Nano and Non-Nano Iron and Zinc Compounds for Highly Acceptable Micronutrient Rice Mix
Background: The recent 20Background: Recent advances in science and technology on fortificants to improve the quality, acceptability, stability and absorption of nutritious food products opted the Food and Nutrition Research Institute to study several food grades iron and zinc compounds. Small scale production for SME’s of iron and zinc rice premixes is also being explored in this study using ITALGITM equipment. Objective: The study aimed to determine the feasibility of producing a prototype iron and zinc premixes in small/medium scale level using nano and non-nano particle fortificants and to determine the physical and chemical properties of the premixes. Materials and Methods: Different iron and zinc fortificants such as non-micronized and micronized ferric pyrophosphate, ferrous sulfate, ferrous gluconate, reduced iron, micronized zinc oxide, zinc sulfate monohydrate, and zinc gluconate were used in the production of iron and zinc premixes by cold extrusion process using the ITALGITM single screw extruder pasta machine and dried in a forced draft oven. Prior to the conduct of production run, the potency of the fortificants was determined using Atomic Absoprtion Spectrophotometric method. The premix was analyzed for its physical characteristics, moisture content, bulk density, and color. The iron and zinc content was determined quantitatively using atomic absorption spectrophotometer. Results:The production of iron rice premix (IRP) and zinc rice premix (ZRP) using the ITALGITM equipment showed variable processing parameters in terms of kneading/mixing/passing time, speed of cutting, and drying time. The physical characteristic of IRP and ZRP exhibited rough and slightly brittle texture, long grain, slightly uniform in appearance, no off odor, and measured 8.7±0.3cm in length and 2.8±0.2cm in width. Micronized and non-micronized ferric pyrophosphate and zinc fortificants exhibited an off white color, while ferrous sulfate, ferrous gluconate, and reduced iron premixes exhibited red, very dark green and grey color, respectively. The moisture content of IRP ranged from 6.1-13.8% and were significantly different (P<0.05). The average bulk density among the iron premixes was 0.67±0.05g/mL, which is lower as compared to ordinary rice grain.. The iron content of IRP ranges from 525 to 864mg/100 and the zinc content of ZRP ranged from 316 to 406mg/100g.Conclusions and Recommendation: The technology for the production of IRP and ZRP is feasible. The premixes made from micronized and non-micronized ferric pyrophosphate and zinc fortificants using ITALGITM pasta machine showed acceptable color and appearance. Premixes made from ferrous sulfate, ferrous gluconate, and reduced iron showed unacceptable color. No optimized parameters were attained due to varying results obtained in kneading/mixing/passing time, cutter speed, drying time, and moisture content. The use of small scale cold extruder machine such as, ITALGITM pasta machine of IRP and ZRP is not recommended since it poses difficulty in achieving optimized conditions. Hot extrusion machine is recommended to produce grains with ease of operation and product that are shiny, transparent and similar in appearance to ordinary rice.>>>>>Abstracts and Posters
Innovation and Partnership: Better Nutrition Through Margarine Fortification
Background. The prevalence of micronutrient malnutrition problem and the emerging focus on equally important nutrients such as zinc and folic acid, prompted the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) in partnership with San Pablo Manufacturing Corporation (SPMC) to fortify margarine with vitamins and minerals. This study is an off-shoot of the laboratory study conducted by the Institute under the funding support of the Philippine Council for Health Research and Development (PCHRD-DOST). Objectives: This study aimed to fortify margarine with vitamins A and B1, folic acid, iodine, zinc and calcium in upscale production and to determine the physico-chemical, nutrient content, sensory and microbiological properties of the fortified margarine during development and storage. Methods:The fortification of margarine with vitamins A and B1, folic acid, iodine, zinc and calcium was standardized in pilot scale at Minola Refining Corporation (MRC), Bauan, Batangas using 50kg capacity. A Total of three (3) fortification runs were conducted in large/commercial scale at San Pablo Manufacturing Corporation, San Pablo City using 3 metric ton capacity. Fortified samples produced in large scale were packed in a 250g yellow plastic tub covered with paper linen, stored at simulated market conditions between 26º to 32 ºC, with fluorescent light for a period of 12-18 months. Color was determined using Minolta Chromameter; % Free Fatty Acids and Peroxide Value using titration method; vitamin A using High Performance Liquid Chromatography (HPLC); zinc and calcium using Atomic Absorption Spectrophotometer (AAS); iodine and folic acid using HPLC by SentroTek In-House validated method and Vitamin B1 by PIPAC using Roche Analytical Methods. The sensory properties were evaluated among trained FNRI sensory evaluation panel using 7-point hedonic rating scores, difference taste and triangle test during development and storage. Samples of fortified margarine were analyzed for microbiological parameters such as Aerobic Plate Count, Coliform Count and Mold and Yeast Count during development and after storage.Results: Fortified margarine produced in three (3) different levels were found to be stable upon storage and do not display any significant difference that of the reference/control in terms of all sensory attributes (both hedonic and difference tests). Vitamin B1, folic acid, iodine, zinc and calcium in fortified margarine were stable and did not change significantly after processing and storage for 12-18 months under simulated market condition (with light at 28-32 ºC). In Production 1, the b-values (p-value = 0.02) and free fatty acids values (FFA) (p-value = 0.022) changed significantly. However, Production 2 was found to be stable upon storage in terms of physico-chemical values. In Production 3, FFA (p-value= 0.030), peroxide value (PV) (p-value = 0.048) and vitamin A (p-value = 0.027) content of the fortified margarine were found to have changed significantly. Conclusions:Fortification of margarine with vitamins A and B1, folic acid, iodine, zinc and calcium is technically feasible, both in pilot and large scale production. Vitamin sA and B1, folic acid, iodine, zinc and calcium are found stable during manufacturing process and after storage of fortified margarine when stored properly. Fortifying margarine with vitamins A and B1, folic acid, iodine, zinc and calcium does not alter its flavor, color, odor, appearance, texture and general acceptability making it an excellent carrier for these nutrients. The fortification technology was transferred to San Pablo Manufacturing Corporation for commercialization. Recommendations: Continuous R & D on margarine fortification with other nutrients such as iron must be done to address iron deficiency anemia (IDA). The results of the study can be used as basis for the commercialization of fortified margarine. Social responsibility and commitment on the part of the industry partner is necessary to continue and sustain commercialization of fortified margarine..>>>>Abstracts and Posters
Fortification Effect of Micronutrient Supplementation on Hemoglobin Levels and Micronutrient Status of Some Filipino Pregnant Women: Its Impact on Birthweight and Birth Outcomes
Background: Multiple micronutrient deficiencies are highly prevalent among Filipino pregnant women, but the interventions are still focused on single micronutrient. To date there is no local data that looks into the benefits of multiple micronutrient supplementation on hemoglobin level and micronutrient status of Filipino pregnant women. Also the efficacy of prenatal micronutrient supplementation needs to be assessed with use of other endpoints such as birthweight, and other birth outcomes such as incidence of low birthweight, preterm delivery and infant mortality. Objectives:The study examined the effect of multiple micronutrient (MN) supplementation on hemoglobin level and micronutrient status of pregnant women. It also compared whether multiple MN supplementation was more effective than is supplementation with iron plus folic acid or iron alone in improving the hemoglobin of some anemic Filipino pregnant women. It also assessed the impact of supplementation on birth outcome and identified the significant variables associated with hemoglobin levels.Methods:The study employed a randomized, experimental trial wherein 131 pregnant women at the 2nd trimester (13-20 weeks of gestation), not taking any vitamin-mineral supplement at recruitment and whose hemoglobin levels fall between 8.5 – 10.9 mg/dl, were randomly allocated to three supplementation groups, those receiving multi-MN (Group I), iron-folic acid (Group II), and iron alone (Group III-placebo). Blood samples were collected at baseline (13-16 weeks gestation), at midline (30-32 weeks) and at endline (37-38 weeks gestation). Hemoglobin was analyzed by cyanmethemoglobin method, serum ferritin and serum folate by radio-immunoassay (RIA) method and riboflavin by erythrocyte glutathione reductase activity (EGR-AC). Serum retinol (vitamin A) was assessed by high precision liquid chromatography (HPLC) and serum zinc by atomic absorption spectrophotometry (AAS). Univariate and multivariate analysis were performed usingSPSS.Results:The present study indicates that anemic women who were supplemented with multi MN had remarkably improved haemoglobin status. An average increase of 1.3 g/dl was obtained for multi MN (Group 1), 0.8g/dL in iron-folic acid (Group II) and 0.5 g/dL in iron alone (Group III). With multi MN supplementation, anemia prevalence dropped significantly to 12.8% compared to the final anemia prevalences of 27.3% and 46.9% for Groups II and III. Multiple MN supplementation also improved riboflavin status and folate status of pregnant women. These two nutrients, together with serum ferritin were the important predictors of hemoglobin status. Multi MN supplementation was associated with improved birthweight. There were comparable rates in terms of incidences of low birthweight, premature delivery and neonatal death for Group 1 and II, but slightly higher rates for the same pregnancy outcomes among pregnant women in Group III. Mothers who had limited education or those who had reached either elementary or high school were the most at risk of anemia with an odd’s ratio of 2.240. Conclusions: Multi micronutrient supplementation among pregnant women was more effective and even better than iron-folic or iron alone acid alone in improving the hematologic status of anemic pregnant women. Comparing with iron supplemented alone (placebo), both the MN supplements and iron-folic acid supplements reduced the incidence of LBW as well as incidence of premature delivery and occurrence of neonatal deaths. Recommendations: These findings underscore the need for large-scale evaluation of multiple micronutrient supplements during pregnancy in appropriate circumstances as part of health system interventions to improve maternal nutrition and health during pregnancy. Given that low income pregnant women bear a substantially greater anemia risk, more attention should be given to them by preventing iron and other micronutrient deficiencies during and after pregnancy. >>>>>Abstractsand Posters