Fortification of fruit products - A review

Eugene Okraku Asare, Novel Kishor Bhujel, Helena Čížková and Aleš Rajchl
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Novel Kishor Bhujel: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Helena Čížková: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic
Aleš Rajchl: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2022, vol. 40, issue 4, 259-272

Abstract: Fortification is one of the most important processes for the improvement of nutrients in food. This process can be a very cost-effective public health intervention. Due to the high consumption rate of fruit products, fortification of these products will effectively reduce and prevent diseases associated with nutritional deficiencies. This paper offers an overview of the fortification of fruit products with minerals (calcium, iron), vitamins, and dietary fibre. Fortification is defined, and the main reasons behind carrying out this process are discussed. This review studied the different types of products and their fortification model.

Keywords: beverage; bioavailability; biofortification; fortified; nutrition (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:4:id:28-2022-cjfs

DOI: 10.17221/28/2022-CJFS

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