{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T02:49:56Z","timestamp":1791773396013,"version":"4.3.4"},"reference-count":45,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,1,11]],"date-time":"2026-01-11T00:00:00Z","timestamp":1768089600000},"content-version":"vor","delay-in-days":10,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Iron deficiency in children is a persistent global public health problem. This study evaluated the efficacy of an extruded rice matrix as a carrier for micronized dispersible ferric pyrophosphate (MDFP), aiming to increase iron bioavailability in traditional rice\u2010based desserts formulated with cow's milk (CM) or soy soluble protein extract (SSPE). Four experimental diets were administered to the rats: (i) fortified with CM and MDFP incorporated into extruded rice; (ii) fortified with SSPE and MDFP incorporated into extruded rice; (iii) control with ferrous sulfate (AIN\u201093G); and (iv) a control with pure MDFP (AIN\u201093G). Both fortified groups showed significantly higher recovery of iron nutritional status (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05), demonstrating that the different liquid ingredients did not compromise iron bioavailability. Gene expression analyses of key iron metabolism proteins (DMT\u20101, DcytB, ferroportin, hephaestin, transferrin, and ferritin) confirmed that the extruded rice matrix increased the bioavailability of MDFP compared to the compound in its pure form (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05), possibly reducing aggregation and favoring direct interaction with intestinal absorption sites. Furthermore, the fortified formulations demonstrated satisfactory sensory acceptance among school\u2010ageRd\u00a0children. These results indicate that incorporating MDFP into an extruded rice is an effective and technologically viable strategy for developing fortified rice desserts, with potential application in programs to combat iron deficiency anemia, specially in schoo\u2010laged children at poor regions worldwide.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Rice desserts fortified with micronized ferric pyrophosphate (MDFP) in an extruded rice matrix effectively improved iron availability without diminish sensory acceptance by children. Hence, the technology here reported offers a practical, low\u2010cost strategy for school feeding programs as well as for food industry to develop fortified products to fight against iron deficiency anemia.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70805","type":"journal-article","created":{"date-parts":[[2026,1,11]],"date-time":"2026-01-11T10:46:53Z","timestamp":1768128413000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Micronized Dispersible Ferric Pyrophosphate (MDFP) in Extruded Rice Desserts: High Iron Bioavailability and Good Sensory Acceptance by Children"],"prefix":"10.1111","volume":"91","author":[{"given":"Danielle Cristine Mota","family":"Ferreira","sequence":"first","affiliation":[{"name":"Department of Food Technology Federal University of Vi\u00e7osa  Vi\u00e7osa MG Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Thom\u00e1s Valente","family":"de Oliveira","sequence":"additional","affiliation":[{"name":"Faculty of Chemical Engineering Federal University of Uberl\u00e2ndia  Patos de Minas MG Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Eliza Castro","family":"Moreira","sequence":"additional","affiliation":[{"name":"Faculty of Chemical Engineering Federal University of Uberl\u00e2ndia  Patos de Minas MG Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M\u00f4nica Ribeiro","family":"Pirozi","sequence":"additional","affiliation":[{"name":"Department of Food Technology Federal University of Vi\u00e7osa  Vi\u00e7osa MG Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"H\u00e9rcia Stampini Duarte","family":"Martino","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health Federal University of Vi\u00e7osa  Vi\u00e7osa MG Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2329-2507","authenticated-orcid":false,"given":"Eduardo Bas\u00edlio","family":"de Oliveira","sequence":"additional","affiliation":[{"name":"Department of Food Technology Federal University of Vi\u00e7osa  Vi\u00e7osa MG Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,1,11]]},"reference":[{"key":"e_1_2_9_2_1","volume-title":"Portaria n\u00b0 31, De 13 de janeiro de 1998. 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