Development of microencapsulation-based technologies for micronutrient fortification in staple foods

Malnutrition and associated health problems are major issues contributing to a slowing of social and economic development worldwide. Food-based interventions are highly cost-effective tools in addressing these issues. Innovative technologies are then required to ensure the safe and effective delivery of micronutrients and nutraceuticals through food production processes. A microencapsulation-based technology platform has been developed for fortification of typical staple foods on different size scales, e.g., salt, sugar, and rice. The technology utilizes combinations of chemical engineering unit operations, and is adaptable to systems in a broad range of delivery applications. Specifically, premixes containing micronutrients including vitamin A, iron, and folic acid and made by combinations of particle agglomeration, color/flavor-masking, film- overcoating and encapsulation, had matching physical characteristics of selected food carriers when blended into the market salt, sugar, or rice, as to be indistinguishable to the consumer. The processes have been scaled up and were successful in pilot and commercial scale tests in Asia and Latin America.

Autorentext

With over twenty years of training, research, and teaching in the field of food science and technology, Dr. Yao Olive Li has acquired a good overview of this field, and currently works at California State Polytechnic University, Pomona, USA as an assistant professor, leading her research program on Functional Food Science/Engineering.