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| Analysis of the value of nutritional fortification in food based on bioavailability: taking DHA as an example |
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| DOI： |
| KeyWord:DHA nutrition fortified food bioavailability |
| FundProject:上海市科委上海市地方院校能力建设计划项目（22010502300） |
| Author Name | Affiliation | | YAO Wanting1，HU Jinqing2，3, QI Ziyuan1，4，5, XIE Qingchao1，4，5, OU Jie1，4, PAN Yingjie1，4，5, ZHAO Yong1，4，5,LIU Haiquan1，4，5，6，7 | 1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.Changdao District Bureau of Natural Resources, Yantai 265800, Shandong,China
3.College of Marine Science, Shanghai Ocean University, Shanghai 201306, China
4.Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
5.Laboratory of Quality & Safety Risk Assessment for
Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai
201306, China
6.Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China
7.Food Industry Chain Ecological Recycling Research Institute of
Food Science and Technology College, Shanghai Ocean University, Shanghai 201306, China |
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| Abstract: |
| With the improvement of living standards, people′s requirements for nutrition in food is higher and higher. DHA plays an important role in promoting the development of nervous system in human body, especially in infants. Food is an important source of DHA supplement in human body, especially deep-sea fish and seaweed.In order to provide reference basis for precision nutrition under the big food concept,taking DHA as an example,the value of nutritional fortification in food based on bioavailability was analyzed. The food sources of DHA from natural foods and artificially enriched foods were introduced, the factors affecting the bioavailability of DHA foods and the ways improving the bioavailability of DHA were summarized, and the problems and future development directions of nutrition fortified foods represented by DHA were pointed out. Microalgae is an important source of DHA nutrition fortified food.The bioavailability of DHA is related to its form of existence, binding sites, and degree of oxidation. Dietary pairing, emulsification or microencapsulation,selection of processing and cooking methods can be used to improve the bioavailability of DHA in food. In the future, research on the activity of oxidized DHA, precise nutrition of DHA, and enriching the types of DHA nutrition fortified foods should be further strengthened. |
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