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New iron compounds offer dual fortification with essential minerals. These tunable ferrous salts show improved iron delivery, reduced reactivity, and minimal vitamin C oxidation, addressing key challenges in food fortification.

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Area of Science:

  • Materials Science
  • Food Science
  • Nutritional Science

Background:

  • Poorly water-soluble iron compounds are promising for food fortification.
  • Challenges include ensuring iron bioaccessibility and minimizing reactivity.

Purpose of the Study:

  • To explore ferrous pyrophosphate (Fe(II)PP) and novel Fe(II)-containing M2(1-x)Fe2P2O7 salts as dual fortificants.
  • To investigate their composition, dissolution, reactivity, and impact on vitamin C.

Main Methods:

  • Facile and eco-friendly coprecipitation method for salt synthesis.
  • Analysis of composition, pH-dependent dissolution, and iron-mediated tea discoloration.
  • Assessment of vitamin C oxidation over 48 hours.

Main Results:

  • Salts exhibited lower iron dissolution at moderate pH (<0.5 mM) and enhanced dissolution at gastric pH (up to 5 mM) compared to Fe(II)PP.
  • Reduced tea discoloration and dissolved iron were observed for specific compositions (e.g., x=0.470 for M=Ca/Zn, x=0.086 for M=Mn).
  • No significant increase in vitamin C oxidation was noted for specific compositions.

Conclusions:

  • Fe(II)-containing M2(1-x)Fe2P2O7 salts are potential dual fortificants with tunable properties.
  • These salts offer improved iron delivery and reduced reactivity, addressing fortification challenges.
  • The tunable nature allows for optimization of mineral delivery and stability.