Vitamin A stability in salt triple fortified with iodine, iron, and vitamin A
Authors: Raileanu, Ildiko; Diosady, Levente L.
Source: Food & Nutrition Bulletin, Volume 27, Number 3, September 2006 , pp. 252-259(8)
Abstract:Background. Dietary micronutrient deficiencies, which lead to diseases such as iodine deficiency disorders, iron-deficiency anemia, and vitamin A deficiency, are serious public health problems in the developing world. Fortifying salt with iodine, iron, and vitamin A is an attractive approach to simultaneously reduce the deficiencies of these three micronutrients in the diet.
Objective. To explore the technical feasibility of producing triple-fortified salt fortified with iodine, iron, and vitamin A that would be stable under the climatic conditions of developing countries (i.e., high temperature and high humidity).
Methods. Triple-fortified salt was obtained by granulation and encapsulation of commercially produced vitamin A products, iodine, and iron compounds. Vitamin A retention was determined in the presence of five iron and two iodine compounds, in different combinations, under three different storage conditions. The influence of commercial stabilization techniques for the vitamin A palmitate source used (spray-dried or dissolved in oil), and the type of binder used for granulation on vitamin A retention in triple-fortified salt was studied. The influence of temperature, humidity, and chemical interactions on vitamin A stability in triple-fortified salt was also investigated.
Results. The most stable formulation retained 77.73% of vitamin A after 2 months of storage at 40°C, 60% relative humidity, and 95% under ambient conditions.
Conclusions. The results indicate that the production of a stable triple-fortified salt is technically feasible.
Document Type: Research Article
Publication date: 2006-09-01
- Established in 1978, the Food and Nutrition Bulletin (FNB) is a peer-reviewed journal published quarterly by the Nevin Scrimshaw International Nutrition Foundation in association with the United Nations University. The focus of the journal is to highlight original scientific articles on nutrition research, policy analyses, and state-of-the-art summaries relating to multidisciplinary efforts to alleviate the problems of hunger and malnutrition in the developing world.
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