential role in reducing blood glucose levels and improving insulin resistance and can be used as a potential micronutritional supplement for diabetic patients. Full article
(This article belongs to the Special Issue Fortification of Food with Micronutrients: Production, Determination, Bioaccessibility and Health Benefits)
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13 pages, 2307 KiB  
Article
Optimization of the Encapsulation of Vitamin D3 in Oil in Water Nanoemulsions: Preliminary Application in a Functional Meat Model System
by Nallely Peñuñuri-Pacheco, Yuvitza Alejandra Moreno-García, Humberto González-Ríos, Humberto Astiazarán-García, Yolanda L. López-Franco, Orlando Tortoledo-Ortiz, Anna Judith Pérez-Báez, José Luis Dávila-Ramírez, Jaime Lizardi-Mendoza and Martin Valenzuela-Melendres
Foods 2024, 13(17), 2842; https://doi.org/10.3390/foods13172842 - 7 Sep 2024
Viewed by 1598
Abstract
Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products. Thereby, this study investigated the impact of food components on [...] Read more.
Meat products containing Vitamin D3 (VD3) are an innovative option that could contribute to reducing deficiencies in this micronutrient. Designing nanoemulsions that carry VD3 is the first step in developing functional meat products. Thereby, this study investigated the impact of food components on the nanoemulsion properties. A central composite design was used to study the effects of pea protein (PP, 0.5–2.5%), safflower oil (SO, 5–15%), and salt (0–0.5%) on the nanoemulsion stability (ζ-potential and particle size) and the VD3 retention. Also, the optimized nanoemulsion carrying VD3 was incorporated into a meat matrix to study its retention after cooking. The combination of food components in the optimized nanoemulsion were SO = 9.12%, PP = 1.54%, and salt content = 0.4%, resulting in the predicted values of ζ-potential, particle size, and VD3 retention of −37.76 mV, 485 nm, and 55.1%, respectively. The VD3 that was nanoencapsulated and included in a meat product remained more stable after cooking than the VD3 that was not encapsulated. If a meat product is formulated with 5 or 10% safflower oil, the stability of the nanoencapsulated VD3 is reduced. This research contributes to developing functional meat products carrying nanoencapsulated vitamin D3 in natural food-grade components. Full article
(This article belongs to the Special Issue Fortification of Food with Micronutrients: Production, Determination, Bioaccessibility and Health Benefits)
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