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EDTA enabled chelation for stability and sensory quality in iron enriched coffee
Yashwanth Bevahalli Srinivasappa1, Vijay Laxmi Biswal2, Sachin Rama Chaudhari2
1Department of Plantation Products, Spices and Flavor Technology, CSIR-Central Food Technological Research Institute (CSIR-CFTRI), Mysore- 570 020 Karnataka, India; University of Mysore (UoM), Mysore 570 005, Karnataka, India.
Iron fortification in coffee using chelating agents like EDTA significantly reduces iron-polyphenol complexation, enhancing iron bioavailability while maintaining sensory qualities. This approach offers a promising strategy to combat iron deficiency through a popular beverage.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Materials Science
Background:
- Iron deficiency is a global health concern.
- Coffee consumption is widespread, presenting an opportunity for fortification.
- Iron-polyphenol complexation in coffee can limit iron bioavailability.
Purpose of the Study:
- To investigate the use of chelating agents to reduce iron-polyphenol complexation in fortified coffee.
- To evaluate the impact of chelation on iron bioaccessibility and sensory properties.
- To optimize iron fortification in coffee for improved nutritional delivery.
Main Methods:
- Ferrous Sulphate (FS) was used for iron fortification.
- Ethylenediaminetetraacetic acid (EDTA) was employed as a chelating agent.
- Fourier Transform Infrared Spectroscopy (FTIR), Dynamic Light Scattering (DLS), Electronic-nose (E-nose), Electronic-tongue (E-tongue), and Gas Chromatography-Mass Spectrometry (GC-MS) were utilized for analysis.
Main Results:
- EDTA reduced iron-polyphenol complexation by 89-94%.
- Iron bioaccessibility increased from 17.40% to 24.14% with EDTA addition.
- Sensory profiles of fortified coffee remained comparable to unfortified coffee.
Conclusions:
- EDTA effectively mitigates iron-polyphenol complexation in fortified coffee.
- Iron fortification with EDTA enhances iron bioavailability without negatively impacting sensory attributes.
- This method presents a viable strategy to address iron deficiency through coffee fortification.
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