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Bambal A, Gomase V, Saravanan D, Jugade R. Highly efficient mesoporous aluminium-magnetite-alginate magnetic composite for defluoridation of water. ENVIRONMENTAL RESEARCH 2024; 261:119698. [PMID: 39074773 DOI: 10.1016/j.envres.2024.119698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2024] [Revised: 07/04/2024] [Accepted: 07/26/2024] [Indexed: 07/31/2024]
Abstract
One of the few elements that can have negative health impacts in both conditions, when consumed in excess or insufficiency is fluoride. In current study, aluminium magnetite alginate composite (AMA) was fabricated and applied using batch adsorption of fluoride as well as by using statistical modelling. Heterogeneous surface as revealed from scanning electron micrograph, thermal stability shown by thermal studies, high surface area of 29.77 m2 g-1, pore volume 0.1987 cm3 g-1 with mesoporous structure having average pore radius of 133 Å shown by BET analysis, fare degree of magnetization from VSM analysis were the important features of this material. Screening experiments and batch trials were carried out to obtain optimum working conditions. pH of 3.0, dosage of 50 mg, interaction period of 60 min and concentration of 50 mg L-1 depicted maximum defluoridation efficacy of about 94%. The adsorption capacity was found to be 60.08 mg g-1 in accordance with Langmuir adsorption isotherm, while pseudo second order kinetics was followed. Overall effects of various factors on sorption process were optimized using response surface methodology (RSM). Regeneration potential of AMA has been demonstrated for 10 adsorption-desorption cycles, showing more than 60% efficiency in tenth cycle. The AMA composite shows E-factor value 0.004 depicting it is sustainable in environment. In short, this novel composite showed excellent morphological, magnetic, functional properties that led to enhanced adsorption efficiency in short span of time that can be regenerated and reused in multiple cycles.
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Affiliation(s)
- Apurva Bambal
- Department of Chemistry, R.T.M. Nagpur University, Nagpur, 440033, India
| | - Vaishnavi Gomase
- Department of Chemistry, R.T.M. Nagpur University, Nagpur, 440033, India
| | - D Saravanan
- Department of Chemistry, National College, Tiruchirappalli, 620001, India
| | - Ravin Jugade
- Department of Chemistry, R.T.M. Nagpur University, Nagpur, 440033, India.
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2
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Liu W, Ren J, Qin X, Zhang X, Wu H, Han LJ. Structural identification and combination mechanism of iron (II)-chelating Atlantic salmon ( Salmo salar L.) skin active peptides. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:340-352. [PMID: 38196720 PMCID: PMC10772038 DOI: 10.1007/s13197-023-05845-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2023] [Accepted: 09/11/2023] [Indexed: 01/11/2024]
Abstract
In order to utilize salmon skin for high value, and investigate the structural identification and combination mechanism of iron (II)-chelating peptides systemically, Atlantic salmon (Salmo salar L.) skin, a by-product of Atlantic salmon processing, was treated by two-step enzymatic hydrolysis to obtain salmon skin active peptides (SSAP). Then they reacted with iron (II) to obtain iron (II)-chelating salmon skin active peptides (SSAP-Fe) with a high iron (II) chelating ability of 98.84%. The results of Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD) spectroscopy, 8-anilino-1-naphthalenesulfonic acid ammonium salt hydrate (ANS) combined fluorescence measurement, isothermal titration calorimetry (ITC) and full wavelength ultraviolet (UV) scanning showed that the structural characteristics of SSAP changed before and after chelating iron (II). Reverse phase high performance liquid chromatography (RP-HPLC) and mass spectrometry were used to identify and quantify the peptides in SSAP-Fe. Four peptide sequences (STEGGG, GIIKYGDDFMH, PGQPGIGYDGPAGPPGPPGPPGAP and QNQRESWTTCRSQSSLPDG) were identified. The content of PGQPGIGYDGPAGPPGPPGPPGAP was the highest, at 25.17 μg/mg. The pharmacokinetic and pharmacodynamic properties of these four peptides were also investigated, and the results indicated that they have satisfactory predicted ADMET properties. Molecular docking technology was used to analyze the binding sites between iron (II) and SSAP, and it was found that PGQPGIGYDGPAGPPGPPGPPGAP had the lowest predicted binding energy with iron (II) and the most stable predicted binding energy with iron (II). This results showed that the stability of SSAP-Fe were closely related to the number of covalent bonds and the types of amino acids. This study revealed the structure and combination mechanism of SSAP-Fe, and indicated that SSAP-Fe prepared by chelation may be used as a Fe supplement that can be applied in functional foods or ingredients.
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Affiliation(s)
- Wen–Ying Liu
- Engineering Laboratory for Agro Biomass Recycling & Valorizing, College of Engineering, China Agricultural University, Beijing, 100083 People’s Republic of China
| | - Jie Ren
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, 100015 People’s Republic of China
| | - Xiu–Yuan Qin
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, 100015 People’s Republic of China
| | - Xin–Xue Zhang
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, 100015 People’s Republic of China
| | - Han–Shuo Wu
- Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries Co., Ltd, Beijing, 100015 People’s Republic of China
| | - Lu-Jia Han
- Engineering Laboratory for Agro Biomass Recycling & Valorizing, College of Engineering, China Agricultural University, Beijing, 100083 People’s Republic of China
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Lissaneddine A, Aziz K, Ouazzani N, El Achaby M, Haydari I, Mandi L, Aziz F. Continuous treatment of highly concentrated tannery wastewater using novel porous composite beads: Central composite design optimization study. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2023; 21:513-532. [PMID: 37869602 PMCID: PMC10584791 DOI: 10.1007/s40201-023-00878-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Accepted: 08/27/2023] [Indexed: 10/24/2023]
Abstract
This present study depicts the successful employment of fixed-bed column for total chromium removal from tannery wastewater in dynamic mode using sodium alginate-powdered marble beads (SA-Marble) as adsorbent. The SA-Marble composite beads prepared were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDS) and Brunauer, Emmett and Teller (BET) method. The adsorption process performance of this bio-sorbent was examined in batches and columns for real effluent (tannery wastewater). After 90 min, the total chromium removal efficiency could be kept above 90% in the batch experiment. The adsorption kinetics fit better with the pseudo-second-order model, indicating the chemisorption process and the adsorption capacity of about 67.74 mg g-1 at 293 K (C0 = 7100 mg L-1) was obtained. Additionally, dynamic experiments indicate that the total chromium removal efficiency could be maintained above 90% after 120 min at 293 K and 60 min at 318 and 333 K; it's an endothermic but rapid process. The effects of two adsorption variables (Temperature and time) were investigated using central composite design (CCD), which is a subset of response surface methodology (total Cr, COD, sulfate, and total phosphorus percentage removal). This work paves a new avenue for synthesizing SA-Marble composite beads and provides an adsorption efficiency of total chromium removal from tannery wastewater. Graphical abstract
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Affiliation(s)
- Amina Lissaneddine
- National Center for Research and Studies On Water and Energy (CNEREE), Cadi Ayyad University, B. 511, 40000 Marrakech, Morocco
- Laboratory of Water, Biodiversity, and Climate Change, Faculty of Sciences Semlalia, Cadi Ayyad University, B.P. 2390, 40000 Marrakech, Morocco
| | - Khalid Aziz
- Department of Analytical Chemistry, Faculty of Marine and Environmental Sciences, University of Cadiz, Puerto Real, Cadiz, 11510 Spain
| | - Naaila Ouazzani
- National Center for Research and Studies On Water and Energy (CNEREE), Cadi Ayyad University, B. 511, 40000 Marrakech, Morocco
- Laboratory of Water, Biodiversity, and Climate Change, Faculty of Sciences Semlalia, Cadi Ayyad University, B.P. 2390, 40000 Marrakech, Morocco
| | - Mounir El Achaby
- Materials Science and Nano-Engineering (MSN) Department, VI Mohammed Polytechnic University (UM6P), Lot 660 – Hay Moulay Rachid, Benguerir, 43150 Morocco
| | - Imane Haydari
- National Center for Research and Studies On Water and Energy (CNEREE), Cadi Ayyad University, B. 511, 40000 Marrakech, Morocco
- Laboratory of Water, Biodiversity, and Climate Change, Faculty of Sciences Semlalia, Cadi Ayyad University, B.P. 2390, 40000 Marrakech, Morocco
| | - Laila Mandi
- National Center for Research and Studies On Water and Energy (CNEREE), Cadi Ayyad University, B. 511, 40000 Marrakech, Morocco
- Laboratory of Water, Biodiversity, and Climate Change, Faculty of Sciences Semlalia, Cadi Ayyad University, B.P. 2390, 40000 Marrakech, Morocco
| | - Faissal Aziz
- National Center for Research and Studies On Water and Energy (CNEREE), Cadi Ayyad University, B. 511, 40000 Marrakech, Morocco
- Laboratory of Water, Biodiversity, and Climate Change, Faculty of Sciences Semlalia, Cadi Ayyad University, B.P. 2390, 40000 Marrakech, Morocco
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Dehnad D, Ghorani B, Emadzadeh B, Emadzadeh M, Assadpour E, Rajabzadeh G, Jafari SM. Recent advances in iron encapsulation and its application in food fortification. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37703437 DOI: 10.1080/10408398.2023.2256004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/15/2023]
Abstract
Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus, encapsulation has been suggested to alleviate this problem. This study first sheds more light on the Fe encapsulation strategies and comprehensively explains the results of Fe encapsulation studies in the last decade. Then, the latest attempts to use Fe (in free or encapsulated forms) to fortify foods such as bakery products, dairy products, rice, lipid-containing foods, salt, fruit/vegetable-based products, and infant formula are presented. Double emulsions are highly effective at keeping their Fe content and display encapsulation efficiency (EE) > 88% although it decreases upon storage. The encapsulation by gel beads possesses several advantages including high EE, as well as reduced and great Fe release in gastric and duodenal conditions, respectively. Cereals, particularly bread and wheat, are common staple foods globally; they are very suitable for food fortification by Fe derivatives. Nevertheless, the majority of Fe in flour is available as salts of phytic acid (IP6) and phytates, reducing Fe bioavailability in the human body. The sourdough process degrades IP6 completely while Chorleywood Bread Making Process and conventional processes decrease it by 75% in comparison with whole meal flour.
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Affiliation(s)
- Danial Dehnad
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Maryam Emadzadeh
- Clinical Research Development Unit, Ghaem Hospital, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ghadir Rajabzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Nimbkar S, Leena MM, Moses JA, Anandharamakrishnan C. A modified 3-fluid nozzle spray drying approach for co-encapsulation of iron and folic acid. CHEMICAL PAPERS 2023. [DOI: 10.1007/s11696-023-02761-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch. Foods 2022; 11:foods11142107. [PMID: 35885349 PMCID: PMC9316173 DOI: 10.3390/foods11142107] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/10/2022] [Accepted: 07/14/2022] [Indexed: 02/05/2023] Open
Abstract
Ferropenic anemy is the leading iron deficiency disease in the world. The aim was to encapsulate erythrocytes extracted from the blood of Cavia porcellus, in matrices of tara gum and native potato starch. For microencapsulation, solutions were prepared with 20% erythrocytes; and encapsulants at 5, 10, and 20%. The mixtures were spray-dried at 120 and 140 °C. The iron content in the erythrocytes was 3.30 mg/g and between 2.32 and 2.05 mg/g for the encapsulates (p < 0.05). The yield of the treatments varied between 47.84 and 58.73%. The moisture, water activity, and bulk density were influenced by the temperature and proportion of encapsulants. The total organic carbon in the atomized samples was around 14%. The particles had diverse reddish tonalities, which were heterogeneous in their form and size; openings on their surface were also observed by SEM. The particle size was at the nanometer level, and the zeta potential (ζ) indicated a tendency to agglomerate and precipitation the solutions. The presence of iron was observed on the surface of the atomized by SEM-EDX, and FTIR confirmed the encapsulation due to the presence of the chemical groups OH, C-O, C-H, and N-H in the atomized. On the other hand, high percentages of iron release in vitro were obtained between 88.45 and 94.71%. The treatment with the lowest proportion of encapsulants performed at 140 °C obtained the best results and could potentially be used to fortify different functional foods.
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Sánchez M, Villamizar-Sarmiento MG, Harmsen I, Valdés F, Villanueva V, Ceballos R, Wacyk J, Oyarzun-Ampuero F, Valenzuela C. Encapsulation of house fly larvae (Musca domestica) meal by ionic gelation as a strategy to develop a novel nutritive food ingredient with improved aroma and appearance. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Zeng A, Leng J, Yang R, Zhao W. Preparation of a novel and stable iron fortifier: self‐assembled iron‐whey protein isolate fibrils nanocomposites. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15755] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Aoqiong Zeng
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
| | - Juncai Leng
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University 1800 Lihu Avenue Wuxi Jiangsu 214122 China
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Liu Y, Ma X, Si X, Lai W. Preparation, characterization, and properties of wampee seed antioxidant peptides‐iron chelate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yong Liu
- School of Food and Pharmaceutical Engineering Zhaoqing University Zhaoqing China
| | - Xiu‐Yun Ma
- School of Food and Pharmaceutical Engineering Zhaoqing University Zhaoqing China
| | - Xin‐Xin Si
- School of Food and Pharmaceutical Engineering Zhaoqing University Zhaoqing China
| | - Wen‐Feng Lai
- Zhaoqing Food Inspection Institute Zhaoqing China
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Avendaño C, Vidal S, Villamizar-Sarmiento MG, Guzmán M, Hidalgo H, Lapierre L, Valenzuela C, Sáenz L. Encapsulation of Cochleates Derived from Salmonella Infantis with Biopolymers to Develop a Potential Oral Poultry Vaccine. Polymers (Basel) 2021; 13:3426. [PMID: 34641241 PMCID: PMC8512329 DOI: 10.3390/polym13193426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Accepted: 09/28/2021] [Indexed: 12/31/2022] Open
Abstract
The aim of this study was to develop and characterize Salmonellaenterica serovar Infantis (S. Infantis) cochleates protected by encapsulation technology as a potential vaccine and to determine its safety in pullets. Cochleates were encapsulated by two technologies, spray drying and ionotropic gelation at different concentrations (0-15% v/v), and were characterized by physicochemical properties, protein content and Fourier Transform Infrared Spectroscopy (FTIR). The cochleates were white liquid suspensions with tubular shapes and a protein content of 1.0-2.1 mg/mL. After encapsulation by spray drying, microparticles ranged in size from 10.4-16.9 µm, were spherical in shape, and the protein content was 0.7-1.8 mg/g. After encapsulation by ionotropic gelation, beads ranged in size from 1620-1950 µm and were spherical in shape with a protein content of 1.0-2.5 mg/g. FTIR analysis indicated that both encapsulation processes were efficient. The cochleates encapsulated by ionotropic gelation were then tested for safety in pullets. No ill effect on the health of animals was observed upon physical or postmortem examination. In conclusion, this study was the first step in developing a potential oral S. Infantis vaccine safe for poultry using a novel cochleate encapsulation technology. Future studies are needed to determine the effectiveness of the vaccine.
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Affiliation(s)
- Constanza Avendaño
- Faculty of Veterinary Sciences, University of Chile, Santiago 8820808, Chile; (C.A.); (S.V.); (M.G.V.-S.); (M.G.); (H.H.); (L.L.)
| | - Sonia Vidal
- Faculty of Veterinary Sciences, University of Chile, Santiago 8820808, Chile; (C.A.); (S.V.); (M.G.V.-S.); (M.G.); (H.H.); (L.L.)
| | - María Gabriela Villamizar-Sarmiento
- Faculty of Veterinary Sciences, University of Chile, Santiago 8820808, Chile; (C.A.); (S.V.); (M.G.V.-S.); (M.G.); (H.H.); (L.L.)
- Department of Sciences and Pharmaceutical Technology, University of Chile, Santiago 8380494, Chile
| | - Miguel Guzmán
- Faculty of Veterinary Sciences, University of Chile, Santiago 8820808, Chile; (C.A.); (S.V.); (M.G.V.-S.); (M.G.); (H.H.); (L.L.)
- Nucleus of Applied Research in Veterinary and Agronomic Sciences, NIAVA, Faculty of Veterinary Medicine and Agronomy, Universidad de las Américas, Santiago 9250000, Chile
| | - Héctor Hidalgo
- Faculty of Veterinary Sciences, University of Chile, Santiago 8820808, Chile; (C.A.); (S.V.); (M.G.V.-S.); (M.G.); (H.H.); (L.L.)
| | - Lisette Lapierre
- Faculty of Veterinary Sciences, University of Chile, Santiago 8820808, Chile; (C.A.); (S.V.); (M.G.V.-S.); (M.G.); (H.H.); (L.L.)
| | - Carolina Valenzuela
- Faculty of Veterinary Sciences, University of Chile, Santiago 8820808, Chile; (C.A.); (S.V.); (M.G.V.-S.); (M.G.); (H.H.); (L.L.)
| | - Leonardo Sáenz
- Faculty of Veterinary Sciences, University of Chile, Santiago 8820808, Chile; (C.A.); (S.V.); (M.G.V.-S.); (M.G.); (H.H.); (L.L.)
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Anticoi M, Durán E, Avendaño C, Pizarro F, Figueroa J, Guzmán-Pino SA, Valenzuela C. Novel edible toys as iron carrier to prevent iron deficiency of postweaned pigs. Animal 2021; 15:100256. [PMID: 34098521 DOI: 10.1016/j.animal.2021.100256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 04/17/2021] [Accepted: 04/20/2021] [Indexed: 11/29/2022] Open
Abstract
The current preventive treatment for iron deficiency in pigs is inefficient, resulting in a high prevalence of iron-deficient or anemic postweaned pigs. The aim of this study was to develop and characterize edible toys (ETs) to be used as oral iron supplements, and to assess their effect on feeding behavior and iron status of postweaned pigs. Three types of ETs, varying in sweetness, were produced by ionic gelation, using whey, sodium alginate, ferrous sulfate and atomized bovine erythrocytes. ET control (ETC) was developed without sweetener, ET1 contained 15% w/v sucrose and ET2 contained 0.03% w/v of Sucram (98% sodium saccharin, 1% neosperidine dihydrocalcone and 1% maltol). ETs were mainly composed of carbohydrates and protein, with a similar concentration of iron (2.2-2.7 mg/g). The ETs were offered to 24 postweaned pigs to measure acceptability and preference. The animals preferred ETC and ET2 over ET1. To assess the nutritional benefit of the ETs, 24 postweaned pigs were distributed into three groups: ETC (without iron), ETC-Fe (ETC with iron) and ET2-Fe (with iron and Sucram). Iron-loaded ET (ETC-Fe and ET2-Fe) significantly increased the concentration of red blood cells (from 6.1 to 7.5·106 x mm3 for ETC-Fe and from 6.2 to 7.8 for ET2-Fe), hematocrit (from 32.8 to 37.9% for ETC-Fe and from 32.3 to 35.1 for ET2-Fe), serum iron (from 28.6 to 120.6 µmol/L for ETC-Fe and from 34.9 to 145.4 for ET2-Fe) and serum ferritin (from 7.8 to 18.5 µg/L for ETC-Fe and from 8.1 to 20.2 for ET2-Fe). In conclusion, the ETs developed in this study were accepted by the pigs and provided adequate iron to improve the iron status of postweaned pigs.
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Affiliation(s)
- M Anticoi
- Departamento de Fomento de la Producción Animal, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santa Rosa 11735, La Pintana, Santiago 8820808, Chile
| | - E Durán
- Departamento de Fomento de la Producción Animal, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santa Rosa 11735, La Pintana, Santiago 8820808, Chile
| | - C Avendaño
- Departamento de Fomento de la Producción Animal, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santa Rosa 11735, La Pintana, Santiago 8820808, Chile
| | - F Pizarro
- Laboratorio de Micronutrientes, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, El Líbano 5524, Macul, Santiago 7830490, Chile
| | - J Figueroa
- Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, San Joaquín, Santiago 7820436, Chile
| | - S A Guzmán-Pino
- Departamento de Fomento de la Producción Animal, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santa Rosa 11735, La Pintana, Santiago 8820808, Chile
| | - C Valenzuela
- Departamento de Fomento de la Producción Animal, Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santa Rosa 11735, La Pintana, Santiago 8820808, Chile.
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Abebe MW, Appiah-Ntiamoah R, Kim H. Gallic acid modified alginate self-adhesive hydrogel for strain responsive transdermal delivery. Int J Biol Macromol 2020; 163:147-155. [DOI: 10.1016/j.ijbiomac.2020.06.257] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/18/2020] [Accepted: 06/26/2020] [Indexed: 12/31/2022]
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Yao X, Yao X, Xu K, Wu K, Jiang F, Nishinari K, Phillips GO. Iron encapsulated microstructured gel beads using an emulsification-gelation technique for an alginate-caseinate matrix. Food Funct 2020; 11:3811-3822. [PMID: 32329495 DOI: 10.1039/c9fo02184a] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Iron-deficiency anemia is an important health problem in global public issues, and development of iron fortifiers in diets is essential for the decrease of iron deficiency. However, there are problems for iron fortification in food because the common bioavailable iron compounds would contribute to iron-promoted lipid oxidation and unpleasant iron odor, presenting an adverse food quality. Ferrous fumarate loaded microstructured gel beads were prepared by an emulsification-gelation method using an alginate-caseinate matrix, and the gel network was formed by crosslinking of Ca2+ or Fe2+. Internal gelated beads showed relatively symmetrical and homogeneous spheres with no adhesion due to the simultaneous release of Fe2+ to initiate gelation in situ. External gelated beads displayed an irregular and adhesive structure, probably because the random contact between Na-ALG and Ca2+ occurred on the droplet surface, and the immediately gelated hardening layer provided a delay for further Ca2+ diffusion. The gel beads exhibited a lag phase in the promotion of lipid oxidation of the emulsion and restrained the iron odor release from ferrous fumarate. Ferrous ion release from microstructured gel beads in the simulated gastric juice was obviously delayed before a more progressive high release in the simulated intestinal juice, beneficial for iron absorption in the duodenum. The iron encapsulated microstructured gel beads might be developed as a promising safe iron fortifier by relieving lipid oxidation and iron odor.
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Affiliation(s)
- Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
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Durán E, Churio O, Arias JL, Neira-Carrillo A, Valenzuela C. Preparation and characterization of novel edible matrices based on alginate and whey for oral delivery of iron. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105277] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads. Foods 2019; 8:foods8090361. [PMID: 31450564 PMCID: PMC6769985 DOI: 10.3390/foods8090361] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Accepted: 08/22/2019] [Indexed: 01/30/2023] Open
Abstract
The potential use of iron-loaded alginate beads to fortify oil-in-water (O/W) emulsions was studied. Iron-loaded alginate beads with different sizes (0.65, 0.84, 1.5 and 2 mm) were produced by ionic gelation with calcium chloride, leading to 81% encapsulation efficiency (EE) of ferrous sulfate. These beads were added to O/W emulsions to investigate their effect on lipid oxidation. The use of iron-loaded alginate beads inhibited lipid oxidation in emulsions, compared to a control emulsion with the same concentration of free ferrous sulfate in the continuous phase, but did not totally prevent it. Results obtained with scanning electron microscopy and energy dispersive X-ray spectroscopy (EDX) analysis showed that some reactive iron was present at the surface of the beads. Oxidation of the lipid droplets was slightly higher for smaller alginate beads, suggesting that the reaction could be linked to the total bead surface. When covering iron-loaded beads with an extra layer of alginate, lipid oxidation was inhibited, which confirmed the role of reactive surface-bound iron. This study shows that the location of iron within the encapsulates plays a crucial role in the chemical stability of fortified foods and should be taken as a starting point in the design of iron-fortified food products.
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Use of Encapsulation Technology to Improve the Efficiency of an Iron Oral Supplement to Prevent Anemia in Suckling Pigs. Animals (Basel) 2018; 9:ani9010001. [PMID: 30577432 PMCID: PMC6357104 DOI: 10.3390/ani9010001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 12/14/2018] [Accepted: 12/17/2018] [Indexed: 12/16/2022] Open
Abstract
Simple Summary In animal nutrition, encapsulation technologies have been poorly explored, even though they may improve oral iron supplementation in suckling pigs. We hypothesized that the encapsulation of an oral supplement could enhance iron bioavailability for suckling pigs. We compared the levels of biomarkers for iron nutritional status among three groups of animals: piglets receiving oral encapsulated supplements, individuals receiving oral non-encapsulated supplements (as control group), and animals who were supplemented by parenteral route (strategy currently used in pig production systems). All treatments prevented anemia at weaning; however, only oral treatments prevented the first stage of anemia, which is iron depletion. In conclusion, piglets supplemented with encapsulated iron showed a higher concentration of serum ferritin and, therefore, had better iron reserves. Abstract The objective of this study was to develop an encapsulated iron supplement for oral ingestion and to determine its effect on the iron nutrition status of suckling pigs. Encapsulated and non-encapsulated iron supplement was prepared. Seventy-two neonatal piglets were assigned to three experimental groups: (1) parenteral group (gold standard treatment), which received one dose of parenteral iron (200 mg), 2 days of age, (2) “non-encapsulated” group (as a control group), which received 4 oral doses of unencapsulated iron supplement at 2, 7, 12 and 17 days of age, and (3) “encapsulated” group, which received 4 oral doses of encapsulated iron supplement on the same days. The encapsulated and unencapsulated iron supplements contained 65.2 and 65.0 mg/iron/dose, respectively. Parenteral treatment was not sufficient to ensure an adequate iron nutritional state in piglets at the end of the lactation period, showing iron depletion (serum ferritin: 8.4 µg/L). In contrast, oral supplementation prevented the development of iron depletion. Higher serum ferritin values were observed in the encapsulated (19.9 µg/L) compared to the unencapsulated group (17.4 µg/L) (p = 0.020). In conclusion, the use of four oral doses of an encapsulated iron supplement prevents iron deficiency anemia and its previous stages in suckling pigs.
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Churio O, Valenzuela C. Development and characterization of maltodextrin microparticles to encapsulate heme and non-heme iron. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.072] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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