{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T05:46:00Z","timestamp":1791783960957,"version":"4.3.4"},"reference-count":54,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T00:00:00Z","timestamp":1791676800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T00:00:00Z","timestamp":1791676800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"Abstract<\/jats:title>\n \n Background and Aims<\/jats:title>\n Iron deficiency anaemia remains one of the most prevalent micronutrient deficiencies worldwide, particularly among women and children. Over 1.6 billion people are affected globally, and it remains a major public health concern despite decades of governmental efforts through supplementation, fortification, and nutrition programmes worldwide. With the aim of food\u2010based strategies using culturally acceptable ingredients offer a promising approach to improve iron intake and bioavailability, much like iodine\u2010fortified salt eradicated goitre. As part of most Indian meals, chutneys transform simple meals into diverse, sensory\u2010rich culinary experiences.<\/jats:p>\n <\/jats:sec>\n \n Methods<\/jats:title>\n \n Considering chutney a suitable vehicle for iron, iron\u2010fortified chutney tablets were formulated based on traditional Indian knowledge using amla (\n Emblica officinalis<\/jats:italic>\n ), coriander (\n Coriandrum sativum<\/jats:italic>\n ), and curry leaves (\n Murraya koenigii<\/jats:italic>\n ). These three powder formulations were fortified with ferrous sulphate and compressed into tablets, followed by comprehensive physicochemical, pharmaceutical, and biological characterizations.\n <\/jats:p>\n <\/jats:sec>\n \n Results<\/jats:title>\n \n Proximate analysis revealed complementary nutritional profiles with protein (161.0\u2013249.1\u2009g\u2009kg\n \u22121<\/jats:sup>\n ), ash (121.5\u2013253.3\u2009g\u2009kg\n \u22121<\/jats:sup>\n ), and low moisture content (<\u200960\u2009g\u2009kg\n \u22121<\/jats:sup>\n ), ensuring shelf stability during storage. Iron fortification achieved therapeutically relevant concentrations (2.04\u20133.96\u2009g\u2009kg\n \u22121<\/jats:sup>\n ).\n In vitro<\/jats:italic>\n bioavailability studies using cell ferritin formation demonstrated enhanced iron uptake (104.25\u2013105.91%\n versus<\/jats:italic>\n control), attributed to synergistic ascorbic acid and polyphenolic content. MTT cytotoxicity assays confirmed excellent safety profiles with >\u200969% cell viability at 1000\u2009\u03bcg\u2009mL\n \u22121<\/jats:sup>\n for curry leaves and coriander formulations. Tablets exhibited satisfactory pharmaceutical parameters including low friability (<\u20090.3%), uniform weight (1.84\u20132.01\u2009g), and rapid disintegration (121\u2013128\u2009s).\n <\/jats:p>\n <\/jats:sec>\n \n Conclusion<\/jats:title>\n The developed iron\u2010fortified chutney tablets reconstitute easily into chutney as a ready\u2010to\u2010use (RTU) product, combining nutritional value, and enhanced iron bioavailability. These findings establish the feasibility of transforming traditional food matrices into standardized iron\u2010fortified tablets, offering a dietary supplement approach for addressing micronutrient deficiencies in vulnerable populations through indigenous food\u2010based interventions. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n <\/jats:sec>","DOI":"10.1002\/jsfa.71166","type":"journal-article","created":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T05:19:26Z","timestamp":1791782366000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development and characterization of ready\u2010to\u2010use chutney tablet as vehicle for iron supplementation"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0009-0006-6482-3550","authenticated-orcid":false,"given":"Ram","family":"Krishna","sequence":"first","affiliation":[{"name":"Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7086-9391","authenticated-orcid":false,"given":"Kamlesh","family":"Prasad","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,11]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.cdnut.2023.102049","article-title":"Local sources of protein in low\u2010 and middle\u2010income countries: how to improve the protein quality?","volume":"8","author":"Vissamsetti N","year":"2024","journal-title":"Curr Dev Nutr"},{"key":"e_1_2_10_3_1","first-page":"63","article-title":"Finite element modeling of bell pepper slice dehydration and product characterization on opto\u2010physico\u2010chemical, nutritional, and functional properties","volume":"9","author":"Das R","year":"2023","journal-title":"J Food Chem Nanotechnol"},{"key":"e_1_2_10_4_1","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1007\/978-981-19-2366-1_12","volume-title":"Bioactive Components: A Sustainable System for Good Health and Well\u2010Being","author":"Thangaraju S","year":"2023"},{"key":"e_1_2_10_5_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.9734\/irjpac\/2020\/v21i1330235","article-title":"Development of instant chutney powder with incorporation of blanched carrot and green leafy vegetable powders","volume":"9","author":"Prasoona J","year":"2020","journal-title":"Int Res J Pure Appl Chem"},{"key":"e_1_2_10_6_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.tca.2025.180024","article-title":"Finite element modeling of banana slices in convective drying, studies on isotropic shrinkage kinetics using arbitrary Lagrangian\u2010Eulerian (ALE) approach","volume":"749","author":"Das R","year":"2025","journal-title":"Thermochim Acta"},{"key":"e_1_2_10_7_1","doi-asserted-by":"crossref","first-page":"339","DOI":"10.2174\/1573396320666230727102042","article-title":"Iron deficiency anemia: an updated review","volume":"20","author":"Leung AKC","year":"2024","journal-title":"Curr Pediatr Rev"},{"key":"e_1_2_10_8_1","first-page":"2021","volume-title":"Evaluation of Certain Food Additives and Contaminants\u2009: Fifty\u2010Third Report of the Joint FAO\/WHO Expert Committee on Food Additives","author":"WHO","year":"2021"},{"key":"e_1_2_10_9_1","first-page":"3887","article-title":"Study on drying kinetics of coriander leaves using different drying techniques","volume":"8","author":"Venkanna A","year":"2019","journal-title":"J Pharmacogn Phytochem"},{"key":"e_1_2_10_10_1","doi-asserted-by":"crossref","first-page":"980","DOI":"10.1007\/s13197-019-04131-8","article-title":"Effect of cultivars, pretreatment and drying on physicochemical properties of amla (Emblica officinalis) gratings","volume":"57","author":"Sonkar N","year":"2020","journal-title":"J Food Sci Technol"},{"key":"e_1_2_10_11_1","volume-title":"Official methods of analysis of AOAC International (17th ed., 1st revision)","author":"AOAC. 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