Food Fortification with Calcium
محورهای موضوعی : غذاهای فراسودمند و عصاره های زیستی
1 - Department of Chemistry, ShQ. C., Islamic Azad University, Shahr-e Qods, Iran
کلید واژه: Fortification, Calcium, Micronutrient,
چکیده مقاله :
Due to the limitations in meeting calcium requirements, one of the most reliable ways to address
calcium deficiency is through the fortification of foods. Various calcium salts are available for
fortifying food products. To date, food products such as fruit juices, baby food, sports drinks,
cakes, and several other products have been fortified with calcium. The challenge faced by the
industry in calcium fortification of food products is the selection of the appropriate calcium salt or
the development of a delivery system that provides the required amount of calcium without causing
negative effects on the sensory and textural properties (precipitation, cloudiness, bad taste, and
aftertaste) of the final product. In recent years, we have witnessed a growth in calcium-fortified
foods worldwide. The aim of this review article is to emphasize the importance of calcium and
food fortification with calcium, and to examine the methods of this fortification.
چکیده انگلیسی:
Due to the limitations in meeting calcium requirements, one of the most reliable ways to address
calcium deficiency is through the fortification of foods. Various calcium salts are available for
fortifying food products. To date, food products such as fruit juices, baby food, sports drinks,
cakes, and several other products have been fortified with calcium. The challenge faced by the
industry in calcium fortification of food products is the selection of the appropriate calcium salt or
the development of a delivery system that provides the required amount of calcium without causing
negative effects on the sensory and textural properties (precipitation, cloudiness, bad taste, and
aftertaste) of the final product. In recent years, we have witnessed a growth in calcium-fortified
foods worldwide. The aim of this review article is to emphasize the importance of calcium and
food fortification with calcium, and to examine the methods of this fortification.
منابع و مأخذ:
1. Aditya, S. Stephen, J. and Radhakrishnan, M. 2021. Utilization of eggshell waste in
calcium-fortified foods and other industrial applications. Trends in Food Science &
Technology.115:422-432.
2. Alavi, S.A. Sadeghi Zadeh, A. Mousavi, SH. Mirkheshti, N. 2008. Calcium Absorption
From Calcium Acetate In Comparison With Calcium Carbonate In Healthy Women.
Iranian Journal of Endocrinology & Metabolism.186:10.
3. Amidi Fazli, F. Dezyani, M. Ezzati, R. Amidi Fazli, N. Eivani, MJ. 2013. Application of
osmotic dehydration method in Mineral Enrichment of Fruits. Journal:Iranian Journal of
Nutrition Sciences & Food Technology.7.
4. Ashrafi Yurqanlu, R. Rufe Geri Nejad, L. and Mohtarami, F. 2017. The role of food
fortification with iron in improving community health. International Congress on
Womanʼs Rol in Society and Familyʼs Health.
5. Berenji Ardestani, S. Azizi, M. H. and Sahari, M. A. 2008. The Effect of Fortification
with Iron, Folic acid, Zinc and Calcium on Rheology and Chemical Properties of Setareh
Wheat Flour. Journal of food science and technology (Iran). 4:4.
6. Berenjy, Sh. and Nateghi, L. 2021. Investigation of physical-chemical and sensory
properties of jelly enriched with calcium and vitamin D3. Iranian Journal of Food Science
and Technology. 116(18).
7. Bird, JK. Bruins, MJ. Turini, ME.2023. Micronutrient intakes in the Dutch diet: foods,
fortified foods and supplements in a cross sectional study. European Journal of
Nutrition.62:3161.
8. Cormick, G. Pilar Betran, A. Beatriz Romero, I. Sol Cormick, M. Belizan, J.M. Ariel
Bardach, A. and Ciapponi, A. 2021. Effect of Calcium Fortified Foods on Health
Outcomes:A Systematic Review and Meta-Analysis. Nutrients. 13:316.
9. Dr. Biglerzadeh, M. Dr. Aghaei Meibodi, Dr. Larijani. B. 2010. Food fortification with
calcium. Scientific Journal of Medical Organization of the Islamic Republic of Iran. 2010.
28:190-204.
10. Dr. Sabour, H. Dr. Hosseinnejad, A. Dr. Maqbooli, Z. and Dr. Larijani. B. 2007. The
effect of calcium and vitamin D intake on anthropometric indicators of mother and baby.
Scientific Journal of Kurdistan University of Medical Sciences. 12:26-31.
11. Faghih, Sh. Abadi, AR. Hedayati, M. Kimiagar, SM. 2011. Comparison of the effects of
cows' milk, fortified soy milk, and calcium supplement on weight and fat loss in
premenopausal overweight and obese women. Nutr Metab Cardiovasc Dis. 21(7):499-503.
12. Fazeli, F. Azar, M. and Azizi, M.H. 2007. Production of Barbari bread with different
calcium sources and evaluation of It. Journal of food science and technology(Iran). 3:4.
13. Forouzesh, A. Forouzesh, F. Samadi Foroushani, S. Forouzesh, A. Zand, E. 2022. A New
Method for Calculating Calcium Content and Determining Appropriate Calcium Levels in
Foods. Food Analytical Methods. 15:16–25.
14. Ghorbani Hasansaraee, A. Bahador Ghoddosi, H. Mortazavi, A.Emamjome, Z. Shahidi
Yasaghi, S.A. and Motamedzadegan, A. 2009. Evaluation of Physicochemical Properties
of Yoghourt Fortified with Calcium Salts. Food Processing and Preservation Journal.
1(1):87-97.
15. Grasso, N. Roos, Y.H. Crowley, S.V. O’Mahony, J.A. 2024. Physicochemical properties
of plant-based cheese alternatives fortified with calcium. Food Science and Technology.
193 : 115657.
16. Hemmati, F. Abbasi, A. Bedeltavana, A. Akbari, M. Baeghbali, V. and Mazloomi, S.M.
2022. Development of fortified probiotic dairy desserts with added date extract, whey
protein, inulin, folic acid, vitamin D and calcium. J Food Sci Technol. 59(10):3754–3764.
17. Heydari Majd, M. Zamani Afshar, F. Maqsoodlou, M. Tawhidzadeh, M. 2011. Production
of meat products enriched with calcium. The first national food security seminar. Islamic
Azad University of Savadkouh
18. Hirvonen, T. Heli Tapanainen, Liisa Valsta, L. Hannila, ML. Aro, A.and Pietinen, P. 2005.
Efficacy and safety of food fortification with calcium among adults in Finland. Public
Health Nutrition. 9(6):792-797.
19. Hooshyar, L. Manafi Dizaj Yekan, M. jafarizadeh Malmiri, H. Javad Hesari, J. Azadmard
Damirchi, S. 2022. Investigation of Some Physicochemical, Sensory and Antioxidant
Properties of Compound Formulated Juices. Journal of Innovation in Food Science and
Technology .13(4).
20. Kavand, R. Sedaghati. M, Mooraki, N. 2023. The effect of kappa-carrageenan and carboxy
methyl cellulose hydrocolloids on the physicochemical and organoleptic properties of
calcium-enriched sterile milk. Journal of Food Science and Technology (Iran). 19(131).
21. Lee, M.H. Hettiarachchy, N.S. Mcnew, R.W. and Gnanasambandam, R. 1995.
Physicochemical Properties of Calcium-Fortified Rice. American Association of Cereal
Chemists. 72(4): 352-355.
22. Lisbeth, G.P. Klaus, B. Mikael, J. Liselotte, H. and Marianne, H. 2004. Calcium from
milk or calcium-fortified foods does not inhibit nonheme-iron absorption from a whole
diet consumed over a 4-d period. The American Journal of Clinical Nutrition. 80(2):404-
409.
23. Nasirvand, F. Fathi-Achachlouei, B. and Babolanimogadam, N. 2022. Investigation of
survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with
calcium alginate-inulin in cold green tea drink. Journal of Food Research. 32(1):137-149.
24. NataliaWawrzyniak, N. Suliburska, J. Kulczy nski, B. Kołodziejski, P. Kurzawa, P. and
Gramza-Michałowska, A. 2021. Calcium-Enriched Pumpkin Affects Serum Leptin Levels
and Fat Content in a Rat Model of Postmenopausal Osteoporosis. Nutrients. 13: 2334.
25. Neyestani, TR. Nikooyeh, B. Heravifard, S. Alavi-Majd, H. Hoshiar-rad, A. Zahedi-Rad,
M. 2013. Efficacy of daily consumption of vitamin D or vitamin D-calcium-fortified doogh
on serum concentrations of apoproteins A1, B, and lipoprotein (a) in type 2 diabetic
subjects. Iranian Journal of Nutrition Sciences and Food Technology. 8(3).
26. Nikooyeh, B, Neyestani, T. Farvid, M. Alavimajd, H. Kalayi, A. Shariat Zadeh, N.
Gharavi, A. Hoshyarrad, A. 2011. Effects of daily consumption of Iranian yogurt drink
doogh fortified with vitamin D or vitamin D plus calcium on the anthropometric and
glycemic indices in type diabetes patients. Iranian Journal of Food Science
andTechnology.6(3).
27. Okraku Asare, E. Kishor Bhujel, N. Cizkova, H. and Rajchl, A. 2022. Fortification of fruit
products. Czech Journal of Food Sciences. (4): 259–272.
28. Ostadrahimi, AR. Mahboob, S. Afiatmilani, SH.2003. Relationship between blood
pressure and daily sodium, potassium, calcium intake and BMI. The Journal of Qazvin
Univ. of Med. Sci. 26.
29. Palacios, C. Cormick, G. Hofmeyr, G.J Nieves Garcia-Casal, M. Pablo Peña-Rosas, J. and
Pilar Betrán, A. 2021. Calcium-fortified foods in public health programs: considerations
for implementation. Annals of the new york academy of sciences .1485(1):3-21
30. Park, YJ. Sol, S. Jung,S. Seo, H. Lee, Y. Lee, J. Lee, C.and Suh, HJ. 2023. Simultaneous
quantification of ferrous gluconate and calcium gluconate in foods using liquid
chromatography–tandem mass spectrometry (LC–MS/MS). Park et al. Applied Biological
Chemistry.66:31.
31. Soltani, Z. Faraji, A. Azizi, M.H. and Moshashaei, A. 2020. Investigating the Possibility
of Producing Rye Toast Bread Enrichedwith Ccalcium, Vitamin D3 and Magnesium.
Journal of Innovation in Food Science and Technology. 12(1).
32. Rahbarinejad, Sh. Berenjy, Sh. and Nateghi, L. 2021.Study of possibility of pastille
fortification with vitamin D3 and calcium. Journal of Food Researches. 31(4):79-95.
33. Razjo, A.H. and Azizkhani, M. 2020. Food enrichment and its effect on consumer health.
. National Iranian Food Science and Technology Congress.
34. Razavizadeh, B.M. Shahidi Noghabi, M. Yeganehzad, S. and Hashemi, S. 2021.
Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3,
and Calcium by Surface Response Method. Research and innovation in food science and
Technology.10(1):29-42.
35. Rokhbakhsh, Z. and Keramat, G. 2014. Useful and probiotic food. National Conference on
Technological Achievements of Science and Iran's food industry.
36. Sabour H. Hosseinnezhad, A. Maghbooli Z. Ardeshir Larijani, M.B. 2007. Effects Of
Vitamin D and Calcium Intake On Serum Bone Markers at Delivery. Journal Of
Reproduction and Infertility.7:2(31):135-141.
37. Soltani, Z. Faraji, A. Azizi, M.H. and Mashashai, A. 2020. Investigating the feasibility of
producing rye toast enriched with calcium, vitamin D3 and magnesium. Innovation
magazine in food science and technology.12(1).
38. Shahabi, B. Matwalizadeh, E. and Elhami Rad, A.H. 2012. The importance of food
enrichment with micronutrient beta-carotene. National Congress of Probiotic and
Functional Foods by Islamic Azad University of Central Tehran,Society of Probiotic and
Functional Foods.
39. Torabi, P. Abdullahi, Z. Minaei, M. Zarei, M. Maani, S. Sadeghi, F. Salehi, F. Pouraram,
H. Fallah, H. and Rezaei, Kh.. 2012. National Nutrition Guide for the Family Physician
Program. Community Nutrition Improvement Office, Department of Health. Ministry of
Health, Treatment and Education of the country.
40. Vyas, H.K. and Tong, P.S. 2004. Impact of Source and Level of Calcium Fortification on
the Heat Stability of Reconstituted Skim Milk Powder. American Dairy Science
Association. 87:1177–1180.
1. Aditya, S. Stephen, J. and Radhakrishnan, M. 2021. Utilization of eggshell waste in
calcium-fortified foods and other industrial applications. Trends in Food Science &
Technology.115:422-432.
2. Alavi, S.A. Sadeghi Zadeh, A. Mousavi, SH. Mirkheshti, N. 2008. Calcium Absorption
From Calcium Acetate In Comparison With Calcium Carbonate In Healthy Women.
Iranian Journal of Endocrinology & Metabolism.186:10.
3. Amidi Fazli, F. Dezyani, M. Ezzati, R. Amidi Fazli, N. Eivani, MJ. 2013. Application of
osmotic dehydration method in Mineral Enrichment of Fruits. Journal:Iranian Journal of
Nutrition Sciences & Food Technology.7.
4. Ashrafi Yurqanlu, R. Rufe Geri Nejad, L. and Mohtarami, F. 2017. The role of food
fortification with iron in improving community health. International Congress on
Womanʼs Rol in Society and Familyʼs Health.
5. Berenji Ardestani, S. Azizi, M. H. and Sahari, M. A. 2008. The Effect of Fortification
with Iron, Folic acid, Zinc and Calcium on Rheology and Chemical Properties of Setareh
Wheat Flour. Journal of food science and technology (Iran). 4:4.
6. Berenjy, Sh. and Nateghi, L. 2021. Investigation of physical-chemical and sensory
properties of jelly enriched with calcium and vitamin D3. Iranian Journal of Food Science
and Technology. 116(18).
7. Bird, JK. Bruins, MJ. Turini, ME.2023. Micronutrient intakes in the Dutch diet: foods,
fortified foods and supplements in a cross sectional study. European Journal of
Nutrition.62:3161.
8. Cormick, G. Pilar Betran, A. Beatriz Romero, I. Sol Cormick, M. Belizan, J.M. Ariel
Bardach, A. and Ciapponi, A. 2021. Effect of Calcium Fortified Foods on Health
Outcomes:A Systematic Review and Meta-Analysis. Nutrients. 13:316.
9. Dr. Biglerzadeh, M. Dr. Aghaei Meibodi, Dr. Larijani. B. 2010. Food fortification with
calcium. Scientific Journal of Medical Organization of the Islamic Republic of Iran. 2010.
28:190-204.
10. Dr. Sabour, H. Dr. Hosseinnejad, A. Dr. Maqbooli, Z. and Dr. Larijani. B. 2007. The
effect of calcium and vitamin D intake on anthropometric indicators of mother and baby.
Scientific Journal of Kurdistan University of Medical Sciences. 12:26-31.
11. Faghih, Sh. Abadi, AR. Hedayati, M. Kimiagar, SM. 2011. Comparison of the effects of
cows' milk, fortified soy milk, and calcium supplement on weight and fat loss in
premenopausal overweight and obese women. Nutr Metab Cardiovasc Dis. 21(7):499-503.
12. Fazeli, F. Azar, M. and Azizi, M.H. 2007. Production of Barbari bread with different
calcium sources and evaluation of It. Journal of food science and technology(Iran). 3:4.
13. Forouzesh, A. Forouzesh, F. Samadi Foroushani, S. Forouzesh, A. Zand, E. 2022. A New
Method for Calculating Calcium Content and Determining Appropriate Calcium Levels in
Foods. Food Analytical Methods. 15:16–25.
14. Ghorbani Hasansaraee, A. Bahador Ghoddosi, H. Mortazavi, A.Emamjome, Z. Shahidi
Yasaghi, S.A. and Motamedzadegan, A. 2009. Evaluation of Physicochemical Properties
of Yoghourt Fortified with Calcium Salts. Food Processing and Preservation Journal.
1(1):87-97.
15. Grasso, N. Roos, Y.H. Crowley, S.V. O’Mahony, J.A. 2024. Physicochemical properties
of plant-based cheese alternatives fortified with calcium. Food Science and Technology.
193 : 115657.
16. Hemmati, F. Abbasi, A. Bedeltavana, A. Akbari, M. Baeghbali, V. and Mazloomi, S.M.
2022. Development of fortified probiotic dairy desserts with added date extract, whey
protein, inulin, folic acid, vitamin D and calcium. J Food Sci Technol. 59(10):3754–3764.
17. Heydari Majd, M. Zamani Afshar, F. Maqsoodlou, M. Tawhidzadeh, M. 2011. Production
of meat products enriched with calcium. The first national food security seminar. Islamic
Azad University of Savadkouh
18. Hirvonen, T. Heli Tapanainen, Liisa Valsta, L. Hannila, ML. Aro, A.and Pietinen, P. 2005.
Efficacy and safety of food fortification with calcium among adults in Finland. Public
Health Nutrition. 9(6):792-797.
19. Hooshyar, L. Manafi Dizaj Yekan, M. jafarizadeh Malmiri, H. Javad Hesari, J. Azadmard
Damirchi, S. 2022. Investigation of Some Physicochemical, Sensory and Antioxidant
Properties of Compound Formulated Juices. Journal of Innovation in Food Science and
Technology .13(4).
20. Kavand, R. Sedaghati. M, Mooraki, N. 2023. The effect of kappa-carrageenan and carboxy
methyl cellulose hydrocolloids on the physicochemical and organoleptic properties of
calcium-enriched sterile milk. Journal of Food Science and Technology (Iran). 19(131).
21. Lee, M.H. Hettiarachchy, N.S. Mcnew, R.W. and Gnanasambandam, R. 1995.
Physicochemical Properties of Calcium-Fortified Rice. American Association of Cereal
Chemists. 72(4): 352-355.
22. Lisbeth, G.P. Klaus, B. Mikael, J. Liselotte, H. and Marianne, H. 2004. Calcium from
milk or calcium-fortified foods does not inhibit nonheme-iron absorption from a whole
diet consumed over a 4-d period. The American Journal of Clinical Nutrition. 80(2):404-
409.
23. Nasirvand, F. Fathi-Achachlouei, B. and Babolanimogadam, N. 2022. Investigation of
survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with
calcium alginate-inulin in cold green tea drink. Journal of Food Research. 32(1):137-149.
24. NataliaWawrzyniak, N. Suliburska, J. Kulczy nski, B. Kołodziejski, P. Kurzawa, P. and
Gramza-Michałowska, A. 2021. Calcium-Enriched Pumpkin Affects Serum Leptin Levels
and Fat Content in a Rat Model of Postmenopausal Osteoporosis. Nutrients. 13: 2334.
25. Neyestani, TR. Nikooyeh, B. Heravifard, S. Alavi-Majd, H. Hoshiar-rad, A. Zahedi-Rad,
M. 2013. Efficacy of daily consumption of vitamin D or vitamin D-calcium-fortified doogh
on serum concentrations of apoproteins A1, B, and lipoprotein (a) in type 2 diabetic
subjects. Iranian Journal of Nutrition Sciences and Food Technology. 8(3).
26. Nikooyeh, B, Neyestani, T. Farvid, M. Alavimajd, H. Kalayi, A. Shariat Zadeh, N.
Gharavi, A. Hoshyarrad, A. 2011. Effects of daily consumption of Iranian yogurt drink
doogh fortified with vitamin D or vitamin D plus calcium on the anthropometric and
glycemic indices in type diabetes patients. Iranian Journal of Food Science
andTechnology.6(3).
27. Okraku Asare, E. Kishor Bhujel, N. Cizkova, H. and Rajchl, A. 2022. Fortification of fruit
products. Czech Journal of Food Sciences. (4): 259–272.
28. Ostadrahimi, AR. Mahboob, S. Afiatmilani, SH.2003. Relationship between blood
pressure and daily sodium, potassium, calcium intake and BMI. The Journal of Qazvin
Univ. of Med. Sci. 26.
29. Palacios, C. Cormick, G. Hofmeyr, G.J Nieves Garcia-Casal, M. Pablo Peña-Rosas, J. and
Pilar Betrán, A. 2021. Calcium-fortified foods in public health programs: considerations
for implementation. Annals of the new york academy of sciences .1485(1):3-21
30. Park, YJ. Sol, S. Jung,S. Seo, H. Lee, Y. Lee, J. Lee, C.and Suh, HJ. 2023. Simultaneous
quantification of ferrous gluconate and calcium gluconate in foods using liquid
chromatography–tandem mass spectrometry (LC–MS/MS). Park et al. Applied Biological
Chemistry.66:31.
31. Soltani, Z. Faraji, A. Azizi, M.H. and Moshashaei, A. 2020. Investigating the Possibility
of Producing Rye Toast Bread Enrichedwith Ccalcium, Vitamin D3 and Magnesium.
Journal of Innovation in Food Science and Technology. 12(1).
32. Rahbarinejad, Sh. Berenjy, Sh. and Nateghi, L. 2021.Study of possibility of pastille
fortification with vitamin D3 and calcium. Journal of Food Researches. 31(4):79-95.
33. Razjo, A.H. and Azizkhani, M. 2020. Food enrichment and its effect on consumer health.
. National Iranian Food Science and Technology Congress.
34. Razavizadeh, B.M. Shahidi Noghabi, M. Yeganehzad, S. and Hashemi, S. 2021.
Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3,
and Calcium by Surface Response Method. Research and innovation in food science and
Technology.10(1):29-42.
35. Rokhbakhsh, Z. and Keramat, G. 2014. Useful and probiotic food. National Conference on
Technological Achievements of Science and Iran's food industry.
36. Sabour H. Hosseinnezhad, A. Maghbooli Z. Ardeshir Larijani, M.B. 2007. Effects Of
Vitamin D and Calcium Intake On Serum Bone Markers at Delivery. Journal Of
Reproduction and Infertility.7:2(31):135-141.
37. Soltani, Z. Faraji, A. Azizi, M.H. and Mashashai, A. 2020. Investigating the feasibility of
producing rye toast enriched with calcium, vitamin D3 and magnesium. Innovation
magazine in food science and technology.12(1).
38. Shahabi, B. Matwalizadeh, E. and Elhami Rad, A.H. 2012. The importance of food
enrichment with micronutrient beta-carotene. National Congress of Probiotic and
Functional Foods by Islamic Azad University of Central Tehran,Society of Probiotic and
Functional Foods.
39. Torabi, P. Abdullahi, Z. Minaei, M. Zarei, M. Maani, S. Sadeghi, F. Salehi, F. Pouraram,
H. Fallah, H. and Rezaei, Kh.. 2012. National Nutrition Guide for the Family Physician
Program. Community Nutrition Improvement Office, Department of Health. Ministry of
Health, Treatment and Education of the country.
40. Vyas, H.K. and Tong, P.S. 2004. Impact of Source and Level of Calcium Fortification on
the Heat Stability of Reconstituted Skim Milk Powder. American Dairy Science
Association. 87:1177–1180.
