Lactoferrin-based nanoparticles as a vehicle for iron in food applications - Development and release profile

This study aims at developing and characterizing bovine lactoferrin (bLf) nanoparticles as an iron carrier. bLf nanoparticles were characterized in terms of size, polydispersity index (PdI), electric charge (ζ-potential), morphology, structure and stability over time. Subsequently, iron release experiments were performed at different pH values (2.0 and 7.0) at 37°C, in order to understand the release mechanism. bLf (0.2%, w/v) nanoparticles were successfully produced by thermal gelation (75°C for 20min). bLf nanoparticles with 35mM FeCl₃ showed an iron binding efficiency value of approximately 20%. The nanoparticles were stable (i.e. no significant variation of size and PdI of the nanoparticles) for 76days at 4°C and showed to be stable between 4 and 60°C and pH2 and 11. Release experiments at pH2 showed that iron release could be described by the linear superposition model (explained by Fick and relaxation phenomenon). On the contrary, the release mechanism at pH7 cannot be described by either Fick or polymer relaxation behaviour. In general, results suggested that bLf nanoparticles could be used as an iron delivery system for future food applications.