Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation

The Complementary Food Program for the Elderly (PACAM) aims to reduce the micronutrient deficit of Chilean elderlies through the free distribution of foods fortified with minerals and vitamins. However, PACAM products are sensory rejected and their consumption does not increase the plasma micronutrient levels of elderlies. We propose the redesign of the PACAM lentil soup to enhance its micronutrient bioaccessibility and sensory char-acteristics. Iron dispersions and emulsions of calcium and vitamin D3 were encapsulated by spray drying and in vitro digested. The most bioaccessible particles were mixed with extruded flours to develop an instant soup. Micronutrient bioaccessibility and physical and sensory characteristics of the rational designed and PACAM lentil soups were compared. Spray drying encapsulation of iron dispersions and calcium and vitamin D3 emulsions significantly increased their bioaccessibility at particle (41, 4.9, and 2.3 times higher for iron, calcium, and vitamin D3, respectively) and food (20%, 29%, and 37%) levels. It was reinforced by adding extruded flours with lower amounts of micronutrient inhibitors, which positively affect the reconstituted soup's consistency, flavor, and color. The redesign of lentil soup improved its nutritional and sensory quality; however, future nutritional interventions are mandatory to confirm its micronutrient bioavailability.

Automated summary

The Complementary Food Program for the Elderly in Chile aims to address micronutrient deficiencies by providing fortified foods. However, the current products are not well-received by the elderly and do not effectively increase micronutrient levels. To improve this, the lentil soup was redesigned to enhance bioaccessibility and sensory characteristics. Encapsulation of iron dispersions and calcium/vitamin D3 emulsions significantly increased bioaccessibility, and addition of extruded flours improved taste and texture. The redesigned soup showed improved nutritional and sensory quality, but further studies are needed to confirm micronutrient bioavailability.