Application of food-grade microorganisms for addressing deterioration associated with fortification of food with trace metals

Figures & data

Table 1. Different treatments of chocolate fortified with different concentrations of free iron, iron biosorb onto Bacillus subtilis biomass, and biomass without iron

Treatments	Description
R1	Control (without addition of iron and biomass)
R2	Containing 1.4 mg of inorganic iron (7 mg of FeSO4)
R3	Containing 2.1 mg of inorganic iron (10.5 mg of FeSO4)
R4	Containing 1.4 mg of iron bound to 0.2 g of biomass
R5	Containing 2.1 mg of iron bound to 0.3 g of biomass
R6	Containing 0.2 g of biomass
R7	Containing 0.3 g of biomass

Table 2. Different treatments of chocolate fortified with different concentrations of free iron, iron uptake yeast, and biomass without iron

Treatments	Description
R1	Control (without addition of iron and biomass)
R2	15.9mg of FeSO4.7H2O (3.18mg of Fe)
R3	31.8mg of FeSO4.7H2O (6.36mg of Fe)
R4	1g of biomass with 3.18mg of Fe
R5	2g of biomass with 6.36mg of Fe
R6	1g of biomass
R7	2g of biomass

Table 3. Amount of Fe biosorbed after biosorption and release of iron from iron biosorbed B. subtilis after digesting with 3% HNO_3.

S.No	Initial concentration of Fe before biosorption (mg/L)	Final concentration of Fe after biosorption (mg/L)	Amount of iron biosorbed per gram of the biomass qe (mg/g)	Amount of iron released after acid digestion (mg/L) (10*100 mg) of iron biosorbed biomass	Amount of iron released per gram of the biomass after the acid digestion (mg/L)
1.	20	12.95 ± 0.212	7.05 ± 0.212	140.95 ± 0.494	7.04 ± 0.021

*values are mean ± Standard Deviation (n = 2).

Figure 1. Sensory changes of chocolate as a result of fortification with free iron, iron biosorb to the biomass and the biomass. R1- control; R2&R3- free iron-fortified chocolate; R4&R5- iron biosorbed B. subtilis biomass-fortified chocolate; R6&R7- free B. subtilis biomass fortified chocolate

Figure 2. Sensory changes of chocolate as a result of fortification with free iron, iron uptake by the biomass and the biomass. R1- control; R2&R3- free iron-fortified chocolate; R4&R5- iron uptake S. cerevisiae biomass-fortified chocolate; R6&R7- free S. cerevisiae biomass-fortified chocolate

Figure 3. Effect of fortification on TBA (absorbance at 531 nm) of chocolate fortified with B. subtilis during storage period of 28 days

Figure 4. Effect of fortification on TBA (absorbance at 531 nm) of chocolate fortified with Saccharomyces cerevisiae during storage period of 30 days

Table 4. Amount of Fe released as result of acid digestion of fortified chocolate samples

S.No	Treatment	Initial concentration of Fe in fortified chocolate samples (mg)	Initial concentration of Fe in 1 g of fortified chocolate samples (mg)	Amount of iron should be present as a result of dilution of digested sample (mg/L) (theroticially)	Final concentration of iron (mg/L) obtained from ICP- OES for diluted sample (experimentally)
1.	C + 2.1 mg Fe	2.1	1.05	4.2	4.2
2.	C + 10.5 mg FeSO4	2.1	1.05	4.2	4.2

C + 2.1 mg Fe: chocolate fortified with iron biosorbed biomass; C + 10.5 mg FeSO4: chocolate fortified with inorganic iron.