Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Search research articles

Related Experiment Video

Updated: May 21, 2026

A Rapid and Specific Microplate Assay for the Determination of Intra- and Extracellular Ascorbate in Cultured Cells

A Rapid and Specific Microplate Assay for the Determination of Intra- and Extracellular Ascorbate in Cultured Cells

Published on: April 11, 2014

Enhancing the in vitro Fe(2+) bio-accessibility using ascorbate and cold-set whey protein gel particles.

A H Martin¹, G A H de Jong

¹TNO, P.O. Box 360, 3700 AJ Zeist, The Netherlands.

Dairy Science & Technology

|June 5, 2012

Summary

This study developed novel protein gel particles for iron fortification. Encapsulating iron with ascorbate significantly enhanced iron absorption in vitro, suggesting a promising method for food enrichment.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

A subset of walnut allergic adults is sensitized to walnut 11S globulin Jug r 4.

Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology·2018

Same author

Correspondence.

Studies in mental inefficiency·2017

Same author

Parvalbumin in fish skin-derived gelatin: is there a risk for fish allergic consumers?

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment·2012

Same author

Should continuous lateral rotation therapy replace manual turning?

Dimensions of critical care nursing : DCCN·2011

Same author

Histological and shear properties of bovine muscle and their alteration during postmortem ageing.

Meat science·2011

Same author

The effects of various post-mortem treatments on certain physical and sensory properties of three different bovine muscles.

Meat science·2011

Area of Science:

Food Science
Nutritional Biochemistry
Materials Science

Background:

Iron deficiency is a global health concern.
Current food fortification methods have limitations in iron bioavailability.
Protein-based delivery systems offer potential for improved nutrient encapsulation.

Purpose of the Study:

To investigate iron fortification of food using novel protein gel particles.
To optimize iron and ascorbate ratios for cold-set gelation.
To assess the in vitro bio-accessibility and stability of iron-protein particles.

Main Methods:

Cold-set gelation of whey protein with entrapped iron and ascorbate.
Rheological analysis of protein gel formation and strength.
In vitro assessment using the TNO Intestinal Model (TIM) to evaluate iron bio-accessibility.

More Related Videos

The Combination of Mechanically Isolated Stromal Vascular Fraction and Fibrin Hydrogel: A Processing Protocol

The Combination of Mechanically Isolated Stromal Vascular Fraction and Fibrin Hydrogel: A Processing Protocol

Published on: November 17, 2023

Related Experiment Videos

Last Updated: May 21, 2026

A Rapid and Specific Microplate Assay for the Determination of Intra- and Extracellular Ascorbate in Cultured Cells

A Rapid and Specific Microplate Assay for the Determination of Intra- and Extracellular Ascorbate in Cultured Cells

Published on: April 11, 2014

The Combination of Mechanically Isolated Stromal Vascular Fraction and Fibrin Hydrogel: A Processing Protocol

The Combination of Mechanically Isolated Stromal Vascular Fraction and Fibrin Hydrogel: A Processing Protocol

Published on: November 17, 2023

Stability testing of iron-protein particles across a range of pH and calcium concentrations.

Main Results:

Ascorbate influenced protein gelation, increasing gel strength at an optimal iron/ascorbate ratio.
Iron-protein gel particles demonstrated stability across a broad pH range.
In vitro iron bio-accessibility increased from 10% to nearly 80% with ascorbate in the protein particles.
High encapsulation efficiency and stability of iron within the protein matrix were observed.

Conclusions:

The developed protein gel particles effectively encapsulate iron in the presence of ascorbate.
This method significantly enhances iron bio-accessibility, showing potential for effective food fortification.
Whey protein-based particles offer a stable and efficient system for delivering iron for human consumption.