ISHS Acta Horticulturae 1319: IV International Conference on Fresh-Cut Produce: Maintaining Quality and Safety
Biofortification with micronutrients to enhance the nutrition of fresh-cut produce: a review |
| Authors: | X. Xie, P. Read, C. Xu |
| Keywords: | fresh-cut produce, micronutrients, biofortification, bioavailability |
| DOI: | 10.17660/ActaHortic.2021.1319.12 |
| Abstract:
Hidden hunger, which is the deficiency of human body development related vitamins and minerals in dietary, causes the attention to the nutrient community. Over two-third of the population in the world lack one or multiple essential elements. Fresh-cut produce is one of the fastest-growing categories in the food segment and could satisfy the consumer trends favoring conveniently packaged ready-to-eat foods. Therefore, the additional micro-nutritional value could be added to the fresh-cut produce to meet consumers' demand for healthy and functional foods. Fruits and vegetables, including fresh-cut products, are usually rich in vitamins but deficient in dietary minerals. Enriching the dietary minerals in fruits and vegetables is an attractive strategy to enhance their overall nutritional value, which could be achieved by the agronomic biofortification technology. This article reviewed the biofortification strategies applied to optimize the accumulation and bioavailability of the iodine (I), calcium (Ca), silicon (Si), iron (Fe), zinc (Zn), selenium (Se) and lithium (Li) biofortified fruits and vegetables, as well as the effects of biofortification technology on biomass, quality, overall dietary minerals, and nutrition compounds of plants. The recent research progress, challenge, and potential application on fresh-cut produce are presented as well. | |
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