Search Results (568)

Background/Objectives: Micronutrient malnutrition, particularly deficiencies in calcium, vitamin D, iron, zinc, and iodine, remains a significant public health issue among school-aged children in Morocco. Processed cheese, such as “The Laughing Cow” (TLC), has potential as a vehicle for fortification due to its widespread consumption and accessibility. This study aimed to evaluate the impact of fortified TLC on micronutrient intake and adequacy relative to the Recommended Dietary Allowances (RDA), among Moroccan children aged 6–12 years, and to explore differences in effects by socioeconomic status (SES). Methods: Data from the Moroccan Household Budget Survey (2013–2014) included 9266 children (39.4% TLC consumers). Dietary intake was assessed using 24 h recalls, and nutrient composition was analyzed using Ciqual 2020 tables and specialized software. Fortification scenarios were modelled to estimate potential impacts on micronutrient intake and compliance with RDAs. Results: Under the modelling scenarios, consumption of one portion/day of fortified TLC significantly improved RDAs compliance for iron, iodine, and zinc (p < 0.05). There was also an increase in RDA compliance for calcium and vitamin D, but differences were not significant. The impact of fortification on micronutrient intake and RDA compliance increased with socioeconomic status. Consumers of more than one portion/day showed the highest compliance with RDAs (p < 0.001). Fortification effects were consistent across age subgroups. Conclusions: Fortifying processed cheese represents a feasible strategy to address micronutrient deficiencies among Moroccan schoolchildren. This study highlights the potential of targeted fortification programmes to improve public health outcomes, particularly in vulnerable populations. Further research is needed to optimize fortification approaches and ensure sustainability. Full article

The increasing awareness of health among consumers has made the development of functional cereal products a major trend in the food industry. This study investigated the effects of grape seed extract (GSE) on the quality parameters of medium-gluten wheat flour and fresh wet noodles, with the aim of developing functional noodle products. GSE was incorporated at concentrations of 0%, 0.2%, 0.4%, 0.6%, and 1% (w/w). Its influence on dough properties—including farinographic characteristics, extensibility, and pasting behavior—as well as on noodle quality attributes (antioxidant activity, tensile strength, color, microstructure, total phenolic content, and sensory profile) was evaluated. The results indicated that at 1% GSE addition, the farinographic properties, extensibility, and pasting characteristics of the dough were consistently enhanced. Correspondingly, the noodle microstructure exhibited a more compact and ordered arrangement. Furthermore, increasing the level of GSE fortification led to a significant rise in the total phenolic content and antioxidant capacity of the noodles (p < 0.05). This study can provide key technical support for developing novel fresh wet noodle products that possess both excellent quality and antioxidant functionality, thereby contributing to the functional enhancement of staple food products and meeting consumer demand for healthier dietary options. Full article

Functional pet food has grown rapidly, in line with the accelerated humanization of pets, growing attention to relations between diet and health, and mounting sustainability awareness. The article provides a critical overview of recent developments and new trends in functional pet food, combining data from published works, patents and market-driven innovative companies. The current trends depict a transition from single-nutrient fortification to integrated nutrition interventions through modulation of gastrointestinal health, immunity, metabolism, cognition and age-associated conditions. Special attention is dedicated to probiotics, prebiotics, postbiotics, polyphenols and novel protein sources, as well as innovations in processing and delivery technologies. The review highlights ongoing issues on the relevance of study design, available long-term safety information and our capacity to mechanistically underpin claims with respect to function. Because this review maps clusters of innovation and clusters of underdeveloped knowledge, it offers a roadmap for the translational pathway from scientific discovery to commercialization. The results highlight a call for harmonized methods, longer duration studies and integrative omics-based approaches in order to improve the evidence basis formulation and responsible marketing of future functional pet food products following credible, safe and sustainable strategies. Full article

Lactiplantibacillus plantarum MS11, isolated from traditionally fermented yak milk in the high-altitude Gannan region of the eastern Tibetan Plateau, was investigated for its technological and functional potential in food applications. Using whole-genome sequencing combined with targeted experimental verification, this study clarified the genetic determinants and metabolic capacity associated with its production of folate, lactic acid, bacteriocin, and exopolysaccharides (EPS). The MS11 genome consists of one circular chromosome and three plasmids, totaling 3,318,231 bp with a GC content of 44.48%, and encodes 3155 predicted open reading frames. Complete biosynthetic gene clusters were identified for folate (7 genes), L-lactic acid (13 genes), bacteriocin (14 genes), and EPS (17 genes). Phenotypic assays confirmed the strain’s high metabolite productivity, including folate (0.6043 μg/mL), L-lactic acid (76.24 mg/mL), and EPS (544.2 mg/L). The cell-free fermented supernatant exhibited strong antibacterial activity against Escherichia coli, supporting the functional relevance of its bacteriocin-associated gene cluster. To the best of our knowledge, this is the integrated genomic and experimental characterization demonstrating that a L. plantarum strain originating from a unique high-altitude fermented dairy niche can concurrently synthesize high levels of folate together with multiple beneficial metabolites. The multifunctional attributes of MS11—including nutrient fortification, acidification capacity, EPS formation, and antimicrobial activity—indicate substantial promise for its application as a composite starter culture, natural bio-preservative, and nutritionally enhanced probiotic in fermented food systems. Full article

Background: Vitamin D deficiency remains a widespread public health issue in Europe, despite the availability of sunlight, dietary sources, supplements, and food fortification. National fortification strategies differ substantially in their regulatory approaches, food vehicles, and fortification levels, influencing the population’s vitamin D intake and status. Objective: The primary objective of this study was to map vitamin D food fortification policies across European Union (EU) Member States, European Free Trade Association (EFTA) countries, and the United Kingdom (UK), focusing on regulatory frameworks, eligible food categories, and implementation models. Methods: A structured review of national legislation and official guidance on vitamin D food fortification was conducted between December 2025 and March 2026 across EU Member States (n = 27), EFTA countries (n = 4), and the UK. For EU Member States, the framework established by Regulation (EC) No 1925/2006 was examined alongside national implementation measures. For EFTA countries and the UK, corresponding national legislation and official regulatory guidance were reviewed. Data were extracted on fortification policy status, eligible food categories, legal basis, and fortification levels. Targeted searches of PubMed and Scopus were performed to identify modeling studies and policy analyses supporting the interpretation of the findings. Results: Fortification policies show marked heterogeneity. Mandatory fortification is limited to a few countries and specific foods: Finland (homogenized skim milk), Sweden (low-fat milk, fermented dairy, plant-based alternatives, and fat spreads), Belgium (margarine and selected fats), and Poland (margarine and fat spreads). In most other European countries, vitamin D fortification is voluntary under EU legislation or equivalent national legislation, depending on market uptake. Food vehicles vary regionally, with Northern Europe extending fortification beyond fats to include fluid milk and plant-based drinks, whereas other regions mainly fortify margarines, cereals, dairy products, and plant-based beverages. Fortification levels also differ, with some countries specifying maximal or exact levels, while others lack national standards. Data on fortified foods are limited in several Central and Southern European countries. Modeling indicates that multi-vehicle fortification is more effective than single-vehicle approaches, safely increasing population intakes while reducing deficiency prevalence. Conclusions: Vitamin D fortification policies across Europe are highly heterogeneous. Most countries rely on voluntary approaches, which provide limited coverage. Strengthening policy through mandatory and well-coordinated multi-vehicle strategies, informed by modeling and population-based studies, can improve vitamin D intake, reduce deficiency prevalence, and enhance health equity. Full article

The expansion of the global agri-food industry has led to the generation of large volumes of processing by-products that, although traditionally treated as waste, represent valuable sources of bioactive phytochemicals with potential for sustainable valorisation. This review critically examines the integration of fruit, vegetable, cereal, and dairy processing side streams into functional dairy products. Particular attention is given to recent advances in green and emerging extraction technologies, including ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction, with emphasis on their efficiency, environmental performance, and effects on the stability and recovery of phytochemicals. The review also discusses the health-related properties of these bioactive compounds, including antioxidant, anti-inflammatory, and metabolic regulatory effects, in relation to their incorporation into milk, yogurt, cheese, and ice cream matrices. In addition, key barriers to industrial implementation are assessed, including compound stability, sensory constraints, bioavailability, and current regulatory limitations. Beyond direct fortification, the review also considers broader valorisation pathways, such as the biotechnological production of microbial enzymes from agro-industrial biomass, as relevant strategies for supporting circularity. Overall, this review highlights how sustainable extraction approaches and functional dairy innovation can contribute to improving the nutritional value, resource efficiency, and circularity of the dairy sector. Full article

Background: Iron deficiency remains a major nutritional challenge, partly due to the limited stability and bioavailability of conventional iron formulations in foods and during digestion. In this study, iron–protein microparticles (IP-MPs) based on bovine serum albumin (IA-MPs) and hemp protein (IH-MPs) were developed via coprecipitation and evaluated as food-compatible iron delivery systems. Methods: Iron–protein microparticles (IP-MPs) were fabricated by a coprecipitation technique. The stability of IP-MPs was investigated in a three-phase digestion model. The uptake of IP-MPs by Caco-2 cells as well as the Ferritin concentration in Caco-2 cells were investigated. Results: Particle morphology and size distribution were strongly dependent on the protein matrix, with hemp protein microparticles exhibiting greater size uniformity and higher stability under simulated gastric conditions. In a standardized in vitro gastrointestinal digestion model, both IP-MP formulations preserved iron predominantly in the bioactive Fe(II) state and remained sufficiently intact to reach the intestinal phase. Biocompatibility and iron uptake were assessed using Caco-2 cell monolayers. Neither formulation induced cytotoxic effects, while iron delivered via IP-MPs showed enhanced cellular uptake compared to a commercial iron supplement and ferrous sulfate. The amount of Fe(II) detected in the basolateral compartment of IH-MP and IA-MP samples (1.4 µg and 1.3 µg, respectively) was higher than that observed for Floradix^® samples (approximately 0.7 µg) and corresponded to about 25% of the total iron applied. Functional iron bioavailability, assessed by ferritin formation, was significantly higher for IP-MPs, with hemp protein microparticles yielding the strongest ferritin response. Conclusions: These results demonstrate that iron–protein microparticles, particularly those based on hemp protein, effectively improve iron stability during digestion and enhance cellular iron bioavailability, highlighting their potential for application in iron fortification and functional food systems. Full article

Micronutrient deficiencies, particularly of vitamins A, D₃, and folic acid, remain a significant global health challenge despite established dietary recommendations. This study proposes a novel fortification strategy using advanced emulsion technology to enrich extra-virgin olive oil (EVOO) with these essential micronutrients. Water-in-oil (W/O) and double oil-in-water-in-oil (O/W/O) emulsions were designed to enable the simultaneous encapsulation of lipophilic (A and D₃) and hydrophilic (folic acid) vitamins within a single functional food matrix. Vitamin concentrations were quantified using high-performance liquid chromatography (HPLC) coupled with a photodiode detector (PDA) to evaluate retention during processing. Bioaccessibility was assessed by subjecting vitamin-enriched emulsions to a standardized in vitro digestion model simulating gastrointestinal conditions. Results showed significantly higher incorporation efficiency in the O/W/O system compared to conventional W/O emulsions, regardless of the physicochemical properties of the vitamins. Both lipophilic (A and D₃) and hydrophilic (folic acid) compounds exhibited a satisfactory retention, highlighting the versatility of the double-emulsion approach. This study represents the first report of simple and multiple oil-continuous emulsions that simultaneously incorporate vitamins A, D₃, and folic acid, providing preliminary evidence of their stability and gastrointestinal release under simulated digestion conditions. Full article

During the last few decades, an urgent need for sustainable and health-promoting food products has been witnessed. In this vein, the development of functional foods enriched with probiotics has gained considerable interest from both the food industry and consumers. However, the maintenance of high cell viability until the time of consumption remains a significant challenge. In this study, freeze-dried immobilized Lacticaseibaciilus paracasei FBM_1327 cells on sunflower seeds were evaluated as a functional food ingredient, and their ability to survive during simulated digestion and storage at ambient and refrigerated temperatures in comparison to free cells was assessed. Cell immobilization resulted in higher survival rates (>70%) after in vitro digestion compared to free cells (<40%), while the freeze-dried immobilized cells maintained in cell levels >7.5 log cfu/g during storage for 6 months at 4 °C. In the next step, freeze-dried free or immobilized cells were incorporated in cream cheese (CCF and CCI samples, respectively) at a concentration of >8 log cfu/g. Cell viability of the immobilized cells remained stable (>8.1 log cfu/g) during storage, while live cell counts of free cells dropped to 7.51 ± 0.11 log cfu/g after 28 days. The fortification of cream cheese with immobilized L. paracasei FBM_1327 cells on sunflower seeds improved the volatile compounds profile, while all samples were accepted by the panel during the sensory evaluation. Full article

In this narrative review, we address the prevention and therapy of iron deficiency anemia (IDA) with oral iron products in pediatric patients. Fortification of complementary foods with iron-containing micronutrient powders is the preferred method for the prevention of IDA in resource-limited settings. In developed countries, the prevention of sideropenia is through the consumption of iron-rich foods of animal origin. Regarding oral iron therapy, ferrous sulfate is the most widely used and cheapest product, but it is less well tolerated due to gastrointestinal side effects compared to complexes of ferric iron with polysaccharides, and complexes of iron with amino acids in casein, such as iron protein succinylate and iron acetyl aspartylate. These latter products are expensive and available only as single-dose vials with a fixed amount of elemental iron. Intermittent administration of ferrous sulfate, once or twice a week, is equally effective to daily therapy, with fewer side effects, and can be used in selected patients. Oral carbonyl iron has excellent bioavailability and the additional advantage of a high safety margin in cases of accidental overdose compared to iron salts, an important consideration given the potentially lethal consequences of iron overdose. Newer liposomal and sucrosomial iron products appear to have better intestinal tolerance and similar efficacy in the treatment of IDA, but limited pediatric data exist. In conclusion, all oral medicinal iron products are effective when prescribed for the treatment of IDA, if well-absorbed and taken consistently for 3 to 6 months. Physicians should be prepared to use alternative oral agents with better tolerance in case of gastrointestinal side effects. Full article

Background: Oral iron supplementation or food fortification is essential for managing or preventing iron deficiency but often causes gastrointestinal side effects. While solubility has traditionally been considered a requirement for iron uptake via the DMT1 transporter, recent evidence shows that insoluble iron can also be absorbed through endocytosis, raising questions about particle size and epithelial responses. Methods: Human intestinal cell lines (Hutu-80 and Caco-2) were exposed to physiologically relevant but elevated iron levels (0.5 mM Fe, 48 h) as ferric pyrophosphate, ferrous fumarate (both prone to precipitation), and soluble ferric EDTA. Cell survival and COX-2 protein were quantified by ELISA, solubility by ICP-OES, and particle size in cell culture medium by dynamic light scattering analyses. Results: Ferric pyrophosphate (0.62–3.8 μm) markedly increased COX-2 expression in Hutu-80 cells (254% ± 37%, n = 3, p = 4.11 × 10⁻⁵) and in Caco-2 cells (78% ± 8%, n = 3, p = 0.01) compared to the control. Ferrous fumarate (237–866 nm) also induced COX-2, but only in Hutu-80 cells (62% ± 11%, n = 3, p = 0.04), whereas ferric EDTA showed no effect in either cell line. COX-2 induction was associated with larger particles in the medium (≥237 nm), whereas smaller particles (<146 nm) were not. Conclusions: Particle size appears to be a critical determinant of cell survival and iron-induced epithelial COX-2 expression. Iron compounds that present as both soluble and particulate forms may optimize bioavailability, but controlling aggregate size (<146 nm) could reduce inflammatory signaling. These findings may have important implications for cell culture systems and warrant in vivo validation in iron supplemental studies. Full article

Yeast β-glucans are bioactive polysaccharides derived primarily from the cell walls of Saccharomyces cerevisiae. They are widely recognized for their immunomodulatory, antioxidant, and anti-inflammatory actions as well as for their probiotic effects. Their addition to food products has gained growing interest owing to their ability to promote health as well as to enhance sensorial and technological attributes of foods. The aim of this narrative review is to present the health benefits of yeast β-glucans according to the mechanisms taking place, compare them to other biomolecules with analogous health-promoting effects, and summarize the existing knowledge on their incorporation into various food matrices. Focus is also given to clinical trials using foods enriched with yeast β-glucans as well as in vitro digestion studies of such foods. In addition, research interest extends to the methods of yeast β-glucan assessment in food products. Despite the promising results so far, significant challenges remain, including variability in study design, limited translational evidence from in vitro studies, and the lack of standardized protocols for determination across various food categories. Overall, the reviewed literature supports their growing potential as valuable components in the design of functional foods. Ongoing research and advancement should prioritize well-designed human trials, standardized production protocols and deeper structure–function relationship investigation in order to further reveal their contribution across a wide range of applications, reinforcing both consumer health and innovation within the food industry. Full article

Micronutrient deficiencies remain a persistent challenge to global health and food security, particularly in low- and middle-income countries where evidence-based strategies are urgently needed. Biofortification of staple crops has been promoted as a complementary intervention to supplementation and food fortification, but its effective implementation requires locally relevant studies. Such evidence is essential because the performance and adoption of biofortified crops depend on context-specific factors, including crop varieties, soil micronutrient dynamics, dietary patterns, cultural acceptability, and bioavailability, which limit the transferability of findings across settings. This perspective examines whether countries with the highest micronutrient burdens generate sufficient local research to inform biofortification policy decisions. We conducted a bibliometric mapping of peer-reviewed literature indexed in Scopus and compared country-level publication counts with indicators of iodized salt coverage, zinc deficiency, and childhood anemia, which were selected because they are prioritized metrics in global health and food security. From 776 eligible articles, most publications originated from a small group of high- and middle-income countries, whereas regions facing the greatest nutritional burdens, including parts of Sub-Saharan Africa and South Asia, contributed little to the scientific output. Countries with low iodized-salt coverage, high zinc deficiency, or childhood anemia above 40% frequently showed zero or minimal publications. This misalignment suggests that countries facing the greatest nutritional vulnerabilities may be underrepresented in the indexed scientific literature. These findings highlight the value of further strengthening research participation and visibility in high-burden settings to ensure that the evidence base more accurately reflects global needs. Full article

Objectives: To summarize the best evidence regarding folic acid supplementation for preventing neural tube defects (NTDs) in women of childbearing age and to develop a structured evidence summary for guiding clinical practice. Methods: We systematically searched multiple databases and professional websites from 1 January 2013 to 18 September 2025. Sources included 7 databases and 20 professional websites. The search targeted clinical guidelines, expert consensuses, best practices, and recommended practices on folic acid supplementation for NTD prevention in women of childbearing age. The retrieved literature underwent quality assessment, evidence extraction, and summarization. Results: The review included 17 publications: 10 guidelines, 4 expert consensuses, 2 recommended practices, and 1 best practice. From these, 14 distinct evidence statements were synthesized and organized into five thematic dimensions: risks of neural tube defects and the role of folic acid, time window of neural tube closure, timing and dosage of folic acid supplementation, relationship between dietary folic acid and folic acid tablets, and folic acid-related testing. The key recommendations include initiating supplementation at least 3 months preconception, with daily doses of 0.4 mg for low-risk, 1.0 mg for moderate-risk, and 4.0–5.0 mg for high-risk women, continuing through the first trimester, emphasizing that dietary intake alone is insufficient, and advising against routine folate testing. Conclusions: This study synthesized the best available evidence regarding folic acid supplementation for preventing NTDs in women of childbearing age, providing an evidence-based foundation to inform clinical practice, particularly for healthcare systems and populations in regions without mandatory folic acid food fortification. Full article

This study investigates four agri-food by-products from broccoli, artichokes, asparagus, and pumpkin, processed into powders through either an industrial or a lab-scale drying and milling process. The resulting powders were evaluated for their nutritional characteristics, revealing that industrial processing generally produced higher-quality powders, likely due to improved moisture removal and reduced thermal damage. Consequently, the four industrial powders were selected for use in the fortification of pasta and gnocchi, which were then analyzed for their nutritional profile in terms of total polyphenols, flavonoids, antioxidant activity, and dietary fiber content. To facilitate a comprehensive comparison, a global quality index (GQI) was developed to integrate the different parameters. The index accounted not only for the nutritional enhancement provided by each by-product but also for the potential sensory drawbacks associated with fortification, such as color changes, texture modifications, or flavor impacts. This dual weighting allowed for a balanced evaluation of feasibility and acceptability. The GQI enabled the identification of artichoke as the most suitable by-product for each fortified food matrix, as well as gnocchi, between the two products, as the best overall response to fortification. This approach provides a structured method for selecting optimal by-product ingredients and offers valuable insights for future upcycling strategies aimed at improving the nutritional quality of staple foods. Full article