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Targeted dairy fortification: leveraging bioactive compounds to enhance nutritional value
Hadiseh Bagheri1, Sahar Akhavan-Mahdavi2, Vahideh Sarabi-Aghdam3
1Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran.
Fortifying dairy products with bioactive compounds enhances nutrition and disease prevention. Further research is needed to optimize these health-promoting dairy innovations for public health.
Area of Science:
- Food Science
- Nutritional Science
- Public Health Nutrition
Background:
- Dairy products are nutrient-dense foods vital for health and disease prevention.
- Fortification with bioactive compounds from various sources is a growing trend to enhance nutritional value.
- These compounds show potential in treating and preventing diseases, including cancer.
Purpose of the Study:
- To review advances in dairy product fortification with health-promoting compounds.
- To highlight the role of fortification in addressing nutritional deficiencies and reducing chronic disease risk.
- To discuss innovative delivery systems for bioactive compounds in fortified dairy.
Main Methods:
- Systematic review of scientific literature on dairy fortification.
- Analysis of current trends and scientific evidence on bioactive compounds in dairy.
- Evaluation of challenges and opportunities in dairy fortification.
Main Results:
- Dairy fortification with bioactive compounds offers a promising strategy for public health nutrition.
- Innovative delivery systems are improving compound stability and functionality in fortified dairy.
- Challenges remain in maintaining sensory and textural qualities of fortified dairy products.
Conclusions:
- Dairy fortification is a strategic approach to improve nutritional status and reduce chronic disease burden.
- Further interdisciplinary research is essential to understand bioavailability, effectiveness, and long-term impacts.
- Specific populations like children and the elderly require further investigation regarding fortified dairy benefits.
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