Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana-Champaign, 905 S Goodwin Ave, Urbana, IL, 61801, USA.
Dept. of Management and Intl. Business, Univ. of Baltimore, Business Center 555, 1420 N Charles St, Baltimore, MD, 21201, USA.
J Food Sci. 2018 Oct;83(10):2602-2611. doi: 10.1111/1750-3841.14327. Epub 2018 Sep 7.
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 < SV-FS = SV-FF. Among students, acceptability of SV-FS and SV-FF were lower than the control and SV-NaFeEDTA for all attributes (P < 0.05) except aroma. In women, overall acceptability and aroma were not different among samples (P > 0.05). Overall, SV-NaFeEDTA had similar acceptability to the control, and was the most accepted fortified vinegar. SV-NaFeEDTA shows potential (in terms of physicochemical stability and consumer acceptability) to be used as an iron-delivery vehicle to address IDA.
The present study addresses the technical and organoleptic challenges of fortifying Filipino spiced vinegar with three iron sources. About 50% of the Filipino population (especially women and children) still suffers from iron deficiency, thus, more effective ways to deliver iron are needed. If successful, our study could pose as the base milestone for implementing mass iron fortification of spiced vinegar, given its frequent consumption and reach of all socioeconomic pockets of the Filipino population. Our aim is to improve the overall nutritional health of at-risk populations, and our study is one step closer to achieve this goal.
本研究旨在从理化特性和消费者可接受性方面评估用硫酸亚铁（FS）、富马酸亚铁（FF）或乙二胺四乙酸铁钠（NaFeEDTA）强化椰子风味醋（SV）的可行性。方法：铁强化剂直接添加到 SV 中，涡旋混合后储存用于分析。未强化的 SV 作为对照。在强化后 0 至 6 个月期间进行理化分析（pH 值、滴定酸度、颜色、浊度和铁回收率）。使用 1 个月的强化醋对 96 名学生和 27 名妇女进行消费者可接受性（9 分愉悦量表：颜色、外观、香气、酸味和整体可接受性）评估。结果：强化样品的铁回收率高且相似（>97%），强化后 3 天仍保持>87%，所有样品的最低酸度为 5.31%，pH 值在 3.12 至 3.3 之间。与对照相比，颜色差异的顺序为：SV-NaFeEDTA<SV-FS=SV-FF。在学生中，SV-FS 和 SV-FF 的可接受性低于对照和 SV-NaFeEDTA，除了香气（P<0.05）。在女性中，样品之间的整体可接受性和香气无差异（P>0.05）。总体而言，SV-NaFeEDTA 与对照具有相似的可接受性，是最受欢迎的强化醋。SV-NaFeEDTA 具有成为铁传递载体的潜力（在理化稳定性和消费者可接受性方面），可用于解决缺铁性贫血问题。
本研究解决了用三种铁源强化菲律宾风味醋的技术和感官挑战。约 50%的菲律宾人口（尤其是妇女和儿童）仍然患有缺铁症，因此需要更有效的补铁方法。如果成功，我们的研究可能成为大规模强化风味醋的基础里程碑，因为这种醋在菲律宾人口的所有社会经济群体中都经常食用和普及。我们的目标是改善高危人群的整体营养健康，我们的研究为此目标又迈进了一步。
