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Fortification of fruit products - A review

Author

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  • Eugene Okraku Asare
  • Novel Kishor Bhujel

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Helena Čížková

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

  • Aleš Rajchl

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic)

Abstract

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.

Suggested Citation

  • Eugene Okraku Asare & Novel Kishor Bhujel & Helena Čížková & Aleš Rajchl, 2022. "Fortification of fruit products - A review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(4), pages 259-272.
    • Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:4:id:28-2022-cjfs
    DOI: 10.17221/28/2022-CJFS
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    References listed on IDEAS

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    1. Meenakshi, J.V. & Johnson, Nancy L. & Manyong, Victor M. & DeGroote, Hugo & Javelosa, Josyline & Yanggen, David R. & Naher, Firdousi & Gonzalez, Carolina & García, James & Meng, Erika, 2010. "How Cost-Effective is Biofortification in Combating Micronutrient Malnutrition? An Ex ante Assessment," World Development, Elsevier, vol. 38(1), pages 64-75, January.
    2. H. Čížková & R. Ševčík & A. Rajchl & M. Voldřich, 2009. "Nutritional Quality of Commercial Fruit Baby Food," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 134-137.
    3. Klaus G. Grunert, 2005. "Food quality and safety: consumer perception and demand," European Review of Agricultural Economics, Oxford University Press and the European Agricultural and Applied Economics Publications Foundation, vol. 32(3), pages 369-391, September.
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