The effect of intake of sausages fortified with β-CD-I2 complex on iodine status and thyroid function: A preliminary study

Cyclodextrins and their potential applications for delivering vitamins, iron, and iodine for improving micronutrient status

Cyclodextrins (CDs) have been investigated as potential biopolymeric carriers that can form inclusion complexes with numerous bioactive ingredients. The inclusion of micronutrients (e.g. vitamins or minerals) into cyclodextrins can enhance their solubility and provide oxidative or thermal stability. It also enables the formulation of products with extended shelf-life. The designed delivery systems with CDs and their inclusion complexes including electrospun nanofibers, emulsions, liposomes, and hydrogels, show potential in enhancing the solubility and oxidative stability of micronutrients while enabling their controlled and sustained release in applications including food packaging, fortified foods and dietary supplements. Nano or micrometer-sized delivery systems capable of controlling burst release and permeation, or moderating skin hydration have been reported, which can facilitate the formulation of several personal and skin care products for topical or transdermal delivery of micronutrients. This review highlights recent developments in the application of CDs for the delivery of micronutrients, i.e. vitamins, iron, and iodine, which play key roles in the human body, emphasizing their existing and potential applications in the food, pharmaceuticals, and cosmeceuticals industries.

Combination of in situ iodization and Haloferax spp. bacteria enrichment in salt crystallization process

Salts that meet the standard quality are enriched with micronutrients, such as potassium iodate, at least 30 ppm. The iodization can be carried out directly in crystallization ponds (in-situ iodization) in salt fields. This paper reports the effectiveness of in-situ iodization technology combined with the enrichment of Halophilic bacteria consortium and Haloferax spp. to produce bio-based NaCl salt. The brine was first crystallized under sunlight exposure for approximately five days with water temperatures of 32-39 °C and an average wind speed of 2.8-6.0 m/s in each pond with a dimension of 20 × 20 m. Following this, the performance of these bacteria was analyzed in terms of the resulting final concentration of KIO3 (ppm), NaCl concentration (v/v), and water content (v/v). Results showed that the treatment with in situ iodization and Haloferax spp. successfully produce better bio-based salt quality in terms of KIO3 level, NaCl purity, and water contents. Moreover, the method did not produce aqueous and solid wastes, unlike in the conventional salt industry. The optimum condition was found at 50 ppm of KIO3 with the addition of Haloferax spp. SEM analysis shows that the treatment using Haloferax spp. resulted in a larger rectangular and harder crystal salt than the controls.

Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years

Sausages are among the most vulnerable and perishable products, although those products are an important source of essential nutrients for human organisms. The evaluation of the quality of sausages becomes more and more required by consumers, producers, and authorities to thwarter falsification. Numerous analytical techniques including chemical, sensory, chromatography, and so on, are employed for the determination of the quality and authenticity of sausages. These methods are expensive and time consuming, and are often sensitive to significant sources of variation. Therefore, rapid analytical techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others were considered helpful tools in this domain. This review will identify current gaps related to different analytical techniques in assessing and monitoring the quality of sausages and discuss the drawbacks of existing analytical methods regarding the quality and authenticity of sausages from 2015 up to now.

Development of an Improved Method for the Determination of Iodine/β-Cyclodextrin by Means of HPLC-UV: Validation and the Thyroid-Stimulating Activity Revealed by In Vivo Studies

Iodine, being an intrinsic part of thyroid hormones, is a vital microelement required for normal growth and development, particularly in children. Inadequate daily intake of iodine causes iodine deficiency, which is responsible for several health disorders, such as cretinism and goiters. Therefore, the development of new drugs and/or food supplements for iodine deficiency is crucial. We synthesized an iodine/β-cyclodextrin complex based on a host–guest model, and in this paper, we outline the development of a new quantitative analysis method. We suggest a robust and reliable high-performance liquid chromatography method to determine the total amount of iodine species in the complex. Moreover, we performed validation of our method. The results of validation presented here show the reliability, accuracy and high precision of the method. Furthermore, for the first time, we show results of in vivo studies for the thyroid-stimulating activity of the iodine/β-cyclodextrin complex. Our findings indicate that the thyroid-stimulating activity of iodine/β-cyclodextrin is comparable to that of potassium iodide, which is the main active pharmaceutical substance of conventional drugs for iodine deficiency.