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<p>The global prevalence of anemia continues to rise, prompting widespread adoption of iron fortification practices, particularly in regions with high rates of iron deficiency, such as developing countries. Iron bioavailability is enhanced by proteins, ascorbic acid, and reduced by inhibitors like phytates, polyphenols, and calcium. Therefore, food vehicles must be prudently fortified to improve the absorption and bioavailability of iron complexes. While coffee enjoys worldwide popularity and offers an excellent platform for food fortification, its potential in this area remains largely untapped. However, challenges such as the presence of absorption inhibitors in the coffee matrix, potential alterations in sensory properties, safety considerations, and consumer acceptance continue to limit progress in this direction. To address these constraints, novel food processing techniques are being explored to develop innovative approaches for combating iron deficiency and anemia. This review explores iron fortification and its influencing factors, while also addressing novel strategies for fortifying coffee with essential micronutrients.</p>

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Coffee as a functional matrix for iron fortification: integrative insights into nutrient delivery and sensory balance

  • 期刊论文

  • 发表日期：

    2026年2月17日

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  • Yashwanth B S,
  • Vijay Laxmi Biswal,
  • M. D. Sagarika ,
  • Pushpa S. Murthy

摘要

The global prevalence of anemia continues to rise, prompting widespread adoption of iron fortification practices, particularly in regions with high rates of iron deficiency, such as developing countries. Iron bioavailability is enhanced by proteins, ascorbic acid, and reduced by inhibitors like phytates, polyphenols, and calcium. Therefore, food vehicles must be prudently fortified to improve the absorption and bioavailability of iron complexes. While coffee enjoys worldwide popularity and offers an excellent platform for food fortification, its potential in this area remains largely untapped. However, challenges such as the presence of absorption inhibitors in the coffee matrix, potential alterations in sensory properties, safety considerations, and consumer acceptance continue to limit progress in this direction. To address these constraints, novel food processing techniques are being explored to develop innovative approaches for combating iron deficiency and anemia. This review explores iron fortification and its influencing factors, while also addressing novel strategies for fortifying coffee with essential micronutrients.