Food Fortification Trends and Technologies

In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially. Food, once merely a source of sustenance, is now recognized as a powerful tool for improving public health and well-being. Organized into four sections, Food Fortification: Trends and Technologies presents a comprehensive exploration of food fortification?from its historical roots to its modern applications.

Part I introduces the concept of food fortification as a potential strategy for the control of micronutrient malnutrition and the role of micronutrients in human health, recommended dietary allowance, and source. It also details the deficiency, prevalence, populations under risk, and factors contributing to micronutrient deficiency. Part II summarizes the prevalence, causes, and consequences of vitamin deficiencies. It lays a framework for national and international fortification programs. In addition, it provides information about case studies, the impact of fortification on food textural and sensory properties, as well as challenges with currently used fortification methods.

Part III provides technical information on various minerals that can be used to fortify foods, including their chemistry, absorption, metabolism, and biological role. It also reviews their applications in specific food vehicles. Part IV describes the key steps involved in food bioactive fortification. This section also deals with the fortification of multigrain flour and challenges associated with PUFA fortification. It also highlights the important roles of encapsulation on bioavailability, with examples of fortification in dairy, egg, bakery, confectionery, and other products.

This book delves into the critical realm of fortifying our food supply to address the complex nutritional challenge and is a tribute to the progress that has been made in food fortification over the past few decades, as well as a call to action for the work that still lies ahead.

Foreword

Editors

Contributors

Preface

Acknowledgments

Part I Fortification: Necessity and Strategy

Chapter 1 Introduction to Food Fortification

Shumaila Jan, Mehvish Habib, Sakshi Singh, Vaibhav K. Maurya, and Kulsum Jan

Chapter 2 Micronutrients

Sweta Joshi, Nazia Tabassum, Ahmed Mobeen, and Jinku Bora

Part II Vitamin Fortification

Chapter 3 Vitamin D Fortification

Ayushi Saini, Mehvish Habib, Shumaila Jan, Ab Lateef Khan, and Kulsum Jan

Chapter 4 Vitamin A Fortification and Encapsulation: Trends and Technology

Vaibhav Kumar Maurya, Ranjan Singh, Amita Shakya, and Shumaila Jan

Chapter 5 Vitamin C Encapsulation and Fortification

Amita Shakya, Vaibhav Kumar Maurya, Khalid Bashir, Kulsum Jan, and David Julian McClements

Chapter 6 B Vitamins Fortification: Need and Challenges

Vaibhav Kumar Maurya, Amita Shakya, and Varaprasad Kolla

Chapter 7 Vitamin E and K Fortification

Yogesh Kumar, Swarnima Dey, and Kiran Verma

Part III Mineral Fortification

Chapter 8 Iron Fortification

Harshdeep K. Khurana, Mehvish Habib, Sakshi Singh, Amita Shakya, and Khalid Bashir

Chapter 9 Iodine Fortification

Sonia Morya, Chinaza Godswill Awuchi, Arno Neumann, and Deepika Sandhu

Chapter 10 Zinc, Calcium, Fluoride, and Selenium Fortification

Sakshi Singh, Syed M. Rahman, Kulsum Jan, Khalid Bashir, and P. Karthik

Part IV Other Food Bioactive Fortification

Chapter 11 Phytochemical Fortification

Mehvish Habib, Iqra Qureshi, Sakshi Singh, Shumaila Jan, and Khalid Bashir

Chapter 12 Multigrain Flour Fortification

Mehvish Habib, Iqra Qureshi, Sadaf Nazir, Khalid Bashir, Kulsum Jan, Vaibhav K. Maurya, and Amita Shakya

Chapter 13 Prebiotics and probiotics

Dugeshwar Karley, Kush Kumar Nayak, and Varaprasad Kolla

Chapter 14 Polyunsaturated Fatty Acid Fortification

M. Vijaykrishnaraj, P. Kiran Kumar, and P. Karthik

Chapter 15 Fiber and bioactive peptides for fortification

Monjurul Hoque, Debarshi Nath, Rahul Islam Barbhuiya, and Rahel Suchintita

Index.

Dr. Khalid Bashir (Ph. D)

Graduated from the Islamic University of Science and Technology (IUST), J&K as founding batch and Doctorate from National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India. Dr Khalid is the recipient of Senior Research Fellowship from CSIR, GoI during his PhD. Dr Khalid is working as Assistant professor in the Department of Food Technology, Jamia Hamdard, New Delhi, India. Dr Khalid has published many research and review papers and books with national and international publishers and has delivered several invited, oral and poster presentations. Dr. Khalid is recipient of UGC startup Grant and is serving as Academic counselor for PG Diplomas (FSQM & DMT) offered by IGNOU. He is also programme coordinator of Diploma in Bakery and Confectionery Technology. He is a life member of Association of Food Scientists and Technologists India (AFSTI); Nutrition Society of India (NSI); Indian Science Congress Association (ISCA), Probiotic Association of India, Association of Official Analytical Chemists (AOAC) India and Indian Meat Science Association (IMSA). Dr. Khalid has edited books with Springer, Elsevier, CRC, AAP, RSC.

Dr. Kulsum Jan (Ph. D)

Dr Kulsum Jan is presently working as Assistant Professor at Department of Food Technology, Jamia Hamdard. She is recipient of Senior Research Fellowship from CSIR, GoI, with Young Scientist, Best paper and best poster awards in various National and International conferences. Dr. Jan has been a part of ePG Pathshala, program launched by MHRD, GoI. She has also been awarded with Post-Doctoral Fellowship from CSIR, GoI. She has done exceptionally well in the department by receiving various awards for outstanding research. She has been granted UGC research project for the valorization of the agricultural wastes. Dr. Kulsum has also served as organizing committee member of various Conferences organized by the Department of Food Technol