Nutritional value and acceptability of heme iron microparticles-fortified bread
Iron deficiency anemia is a significant global health challenge, prompting the exploration of novel iron fortification strategies. This study investigated pectin microparticles coated with bovine blood as a heme iron source to fortify bread. Four treatments were prepared: control, ferrous fumarate f...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
|
| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2502533 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850128786880724992 |
|---|---|
| author | Estefany Rengifo Rafael Vela-Paredes Juan D. Rios-Mera Felix Cabrera Erick Saldaña Wilson Guerra Thony Arce Julia Vásquez Jessy Vásquez Fernando Tello Célis |
| author_facet | Estefany Rengifo Rafael Vela-Paredes Juan D. Rios-Mera Felix Cabrera Erick Saldaña Wilson Guerra Thony Arce Julia Vásquez Jessy Vásquez Fernando Tello Célis |
| author_sort | Estefany Rengifo |
| collection | DOAJ |
| description | Iron deficiency anemia is a significant global health challenge, prompting the exploration of novel iron fortification strategies. This study investigated pectin microparticles coated with bovine blood as a heme iron source to fortify bread. Four treatments were prepared: control, ferrous fumarate fortified, and bread with 15% and 25% microparticles. The physicochemical characteristics (including iron content and peroxide values), microbial counts, and overall acceptability were analyzed. Results showed that adding microparticles significantly increased the iron content of the bread (7.77 ± 0.05 mg/100 g). Peroxide values remained below 3.43 meq O2/kg extracted fat, and mold counts were within acceptable limits (<10 CFU/g) for all treatments. A 7-point hedonic scale acceptability test in school-aged children (8–12 years) revealed no significant differences among treatments. Therefore, incorporating microparticles containing bovine blood-derived iron in bread offers a promising solution for producing iron-enriched food, providing a potential strategy for improving the health of school-age children. |
| format | Article |
| id | doaj-art-0ad2b54ff2dc4f049069a2145e5d9137 |
| institution | OA Journals |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-0ad2b54ff2dc4f049069a2145e5d91372025-08-20T02:33:11ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2502533Nutritional value and acceptability of heme iron microparticles-fortified breadEstefany Rengifo0Rafael Vela-Paredes1Juan D. Rios-Mera2Felix Cabrera3Erick Saldaña4Wilson Guerra5Thony Arce6Julia Vásquez7Jessy Vásquez8Fernando Tello Célis9Departamento de Ciencia y Tecnología de Alimentos, Facultad de Industrias Alimentarias – Universidad Nacional de la Amazonía Peruana, Caserío Zungarococha, San Juan Bautista, Maynas, PerúDepartamento de Ciencia y Tecnología de Alimentos, Facultad de Industrias Alimentarias – Universidad Nacional de la Amazonía Peruana, Caserío Zungarococha, San Juan Bautista, Maynas, PerúGrupo de Investigación en Reformulación de Alimentos (GIRA), Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén, PerúDepartamento de Ciencia y Tecnología de Alimentos, Facultad de Industrias Alimentarias – Universidad Nacional de la Amazonía Peruana, Caserío Zungarococha, San Juan Bautista, Maynas, PerúSensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua, PeruDepartamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias – Universidad Nacional de la Amazonía Peruana, San Juan Bautista, Maynas, PerúUniversidad Nacional Autónoma de Chota, Facultad de Ciencias Agrarias, Departamento de Ciencia y Tecnología Agroindustrial, Chota, PerúDepartamento de Ciencia y Tecnología de Alimentos, Facultad de Industrias Alimentarias – Universidad Nacional de la Amazonía Peruana, Caserío Zungarococha, San Juan Bautista, Maynas, PerúDepartamento de Ciencia y Tecnología de Alimentos, Facultad de Industrias Alimentarias – Universidad Nacional de la Amazonía Peruana, Caserío Zungarococha, San Juan Bautista, Maynas, PerúDepartamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias – Universidad Nacional de la Amazonía Peruana, San Juan Bautista, Maynas, PerúIron deficiency anemia is a significant global health challenge, prompting the exploration of novel iron fortification strategies. This study investigated pectin microparticles coated with bovine blood as a heme iron source to fortify bread. Four treatments were prepared: control, ferrous fumarate fortified, and bread with 15% and 25% microparticles. The physicochemical characteristics (including iron content and peroxide values), microbial counts, and overall acceptability were analyzed. Results showed that adding microparticles significantly increased the iron content of the bread (7.77 ± 0.05 mg/100 g). Peroxide values remained below 3.43 meq O2/kg extracted fat, and mold counts were within acceptable limits (<10 CFU/g) for all treatments. A 7-point hedonic scale acceptability test in school-aged children (8–12 years) revealed no significant differences among treatments. Therefore, incorporating microparticles containing bovine blood-derived iron in bread offers a promising solution for producing iron-enriched food, providing a potential strategy for improving the health of school-age children.https://www.tandfonline.com/doi/10.1080/19476337.2025.2502533Iron fortificationheme ironanemiamicroparticlesbreadbovine blood |
| spellingShingle | Estefany Rengifo Rafael Vela-Paredes Juan D. Rios-Mera Felix Cabrera Erick Saldaña Wilson Guerra Thony Arce Julia Vásquez Jessy Vásquez Fernando Tello Célis Nutritional value and acceptability of heme iron microparticles-fortified bread CyTA - Journal of Food Iron fortification heme iron anemia microparticles bread bovine blood |
| title | Nutritional value and acceptability of heme iron microparticles-fortified bread |
| title_full | Nutritional value and acceptability of heme iron microparticles-fortified bread |
| title_fullStr | Nutritional value and acceptability of heme iron microparticles-fortified bread |
| title_full_unstemmed | Nutritional value and acceptability of heme iron microparticles-fortified bread |
| title_short | Nutritional value and acceptability of heme iron microparticles-fortified bread |
| title_sort | nutritional value and acceptability of heme iron microparticles fortified bread |
| topic | Iron fortification heme iron anemia microparticles bread bovine blood |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2502533 |
| work_keys_str_mv | AT estefanyrengifo nutritionalvalueandacceptabilityofhemeironmicroparticlesfortifiedbread AT rafaelvelaparedes nutritionalvalueandacceptabilityofhemeironmicroparticlesfortifiedbread AT juandriosmera nutritionalvalueandacceptabilityofhemeironmicroparticlesfortifiedbread AT felixcabrera nutritionalvalueandacceptabilityofhemeironmicroparticlesfortifiedbread AT ericksaldana nutritionalvalueandacceptabilityofhemeironmicroparticlesfortifiedbread AT wilsonguerra nutritionalvalueandacceptabilityofhemeironmicroparticlesfortifiedbread AT thonyarce nutritionalvalueandacceptabilityofhemeironmicroparticlesfortifiedbread AT juliavasquez nutritionalvalueandacceptabilityofhemeironmicroparticlesfortifiedbread AT jessyvasquez nutritionalvalueandacceptabilityofhemeironmicroparticlesfortifiedbread AT fernandotellocelis nutritionalvalueandacceptabilityofhemeironmicroparticlesfortifiedbread |