Vitamins & Minerals

Department of Global Health, Emory University, Atlanta, USA

Publications

• Mini Review   
  Enhancing Micronutrient Bioaccessibility and Food Quality: Designing Fortified Foods with Encapsulation and Improved Sensory Attributes
  Author(s): 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, whe.. Read More»
  DOI: 10.37421/2376-1318.2023.12.243

  Abstract HTML PDF