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

References

• Stein, A. J.; Meenakshi, J.; Qaim, M.; Nestel, P.; Sachdev, H.; Bhutta, Z. A. Potential Impacts of Iron Biofortification in India. Soc. Sci. Med. 2008, 66, 1797–1808. DOI: 10.1016/j.socscimed.2008.01.006.
   PubMed Web of Science ®Google Scholar
• Fao, I.; Wfp, the State of Food Insecurity in the World. The Multiple Dimensions of Food Security, FAO; Rome, 2013.
   Google Scholar
• Grantham-McGregor, S.; Ani, C. A Review of Studies on the Effect of Iron Deficiency on Cognitive Development in Children. J. Nutr. 2001, 131, 649S–668S. DOI: 10.1093/jn/131.2.649S.
   PubMed Web of Science ®Google Scholar
• Huma, N.; Salim-Ur-Rehman,; Anjum, F. M.; Murtaza, M. A.; Sheikh, M. A. Food Fortification Strategy—Preventing Iron Deficiency Anemia: A Review. Crit. Rev. Food Sci. Nutr. 2007, 47, 259–265. DOI: 10.1080/10408390600698262.
   PubMed Web of Science ®Google Scholar
• Allen, L. H.;. Iron Supplements: Scientific Issues Concerning Efficacy and Implications for Research and Programs. J. Nutr. 2002, 132, 813S–819S. DOI: 10.1093/jn/132.4.813S.
   PubMed Web of Science ®Google Scholar
• Liyanage, C.; Hettiarachchi, M. Food Fortification. Ceylon Med. J. 2011, 56, 124–127.
   PubMedGoogle Scholar
• Kwak, H.; Yang, K.; Ahn, J. Microencapsulated Iron for Milk Fortification. J. Agric. Food. Chem. 2003, 51, 7770–7774. DOI: 10.1021/jf030199+.
   PubMed Web of Science ®Google Scholar
• Kim, S.; Ahn, J.; Seok, J.; Kwak, H. Microencapsulated Iron for Drink Yogurt Fortification. Asian. Australas. J. Anim. Sci. 2003, 16, 581–587. DOI: 10.5713/ajas.2003.581.
   Web of Science ®Google Scholar
• Della Lucia, C. M.; Tostes, M. D. G. V.; Silveira, C. M. M.; Bordalo, L. A.; Rodrigues, F. C.; Pinheiro-Sant’Ana, H. M.; Martino, H. S.; Costa, N. M. B. Iron Bioavailability in Wistar Rats Fed with Fortified Rice by Ultra Rice? Technology with or without Addition of Yacon Flour (Smallanthus Sonchifolius). Arch. Latinoam. Nutr. 2013, 63, 64–73.
   PubMed Web of Science ®Google Scholar
• Mellican, R. I.; Li, J.; Mehansho, H.; Nielsen, S. S. The Role of Iron and the Factors Affecting Off-Color Development of Polyphenols. J. Agric. Food Chem. 2003, 51, 2304–2316. DOI: 10.1021/jf020681c.
   PubMed Web of Science ®Google Scholar
• Leonardi, A.; Zanoni, S.; De Lucia, M.; Amaretti, A.; Raimondi, S.; Rossi, M. Zinc Uptake by Lactic Acid Bacteria. ISRN. Biotechnol. 2013, 2013. DOI: 10.5402/2013/312917.
   PubMedGoogle Scholar
• Mrvčić, J.; Stanzer, D.; Šolić, E.; Stehlik-Tomas, V. Interaction of Lactic Acid Bacteria with Metal Ions: Opportunities for Improving Food Safety and Quality. World J. Microbiol Biotechnol. 2012, 28, 2771–2782. DOI: 10.1007/s11274-012-1094-2.
   PubMed Web of Science ®Google Scholar
• Gaensly, F.; Picheth, G.; Brand, D.; Bonfim, T. The Uptake of Different Iron Salts by the Yeast Saccharomyces Cerevisiae. Braz. J. Microbiol. 2014, 45, 491–494. DOI: 10.1590/s1517-83822014000200016.
   PubMed Web of Science ®Google Scholar
• Qin, S.; Gao, J.; Huang, K. Effects of Different Selenium Sources on Tissue Selenium Concentrations, Blood Gsh-Px Activities and Plasma Interleukin Levels in Finishing Lambs. Biol. Trace Elem. Res. 2007, 116, 91–102. DOI: 10.1007/BF02685922.
   PubMed Web of Science ®Google Scholar
• Adamo, G. M.; Brocca, S.; Passolunghi, S.; Salvato, B.; Lotti, M. Laboratory Evolution of Copper Tolerant Yeast Strains. Microb. Cell. Fact. 2012, 11, 1–11. DOI: 10.1186/1475-2859-11-1.
   PubMed Web of Science ®Google Scholar
• Zhang, S.; Zhang, Y.; Peng, N.; Zhang, H.; Yao, J.; Li, Z.; Liu, L. Pharmacokinetics and Biodistribution of Zinc-Enriched Yeast in Rats. Sci. World. J. 2014, 2014, 4. DOI: https://doi.org/10.1155/2014/217142.
   Google Scholar
• Ghosh, A.; Ghartimagar, D.; Thapa, S.; Sathian, B.; De, A. Microcytic Hypochromic Anemia in Pediatric Age Group: A Hospital Based Study in Nepal. Am. J. Public. Health. Res. 2015, 3, 57–61.
   Google Scholar
• Douglas, F. W.; Rainey, N.; Wong, N.; Edmondson, L.; LaCroix, D. Color, Flavor, and Iron Bioavailability in Iron-Fortified Chocolate Milk. J. Dairy. Sci. 1981, 64, 1785–1793. DOI: 10.3168/jds.S0022-0302(81)82767-1.
   Web of Science ®Google Scholar
• Şahin, Y.; Öztürk, A. Biosorption of Chromium (Vi) Ions from Aqueous Solution by the Bacterium Bacillus Thuringiensis. Process. Biochem. 2005, 40, 1895–1901. DOI: 10.1016/j.procbio.2004.07.002.
   Web of Science ®Google Scholar
• Bueno, B.; Torem, M.; Molina, F.; De Mesquita, L. Biosorption of Lead (Ii), Chromium (Iii) and Copper (Ii) by R. Opacus: Equilibrium and Kinetic Studies. Miner. Eng. 2008, 21, 65–75. DOI: 10.1016/j.mineng.2007.08.013.
   Web of Science ®Google Scholar
• Momen, A. A.; Zachariadis, G. A.; Anthemidis, A. N.; Stratis, J. A. Investigation of Four Digestion Procedures for Multi-Element Determination of Toxic and Nutrient Elements in Legumes by Inductively Coupled Plasma-Optical Emission Spectrometry. Anal. Chim. Acta. 2006, 565, 81–88. DOI: 10.1016/j.aca.2006.01.104.
   Web of Science ®Google Scholar
• Maruthi, Y.; Dadhich, A. S.; Chaitnya, D. A.; Hosssain, K.; Avanthi, M. Biosorption of Iron (Ii & Iii) by Thiobacillus Ferrooxidans and Aspergillus Niger-Fungi Isolated from Soil in the Vicinity of Steel Plant. J. Ind. Poll. Cont. 2010, 26, 211–216.
   Google Scholar
• Richins, A.; Burton, K.; Pahulu, H. F.; Jefferies, L. K.; Dunn, M. L. Effect of Iron Source on Color and Appearance of Micronutrient-Fortified Corn Flour Tortillas. Cereal. Chem. 2008, 85, 561–565. DOI: 10.1094/CCHEM-85-4-0561.
   Web of Science ®Google Scholar
• Kongkachuichai, R.; Kounhawej, A.; Chavasit, V.; Charoensiri, R. Effects of Various Iron Fortificants on Sensory Acceptability and Shelf-Life Stability of Instant Noodles. Food Nutr. Bull. 2007, 28, 165–172. DOI: 10.1177/156482650702800205.
   PubMed Web of Science ®Google Scholar
• Guillen-Sans, R.; Guzman-Chozas, M. The Thiobarbituric Acid (Tba) Reaction in Foods: A Review. Crit. Rev. Food Sci. Nutr. 1998, 38, 315–350. DOI: 10.1080/10408699891274228.
   PubMed Web of Science ®Google Scholar
• Jalili, M.;. Chemical Composition and Sensory Characteristics of Feta Cheese Fortified with Iron and Ascorbic Acid. Dairy. Sci. Technol. 2016, 96, 579–589. DOI: 10.1007/s13594-016-0280-7.
   Web of Science ®Google Scholar
• Majeed, H.; Qazi, H. J.; Safdar, W.; Fang, Z. Microencapsulation Can Be a Novel Tool in Wheat Flour with Micronutrients Fortification: Current Trends and Future Applications–A Review. Czech. J. Food Sci. 2013, 31, 527–540. DOI: 10.17221/110/2013-CJFS.
   Web of Science ®Google Scholar
• Zhang, D.; Mahoney, A. W. Iron Fortification of Process Cheddar Cheese. J. Dairy Sci. 1991, 74, 353–358. DOI: 10.3168/jds.S0022-0302(91)78177-0.
   Web of Science ®Google Scholar
• Azzam, M.;. Effect of Fortification with Iron-Whey Protein Complex on Quality of Yoghurt. Egypt. J. Dairy. Sci. 2009, 37, 55–63.
   Google Scholar
• El-Kholy, A. M.; Osman, M.; Gouda, A.; Ghareeb, W. A. Fortification of Yoghurt with Iron. World J. Dairy. Food. Sci. 2011, 6, 159–165.
   Google Scholar