{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T22:39:27Z","timestamp":1790980767983,"version":"4.1.0"},"reference-count":19,"publisher":"SAGE Publications","issue":"1","license":[{"start":{"date-parts":[[2009,3,1]],"date-time":"2009-03-01T00:00:00Z","timestamp":1235865600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Nutr Bull"],"published-print":{"date-parts":[[2009,3]]},"abstract":"<jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>Ultra Rice grains are micronutrient-fortified, extruded rice grains designed to address specific nutritional deficiencies in populations where rice is a staple food. Vitamin A and some of the B vitamins, as well as iron and zinc, are target nutrients for fortification through Ultra Rice technology. Vitamin A is sensitive to degradation. Therefore, the original Ultra Rice formulations included stabilizers, some of which were not approved as food additives in all of the receiving markets.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Objective<\/jats:title>\n                    <jats:p>To develop a new antioxidant system for improving vitamin A storage stability in Ultra Rice grains, while complying with international food regulations.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Ten formulations were prepared containing various combinations of hydrophilic and hydrophobic antioxidants, as well as moisture stabilizers. Accelerated vitamin A storage stability tests were conducted at 25\u00b0, 35\u00b0, and 45\u00b0C with 70% to 100% relative humidity.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>The most stable samples contained one or more phenolic antioxidants, a water-soluble antioxidant, and stabilizing agents. The best results were obtained by using butylated hydroxyanisole (BHA) in combination with butylated hydroxytoluene (BHT) as the hydrophobic antioxidants and ascorbic acid as the hydrophilic anti-oxidant. Citric acid and sodium tripolyphosphate (STPP) were used to chelate metal ions and to stabilize moisture, respectively. The best formulations retained more than 85% and approximately 70% of the added vitamin A at 25\u00b0 and 45\u00b0C, respectively, after 24 weeks storage.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>The best antioxidant system, composed of generally accepted food additives, improved vitamin A stability while reducing the price, thus greatly improving the commercial viability of Ultra Rice grains for use as a rice fortificant.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1177\/156482650903000109","type":"journal-article","created":{"date-parts":[[2015,11,25]],"date-time":"2015-11-25T16:04:17Z","timestamp":1448467457000},"page":"82-89","source":"Crossref","is-referenced-by-count":27,"title":["Antioxidant System for the Preservation of Vitamin A in Ultra Rice"],"prefix":"10.1177","volume":"30","author":[{"given":"Yao Olive","family":"Li","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jane","family":"Lam","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Levente L.","family":"Diosady","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shirley","family":"Jankowski","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2009,3,15]]},"reference":[{"key":"bibr1-156482650903000109","volume-title":"Highlights of recent activities in the context of the World Declaration and Plan of Action for Nutrition","author":"World Health Organization","year":"1995"},{"key":"bibr2-156482650903000109","volume-title":"Vitamin and mineral deficiency: A global progress report","author":"Micronutrient Initiative\/UNICEF","year":"2004"},{"key":"bibr3-156482650903000109","volume-title":"Micronutrient fortification of foods: Current practices, research, and opportunities","author":"Lotfi M","year":"1996"},{"key":"bibr4-156482650903000109","volume-title":"The history of food fortification in the United States: Its relevance for current fortification efforts in developing countries","author":"Bishai D","year":"2002"},{"key":"bibr5-156482650903000109","volume-title":"Rice in human nutrition. Food and Agriculture Organization\/International Rice Research Institute. FAO Food and Nutrition Series No. 26","author":"Juliano BO","year":"1993"},{"key":"bibr6-156482650903000109","first-page":"757","volume":"37","author":"Hoffpauer DW","year":"1992","journal-title":"Cereal Foods World"},{"key":"bibr7-156482650903000109","unstructured":"Clarke R. Micronutrient fortification of food: Technology and quality control. Presented at FAO Technical Consultation on Food Fortification and Quality Control, November 1995, Food and Agriculture Organization, Rome FAO Food and Nutrition Paper, 1996. Accessed 21 December 2008. Available at: http:\/\/www.fao.org\/docrep\/W2840E\/w2840e0b.htm#annex%204%20%20%20micronutrient%20fortification%20of%20food:%20technology%20and%20quality%20control"},{"key":"bibr8-156482650903000109","doi-asserted-by":"publisher","DOI":"10.1002\/(SICI)1097-0010(20000515)80:7<880::AID-JSFA646>3.0.CO;2-1"},{"key":"bibr9-156482650903000109","first-page":"39","volume-title":"Vitamins in foods: Analysis, bioavailability, and stability","author":"Ball GFM","year":"2006"},{"key":"bibr10-156482650903000109","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1986.tb13833.x"},{"key":"bibr11-156482650903000109","doi-asserted-by":"publisher","DOI":"10.1021\/jf00081a046"},{"key":"bibr12-156482650903000109","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2000.tb10268.x"},{"key":"bibr13-156482650903000109","unstructured":"PATH. PATH's Ultra Rice\u00ae Project, 2007. Available at: http:\/\/www.path.org\/files\/MCHN_ultrarice_leaflet.pdf. 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