New approaches, bioavailability and the use of chelates as a promising method for food fortification

Food fortification has been used for many years to combat micronutrient deficiencies; the main challenge with food fortification is the combination of a bioavailable, affordable fortificant with the best (food) vehicle as a carrier to reach at-risk populations. This paper considers mineral deficiencies, especially iron, food fortification, target populations, and the use of chelates in food fortification, as well as different types of mineral-chelate complexes, advantages and limitations of previous trials, methods used for analysis of these complexes, bioavailability of minerals, factors influencing it, and methods particularly those in vitro for predicting outcomes. Three innovative methods (encapsulation, nanoparticulation, and chelation) were explored, which aim to overcome problems associated with conventional fortification, especially those affecting organoleptic properties and bioavailability; but often lead to the emergence of new limitations (for example instability, impracticality and high costs) requiring further research.

Automated summary

Food fortification has long been used to address micronutrient deficiencies, with the main challenge being finding a combination of bioavailable fortificants and suitable carrier foods for at-risk populations. This paper examines mineral deficiencies, particularly iron, fortification methods, target populations, and the use of chelates, as well as innovative methods like encapsulation, nanoparticulation, and chelation to improve fortification outcomes. However, these innovative methods also bring new limitations such as instability, impracticality, and high costs, highlighting the need for further research in this area.