Microencapsulation of Fe2+ in Spray-Dried Lactose for Improved Bioavailability
The development of spray drying technology has been widely used for drying and preservation of food products. Though infant milk powder iron fortification is necessary for infants and children, iron fortification is accompanied by some limitations that reduce its quality and oxidation of Fe2+ into F...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Bioinorganic Chemistry and Applications |
| Online Access: | http://dx.doi.org/10.1155/2021/5840852 |
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| author | Nan Li Xu Li Ping Yang Hongbin Liu Lingyu Kong Xiaomeng Yu |
| author_facet | Nan Li Xu Li Ping Yang Hongbin Liu Lingyu Kong Xiaomeng Yu |
| author_sort | Nan Li |
| collection | DOAJ |
| description | The development of spray drying technology has been widely used for drying and preservation of food products. Though infant milk powder iron fortification is necessary for infants and children, iron fortification is accompanied by some limitations that reduce its quality and oxidation of Fe2+ into Fe3+, causing sensory problems and even a decrease in iron absorption, which does not meet the normal requirements of infant and child body development. To overcome this adverse effect and to improve the bioavailability of iron, a spray drying method was used to simulate the milk powder production process by codrying a mixture of ascorbic acid and ferrous sulfate, where ascorbic acid was uniformly coated on the outer layer of ferrous sulfate. It was demonstrated that ascorbic acid had a very obvious inhibitory effect on the oxidation of ferrous iron and could maintain the stability of ferrous iron in solid and solution for a long time, thus improving the bioavailability of iron. |
| format | Article |
| id | doaj-art-2b379f3db1704f56b61a8a3e2be66cf7 |
| institution | Kabale University |
| issn | 1565-3633 1687-479X |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Bioinorganic Chemistry and Applications |
| spelling | doaj-art-2b379f3db1704f56b61a8a3e2be66cf72025-08-20T03:54:43ZengWileyBioinorganic Chemistry and Applications1565-36331687-479X2021-01-01202110.1155/2021/58408525840852Microencapsulation of Fe2+ in Spray-Dried Lactose for Improved BioavailabilityNan Li0Xu Li1Ping Yang2Hongbin Liu3Lingyu Kong4Xiaomeng Yu5Pharmaceutical Analysis Center of Tianjin Institute of Medical and Pharmaceutical Sciences, 79 Duolun Road, Heping District, Tianjin 300020, ChinaCardiovascular and Cerebrovascular Drugs Research and Development Center of Tianjin Institute of Medical and Pharmaceutical Sciences, 79 Duolun Road,Heping District, Tianjin 300020, ChinaPharmaceutical Analysis Center of Tianjin Institute of Medical and Pharmaceutical Sciences, 79 Duolun Road, Heping District, Tianjin 300020, ChinaTianjin Institute of Medical and Pharmaceutical Sciences, 79 Duolun Road, Heping District, Tianjin 300020, ChinaPharmaceutical Analysis Center of Tianjin Institute of Medical and Pharmaceutical Sciences, 79 Duolun Road, Heping District, Tianjin 300020, ChinaExperimental Animal Center of Tianjin Institute of Medical and Pharmaceutical Sciences, 2 Wanquan Road, Hepign District, Tianjin 300020, ChinaThe development of spray drying technology has been widely used for drying and preservation of food products. Though infant milk powder iron fortification is necessary for infants and children, iron fortification is accompanied by some limitations that reduce its quality and oxidation of Fe2+ into Fe3+, causing sensory problems and even a decrease in iron absorption, which does not meet the normal requirements of infant and child body development. To overcome this adverse effect and to improve the bioavailability of iron, a spray drying method was used to simulate the milk powder production process by codrying a mixture of ascorbic acid and ferrous sulfate, where ascorbic acid was uniformly coated on the outer layer of ferrous sulfate. It was demonstrated that ascorbic acid had a very obvious inhibitory effect on the oxidation of ferrous iron and could maintain the stability of ferrous iron in solid and solution for a long time, thus improving the bioavailability of iron.http://dx.doi.org/10.1155/2021/5840852 |
| spellingShingle | Nan Li Xu Li Ping Yang Hongbin Liu Lingyu Kong Xiaomeng Yu Microencapsulation of Fe2+ in Spray-Dried Lactose for Improved Bioavailability Bioinorganic Chemistry and Applications |
| title | Microencapsulation of Fe2+ in Spray-Dried Lactose for Improved Bioavailability |
| title_full | Microencapsulation of Fe2+ in Spray-Dried Lactose for Improved Bioavailability |
| title_fullStr | Microencapsulation of Fe2+ in Spray-Dried Lactose for Improved Bioavailability |
| title_full_unstemmed | Microencapsulation of Fe2+ in Spray-Dried Lactose for Improved Bioavailability |
| title_short | Microencapsulation of Fe2+ in Spray-Dried Lactose for Improved Bioavailability |
| title_sort | microencapsulation of fe2 in spray dried lactose for improved bioavailability |
| url | http://dx.doi.org/10.1155/2021/5840852 |
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