Preparation, Characterization, Stability and <i>In Vitro</i> Release of a Pea Protein Fibril-Based Iron Fortificant via Self-Assembly
It is assumed that the stability and bioaccessibility of iron ions in iron–pea protein fibril (Fe-Fib PP) nanocomposite can be remarkably enhanced, and Fe-Fib PP exhibits great potential as an effective iron fortificant. Fe-Fib PP, a stable and effective iron supplement, was fabricated based on the...
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MDPI AG
2024-11-01
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| author | Xiaoting Chen Jiang Yi Zhen Wen Yuting Fan |
| author_facet | Xiaoting Chen Jiang Yi Zhen Wen Yuting Fan |
| author_sort | Xiaoting Chen |
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| description | It is assumed that the stability and bioaccessibility of iron ions in iron–pea protein fibril (Fe-Fib PP) nanocomposite can be remarkably enhanced, and Fe-Fib PP exhibits great potential as an effective iron fortificant. Fe-Fib PP, a stable and effective iron supplement, was fabricated based on the reducing property of pea protein fibrils, derived from pea protein through thermal treatment at pH 2.0. The results demonstrated that the reducing power of iron was remarkably affected by fibril concentration and fibrillization degree. The reducing power of pea protein fibrils gradually enhanced from 0.31 to 0.92 with the increase in incubation time from 0 to 48 h. Compared with iron nanoparticles (Fe–Nano), Fe-Fib PP possessed much higher dispersibility. Additionally, the stability of iron in Fe-Fib PP was significantly higher than that in Fe–Nano under different storage conditions. X-ray photoelectron spectroscopy (XPS) outcomes revealed Fe (II) content in Fe-Fib PP (70.75 ± 0.65%) was remarkably higher than that of Fe–Nano (56.05 ± 0.50%). In addition, the bioaccessibility of Fe (II) dramatically improved from 42.7% to 62.8% using PP fibrils as carriers. The findings suggest that Fe-Fib PP is an effective iron nutrition enhancer. |
| format | Article |
| id | doaj-art-20ae510a8f4c4c4e96081d20062f764d |
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| series | Foods |
| spelling | doaj-art-20ae510a8f4c4c4e96081d20062f764d2025-08-20T02:28:14ZengMDPI AGFoods2304-81582024-11-011322355810.3390/foods13223558Preparation, Characterization, Stability and <i>In Vitro</i> Release of a Pea Protein Fibril-Based Iron Fortificant via Self-AssemblyXiaoting Chen0Jiang Yi1Zhen Wen2Yuting Fan3Shenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, ChinaShenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, ChinaShenzhen Key Laboratory of Food Macromolecules Science and Processing, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, ChinaSchool of Public Health, Shenzhen University Medical School, Shenzhen University, Shenzhen 518060, ChinaIt is assumed that the stability and bioaccessibility of iron ions in iron–pea protein fibril (Fe-Fib PP) nanocomposite can be remarkably enhanced, and Fe-Fib PP exhibits great potential as an effective iron fortificant. Fe-Fib PP, a stable and effective iron supplement, was fabricated based on the reducing property of pea protein fibrils, derived from pea protein through thermal treatment at pH 2.0. The results demonstrated that the reducing power of iron was remarkably affected by fibril concentration and fibrillization degree. The reducing power of pea protein fibrils gradually enhanced from 0.31 to 0.92 with the increase in incubation time from 0 to 48 h. Compared with iron nanoparticles (Fe–Nano), Fe-Fib PP possessed much higher dispersibility. Additionally, the stability of iron in Fe-Fib PP was significantly higher than that in Fe–Nano under different storage conditions. X-ray photoelectron spectroscopy (XPS) outcomes revealed Fe (II) content in Fe-Fib PP (70.75 ± 0.65%) was remarkably higher than that of Fe–Nano (56.05 ± 0.50%). In addition, the bioaccessibility of Fe (II) dramatically improved from 42.7% to 62.8% using PP fibrils as carriers. The findings suggest that Fe-Fib PP is an effective iron nutrition enhancer.https://www.mdpi.com/2304-8158/13/22/3558pea proteinamyloid fibrilsiron fortifierreducing effect |
| spellingShingle | Xiaoting Chen Jiang Yi Zhen Wen Yuting Fan Preparation, Characterization, Stability and <i>In Vitro</i> Release of a Pea Protein Fibril-Based Iron Fortificant via Self-Assembly Foods pea protein amyloid fibrils iron fortifier reducing effect |
| title | Preparation, Characterization, Stability and <i>In Vitro</i> Release of a Pea Protein Fibril-Based Iron Fortificant via Self-Assembly |
| title_full | Preparation, Characterization, Stability and <i>In Vitro</i> Release of a Pea Protein Fibril-Based Iron Fortificant via Self-Assembly |
| title_fullStr | Preparation, Characterization, Stability and <i>In Vitro</i> Release of a Pea Protein Fibril-Based Iron Fortificant via Self-Assembly |
| title_full_unstemmed | Preparation, Characterization, Stability and <i>In Vitro</i> Release of a Pea Protein Fibril-Based Iron Fortificant via Self-Assembly |
| title_short | Preparation, Characterization, Stability and <i>In Vitro</i> Release of a Pea Protein Fibril-Based Iron Fortificant via Self-Assembly |
| title_sort | preparation characterization stability and i in vitro i release of a pea protein fibril based iron fortificant via self assembly |
| topic | pea protein amyloid fibrils iron fortifier reducing effect |
| url | https://www.mdpi.com/2304-8158/13/22/3558 |
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