eISSN: 3087-405X editor@aimjournals.com
All Journals
Submit your article

International Research Journal of Medical Sciences and Health Care

Open Access Peer Review International
Open Access

Aliv Seeds in Food Fortification Strategies: A Scholarly Examination of Dietary Contributions

DOI
PDF
Prof. John Michael Cruz 1 , Dr. Angela Reyes 1 ,
4 Department of Information Systems, Ateneo de Manila University, Philippines
4 School of Computing, De La Salle University, Philippines

Abstract

Food fortification has emerged as a globally significant nutritional intervention aimed at addressing micronutrient deficiencies in populations reliant on staple-based diets. Among emerging functional food ingredients, Aliv seeds (commonly known as garden cress seeds) have gained attention due to their dense nutrient composition, bioactive compounds, and adaptability in food formulation systems. This paper critically examines the role of Aliv seeds in food fortification strategies, focusing on their dietary contributions, technological compatibility, and potential integration into existing food systems.

The study synthesizes insights from established research on cereal fortification, postharvest processing, and functional ingredient development to contextualize Aliv seeds within broader fortification frameworks. Prior studies have demonstrated that food fortification technologies such as polymer coating, parboiling, and gel-based encapsulation significantly improve micronutrient retention and bioavailability in staple foods (Peli et al., 1981; Juliano & Rao, 1970; Tulyathan et al., 2005). These findings provide a technological foundation for evaluating plant-based fortificants such as Aliv seeds.

The paper adopts a qualitative analytical framework based on secondary data synthesis, focusing on nutrient delivery mechanisms, functional properties, and application feasibility. Comparative insights from rice fortification systems and fermentation-based nutrient enhancement techniques (Steiger et al., 2014; Ray et al., 2008) are used to evaluate the adaptability of Aliv seeds in modern food systems. Additionally, the nutritional relevance of functional plant ingredients is supported by recent literature highlighting the increasing role of seed-based bioactive compounds in value-added foods (Harshini & Agarwal, 2025).

Findings indicate that Aliv seeds exhibit strong potential as a complementary fortification agent due to their protein density, mineral composition, and functional versatility in food matrices. However, challenges such as sensory acceptability, stability under processing conditions, and standardization of dosage remain critical barriers.

The study concludes that Aliv seeds represent a promising yet underutilized resource in food fortification strategies, particularly in regions facing persistent micronutrient deficiencies. Their integration into existing fortification systems may enhance dietary diversity and nutritional security when supported by appropriate processing and formulation technologies.

Keywords

Aliv seeds, garden cress, food fortification, micronutrients

References

📄 Peli, F. Barret, C. Rha and R. Langer, “Retention of Micronutrients by Polymer Coatings Used to Fortify Rice,” Journal of Food Science, vol. 47, pp. 260 - 262, 1981.
📄 Santiaguel, “Rice today,” International Rice Research Institute, 1 January 2013.
📄 Juliano and S. Rao, “Effect of parboiling on some physicochemical properties of rice,” Journal of Agricultural and Food Chemistry, vol. 18, no. 2, pp. 289 - 294, 1970.
📄 Petersen, “Paddy Rice Postharvest Industry in Developing Countries,” Outlook on Agriculture, vol. 13, no. 1, pp. 53 - 54, 1984.
📄 J. Cook, M. Reddy, M. Burri, A. Juillerat and R. Hurrell, American Journal of Clinical Nutrition, vol. 65, no. 4, pp. 964 - 969, 1997.
📄 DOASL, Department of Agriculture, Sri Lanka, 2 Augest 2014.
📄 M.A. EI-Sharkawy, “Cassaa biology and physiology,” Plant Mol BioI. 56 vol 4, pp. 481-501, 2004.
📄 G. Steiger, M. Fisher, H. Cori and B. Conde, “Fortification of rice: technologies and nutrients,” Annals of the New York Academy of Sciences, vol. 1324, no. 1, pp. 29 - 39, 2014.
📄 Harshini, K., & Agarwal, R. (2025). GARDEN CRESS SEEDS-A FUNCTIONAL INGREDIENT FOR VALUE ADDED PRODUCTS: A COMPREHENSIVE REVIEW ON ITS NUTRITIONAL BENEFITS. SPARKLES, 179.
📄 Y. Hui, Handbook of food products manufacturing, New Jersey: John Wiley Sons, Inc., Hoboken, 2007.
📄 R.P John., K.M Nampoothiri., and A Pandey, "Simultaneous saccharification and fermentation of bagasse for L-(+)-lactic Acid production using Lactobacilli," Appl. Biochem Biotechnol. 134 vol 3, pp. 263-272, 2006.
📄 P.J Rojan, K.M. Nampoothiri., A.S. Nair., and A. Pandey, "L(+)-lactic acid production using Lactobacillus casei in solid-state fermentation," Biotechnol. Lett. 27 vol 21, pp. 1685-1688, 2005.
📄 K. Bhattacharya, Rice quality, Cambridge: Woodhead Publications, 2013.
📄 S. R. Niang, “Helping Feed the Future One (Fortified) Rice Grain at a Time,” USAID, 9 Augest 2013.
📄 W. H. Organization, “World Health Organization,” WHO, 31 8 2019.
📄 R.C. Ray., S. Mohapatra., S. Panda., and S. Kar, “Solid substrate fermentation of cassava fibrous residue for production of alpha-amylase, lactic acid and ethanol,” J Environ BioI, 29 vol 1, pp. 111-115, 2008.
📄 S. R. Niang, “Helping Feed the Future One (Fortified) Rice Grain at a Time,” USAID, 9 Augest 2013.
📄 A.Santiaguel, “Rice today,” International Rice Research Institute, 1 January 2013.
📄 G. Steiger, M. Fisher, H. Cori and B. Conde, “Fortification of rice: technologies and nutrients,” Annals of the New York Academy of Sciences, vol. 1324, no. 1, pp. 29 - 39, 2014.
📄 V. Tulyathan, T. Mekjarutkul and S. Jongkaewwattana, “Iron Retention on Flour Gel-Coated Rice Grains and Its Storage Stability,” Foodservice Research International, vol. 15, pp. 147 - 156, 2005.
📄 Yarnell, “Parboiled Rice vs. Raw Rice,” 12 Augest 2012.

Most read articles by the same author(s)

1 2 > >>