Rebellato AP, de Moraes PP, Silva JGS, Alvim ID, Lima Pallone JA, Steel CJ. Ferrous sulfate microparticles obtained by
spray chilling: characterization, stability and in vitro digestion simulation.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024;
61:97-105. [PMID:
38192707 PMCID:
PMC10771413 DOI:
10.1007/s13197-023-05820-1]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/06/2023] [Accepted: 08/10/2023] [Indexed: 01/10/2024]
Abstract
The use of microencapsulated ferrous-sulfate is among the various options recommended for food fortification, as the protective wall material surrounding the compound can preserve it from undesirable alterations and also protect the food. Microencapsulated iron can be produced using different wall materials and encapsulation methods. Thus, a microparticle was developed through spray chilling, containing ferrous sulfate (FS), as active compound, and a fat mixture as the coating material. The resulting samples analyzed to determine encapsulation efficiency, particle size distribution, and morphology. Furthermore, the oxidative stability and bioaccessibility of FS microparticles were investigated by simulating in vitro digestion. The findings indicated that the encapsulation technique effectively retained FS, resulting in microparticles physically stable at room temperature with typical morphology. The encapsulation efficiency revealed that lower concentrations of FS led to reduced superficial iron content. However, the oxidative stability demonstrated that the presence of iron in the microparticles accelerated the lipid oxidation process. The in vitro digestion test demonstrated that the microparticles with lower iron content exhibited a higher percentage of bioaccessibility, even when compared to non-encapsulated FS. Additionally, the coating material successfully released FS during the simulation of gastrointestinal digestion, resulting in a bioaccessibility of 7.98%.
Supplementary Information
The online version contains supplementary material available at 10.1007/s13197-023-05820-1.
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