Make fortification work for you

The magic of fortification in natural bakery products

Globally, nutrient deficiencies have become a major public health problem. In the wake of a growing prevalence of COVID-19 cases and lifestyle changes, such as processed food intake, smoking, and alcoholic habits, we need a drastic change in the way we approach our immunity and how best to enhance it.

In South Africa, bakery products (bread, cake, pastries for example) are the second most important staple food consumed as daily routine after maize meal. South African legislation reported that they are in need of modified food fortification to fulfil nutrient deficiency. Fortification by natural products in bakery may be the most effective and accessible way of preventing malnutrition and related health consequences during and after the pandemic.

Products and their health benefits:

Natural products have been playing a vital role in health care for decades. A natural product is a chemical substance which is produced by living organisms such as plants, animals, microbes and marine found in the nature. Natural products, including polyphenols (e.g., curcumin, resveratrol), cardiotonic steroids (e.g., bufalin and digoxin), terpenoids (e.g., paclitaxel and artemisinins), and polysaccharide extracts (e.g., lentinan) have various pharmacological benefits (Chintoju et al., 2015 & Dar et al., 2017). Plant-based natural products serve a major part in the supplement market, which supports to maintain the healthy blood sugar levels, weight management, fat control, circulation support and much more.

Plant-based extracts and supplements are reported to have various health benefits while having nil to very low side effects. The same cannot be said about drugs. Therefore, taking good quality food items and natural product supplements are what consumers around the world are positively experiencing. We also know that the commensal bacteria in the gut supports digestion and improves immunity (Round et al., 2009). Hence, natural products are represented as some of the safest alternatives to improve one’s lifestyle.

In a regular diet, consuming a variety of spices, vegetables and fruits are essential for healthy living. It has direct impact on our immune system which demands appropriate and adequate nutrients including macro, micronutrients, and minerals to function properly. Consuming natural products is a safe option due to their various rich nutrients, environmental friendliness and can help your gut, your immunity, and even aid in brain health (Orhan IE and Deniz SS, 2020).

Fortification of natural products in processed food

More than two billion people worldwide have micronutrient deficiencies because they are not getting enough essential vitamins and minerals each day. The reason for nutrient deficiencies is primarily due to highly processed bakery food products with insufficient nutrients.

Bakery products such as bread, cakes, biscuits, etc., are the second most important staple food, taken daily after maize meal in South Africa.

Processed foods are mainly made from sugar, salt, trans-fats, and synthetic food additives. It is well known that sugar contributes to obesity, which can then lead to a host of other chronic diseases, metabolic syndrome (diabetes and hypertension, etc). A recent study reported that, intake of processed foods causes inflammatory bowel disease, autoimmune disease, anxiety, depression, nausea, weakness, headaches, difficulty in breathing and it may also damage the human nerve cells which is alarming (Sharma et al., 2018).

It has been known that food fortified with specific nutrients have reversed nutrient deficiencies and their related health problems in certain populations. For example, infant cereals fortified with iron and B-complex vitamins to prevent anaemia, milk fortified with vitamin D to prevent rickets, wheat flour fortified with folic acid to prevent birth defects, and iodine added to salt to prevent goitre.

In 2003, South Africa introduced legislation for the mandatory fortification of bread flour (including bread), and maize meal, with a view to addressing significant nutrient deficiencies that had been identified over long periods (Yusufali et al., 2012). South Africa can revise the food fortification with essential nutrients to prevent further nutrient deficiency.

For the past few years, people have been demanding flour-based products such as amaranth, corn flour, jowar, and bajra because of their low glycemic index.

People are adopting a vegan lifestyle for various health benefits. Adoption of veganism is increasing day-by-day and in the coming years we will see a shift from meat products to vegetables (Larpin et al., 2019). There will be a huge demand for plant-based products in the upcoming year. Fortification of staple foods is an effective strategy to deliver and increase the incorporation of micronutrients in the daily routine, for example fortifying products such as chapati, naan, bread, etc., can reduce micronutrient deficiencies.

Need of fortification of natural products

A recent exploratory study demonstrated that one of the trace elements selenium (Se) status is lower in patients with COVID-19 than in healthy controls (Majeed et al., 2021). Similarly, another study also reported low levels of “Se” among smokers (Kocyigit et al., 2001). It is well known that with the prevalence of COVID-19, or any immune-defeating process, along with poor life-style choices, require attention for a drastic change to help improve immunity.

Sabinsa has a robust protocol to select natural raw materials with ensured quality, followed by manufacturing protocols which ensure no contamination during manufacturing, packaging and storing.

Here are a few standardised bioactive compounds which supports weight management (eg. Fabenol, Fabenol Max, Citrin K, Citrin Ca K, and FenuFibres), digestive support (eg. LactoSpore, LactoCran, LactoWise), immune enhancement and blood sugar support (eg. Nigellin, Saberry, Silbinol and Fenumannans).

The ingredients derived from natural products are also being combined in formulations which are designed to improve their absorption, bioavailability, and bioactivity with the addition of a small quantity of BioPerine, a natural bioavailability enhancer from black pepper extract. These ingredients, for example, can be added in the dry blend, mixed uniformly and the dough prepared to make it ready for baking.

The ingredients from natural products which can improve the efficacy of immune components, and help influence the immune cells, can function as an immune booster. In view of the growing need for effective immunity boosters, due to various forces of nature and lifestyle changes, natural products such as selenium from garlic, known as SelenoForce, or even the trace mineral Selenium SeLect (L-Selenomethionine) fortified in whole wheat/grains are optimal measures that food companies can take, in which populations will greatly benefit from. Hence, the trace element Selenium fortified wheat flour can be used for daily routine such as chapati, naan and packed bakery food products, bread, biscuits, cake, pastries, etc., which has an overall benefit to improve the immunity.

Natural products contain a plethora of macro-and micronutrients to support the immune system at every stage to enhance immunity. Although, most natural products are plant-based derivatives, we cannot forget probiotics, minerals, and trace elements such as selenium, zinc, iron, copper, etc., also have essential roles in cell signalling and immune homeostasis. Since, selenium is observed in lower levels among COVID-19 subjects and smokers, fortification of “Se” with stable wheat flour as daily routine of bakery products, chapati, naan, etc., can be a great immunity booster during this time.

Selenium fortified wheat flour can be used for daily products such as chapati, naan and packed bakery food products

References:

1. Orhan IE and Deniz SS, 2020. Nat Prod

Bioprospect. 10: 171-86. 2. Chintoju et al., 2015. Journal of Hospital and Clinical Pharmacy 1(1): 5-10. 3. Dar et al., 2017. J Phytopharmacol. 6(6): 340-42. 4. Majeed et al., 2021. Nutrition. 82:111053. 5. Round et al.,2009. Nat Rev Immunol. 9(5): 313-23. 6. Kocyigit et al., 2001. Clin Biochem. 34(8): 629-33. 7. Sharma et al., 2018. Pharm Biosci J. 6(4): 33-7. 8. The World Bank, 1994. Online at [http://go.worldbank.org/

N8B0YJMVB0]; 2011. 9. Yusufali et al., 2012. Food Nutr Bull. 33(4): S321-29. 10. Larpin et al., 2019. Rev Med Suisse. 16; 15(667):1849-53. BR