مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

تأثیر غنی‌سازی مواد غذایی بر سلامت و راهکارهای کاهش اتلاف ریزمغذی‌ها

نوع مقاله : مروری تحلیلی

نویسندگان
مروا حسینی 1
لیلا ناطقی 1
لادن رشیدی 2
سیدعبدالمجید موسوی 3
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
2 گروه پژوهشی مواد غذایی حلال و فرآورده های کشاورزی، پژوهشکده صنایع غذایی و فرآورده های کشاورزی، پژوهشگاه استاندارد، کرج، ایران
3 گروه علوم دامی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
10.48311/fsct.2026.118387.82994
چکیده
غذاهای کاربردی و غنی‌شده امروزه به دلیل نقش موثر در پیشگیری از بیماری‌ها و ارتقای سلامت عمومی، اهمیت روزافزونی یافته‌اند. غنی‌سازی مواد غذایی فرآیندی است که طی آن ریزمغذی‌هایی مانند ویتامین‌ها، مواد معدنی، اسیدهای چرب ضروری و ترکیبات فعال زیستی به محصولات غذایی افزوده می‌شوند تا کمبودهای تغذیه‌ای جبران و نیازهای فیزیولوژیک بدن تأمین گردد. این رویکرد به‌عنوان یکی از مؤثرترین راهکارها برای کاهش شیوع بیماری‌های ناشی از کمبود ریزمغذی‌ها از جمله بری‌ بری، پلاگر و راشیتیسم شناخته می‌شود. با این حال، افزودن مستقیم این ترکیبات به مواد غذایی با چالش‌هایی مانند پایداری کم، حلالیت محدود، فراهمی زیستی پایین و حساسیت بالا به شرایط فرآوری مواجه است. فناوری درون پوشانی به‌عنوان روشی نوین توانسته است بسیاری از این محدودیت‌ها را برطرف کند. درون پوشانی موجب افزایش پایداری، محافظت در برابر عوامل محیطی، بهبود جذب و امکان رهاسازی کنترل‌شده ریزمغذی‌ها در دستگاه گوارش می‌شود. روش‌های متداول درون پوشانی شامل خشک‌کن پاششی، خشک‌کن انجمادی، امولسیون، اکستروژن و بستر سیال است که هرکدام مزایا و کاربردهای خاصی دارند. این مقاله مروری با هدف بررسی اهمیت غنی‌سازی مواد غذایی، نقش ریزمغذی‌ها در سلامت بدن و مزایای فناوری درون پوشانی تهیه شده است. نتایج نشان می‌دهد که به‌کارگیری هم‌زمان غنی‌سازی و درون پوشانی می‌تواند به‌عنوان یک استراتژی موثر در برنامه‌های سلامت عمومی مورد توجه قرار گیرد و توسعه پژوهش‌های بیشتر در این حوزه ضروری است.
کلیدواژه‌ها
افزایش پایداری
امولسیون پیکرینگ
پروبیوتیک‎ها
درون پوشانی
محصولات کاربردی
موضوعات

عنوان مقاله English

The impact of food fortification on health and strategies to reduce micronutrient loss

نویسندگان English

Morva Hosseiny 1
leila Nateghi 1
Ladan rashidi 2
Seyed Abdolmajid Mousavi 3
1 Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 Department of Food, Halal, and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran
3 Department of Animal Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
چکیده English

Functional and fortified foods have become increasingly important today due to their effective role in disease prevention and public health promotion. Food fortification is a process in which micronutrients such as vitamins, minerals, essential fatty acids, and bioactive compounds are added to food products to compensate for nutritional deficiencies and meet the physiological needs of the body. This approach is known as one of the most effective strategies for reducing the prevalence of diseases caused by micronutrient deficiencies, including beriberi, pellagra, and rickets. However, the direct addition of these compounds to food faces challenges such as low stability, limited solubility, low bioavailability, and high sensitivity to processing conditions. Encapsulation technology, as a new method, has been able to overcome many of these limitations. Encapsulation increases stability, protects against environmental factors, improves absorption, and allows for controlled release of micronutrients in the digestive tract. Common encapsulation methods include spray drying, freeze drying, emulsion, extrusion, and fluidized bed, each of which has its own advantages and applications. This review article aims to examine the importance of food fortification, the role of micronutrients in health, and the benefits of encapsulation technology. The results indicate that simultaneous use of fortification and encapsulation can be considered as an effective strategy in public health programs, and further research in this area is necessary.

کلیدواژه‌ها English

Stability enhancement
Pickering emulsion
probiotics
encapsulation
functional products
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