Moscow, Russian Federation
Moscow, Russian Federation
The current iodine intake of 40-80 μg/day indicates a serious iodine deficiency in Russia. Food salt iodization programs and iodine-fortified food products may raise the national micronutrient consumption. However, the problem of iodine deficiency remains unsolved, which requires new nutritional approaches. The article introduces a new technology for pasteurized milk fortified with iodine and zinc. The experimental additive consisted of hydrolysate powder of whey proteins with immobilized organic trace elements. It contained 78.2 ± 1.2 g protein, 131.8 ± 27.5 mg zinc, and 1.8 ± 0.4 mg iodine per 100 g. Homogenization and pasteurization were supposed to affect the preservation of iodine and zinc introduced into raw milk in the forms associated with whey protein hydrolysate. Homogenization had no statistically significant effect on the iodine and zinc content, while pasteurization reduced the iodine concentration to 7-16%, depending on the temperature. The mass fraction of zinc remained stable due to the strong chelate forms in the protein-peptide matrix. The new fortified milk product contained 15.0-17.4% of recommended daily iodine and zinc intake with 5.3 kg of powder per 1 ton of milk. The finished product contained 1.8 mg zinc and 26.1 μg iodine per single serving (200 g). The new technology can find application in the functional food industry, providing bioavailable trace elements to eliminate the national iodine deficiency.
milk fortification, iodine, zinc, whey protein hydrolysate, trypsin
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