Industrial processing of condiments and seasonings and its implications for micronutrient fortification

Elvira González de Mejia, Yolanda Aguilera-Gutiérrez, Maria Angeles Martin-Cabrejas, Luis A. Mejia

Research output: Contribution to journalArticlepeer-review

Abstract

Opportunities exist for micronutrient fortification of condiments and seasonings to combat vitamin or mineral deficiencies. This paper reviews the available technologies for industrial processing of condiments and seasonings and their fortification with micronutrients. The industrial processes to manufacture commonly consumed condiments and seasonings, such as soy sauce, bouillon cubes, fish sauce, spices, and other relevant products, are described. The impact of processing on fortification is evaluated, considering both the type of vehicle and the fortificant used. The analyzed technologies represent effective strategies for mineral fortification, particularly with iodine and iron. However, fortification with vitamins has been more challenging, owing to sensory changes of the finished product and a poor stability of the fortificant when using certain vehicles. Therefore, more studies are needed in this area in collaboration with governments, the food industry, and vitamin suppliers. Despite the technical difficulties encountered, the current processing technologies for the production of condiments and seasonings can be adapted and refined to allow their successful fortification with micronutrients.

Original languageEnglish (US)
Pages (from-to)8-28
Number of pages21
JournalAnnals of the New York Academy of Sciences
Volume1357
Issue number1
DOIs
StatePublished - Nov 1 2015

Keywords

  • Condiments
  • Food processing
  • Fortification
  • Micronutrients
  • Seasonings

ASJC Scopus subject areas

  • Neuroscience(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • History and Philosophy of Science

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