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Spray-Dried Whey Protein Concentrate-Iron Complex: Preparation and Physicochemical Characterization
Indrajeet Singh Banjare1, Kamal Gandhi1, Khushbu Sao1
1Dairy Chemistry Division, National Dairy Research Institute, P.O. Box 132001, Karnal, India.
Food Technology and Biotechnology
|December 24, 2019
Summary
Whey protein concentrate-iron (WPC-Fe) complex improves iron absorption and reduces iron
Area of Science:
- Food Science
- Nutritional Science
- Biochemistry
Background:
- Poor iron absorption from food and oral supplements necessitates high doses, leading to intolerance.
- Whey, a cheese industry byproduct, poses environmental disposal challenges.
- Whey proteins can bind iron, mitigating its reactivity and improving food compatibility.
Purpose of the Study:
- To develop a stable whey protein concentrate-iron (WPC-Fe) complex for enhanced iron delivery.
- To evaluate the in vitro bioaccessibility of iron from the WPC-Fe complex compared to traditional iron sources.
Main Methods:
- Iron was complexed with whey protein concentrate (WPC).
- Centrifugation and ultrafiltration removed free iron.
- Spray drying optimized at 180°C inlet temperature, 2.66 mL/min flow rate, and 15% total solids produced a stable WPC-Fe powder.
Main Results:
- The WPC-Fe complex demonstrated stability under various processing conditions.
- In vitro bioaccessibility of iron from WPC-Fe was significantly higher (p<0.05) than from iron(II) sulphate.
- The WPC-Fe complex offers a safe alternative for iron fortification in functional foods.
Conclusions:
- The WPC-Fe complex effectively enhances iron bioaccessibility.
- This novel complex provides a sustainable solution for iron fortification, utilizing a dairy byproduct.
- WPC-Fe complex shows promise for improving iron nutrition in functional food applications.
