Vitamins & Minerals

Enhancing Micronutrient Bioaccessibility and Food Quality: Designing Fortified Foods with Encapsulation and Improved Sensory Attributes

Abstract

Ayan Das*

This low bioaccessibility hampers the full utilization of the nutrients by the body, highlighting the need for innovative solutions. One promising approach is the encapsulation of micronutrients, which has shown to significantly enhance their bioaccessibility at the food level. In this article, we delve into the importance of micronutrient bioaccessibility, explore the benefits of encapsulation and discuss its potential application in improving the nutritional quality of Chilean government legume soup. Bioaccessibility refers to the proportion of a nutrient that is released from the food matrix and becomes available for absorption in the gastrointestinal tract. While a food may contain an abundance of micronutrients, their low bioaccessibility limits their effective utilization by the body. This issue becomes particularly relevant in the context of legume soup, where the bioaccessibility of micronutrients is suboptimal. Encapsulation involves the incorporation of micronutrients into protective matrices, such as microcapsules or nanoparticles, which shield them from degradation and enhance their stability. This technology has gained attention for its potential to improve the bioaccessibility of encapsulated compounds in various food products. In the case of Chilean government legume soup, encapsulating key micronutrients holds the promise of significantly increasing their bioaccessibility and subsequent nutritional impact.