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Related Experiment Videos

Microencapsulated iron for milk fortification.

H S Kwak1, K M Yang, J Ahn

  • 1Department of Food Science and Technology, Sejong University, 98 Kunja-dong, Kwangjin-ku, Seoul 143-747, Korea. kwakhs@sejong.ac.kr

Journal of Agricultural and Food Chemistry
|December 11, 2003
PubMed
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Microencapsulated iron using polyglycerol monostearate (PGMS) effectively fortifies milk. This method improves milk

Area of Science:

  • Food Science
  • Nutritional Science
  • Materials Science

Background:

  • Milk fortification with iron is crucial for public health.
  • Traditional iron fortification methods can negatively impact milk's sensory properties and stability.
  • Developing stable, bioavailable iron fortificants for dairy is an ongoing challenge.

Purpose of the Study:

  • To develop microencapsulated iron for milk fortification.
  • To evaluate the encapsulation efficiency and iron release characteristics.
  • To assess the impact of microencapsulated iron on milk's sensory attributes.

Main Methods:

  • Microencapsulation of ferric ammonium sulfate using polyglycerol monostearate (PGMS).
  • Optimization of the coating to core material ratio (5:1:30 w/w/v).

Related Experiment Videos

  • In vitro iron release studies in simulated gastric and intestinal fluids.
  • Sensory analysis of milk fortified with microencapsulated iron.

    • Main Results:

    • Achieved a maximum microencapsulation efficiency of 75%.
    • Minimal iron release (12%) during 3 days of cold storage.
    • Reduced TBA values in fortified milk, indicating improved oxidative stability.
    • Controlled iron release, with low release in gastric conditions and high release in intestinal conditions (pH 5-8).
    • Sensory analysis showed significant differences in astringency, metallic taste, and color between microencapsulated and unencapsulated iron groups.

    Conclusions:

    • Microencapsulated iron with PGMS is an effective method for fortifying milk.
    • This approach enhances milk's oxidative stability and maintains iron bioavailability.
    • The sensory profile of milk fortified with microencapsulated iron is acceptable, with notable improvements over unencapsulated iron.