Journal ID : AMA-02-12-2022-11851
[This article belongs to Volume - 53, Issue - 12]
Total View : 421

Title : Fortification of cooking oil with carotene extracted and encapsulated from papaya

Abstract :

Multiple micronutrient deficiencies are rampant in India, and continue to be significant public health problems, which adversely impact the health and productivity of all the population groups. More than 57% of children suffer from vitamin A deficiency, which may be symptomatic or present at the sub-clinical level. As per Household Consumer Expenditure (HCE) Survey in India, NSSO report 2011, consumption of oil is reasonably high, about 20-30g / person / day and is consumed by all population groups. Since vitamin A and D are fat-soluble vitamins, fortification of edible oils and fats with vitamin A and D is a good strategy to address micronutrient malnutrition and fortified oil is known to provide 25%-30% of the recommended dietary allowances for vitamins A&D. Papaya is a common man’s fruit reasonably priced and has a high nutritional value. Papaya has more carotene, a precursor of vitamin A compared to other fruits. Hence the present study focuses on extraction of carotene, encapsulation of papaya from carotene and fortification in edible oils to address the micro nutrient malnutrition. The study indicated that the most efficient method of extraction of β carotene from papaya is by Cold extraction method using food grade hexane as the solvent.

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