School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Food Funct. 2020 May 1;11(5):3811-3822. doi: 10.1039/c9fo02184a. Epub 2020 Apr 24.
Iron-deficiency anemia is an important health problem in global public issues, and development of iron fortifiers in diets is essential for the decrease of iron deficiency. However, there are problems for iron fortification in food because the common bioavailable iron compounds would contribute to iron-promoted lipid oxidation and unpleasant iron odor, presenting an adverse food quality. Ferrous fumarate loaded microstructured gel beads were prepared by an emulsification-gelation method using an alginate-caseinate matrix, and the gel network was formed by crosslinking of Ca or Fe. Internal gelated beads showed relatively symmetrical and homogeneous spheres with no adhesion due to the simultaneous release of Fe to initiate gelation in situ. External gelated beads displayed an irregular and adhesive structure, probably because the random contact between Na-ALG and Ca occurred on the droplet surface, and the immediately gelated hardening layer provided a delay for further Ca diffusion. The gel beads exhibited a lag phase in the promotion of lipid oxidation of the emulsion and restrained the iron odor release from ferrous fumarate. Ferrous ion release from microstructured gel beads in the simulated gastric juice was obviously delayed before a more progressive high release in the simulated intestinal juice, beneficial for iron absorption in the duodenum. The iron encapsulated microstructured gel beads might be developed as a promising safe iron fortifier by relieving lipid oxidation and iron odor.
缺铁性贫血是全球公共卫生问题中的一个重要健康问题，因此在饮食中开发铁强化剂对于减少缺铁至关重要。然而，食品中的铁强化存在一些问题，因为常见的生物可利用铁化合物会促进铁促进的脂质氧化和不愉快的铁腥味，从而导致食品质量下降。本文采用乳化-凝胶法，以海藻酸钠-酪蛋白基质制备富马酸亚铁微结构化凝胶珠，通过 Ca 或 Fe 的交联形成凝胶网络。内部凝胶珠由于 Fe 的同时释放会原位引发凝胶化，因此呈现出相对对称且均匀的球体，没有粘连。外部凝胶珠呈现出不规则和粘连的结构，可能是由于 Na-ALG 和 Ca 在液滴表面随机接触，并且立即凝胶化的硬化层延迟了进一步的 Ca 扩散。凝胶珠在乳液脂质氧化的促进中表现出滞后阶段，并抑制了富马酸亚铁中铁腥味的释放。在模拟胃液中，微结构化凝胶珠中铁离子的释放明显延迟，然后在模拟肠液中逐渐释放，这有利于十二指肠中铁的吸收。通过缓解脂质氧化和铁腥味，这种包埋铁的微结构化凝胶珠有望成为一种有前途的安全铁强化剂。
