Iron/zinc Alginates as Vehicles for Food Fortification with Enhanced Stability in Polyphenol-Rich Foods

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-06-05 DOI:10.1007/s11483-024-09854-6

Jesper T.N. Knijnenburg, Neni Zulfa Nengsih, Pornnapa Kasemsiri, Prinya Chindaprasirt, Michael B. Zimmermann, Kaewta Jetsrisuparb

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Abstract

Food fortification with iron (Fe) and zinc (Zn) can effectively reduce deficiencies of these important micronutrients, but the reactivity of bioavailable Fe compounds in foods remains a challenge. Here, this problem was tackled by binding water-soluble Fe³⁺ and Zn²⁺ sources to alginate by ionotropic gelation, resulting in the formation of mixed Fe/Zn alginate beads. The dry beads were 0.8–1.4 mm in diameter and had Fe and Zn contents of up to 143 mg/g. Fourier transform infrared (FTIR) spectroscopy confirmed the successful binding of Fe³⁺ and Zn²⁺ with the carboxylic acid groups of alginate with preferential binding of Fe³⁺ over Zn²⁺. When added to difficult-to-fortify polyphenol-rich foods, the Fe alginate beads caused smaller color changes than water-soluble Fe sources, confirming that binding Fe³⁺ to alginate reduced its reactivity and improved its stability. Adding increasing amounts of Zn into the beads further improved color stability as evidenced by the lower ΔE values. The in vitro Fe solubility was 75–90% within 120 min at pH 1.0, independent of the Zn content, suggesting that the Fe from these structures is released in the stomach and available for absorption in the intestine. Their improved stability may make these Fe/Zn alginates attractive dual fortificants for difficult-to-fortify foods.

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作为食品强化剂载体的铁/锌藻酸盐可增强富含多酚食品的稳定性

食品中添加铁（Fe）和锌（Zn）可有效减少这些重要微量营养素的缺乏，但食品中生物可利用的铁化合物的反应性仍然是一个挑战。为了解决这个问题，研究人员通过离子凝胶化将水溶性 Fe3+ 和 Zn2+ 源与海藻酸盐结合，形成了铁/锌混合的海藻酸盐珠。干珠直径为 0.8-1.4 毫米，铁和锌含量高达 143 毫克/克。傅立叶变换红外（FTIR）光谱证实，Fe3+ 和 Zn2+ 成功地与海藻酸的羧酸基团结合，Fe3+ 比 Zn2+ 优先结合。当添加到难以强化的富含多酚的食品中时，与水溶性铁源相比，海藻酸铁珠引起的颜色变化较小，这证实了将 Fe3+ 与海藻酸结合可降低其反应性并提高其稳定性。在珠子中添加越来越多的 Zn 可进一步提高颜色的稳定性，这一点从较低的ΔE 值中可以看出。在 pH 值为 1.0 的条件下，体外铁溶解度在 120 分钟内达到 75-90%，与锌含量无关。由于这些藻酸盐具有更高的稳定性，因此对于难以强化的食品来说，它们是具有吸引力的双重强化剂。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.