Gabriel D. Heinen, Raúl E. Cian and Silvina R. Drago
{"title":"以阿拉伯木聚糖为壁材的铁-抗坏血酸微胶囊的研制及其在挤压玉米制品中的强化应用研究","authors":"Gabriel D. Heinen, Raúl E. Cian and Silvina R. Drago","doi":"10.1039/D5FB00121H","DOIUrl":null,"url":null,"abstract":"<p >Fortification is a sustainable long-term strategy to address iron deficiency and anemia. Microencapsulation could be used to protect iron from interaction with other food components and increase its bioaccessibility. This study aimed to develop iron microcapsules using arabinoxylans (AXs) extracted from Brewer's spent grain as an encapsulating material and ascorbic acid (AA) as an absorption promoter for use as fortifiers in extruded corn products. Two levels of iron were studied (12.8 and 24.4 mg Fe per g solids), with AA (in an AA : Fe molar ratio of 1.5 : 1), keeping the iron : AX ratio constant at 1 : 20. The microcapsules were produced through spray drying. Subsequently, corn extrudates fortified with iron microcapsules or ferrous sulfate were produced, and the stability of the fortified samples stored at room temperature for one year was studied. Iron bioaccessibility from microcapsules and extruded corn products was determined after <em>in vitro</em> gastrointestinal digestion. Results indicated that ascorbic acid was partially protected from oxidation during the spray drying process (∼53%). This allowed the microencapsulated iron to remain bioaccessible under the conditions of the gastrointestinal environment (∼20%). The extruded corn product with the addition of microcapsules presented good iron bioaccessibility, which was higher than that of ferrous sulfate (∼18 <em>vs.</em> 12%). However, the wall material failed to protect ascorbic acid from degradation during the thermal extrusion process. The products fortified with the microcapsules with the lowest iron level were more stable than the product fortified with ferrous sulfate. It was feasible to obtain an iron fortifier with good bioaccessibility using AXs as encapsulating agents.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 5","pages":" 1470-1479"},"PeriodicalIF":0.0000,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00121h?page=search","citationCount":"0","resultStr":"{\"title\":\"Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products\",\"authors\":\"Gabriel D. Heinen, Raúl E. Cian and Silvina R. Drago\",\"doi\":\"10.1039/D5FB00121H\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >Fortification is a sustainable long-term strategy to address iron deficiency and anemia. Microencapsulation could be used to protect iron from interaction with other food components and increase its bioaccessibility. This study aimed to develop iron microcapsules using arabinoxylans (AXs) extracted from Brewer's spent grain as an encapsulating material and ascorbic acid (AA) as an absorption promoter for use as fortifiers in extruded corn products. Two levels of iron were studied (12.8 and 24.4 mg Fe per g solids), with AA (in an AA : Fe molar ratio of 1.5 : 1), keeping the iron : AX ratio constant at 1 : 20. The microcapsules were produced through spray drying. Subsequently, corn extrudates fortified with iron microcapsules or ferrous sulfate were produced, and the stability of the fortified samples stored at room temperature for one year was studied. Iron bioaccessibility from microcapsules and extruded corn products was determined after <em>in vitro</em> gastrointestinal digestion. Results indicated that ascorbic acid was partially protected from oxidation during the spray drying process (∼53%). This allowed the microencapsulated iron to remain bioaccessible under the conditions of the gastrointestinal environment (∼20%). The extruded corn product with the addition of microcapsules presented good iron bioaccessibility, which was higher than that of ferrous sulfate (∼18 <em>vs.</em> 12%). However, the wall material failed to protect ascorbic acid from degradation during the thermal extrusion process. The products fortified with the microcapsules with the lowest iron level were more stable than the product fortified with ferrous sulfate. 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引用次数: 0
摘要
强化是解决缺铁和贫血的一项可持续的长期战略。微胶囊化可以防止铁与其他食物成分相互作用,提高铁的生物可及性。本研究旨在以从布鲁尔氏废谷物中提取的阿拉伯木聚糖(AXs)为包封材料,以抗坏血酸(AA)为吸收促进剂,开发铁微胶囊,用于挤压玉米制品的强化。研究了两种水平的铁(12.8和24.4 mg Fe / g固体)和AA (AA: Fe摩尔比为1.5:1),保持铁与AX的比例恒定在1:20。采用喷雾干燥法制备微胶囊。随后,制备了添加铁微胶囊或硫酸亚铁的玉米挤出物,并研究了强化样品在室温下保存一年的稳定性。采用体外胃肠消化法测定了玉米微胶囊和膨化玉米制品中铁的生物可及性。结果表明,抗坏血酸在喷雾干燥过程中被部分保护免受氧化(约53%)。这使得微胶囊铁在胃肠道环境条件下保持生物可及性(约20%)。添加微胶囊的挤压玉米产品具有良好的铁生物可及性,高于硫酸亚铁(~ 18% vs. 12%)。然而,在热挤压过程中,壁材未能保护抗坏血酸免受降解。铁含量最低的微胶囊强化产物比硫酸亚铁强化产物更稳定。以AXs为包封剂制备生物可及性良好的补铁剂是可行的。
Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products
Fortification is a sustainable long-term strategy to address iron deficiency and anemia. Microencapsulation could be used to protect iron from interaction with other food components and increase its bioaccessibility. This study aimed to develop iron microcapsules using arabinoxylans (AXs) extracted from Brewer's spent grain as an encapsulating material and ascorbic acid (AA) as an absorption promoter for use as fortifiers in extruded corn products. Two levels of iron were studied (12.8 and 24.4 mg Fe per g solids), with AA (in an AA : Fe molar ratio of 1.5 : 1), keeping the iron : AX ratio constant at 1 : 20. The microcapsules were produced through spray drying. Subsequently, corn extrudates fortified with iron microcapsules or ferrous sulfate were produced, and the stability of the fortified samples stored at room temperature for one year was studied. Iron bioaccessibility from microcapsules and extruded corn products was determined after in vitro gastrointestinal digestion. Results indicated that ascorbic acid was partially protected from oxidation during the spray drying process (∼53%). This allowed the microencapsulated iron to remain bioaccessible under the conditions of the gastrointestinal environment (∼20%). The extruded corn product with the addition of microcapsules presented good iron bioaccessibility, which was higher than that of ferrous sulfate (∼18 vs. 12%). However, the wall material failed to protect ascorbic acid from degradation during the thermal extrusion process. The products fortified with the microcapsules with the lowest iron level were more stable than the product fortified with ferrous sulfate. It was feasible to obtain an iron fortifier with good bioaccessibility using AXs as encapsulating agents.