Iron deficiency anaemia is still regarded as a severe public health concern. Various strategies are getting deployed by stakeholders to address this problem. One most commonly followed, and universally accepted approach is large-scale food fortification (LSFF). 

Commonly consumed staples like rice, salt, wheat, and maize flours have proved to be the best vehicles for delivery of essential micronutrients like Iron, Vitamin A, Folic Acid and Vitamin B12.

These micronutrients are  added to staples on a mandatory/voluntary basis. Several sources of iron forms are being used in these fortification projects. However, not all of them have shown to be effective. 

Reasons and Challenges Associated with Iron Fortification

There are many challenges to iron fortification. However, the most common one is the incompatibility of nutrient forms.

Iron fortification has its associated challenges, which include discoloration and organoleptic changes. Encapsulation of iron compounds for food fortification has the potential to help overcome several significant challenges in iron fortification of foods.

Water-soluble iron compounds often cause adverse organoleptic changes in foods. Encapsulation of these compounds has greatly improved their stability in the final food matrix. 

Encapsulation can provide a wide range of functionality to iron powders such as :

• Protecting it from air oxidation and moisture.
• Controlling its release
• Enhancing shelf life without using preservatives
• Masking smell or taste

This article was contributed by our expert Pankaj Nemade

Frequently Asked Questions Answered by Pankaj Nemade

Q1. What is the importance of food fortification?

It is the process of adding minerals and various vitamins to common staple foods at the time of processing to increase their nutritional value. This strategy helps in improving diets and prevents micronutrient deficiencies in the general public.

Q2. What is encapsulation in food processing?

Iron fortification has its associated challenges, which include discoloration and organoleptic changes. Encapsulation of iron compounds for food fortification has the potential to help overcome several significant challenges in the iron fortification of foods.