Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
Int J Biol Macromol. 2017 Oct;103:640-647. doi: 10.1016/j.ijbiomac.2017.05.047. Epub 2017 May 17.
In this study iron salt (FeSO·7HO) was microencapsulated in gum tragacanth hydrogel using solvent evaporation method. Three significant parameters (ferrous sulfate content, content of gum tragacanth, and alcohol to mixture ratio) were optimized by response surface methodology to obtain maximum encapsulation efficiency. Ferrous sulfate content, 5%, content of gum tragacanth, 22%, and alcohol to mixture ratio, 11:1 was determined to be the optimum condition to reach maximum encapsulation efficiency. Microstructure of iron microcapsules was thoroughly monitored using scanning electron microscopy (SEM). The microphotographs indicated two distinct crystalline and amorphous structures in the microcapsules. This structure was confirmed by X-ray diffraction (XRD) pattern of microcapsules. Fourier transform infrared (FTIR) spectra of iron microcapsules identified the presence of iron in the tragacanth microcapsules. The average size of microcapsules was determined by particle size analyzer. Release assessment of iron in simulated gastric fluid showed its complete release in stomach which is necessary for its absorption in duodenum. However, the use of encapsulated iron in gum tragacanth in watery foods is rather recommended due to the fast release of iron in water.
在这项研究中，采用溶剂蒸发法将铁盐（FeSO·7HO）微胶囊化到黄蓍胶水凝胶中。通过响应面法优化了三个重要参数（硫酸亚铁含量、黄蓍胶含量和醇与混合物的比例），以获得最大的包封效率。确定硫酸亚铁含量为 5%、黄蓍胶含量为 22%、醇与混合物的比例为 11:1 为获得最大包封效率的最佳条件。使用扫描电子显微镜（SEM）对铁微胶囊的微观结构进行了彻底监测。微观照片表明微胶囊中有两种不同的晶态和非晶态结构。微胶囊的 X 射线衍射（XRD）图谱证实了这一结构。铁微胶囊的傅立叶变换红外（FTIR）光谱表明黄蓍胶微胶囊中存在铁。通过粒度分析仪确定了微胶囊的平均粒径。在模拟胃液中释放铁的评估表明，铁在胃中完全释放，这是其在十二指肠中吸收所必需的。然而，由于铁在水中的快速释放，建议在含水食品中使用黄蓍胶包封的铁。
