Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

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

Document Type : Analytic Review

Authors
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
10.48311/fsct.2026.118387.82994
Abstract
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.
Keywords
Stability enhancement
Pickering emulsion
probiotics
encapsulation
functional products
Subjects
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