Iron encapsulated microstructured gel beads using an emulsification-gelation technique for an alginate-caseinate...

Area of Science:

• Food Science
• Nutritional Science
• Materials Science

Background:

• Iron-deficiency anemia is a significant global health concern.
• Conventional iron fortification methods in food face challenges due to lipid oxidation and undesirable odor.
• Developing stable and palatable iron fortifiers is crucial for public health.

Purpose of the Study:

• To develop microstructured gel beads for encapsulating ferrous fumarate.
• To evaluate the impact of these gel beads on lipid oxidation and iron odor.
• To assess the iron release profile for enhanced bioavailability.

Main Methods:

• Ferrous fumarate was loaded into alginate-caseinate matrix using an emulsification-gelation method.
• Gelation was induced by Ca2+ or Fe2+ crosslinking, forming internal and external gelated beads.
• Lipid oxidation, odor release, and in vitro iron release were analyzed.

Main Results:

• Internal gelated beads were symmetrical and non-adhesive, unlike irregular external beads.
• The gel beads demonstrated a lag phase in promoting lipid oxidation and reduced iron odor.
• Iron release was delayed in simulated gastric conditions and progressive in intestinal conditions.

Conclusions:

• Microstructured gel beads offer a promising solution for iron fortification.
• These beads effectively mitigate negative sensory attributes associated with iron.
• The controlled release profile supports improved iron absorption in the duodenum.