Bioaccessibility mechanisms, fortification strategies, processing impact on bioavailability, and therapeutic potentials of minerals in cereals
Muhammad Faisal Manzoor,
Anwar Ali,
Huma Badar Ul Ain,
Samina Kausar,
Anees Ahmed Khalil,
Rana Muhammad Aadil,
Xin-An Zeng
Affiliations
Muhammad Faisal Manzoor
Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Corresponding authors at: Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, China.
Anwar Ali
Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, China
Huma Badar Ul Ain
Institute of Diet and Nutritional Sciences, University of Lahore, Lahore, Pakistan
Samina Kausar
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
Anees Ahmed Khalil
Institute of Diet and Nutritional Sciences, University of Lahore, Lahore, Pakistan
Rana Muhammad Aadil
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
Xin-An Zeng
Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Corresponding authors at: Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, China.
Minerals are essential to our diet. They affect nerve and muscle function, build materials for our bones, and regulate the body's water balance. The bioaccessibility and bioavailability of cereal minerals depend upon various aspects, such as plant cell wall configuration, storage chemical form of a mineral, plant tissue localization, and processing conditions. Fortification of minerals is done through classical methods and agro-biotechnological techniques to combat micronutrient deficiencies and improve bioavailability. The recent innovative approaches (chelation and encapsulation) overwhelm issues associated with classical fortification methods, specifically those influencing bioavailability and organoleptic properties. Food processing techniques, such as fermenting, soaking, cooking, and germination, significantly improved mineral bioavailability by reducing phytic acid and other antinutritional factors. Minerals, particularly micro-ones, are lost irreversibly during food processing, and their losses can be reduced by changing the processing strategies. The current review explores minerals in cereals, their bioaccessibility, bioavailability, fortification strategies, the impact of food processing on bioavailability, and their therapeutic potential.
