Czech J. Food Sci., 2022, 40(4):259-272 | DOI: 10.17221/28/2022-CJFS

Fortification of fruit products - A reviewReview

Eugene Okraku Asare ORCID...*, Novel Kishor Bhujel ORCID..., Helena Čížková ORCID..., Aleš Rajchl ORCID...
Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic

Fortification is one of the most important processes for the improvement of nutrients in food. This process can be a very cost-effective public health intervention. Due to the high consumption rate of fruit products, fortification of these products will effectively reduce and prevent diseases associated with nutritional deficiencies. This paper offers an overview of the fortification of fruit products with minerals (calcium, iron), vitamins, and dietary fibre. Fortification is defined, and the main reasons behind carrying out this process are discussed. This review studied the different types of products and their fortification model.

Keywords: beverage; bioavailability; biofortification; fortified; nutrition

Published: August 29, 2022  Show citation

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Asare EO, Bhujel NK, Čížková H, Rajchl A. Fortification of fruit products - A review. Czech J. Food Sci. 2022;40(4):259-272. doi: 10.17221/28/2022-CJFS.
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