Colloidal iron(III) pyrophosphate particles

Ferrous Pyrophosphate and Mixed Divalent Pyrophosphates as Delivery Systems for Essential Minerals

Poorly water-soluble iron-containing compounds are promising iron fortificants. However, ensuring high bioaccessibility and low reactivity of iron is challenging. We present the potential application of ferrous pyrophosphate (Fe(II)PP) and Fe(II)-containing M2(1-x)Fe2x P2O7 salts (0 < x < 1, M = Ca, Zn, or Mn) for delivery of iron and a second essential mineral (M). After preparation by a facile and environment-friendly coprecipitation method, the salts were investigated for their composition, pH-dependent dissolution, iron-mediated discoloration of a black tea solution, and oxidation of vitamin C. Our results suggest that these salts are possible dual-fortificants with tunable composition that compared to Fe(II)PP (i) show lower (<0.5 mM) and enhanced (to 5 mM) iron dissolution in moderate and gastric pH, respectively, (ii) exhibit less discoloration and dissolved iron in tea when x = 0.470 for M = Ca or Zn and x = 0.086 for M = Mn, and (iii) do not increase the oxidation extent of vitamin C over 48 h when x = 0.06, 0.086, or 0.053 for M = Ca, Zn, or Mn, respectively.

Iron nanoparticles as food additives and food supplements, regulatory and legislative perspectives

Recently, the use of nanotechnology in food has gained great interest. Iron nanoparticles with unique chemical, physical and structural properties allow their potential use mainly as iron fortifiers, colorants and antimicrobial agents. However, in the market we can find only supplements and food colorants based on iron nanoparticles. Their use in food fortification has so far been focused only on in vitro and in vivo experimental studies, since the toxicological evaluation of these studies has so far been the basis for the proposals of laws and regulations, which are still in an early stage of development. Therefore, the aim of this work was to summarize the use of the different forms of iron nanoparticles (oxides, oxyhydroxides, phosphates, pyrophosphates and sulfates) as food additives and supplements and to resume the perspectives of legislation regarding the use of these types of nanoparticles in the food industry.

Pectin-decorated magnetite nanoparticles as both iron delivery systems and protective matrices for probiotic bacteria

The goal of this work was to investigate biophysical stability of iron-pectin nanoparticles and analyze the feasibility of using them as delivery systems for the probiotic strain Lactobacillus plantarum CIDCA 83114. Iron oxide (Fe₃O₄) nanoparticles were synthesized from 0.25M FeCl₂/0.5 M FeCl₃.6H₂O, and coated with citrus pectins. Their physico-chemical properties [FTIR, X-ray diffraction (XRD), ζ-potential, particle size, SEM, TEM] and their effect on bacterial stabilization (viability after freeze-drying/storage, stability when exposed to simulated gastro-intestinal conditions) were assessed. XRD indicated the almost exclusive presence of magnetite crystalline phases. FTIR spectra confirmed the adsorption of pectin on magnetite nanoparticles surface. SEM and TEM images evidenced agglomerated nanoparticles, and a morphological surface change after adsorption of pectin. DLS and ζ-potential results proved the solvation of the ionizable groups in the hydrophilic network which induced chain expansion and agglomeration. Iron from nanoparticles demonstrated to be non-toxic for microorganisms up to 1.00 mg/mL. Simulated saliva and gastric solutions prevented nanoparticles from dissolution. The higher pH of the intestinal conditions (solvated -COO- and Fe-O- groups) facilitated the dispersion and partial dissolution of nanoparticles. Pectins adsorption on magnetite nanoparticles significantly enhanced electrostatic repulsion, which aided the solvation of ionized iron forms. The soluble species diffused out from the aggregates, being detected in the simulated intestinal fluid. Regarding bacterial viability, no decays were observed neither when pectin-decorated nanoparticles were exposed to simulated fluids nor when stored at 4 °C for 60 days. The composites engineered in this work appear as adequate delivery systems for probiotic bacteria, whose target is the gut.

Colloidal particles for the delivery of steroid glycosides

Food grade colloidal particles comprising steroid glycosides with excellent stability are prepared using a liquid antisolvent precipitation method.

Cytotoxicity, Intestinal Transport, and Bioavailability of Dispersible Iron and Zinc Supplements

Iron or zinc deficiency is one of the most important nutritional disorders which causes health problem. However, food fortification with minerals often induces unacceptable organoleptic changes during preparation process and storage, has low bioavailability and solubility, and is expensive. Nanotechnology surface modification to obtain novel characteristics can be a useful tool to overcome these problems. In this study, the efficacy and potential toxicity of dispersible Fe or Zn supplement coated in dextrin and glycerides (SunActive Fe^TM and SunActive Zn^TM) were evaluated in terms of cytotoxicity, intestinal transport, and bioavailability, as compared with each counterpart without coating, ferric pyrophosphate (FePP) and zinc oxide (ZnO) nanoparticles (NPs), respectively. The results demonstrate that the cytotoxicity of FePP was not significantly affected by surface modification (SunActive Fe^TM), while SunActive Zn^TM was more cytotoxic than ZnO-NPs. Cellular uptake and intestinal transport efficiency of SunActive Fe^TM were significantly higher than those of its counterpart material, which was in good agreement with enhanced oral absorption efficacy after a single-dose oral administration to rats. These results seem to be related to dissolution, particle dispersibility, and coating stability of materials depending on suspending media. Both SunActive^TM products and their counterpart materials were determined to be primarily transported by microfold (M) cells through the intestinal epithelium. It was, therefore, concluded that surface modification of food fortification will be a useful strategy to enhance oral absorption efficiency at safe levels.