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Chapter 4 - Nanostructured Minerals and Vitamins for Food Fortification and Food Supplementation
Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Pharmacy, Department of Pharmacy.
2019 (English)In: Nanomaterials for Food Applications / [ed] Rubio, Amparo López; Rovira, Maria José Fabra; Sanz, Marta martínez; Gómez-Mascaraque, Laura Gómez, Elsevier , 2019, p. 63-98Chapter in book (Other academic)
Abstract [en]

Insufficient intakes of minerals (such as iron, calcium, and zinc) and vitamins cause major global health problems, which can be alleviated by food fortification or supplementation. By decreasing the particle size (i.e., increasing the specific surface area) down to the nanoscale the bioavailability can be enhanced, but this may also result in adverse effects such as higher toxicity. In this chapter we describe the recent developments of nanosized mineral and vitamin compounds and their potential in the food industry. The chapter gives a brief overview of synthesis techniques of nanofortificants and in vivo and in vitro assessment methods of nutrient bioavailability and stability. A literature review of the latest developments of nutritional nanocompounds in research is given. The chapter finishes with a critical discussion of the major challenges for routine application of nanocompounds in the food industry, followed by conclusions and future research.

Place, publisher, year, edition, pages
Elsevier , 2019. p. 63-98
Series
Micro and Nano Technologies
Keywords [en]
Bioavailability, Dissolution, Food fortification, Minerals, Nanotechnology, Nutrition, Stability, Vitamins
National Category
Nano Technology
Identifiers
URN: urn:nbn:se:uu:diva-395708DOI: 10.1016/B978-0-12-814130-4.00004-XOAI: oai:DiVA.org:uu-395708DiVA, id: diva2:1365009
Available from: 2019-10-23 Created: 2019-10-23 Last updated: 2019-10-23

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