Application of food-grade microorganisms for addressing deterioration associated with fortification of food with trace metals
Malnutrition caused by iron deficiency can be overcome by fortification of food with iron. For the first time, metal (iron) bound/uptake food-grade microorganisms were used as fortificants in order to prevent deteriorative changes and to preserve the organoleptic acceptability of the fortified food....
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1628776 |
| _version_ | 1818020864891813888 |
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| author | Sri Lakshmi Ramya Krishna Kanamarlapudi Sudhamani Muddada |
| author_facet | Sri Lakshmi Ramya Krishna Kanamarlapudi Sudhamani Muddada |
| author_sort | Sri Lakshmi Ramya Krishna Kanamarlapudi |
| collection | DOAJ |
| description | Malnutrition caused by iron deficiency can be overcome by fortification of food with iron. For the first time, metal (iron) bound/uptake food-grade microorganisms were used as fortificants in order to prevent deteriorative changes and to preserve the organoleptic acceptability of the fortified food. In the present study, biosorption capacity of Bacillus subtilis and uptake capacity of Saccharomyces cerevisiae for iron ions was determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) and found to be 7.1 ± 0.2 and 3.2 ± 0.2 mg per gram of the biosorbent respectively. Chocolate was fortified with various concentrations of biosorbed/uptaken iron, inorganic (free) iron and free biomass. Appearance, chemical and microbiological changes associated with fortification was monitored for 28 and 30 days of storage at 30°C respectively. Chocolate fortified with free (inorganic) iron showed significant increase in thiobarbituric acid (TBA) values when compared with the biosorbed/uptaken iron-fortified or free biomass-fortified chocolate samples. Black discoloration was observed in free iron-fortified samples when compared with samples fortified with metal enriched biomass or free biomass. |
| first_indexed | 2024-04-14T08:11:08Z |
| format | Article |
| id | doaj.art-9187ab93517047ef9f3bb29bee410a7f |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-14T08:11:08Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-9187ab93517047ef9f3bb29bee410a7f2022-12-22T02:04:33ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862019-01-012211146115510.1080/10942912.2019.16287761628776Application of food-grade microorganisms for addressing deterioration associated with fortification of food with trace metalsSri Lakshmi Ramya Krishna Kanamarlapudi0Sudhamani Muddada1KL UniversityKL UniversityMalnutrition caused by iron deficiency can be overcome by fortification of food with iron. For the first time, metal (iron) bound/uptake food-grade microorganisms were used as fortificants in order to prevent deteriorative changes and to preserve the organoleptic acceptability of the fortified food. In the present study, biosorption capacity of Bacillus subtilis and uptake capacity of Saccharomyces cerevisiae for iron ions was determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) and found to be 7.1 ± 0.2 and 3.2 ± 0.2 mg per gram of the biosorbent respectively. Chocolate was fortified with various concentrations of biosorbed/uptaken iron, inorganic (free) iron and free biomass. Appearance, chemical and microbiological changes associated with fortification was monitored for 28 and 30 days of storage at 30°C respectively. Chocolate fortified with free (inorganic) iron showed significant increase in thiobarbituric acid (TBA) values when compared with the biosorbed/uptaken iron-fortified or free biomass-fortified chocolate samples. Black discoloration was observed in free iron-fortified samples when compared with samples fortified with metal enriched biomass or free biomass.http://dx.doi.org/10.1080/10942912.2019.1628776biosorptionironfortificationuptakebacillus subtilis |
| spellingShingle | Sri Lakshmi Ramya Krishna Kanamarlapudi Sudhamani Muddada Application of food-grade microorganisms for addressing deterioration associated with fortification of food with trace metals International Journal of Food Properties biosorption iron fortification uptake bacillus subtilis |
| title | Application of food-grade microorganisms for addressing deterioration associated with fortification of food with trace metals |
| title_full | Application of food-grade microorganisms for addressing deterioration associated with fortification of food with trace metals |
| title_fullStr | Application of food-grade microorganisms for addressing deterioration associated with fortification of food with trace metals |
| title_full_unstemmed | Application of food-grade microorganisms for addressing deterioration associated with fortification of food with trace metals |
| title_short | Application of food-grade microorganisms for addressing deterioration associated with fortification of food with trace metals |
| title_sort | application of food grade microorganisms for addressing deterioration associated with fortification of food with trace metals |
| topic | biosorption iron fortification uptake bacillus subtilis |
| url | http://dx.doi.org/10.1080/10942912.2019.1628776 |
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