Journal Home > Volume 4 , Issue 1
Food Science and Human Wellness 2015, 4(1): 1-8 https://doi.org/10.1016/j.fshw.2015.03.002
Review Article | Open Access | Issue | Published: 30 March 2015

Scientific and technical aspects of yogurt fortification: A review

Show Author's Information Hadi Hashemi Gahruiea,  Mohammad Hadi Eskandaria( ),  Gholamreza Mesbahia,  Mohammad Amin Hanifpourb
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
Fars Pegah Dairy Company, Shiraz, Iran

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Fiber, Vitamins, Minerals, Yogurt fortification
Cite this article:
Gahruie HH, Eskandari MH, Mesbahi G, et al. Scientific and technical aspects of yogurt fortification: A review. Food Science and Human Wellness, 2015, 4(1): 1-8. https://doi.org/10.1016/j.fshw.2015.03.002
Download citation
EndNote(RIS)
BibTeX

452

Views

21

Downloads

Citations

142

Crossref

N/A

WoS

0

Scopus

0

CSCD

Abstract Full text About this article

Food fortification is one of the most important processes for improvement of the nutrients quality and quantity in food. It can be a very cost effective public health intervention. Due to the high consumption rate of dairy products such as yogurt, fortification of these products will effectively reduce or prevent diseases associated with nutritional deficiencies. The aim of this investigation is to study the technical aspects involved in production of different types of fortified yogurts and their role in disease prevention and correction of deficiencies. In this paper, firstly, fortification is defined and the main reasons behind carrying out this process are presented and then yogurt production process and a variety of minerals, vitamins, and functional ingredients which are used in the process are briefly discussed.


menu
Abstract
Full text
Outline
About this article

Scientific and technical aspects of yogurt fortification: A review

Show Author's information Hadi Hashemi Gahruiea, Mohammad Hadi Eskandaria( ), Gholamreza Mesbahia, Mohammad Amin Hanifpourb
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
Fars Pegah Dairy Company, Shiraz, Iran

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

Food fortification is one of the most important processes for improvement of the nutrients quality and quantity in food. It can be a very cost effective public health intervention. Due to the high consumption rate of dairy products such as yogurt, fortification of these products will effectively reduce or prevent diseases associated with nutritional deficiencies. The aim of this investigation is to study the technical aspects involved in production of different types of fortified yogurts and their role in disease prevention and correction of deficiencies. In this paper, firstly, fortification is defined and the main reasons behind carrying out this process are presented and then yogurt production process and a variety of minerals, vitamins, and functional ingredients which are used in the process are briefly discussed.

Keywords: Fiber, Vitamins, Minerals, Yogurt fortification

References(92)

[1]

K.G. Grunert, Food quality and safety: consumer perception and demand, Eur. Rev. Agric. Econ. 32 (2005) 369–391.
DOI Google Scholar
[2]

V.R. Preedy, R. Srirajaskanthan, V.B. Patel, Handbook of Food Fortification and Health, Humana Press, New York, 2013.
DOI
[3]

G. Bonner, H. Warwick, M. Barnardo, T. Lobstein, Fortification examined. How added nutrients can undermine good nutrition; a survey of 260 food products with added vitamins and minerals, Food Commission (1999).
Google Scholar
[4]
M. Nestle, Food politics: how the food industry influences nutrition and health, Univ. of California Press, 2013.
[5]

H.J. Buckenhüskes, Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities, FEMS Microbiol. Rev. 12 (1993) 253–271.
DOI Google Scholar
[6]
J.B. Prajapati, B.M. Nair, The history of fermented foods, in: FermentedFunctional Foods, CRC Press, Boca Raton, New York, London, Washington, DC, 2003, pp. 1–25.
DOI
[7]
A.E. Yousef, C. Carlstrom, Food Microbiology: A Laboratory Manual, John Wiley and Sons, 2003.
[8]

J. O'connell, P. Fox, Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review, Int. Dairy J. 11 (2001) 103–120.
DOI Google Scholar
[9]
P. Walstra, P. Walstra, J.T. Wouters, T.J. Geurts, Dairy Science and Technology, CRC Press, 2010.
[10]
N. Akın, Modern Yoğurt Bilimi ve Teknolojisi, Selçuk Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü, Konya, 2006.
[11]

J.W. Anderson, S.E. Gilliland, Effect of fermented milk (yogurt) containing Lactobacillus acidophilus L1 on serum cholesterol in hypercholesterolemic humans, J. Am. Coll. Nutr. 18 (1999) 43–50.
DOI Google Scholar
[12]

T. Mattila-Sandholm, M. Saarela, Functional Dairy Products, CRC Press, Taylor and Francis, 2003, pp. 395.
DOI
[13]

M.E. Sanders, J. Hamilton-Miller, G. Reid, G. Gibson, A non-viable preparation of L. acidophilus is not a probiotic, Clin. Infect. Dis. 44 (2007) 886.
DOI Google Scholar
[14]
E. Isolauri, W.A. Walker, Allergic Diseases and the Environment, Karger, 2004.
DOI
[15]

C.R. McGill, V.L. Fulgoni, D. DiRienzo, P.J. Huth, A.C. Kurilich, G.D. Miller, Contribution of dairy products to dietary potassium intake in the United States population, J. Am. Coll. Nutr. 27 (2008) 44–50.
DOI Google Scholar
[16]

H. Deeth, A. Tamime, Yoghurt: nutritive and therapeutic aspects, J. Food Prot. 44 (1981) 78–86.
DOI Google Scholar
[17]

D. Rao, K. Shahani, Vitamin content of cultured dairy products, Cult. Dairy Prod. J. 22 (1987) 6–10.
Google Scholar
[18]

M.F. Holick, McCollum Award Lecture, vitamin D – new horizons for the 21st century, Am. J. Clin. Nutr. 60 (1994) 619–630.
DOI Google Scholar
[19]

A.R. Webb, L. Kline, M.F. Holick, Influence of season and latitude on the cutaneous synthesis of vitamin D3: exposure to winter sunlight in Boston and Edmonton will not promote vitamin D3 synthesis in human skin, J. Clin. Endocrinol. Metab. 67 (1988) 373–378.
DOI Google Scholar
[20]

M. Ladizesky, Z. Lu, B. Oliveri, N.S. Roman, S. Diaz, M.F. Holick, C. Mautalen, Solar ultraviolet B radiation and photoproduction of vitamin D3 in central and southern areas of Argentina, J. Bone Miner. Res. 10 (1995) 545–549.
DOI Google Scholar
[21]

B.W. Hollis, Circulating 25-hydroxyvitamin D levels indicative of vitamin D sufficiency: implications for establishing a new effective dietary intake recommendation for vitamin D, J. Nutr. 135 (2005) 317–322.
DOI Google Scholar
[22]

M.F. Holick, Vitamin D: the underappreciated D-lightful hormone that is important for skeletal and cellular health, Curr. Opin. Endocrinol. Diabetes Obesity 9 (2002) 87–98.
DOI Google Scholar
[23]

T. Ylikomi, I. Laaksi, Y.R. Lou, P. Martikainen, S. Miettinen, P. Pennanen, S. Purmonen, H. Syvälä, A. Vienonen, P. Tuohimaam, Antiproliferative action of vitamin D, Vitam. Horm. 64 (2002) 357–406.
DOI Google Scholar
[24]

G.G. Schwartz, M.H. Wang, M. Zang, R.K. Singh, G.P. Siegal, 1 alpha, 25-Dihydroxyvitamin D (calcitriol): inhibits the invasiveness of human prostate cancer cells, Cancer Epidemiol. Biomark. Prevent. 6 (1997) 727–732.
Google Scholar
[25]

D.J. Mantell, P.E. Owens, N.J. Bundred, E.B. Mawer, A.E. Canfield, 1 alpha, 25-dihydroxyvitamin D(3) inhibits angiogenesis in vitro and in vivo, Circ. Res. 87 (2000) 214–220.
DOI Google Scholar
[26]

W.B. Grant, An ecologic study of dietary and solar ultraviolet-B links to breast carcinoma mortality rates, Cancer 94 (2002) 272–281.
DOI Google Scholar
[27]

C. Garland, F. Garland, E. Shaw, G. Comstock, K. Helsing, E. Gorham, Serum 25-hydroxyvitamin D and colon cancer: eight-year prospective study, Lancet 334 (1989) 1176–1178.
DOI Google Scholar
[28]

M.F. Holick, Vitamin D: importance in the prevention of cancers, type 1 diabetes, heart disease, and osteoporosis, Am. J. Clin. Nutr. 79 (2004) 362–371.
DOI Google Scholar
[29]

S.A. Renken, J.J. Warthesen, Vitamin D stability in milk, J. Food Sci. 58 (1993) 552–555.
DOI Google Scholar
[30]

P. Upreti, V. Mistry, J. Warthesen, Estimation and fortification of vitamin D3 in pasteurized process cheese, J. Dairy Sci. 85 (2002) 3173–3181.
DOI Google Scholar
[31]

S.A. Kazmi, R. Vieth, D. Rousseau, Vitamin D3 fortification and quantification in processed dairy products, Int. Dairy J. 17 (2007) 753–759.
DOI Google Scholar
[32]

D. Wagner, D. Rousseau, G. r Sidhom, M. Pouliot, P. Audet, R. Vieth, Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses, J. Agric. Food Chem. 56 (2008) 7964–7969.
DOI Google Scholar
[33]

A.L. Hanson, L.E. Metzger, Evaluation of increased vitamin D fortification in high-temperature, short-time-processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt, J. Dairy Sci. 93 (2010) 801–807.
DOI Google Scholar
[34]

D. Ilic, S. Ashoor, Stability of vitamins A and C in fortified yogurt, J. Dairy Sci. 71 (1988) 1492–1498.
DOI Google Scholar
[35]

R.I. Dave, N.P. Shah, Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures, Int. Dairy J. 7 (1997) 435–443.
DOI Google Scholar
[36]
United States Department of Agriculture, Foods commonly eaten by individuals, in: Amount Per Day and Per Eating Occasion, US. Govt. PrintingOffice, Washington, DC, 1982, pp. 312.
[37]

B. Blanc, Biochemical aspects of human milk – comparison with bovine milk, World Rev. Nutr. Diet. 36 (1981) 1.
DOI Google Scholar
[38]

M.V. Woestyne, B. Bruyneel, M. Mergeay, W. Verstraete, The Fe2+ chelator proferrorosamine A is essential for the siderophore-mediated uptake of iron by Pseudomonas roseus fluorescens, Appl. Environ. Microbiol. 57 (1991) 949–954.
DOI Google Scholar
[39]

A. Sadler, D. Lacroix, J. Alford, Iron content of baker's and cottage cheese made from fortified skim milks, J. Dairy Sci. 56 (1973) 1267–1270.
DOI Google Scholar
[40]

D. Zhang, A.W. Mahoney, Bioavailability of iron–milk–protein complexes and fortified cheddar cheese, J. Dairy Sci. 72 (1989) 2845–2855.
DOI Google Scholar
[41]

D. Zhang, A.W. Mahoney, Effect of iron fortification on quality of cheddar cheese. 2. Effects of aging and fluorescent light on pilot scale cheeses, J. Dairy Sci. 73 (1990) 2252–2258.
DOI Google Scholar
[42]

L.S. Jackson, K. Lee, Microencapsulated iron for food fortification, J. Food Sci. 56 (1991) 1047–1050.
DOI Google Scholar
[43]

C. Wang, R. King, Chemical and sensory evaluation of iron-fortified milk, J. Food Sci. 38 (1973) 938–940.
DOI Google Scholar
[44]

J. Hegenauer, P. Saltman, D. Ludwig, L. Ripley, P. Bajo, Effects of supplemental iron and copper on lipid oxidation in milk. 1. Comparison of metal complexes in emulsified and homogenized milk, J. Agric. Food Chem. 27 (1979) 860–867.
DOI Google Scholar
[45]

J. Hegenauer, P. Saltman, D. Ludwig, L. Ripley, A. Ley, Iron-supplemented cow milk. Identification and spectral properties of iron bound to casein micelles, J. Agric. Food Chem. 27 (1979) 1294–1301.
DOI Google Scholar
[46]

, N. Rainey, N. Wong, L. Edmondson, D. LaCroix, Color, flavor, and iron bioavailability in iron-fortified chocolate milk, J. Dairy Sci. 64 (1981) 1785–1793.
DOI Google Scholar
[47]

S. Kim, J. Ahn, J. Seok, H. Kwak, Microencapsulated iron for drink yogurt fortification, Asian Australasian J. Anim. Sci. 16 (2003) 581–587.
DOI Google Scholar
[48]
E. Ocak, R. Rajendram, Fortification of milk with mineral elements, in: Handbook of Food Fortification and Health, Springer, 2013.
DOI
[49]

M. Gerhart, M. Schottenheimer, Mineral fortification in dairy, Wellness Foods.
Google Scholar
[50]

H. Trowell, D.T. Southgate, T.S. Wolever, A. Leeds, M. Gassull, D.A. Jenkins, Dietary fibre redefined, Lancet 307 (1976) 967.
DOI Google Scholar
[51]

J. Lunn, J. Buttriss, Carbohydrates and dietary fibre, Nutr. Bull. 32 (2007) 21–64.
DOI Google Scholar
[52]

J. Larrauri, New approaches in the preparation of high dietary fibre powders from fruit by-products, Trends Food Sci. Technol. 10 (1999) 3–8.
DOI Google Scholar
[53]

R. Van Dam, J. Seidell, Carbohydrate intake and obesity, Eur. J. Clin. Nutr. 61 (2007) S75-S99.
DOI Google Scholar
[54]

M. Elia, J. Cummings, Physiological aspects of energy metabolism and gastrointestinal effects of carbohydrates, Eur. J. Clin. Nutr. 61 (2007) 40–74.
DOI Google Scholar
[55]

M.A. Pereira, E. O'Reilly, K. Augustsson, G.E. Fraser, U. Goldbourt, B.L. Heitmann, G. Hallmans, P. Knekt, S. Liu, P. Pietinen, Dietary fiber and risk of coronary heart disease: a pooled analysis of cohort studies, Arch. Intern. Med. 164 (2004) 370–376.
DOI Google Scholar
[56]

J. Mann, Dietary carbohydrate: relationship to cardiovascular disease and disorders of carbohydrate metabolism, Eur. J. Clin. Nutr. 61 (2007) 100–111.
DOI Google Scholar
[57]

J.W. Anderson, K.M. Randles, C.W. Kendall, D.J. Jenkins, Carbohydrate and fiber recommendations for individuals with diabetes: a quantitative assessment and meta-analysis of the evidence, J. Am. Coll. Nutr. 23 (2004) 5–17.
DOI Google Scholar
[58]

B. Venn, J. Mann, Cereal grains, legumes and diabetes, Eur. J. Clin. Nutr. 58 (2004) 1443–1461.
DOI Google Scholar
[59]

S.A. Bingham, N.E. Day, R. Luben, P. Ferrari, N. Slimani, T. Norat, F. Clavel-Chapelon, E. Kesse, A. Nieters, H. Boeing, Dietary fibre in food and protection against colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC): an observational study, Lancet 361 (2003) 1496–1501.
DOI Google Scholar
[60]

E. Fernández-Garía, J.U. McGregor, S. Traylor, The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt, J. Dairy Sci. 81 (1998) 655–663.
DOI Google Scholar
[61]

P. Fresco, F. Borges, M. Marques, C. Diniz, The anticancer properties of dietary polyphenols and its relation with apoptosis, Curr. Pharm. Des. 16 (2010) 114–134.
DOI Google Scholar
[62]

W.M. Loke, J.M. Proudfoot, J.M. Hodgson, A.J. McKinley, N. Hime, M. Magat, R. Stocker, K.D. Croft, Specific dietary polyphenols attenuate atherosclerosis in apolipoprotein e-knockout mice by alleviating inflammation and endothelial dysfunction, Arterioscler. Thromb. Vasc. Biol. 30 (2010) 749–757.
DOI Google Scholar
[63]

L.M. Ostertag, N. O'Kennedy, P.A. Kroon, G.G. Duthie, B. de Roos, Impact of dietary polyphenols on human platelet function: a critical review of controlled dietary intervention studies, Mol. Nutr. Food Res. 54 (2010) 60–81.
DOI Google Scholar
[64]

I.R. Record, I.E. Dreosti, J.K. McInerney, Changes in plasma antioxidant status following consumption of diets high or low in fruit and vegetables or following dietary supplementation with an antioxidant mixture, Br. J. Nutr. 85 (2001) 459–464.
DOI Google Scholar
[65]

J. Coisson, F. Travaglia, G. Piana, M. Capasso, M. Arlorio, Euterpe oleracea juice as a functional pigment for yogurt, Food Res. Int. 38 (2005) 893–897.
DOI Google Scholar
[66]

T.C. Wallace, M. Giusti, Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants, J. Food Sci. 73 (2008) 241–248.
DOI Google Scholar
[67]

F. Blando, C. Gerardi, I. Nicoletti, Sour cherry (Prunus cerasus L) anthocyanins as ingredients for functional foods, BioMed Res. Int. (2004) 253–258.
DOI Google Scholar
[68]

H. Hiroyuki, H. Kousuke, N. Eiji, O. Mariko, K. Yoshihito, H. Setsuro, K. Takeshi, Enhanced anthocyanin production from grape callus in an air-lift type bioreactor using a viscous additive-supplemented medium, J. Biosci. Bioeng. 94 (2002) 135–139.
DOI Google Scholar
[69]

W.E. Gläßgen, V. Wray, D.W. Strack, J. Metzger, H.U. Seitz, Anthocyanins from cell suspension cultures of Daucus carota, Phytochemistry 31 (1992) 1593–1601.
DOI Google Scholar
[70]
M.A. Smith, M. Pépin, Stimulation of bioactive flavonoid production insuspension and bioreactor based cell cultures, in: Plant Biotechnology andIn Vitro Biology in the 21st Century, Springer, 1999.
DOI
[71]

N. Plata, I. Konczak-Islam, S. Jayram, K. McClelland, T. Woolford, P. Franks, Effect of methyl jasmonate and p-coumaric acid on anthocyanin composition in a sweet potato cell suspension culture, Biochem. Eng. J. 14 (2003) 171–177.
DOI Google Scholar
[72]

C. Curtin, W. Zhang, C. Franco, Manipulating anthocyanin composition in Vitis vinifera suspension cultures by elicitation with jasmonic acid and light irradiation, Biotechnol. Lett. 25 (2003) 1131–1135.
Google Scholar
[73]

M. Karaaslan, M. Ozden, H. Vardin, H. Turkoglu, Phenolic fortification of yogurt using grape and callus extracts, LWT-Food Sci. Technol. 44 (2011) 1065–1072.
DOI Google Scholar
[74]

T.A. Miettinen, P. Puska, H. Gylling, H. Vanhanen, E. Vartiainen, Reduction of serum cholesterol with sitostanol-ester margarine in a mildly hypercholesterolemic population, N. Engl. J. Med. 333 (1995) 1308–1312.
DOI Google Scholar
[75]

H. Hendriks, J. Weststrate, T. Van Vliet, G. Meijer, Spreads enriched with three different levels of vegetable oil sterols and the degree of cholesterol lowering in normocholesterolaemic and mildly hypercholesterolaemic subjects, Eur. J. Clin. Nutr. 53 (1999) 319–327.
DOI Google Scholar
[76]

A. Awad, J. Von Holtz Cone, C. Fink, Y. Chen, beta-Sitosterol inhibits growth of HT-29 human colon cancer cells by activating the sphingomyelin cycle, Anticancer Res. 18 (1997) 471–473.
Google Scholar
[77]

A.V. Rao, S.A. Janezic, The role of dietary phytosterol in colon carcinogenesis, Nutr. Cancer 18 (1992) 43–52.
DOI Google Scholar
[78]

R.E. Ostlund Jr., Phytosterols in human nutrition, Annu. Rev. Nutr. 22 (2002) 533–549.
DOI Google Scholar
[79]

J. Quilez, P. Garcia-Lorda, J. Salas-Salvado, Potential uses and benefits of phytosterols in diet: present situation and future directions, Clin. Nutr. 22 (2003) 343–351.
DOI Google Scholar
[80]

A.B. Awad, C.S. Fink, Phytosterols as anticancer dietary components: evidence and mechanism of action, J. Nutr. 130 (2000) 2127–2130.
DOI Google Scholar
[81]

F.H. Mattson, S.M. Grundy, J.R. Crouse, Optimizing the effect of plant sterols on cholesterol absorption in man, Am. J. Clin. Nutr. 35 (1982) 697–700.
DOI Google Scholar
[82]

M. Richelle, M. Enslen, C. Hager, M. Groux, I. Tavazzi, J.P. Godin, A. Berger, S. Métairon, S. Quaile, C. Piguet-Welsch, Both free and esterified plant sterols reduce cholesterol absorption and the bioavailability of β-carotene and α-tocopherol in normocholesterolemic humans, Am. J. Clin. Nutr. 80 (2004) 171–177.
DOI Google Scholar
[83]

N. de Jong, M.M. Ros, M.C. Ocké, H. Verhagen, A general postlaunch monitoring framework for functional foods tested with the phytosterol/-stanol case, Trends Food Sci. Technol. 19 (2008) 535–545.
DOI Google Scholar
[84]

L.E. Fleige, N.R. Sahyoun, S.P. Murphy, A new simulation model estimates micronutrient levels to include in fortified blended foods used in food aid programs, J. Nutr. 140 (2010) 355–365.
DOI Google Scholar
[85]
P. Webb, B.L. Rogers, I. Rosenberg, N. Schlossman, C. Wanke, J.Bagriansky, K. Sadler, Q. Johnson, J. Tilahun, A. Reese Masterson, Improving the nutritional quality of U.S. food aid: recommendationsfor changes to products and programs, Tufts University, Boston, MA, 2011.
[86]

C.K. Lutter, K.G. Dewey, Proposed nutrient composition for fortified complementary foods, J. Nutr. 133 (2003) 3011–3020.
DOI Google Scholar
[87]

L.E. Fleige, W.R. Moore, P.J. Garlick, S.P. Murphy, E.H. Turner, M.L. Dunn, B. Van Lengerich, F.T. Orthoefer, S.E. Schaefer, Recommendations for optimization of fortified and blended food aid products from the United States, Nutr. Rev. 68 (2010) 290–315.
DOI Google Scholar
[88]

M.H. Golden, Proposed recommended nutrient densities for moderately malnourished children, Food Nutr. Bull. 30 (2009) 267–342.
DOI Google Scholar
[89]

C.Q. Edwards, L.M. Griffen, D. Goldgar, C. Drummond, M.H. Skolnick, J.P. Kushner, Prevalence of hemochromatosis among presumably healthy blood donors, N. Engl. J. Med. 318 (1988) 1355–1362.
DOI Google Scholar
[90]

C.T. Sempos, A.C. Looker, Iron status and the risk of coronary heart disease, Nutr. Metab. Cardiovasc. Dis. : NMCD 9 (1999) 294–303.
Google Scholar
[91]

K. Schumann, Safety aspects of iron in food, Ann. Nutr. Metab. 45 (2001) 91–101.
DOI Google Scholar
[92]
G.D. Miller, J.K. Jarvis, L.D. McBean, Handbook of Dairy Foods andNutrition, CRC Press, 2006.
DOI
Publication history
Copyright

Publication history

Received: 20 January 2015
Revised: 19 March 2015
Accepted: 22 March 2015
Published: 30 March 2015
Issue date: March 2015

Copyright

© 2015 Beijing Academy of Food Sciences.
Return