Iron Fortification of Spiced Vinegar in the Philippines

Despite existent fortification initiatives in the Philippines, approximately 50% of the population still suffers from iron deficiency anemia (IDA), mainly in rural areas. Fortification of staple foods has been proved successful in China and Vietnam. Coconut spiced vinegar (SV) is an inexpensive, wid...

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Bibliographic Details
Published in:Journal of food science 2018-10, Vol.83 (10), p.2602-2611
Main Authors: Lopez Barrera, Emely C., Gaur, Shashank, Andrade, Juan E., Engeseth, Nicki J., Nielsen, Christine, Helferich, William G.
Format: Article
Language:English
Subjects:
Acceptability
Acetic Acid - chemistry
Acidity
Adolescent
Adult
Anemia
Anemia, Iron-Deficiency - prevention & control
Aroma
Children
Color
Edetic Acid
Female
Ferric Compounds
Ferrous Compounds - analysis
Ferrous sulfate
Food, Fortified - analysis
fortification
Health risks
Households
Humans
Iron
Iron - chemistry
Iron deficiency
Iron sulfates
Male
Middle Aged
Nutrient deficiency
Odorants
pH effects
Philippines
Population studies
Recovery
Rural areas
Sensation
Sodium
Sourness
Spices - analysis
Students
Taste
Turbidity
Vinegar
Young Adult
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Summary:Despite existent fortification initiatives in the Philippines, approximately 50% of the population still suffers from iron deficiency anemia (IDA), mainly in rural areas. Fortification of staple foods has been proved successful in China and Vietnam. Coconut spiced vinegar (SV) is an inexpensive, widely available, and culturally acceptable condiment in Filipino households; however, no technical evidence exists on its potential as fortification vehicle. This study aimed to physicochemically characterize and evaluate the consumer acceptability of SV fortified with ferrous sulfate (FS), ferrous fumarate (FF), or sodium iron ethylenediaminetetraacetate (NaFeEDTA) at 0.2 mg Fe/mL. Iron fortificants were added directly to SV, vortexed, and stored for analysis. A nonfortified SV served as a control. Physicochemical analyses (pH, titratable acidity, color, turbidity, and iron recovery) were conducted from 0 to 6 months postfortification. Consumer acceptability (9‐point hedonic scale: color, appearance, aroma, sourness, and overall acceptability) was conducted using 1‐month fortified vinegar in 96 students and 27 women. Iron recovery of fortified samples was high and similar (>97%) after 3 days of fortification and remained >87% at 6 months postfortification. All samples had minimum acidity of 5.31% and pH between 3.12 and 3.3. Color difference against the control followed the next order: SV‐NaFeEDTA 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.14327