Annie S. Wesley

Iron in vitro bioavailability and iodine storage stability in double-fortified salt.

Background Ferrous fumarate is useful in iron fortification because of its high bioavailability, mild taste, and relatively low cost. A ferrous fumarate premix for incorporation into salt has been developed by agglomerating ferrous fumarate with appropriate binder materials into salt-size particles followed by microencapsulation. Objective The bioavailability of iron is critical for the usefulness of double-fortified salt. This study examined the in vitro bioavailability of various iron forms in double-fortified salt and microencapsulated ferrous fumarate premixes prepared by various techniques in an effort to identify key processing factors affecting iron bioavailability. Methods Iron in vitro bioavailability was approximated through the rate of dissolution of iron in 0.1 N HCl, which closely approximates the acid in gastric juice. Iron in vivo bioavailability was tested using the hemoglobin repletion assay in rats. Results The materials and techniques used in microencapsulating ferrous fumarate had little effect on iron in vivo bioavailability: more than 90% of iron in the premixes was released during 2 hours of digestion in the simulated gastric fluid. By incorporating titanium dioxide in the coating materials, the dark reddish-brown color of ferrous fumarate was effectively masked, resulting in acceptable sensory qualities, while maintaining the stability of iodine in the salt. Iron in vivo tests in rats have confirmed that the ferrous fumarate microencapsulated in a lipid is highly bioavailable, with a bioavailability of 95% relative to ferrous sulfate. Conclusions These findings were corroborated by field tests in southern India which demonstrated that double-fortified salt containing microencapsulated ferrous fumarate was effective in reducing the prevalence of iron-deficiency anemia and iodine-deficiency disorders.

Feasibility and optimization study of using cold-forming extrusion process for agglomerating and microencapsulating ferrous fumarate for salt double fortification with iodine and iron

A microencapsulation-based technology platform has been developed for salt double fortification with iron and iodine, aiming to address two globally prevalent micronutrient deficiencies simultaneously. Specifically, ferrous fumarate was microencapsulated into a form of salt grain-sized premix, and then added into iodised salt. The earlier process involved fluidised-bed agglomeration followed by lipid coating. To improve physico-chemical properties of the iron premix, the use of cold-forming extrusion for agglomerating and microencapsulating ferrous fumarate was investigated and optimized in this study, leading to optimal formulations and operation parameters. Grain flours were suitable for forming an extrudable dough incorporating high percentages of ferrous fumarate. All extruded iron particles, regardless of binders used, were rich in iron and had excellent iron in vitro digestibility. The extruded iron particles formed the basis of the final, microencapsulated iron premixes with desired particle size (300–700 µm), and other physical, chemical, nutritional, and organoleptic properties suitable for salt fortification.

Double-Fortified Salt Is Efficacious in Improving Indicators of Iron Deficiency in Female Indian Tea Pickers

Poor iron status affects 50% of Indian women and compromises work productivity, cognitive performance, and reproduction. Among the many strategies to reduce iron deficiency is the commercial fortification of iodized table salt with iron to produce a double-fortified salt (DFS). The objective of this study was to test the efficacy of DFS in reducing iron deficiency in rural women of reproductive age from northern West Bengal, India. The participants were 212 women between 18 and 55 y of age who worked as full-time tea pickers on a large tea estate. Participants in the randomized, controlled, double-blind study were assigned to use either DFS or a control iodized salt for 7.5 to 9 mo. The DFS was fortified with 3.3-mg ferrous fumarate (1.1-mg elemental iron) per kg of iodized salt, whereas the control salt contained only iodine (47 mg/kg potassium iodate), and both salt varieties were distributed gratis to the families of participants at 0.5 kg/mo for each 2 household members. At baseline, 53% of participants were anemic (hemoglobin <120 g/L), 25% were iron deficient (serum ferritin <12 μg/L), and 23% were iron-deficient anemic. Also, 22% had a transferrin receptor concentration >8.6 mg/L and 22% had negative (<0.0 mg/kg) body iron stores. After 9 mo the participants receiving DFS showed significant improvements compared with controls in hemoglobin (+2.4 g/L), ferritin (+0.13 log10 μg/L), soluble transferrin receptor (−0.59 mg/L), and body iron (+1.43 mg/kg), with change in status analyzed by general linear models controlling for baseline values. This study demonstrated that DFS is an efficacious approach to improving iron status and should be further evaluated for effectiveness in the general population. This trial was registered at clinicaltrials.gov as NCT01032005.

Folic acid fortification through existing fortified foods: iodized salt and vitamin A-fortified sugar.

Background Folic acid fortification of cereal-grain products has markedly improved folate status and reduced the risks of neural tube defects and other chronic diseases in the populations participating in fortification programs. To more broadly extend its benefit to affected populations in developing countries, it would seem logical to incorporate folic acid fortification into existing or planned programs to minimize the incremental cost of this intervention. Objective To examine the feasibility of providing folic acid through ongoing programs for salt iodization and vitamin A fortification of sugar. Methods Folic acid was added to iodized salt and vitamin A–fortified sugar by various methods—direct blending as a powder, spraying onto the carriers as aqueous solution or suspension, or blending as a micro-encapsulated premix. The multiple fortified samples were subjected to a prolonged storage stability test, and the retentions of the added micronutrients were followed. Results Folic acid was generally stable when incorporated into Guatemalan iodized salt and vitamin A–fortified sugar. Even in the presence of encapsulated ferrous fumarate as an iron fortificant, samples retained > 80% in salt and ∼ 70% in sugar samples respectively, after 9 months of storage at 40°C and 60% relative humidity. The addition of folic acid as a dry premix made by extrusion was most effective in retaining both folic acid and the other added micronutrients. Conclusions The fortification method had a pronounced impact on the stability of both folic acid and the other added micronutrients. Proper encapsulation may be required to ensure the stability of multiple fortified foods.

Optimisation of polymer coating process for microencapsulating ferrous fumarate for salt double fortification with iodine and iron

An extrusion-based encapsulation process has been developed for making salt grain-sized iron premix for salt fortification. The first step of extrusion agglomeration process has been studied and reported previously. The focus of this study is on the optimisation of the colour-masking and polymer coating steps. Several colour-masking techniques and polymer encapsulants were investigated at various encapsulation levels. Salt samples prepared by blending the resulting iron premixes with iodised salt retained more than 90% of the original iodine and more than 93% of the ferrous iron after 3 months storage at 35°C and 60% relative humidity (RH). Hydrophilic coatings such as hydroxypropyl methyl cellulose (HPMC) offered more protection at the 10% encapsulation level compared to other coating materials studied. All iron premix formulations exhibited high particle density, good bioavailability and acceptable organoleptic properties. The process using the most effective formulations and optimised operation parameters is ready for pilot scale testing and field studies.

Miller's best/enhanced practices for flour fortification at the flour mill.

Background Cereal flour fortification has been identified as an effective mass fortification intervention as part of a national public health strategy to overcome micronutrient deficiencies and improve the health status of populations, especially women and children. Objective The effectiveness of cereal flour fortification programs requires the use of micronutrient premixes that provide the desired health benefits. Method The Millers Best/Enhanced Practices for Flour Fortification at the flour mill has been developed to provide specific guidance to millers and government officials to ensure that flour fortification practices are carried out in a way that results in the anticipated public health impact. Results The paper provides information specific to the use of micronutrient premixes, feeders, the fortification process, and quality control systems to ensure that both minimum and enhanced practices can be followed by the millers. Conclusions Guidelines for basic and best/enhanced practices to be followed for each stage of the flour fortification process at the flour mill are presented. The paper is designed to be a companion to the Recommended Practices for the Production and Procurement of Premix used in Cereal Fortification Programs and supplementary to existing food quality manuals and systems, such as Good Manufacturing Practices, Food Quality Systems, and Hazard Analysis and Critical Control Points. Other stakeholders involved in flour fortification programs have the responsibility to follow best practices of their own to ensure optimum effectiveness.

Development of field test kits for determination of microencapsulated iron in double-fortified salt.

Background Efficacy studies have shown that salt double-fortified with iodine and iron can significantly reduce the incidence rates of iron-deficiency anemia and iodine-deficiency disorders. Double-fortified salt can be prepared by mixing microencapsulated iron compounds into conventionally iodated salt. Effective implementation of a double fortification program requires field-based analytical methods to ensure iron levels in double-fortified salt. Objective To develop semiquantitative and qualitative field test kits by adopting standard analytical methods for iron determination to the analysis of iron in double-fortified salt. Methods Thermal, mechanical, and chemical strategies were assessed to enable contact between analytical reagents and the encapsulated iron compounds during the analysis. A chemical approach using nonpolar solvents was adopted in semiquantitative and qualitative field tests. The fat coating of the iron premix was removed by solvents, releasing the iron for subsequent colorimetric determination. Results Both semiquantitative and qualitative field tests were based on initial removal of the microencapsulant, followed by iron quantitation. Solvent dissolution of the coating layer was most useful for rapid release of iron. A semiquantitative field test kit was developed using a mixture of 5% heptane and 95% tetrachloroethylene to free the iron, which was then determined by the 1,10-phenanthroline method. The field test had a useful detection range of 0 to 2,000 ppm of iron. Statistical analyses revealed that the results obtained with the kit correlated well with those obtained by standard laboratory methods (p < .001). A qualitative field test kit was developed to identify the presence of iron. Microencapsulated iron was freed with the use of tetrachloroethylene and then reacted with phenanthroline to form a visually observable coloration on the salt sample. Conclusion Semiquantitative and qualitative field test kits for iron determination in double-fortified salt have been developed and tested. These kits could be useful in quality control of double fortification of salt in small salt-production facilities and in the field, particularly in developing countries.

Production of Iron Premix for the Fortification of Table Salt

Abstract The feasibility of using fluidized bed technology for the production of an iron premix of ferrous fumarate encapsulated with soy stearine for iron fortification of table salt has been successfully demonstrated. Ferrous fumarate was selected as source of iron, in preference to ferrous sulphate heptahydrate, ferric sodium EDTA and reduced elemental iron, for its bioavailability, bland taste, stability and high iron content. Potassium iodate was used as iodine source. Fluid-bed processors of 7, 200 and 500 kg capacity were used to granulate ferrous fumarate with a solution containing, hydroxypropylmethylcellulose, sodium hexametaphosphate and titanium dioxide for binding, stabilization and colour masking, respectively. Encapsulation of granulated ferrous fumarate was achieved by top-spraying hot soy stearine containing more titanium dioxide at 98ºC on the fluidized bed. The premix contained 46.4 wt. % of ferrous fumarate. Double Fortified Salt (DFS), made by dry blending 1 part of iron premix and 150 parts of already iodized salt, contained 1000 ppm of iron and 50 ppm of iodine. Less than 10% of the iron in the premix, with a bulk density of 0.78 g/cc, dissolved in HCl at pH of 4.0 indicating good coating integrity. Particle size distribution of iron premix was consistently centred on 300 µm with more than 90% of the particles in the size range of 150 to 710 µm, similar to that of free flowing refined salt.

Background Paper: Research and Development and Extension Services in Agriculture and Food Security

Investments in agricultural research and extension have consistently demonstrated high rates of return in Asia and the Pacific. However, the recent global food crisis exposed the vulnerability of food supply systems and reversed many past achievements in the fight against hunger and malnutrition. It also demonstrated the need for continued innovation. In view of the emerging economic, climatic, and political scenarios in the region, this paper explores the role of applied research for development and extension services through the two-pronged approach of boosting food production and preventing losses. Priority areas for research emphasize attention to smallholder farming systems, practical business models, the integration of gender, and multidisciplinary research that is sensitive to nutritional outcomes. In addition, pioneering mechanisms to public–private partnerships are examined towards the strategic use of renewed stakeholder commitments to achieve food security and prevent future crisis. By learning from the past and looking into the future, this paper makes a case for sustained investments in research and extension to address the numerous challenges along the pathway from agriculture production and distribution to consumption and utilization.