Microencapsulation of Fe2+ in Spray-Dried Lactose for Improved Bioavailability

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Materials Science

Background:

• Spray drying is a common method for food preservation.
• Iron fortification in infant formula is crucial but faces challenges like iron oxidation (Fe2+ to Fe3+).
• Iron oxidation leads to sensory issues and reduced iron absorption, hindering infant development.

Purpose of the Study:

• To improve iron bioavailability in infant milk powder.
• To overcome the limitations of iron fortification caused by oxidation.
• To enhance the stability of iron during milk powder production.

Main Methods:

• Utilized spray drying technology to simulate infant milk powder production.
• Co-dried a mixture of ascorbic acid and ferrous sulfate.
• Achieved uniform coating of ascorbic acid on ferrous sulfate particles.

Main Results:

• Ascorbic acid demonstrated a significant inhibitory effect on ferrous iron oxidation.
• The stability of ferrous iron was maintained in both solid and solution states over extended periods.
• Improved iron bioavailability was observed due to enhanced iron stability.

Conclusions:

• Co-drying ferrous sulfate with ascorbic acid via spray drying is an effective method to prevent iron oxidation.
• This technique significantly enhances iron stability and bioavailability in fortified milk powders.
• The findings support improved nutritional outcomes for infants and children through better iron fortification.