Marzia Rahimi
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Marzia Rahimi has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
- Dennis Dan Corell
Technical University of Denmark
1 shared publication - Grethe Hyldig
National Food Institute, Technical University of Denmark, Kemitorvet 204, 2800 Kgs. Lyngby, Denmark
1 shared publication - Jesper Tønnesen
Research Group for Bioactives—Analysis and Application, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, Denmark
1 shared publication - Jette Jakobsen
Technical University of Denmark
1 shared publication - Paul Michael Petersen
Department of Photonics Engineering, Diode Lasers and LED Systems, Technical University of Denmark, Frederiksborgvej 399, 4000 Roskilde, Denmark
1 shared publication - Petra Ložnjak Švarc
Research Group for Bioactives - Analysis and Application, National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Kgs. Lyngby, Denmark
1 shared publication
Latest Publications
- Open Access
Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3
Since few foods are naturally rich in vitamin D, novel food products with a high content of vitamin D are needed to decrease the prevalence of vitamin D deficiency. Pork cracklings are Danish snacks with high contents of protein and fat. They are consumed mostly during wintertime when sun exposure cannot fulfil human needs for vitamin D3. Pork cracklings were produced in an industrially friendly manner from UVB LED illuminated pork rind, using a combination of sous vide (85 °C, 60 min) and roasting in the oven (200 °C, 20 min). Thermal processing resulted in a significant loss of vitamin D3 (>90%). Thus, the process was optimized by the UVB exposure of pork cracklings, i.e., after thermal processing. The produced pork cracklings had a vitamin D3 level of ~10 µg/100 g, with a possibility of tailoring its final content. Furthermore, the fat content at 15–20% was a reduction of 50% compared to marketed products in 2021. No significant difference was found in the content of vitamin D3 during 31 days of storage in the air. A consumer preference test (n = 53) indicated that >80% of participants liked the product and saw its potential as a new food source of vitamin D3.
Open AccessBio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3
Since few foods are naturally rich in vitamin D, novel food products with a high content of vitamin D are needed to decrease the prevalence of vitamin D deficiency. Pork cracklings are Danish snacks with high contents of protein and fat. They are consumed mostly during wintertime when sun exposure cannot fulfil human needs for vitamin D3. Pork cracklings were produced in an industrially friendly manner from UVB LED illuminated pork rind, using a combination of sous vide (85 °C, 60 min) and roasting in the oven (200 °C, 20 min). Thermal processing resulted in a significant loss of vitamin D3 (>90%). Thus, the process was optimized by the UVB exposure of pork cracklings, i.e., after thermal processing. The produced pork cracklings had a vitamin D3 level of ~10 µg/100 g, with a possibility of tailoring its final content. Furthermore, the fat content at 15–20% was a reduction of 50% compared to marketed products in 2021. No significant difference was found in the content of vitamin D3 during 31 days of storage in the air. A consumer preference test (n = 53) indicated that >80% of participants liked the product and saw its potential as a new food source of vitamin D3.