Kumari Aparna, Chauhan Anil Kumar
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005 India.
J Food Sci Technol. 2022 Sep;59(9):3319-3335. doi: 10.1007/s13197-021-05184-4. Epub 2021 Jun 26.
Iron deficiency anemia (IDA) is a global health concern that is affecting all age groups significantly. Among many of the existing methods, the fortification of foods with iron salts is the best and most cost-effective strategy for targeting large-scale populations to provide nutritional security. The fortification of foods with iron salts is a challenging task because most iron complexes (ferrous sulfate, ferrous chloride) used in fortification are highly water-soluble, which impart unacceptable organoleptic changes in food vehicles and also causes gastrointestinal problems. However, insoluble iron salts (ferric pyrophosphate) do not cause unacceptable taste or color in food vehicles but low bioavailable. Nanosized iron salts can overcome these concerns. The particle size of iron salts has been reported to play an important role in the absorption of iron. Reduction in the particle size of iron compounds increases its surface area, which in turn improves its solubility in the gastric juice leading to higher absorption. Nanosized iron compound produces minimal organoleptic changes in food vehicles compared to water-soluble iron complexes. Thus nanosized iron salts find potential applications in food fortification to reduce IDA. This paper focuses on providing a complete review of the various iron salts used in IDA, including their bioavailability, the challenges to food fortification, the effects of nanosized iron salts on IDA, and their applications in food fortification.
Fortification of foods with water-soluble Fe salts imparts unacceptable organoleptic changes in food vehicle and adverse impact on health. However, insoluble iron salts do not cause unacceptable taste or color in food vehicles but low bioavailable. Using Nano-sized iron compound produces minimal organoleptic changes in food vehicles compared to changes produced by water-soluble iron complexes, improves Fe absorption in the gastrointestinal tract and does not cause any health issues.
缺铁性贫血（IDA）是一个全球性的健康问题，对所有年龄组都有显著影响。在众多现有方法中，用铁盐强化食品是针对大规模人群提供营养保障的最佳且最具成本效益的策略。用铁盐强化食品是一项具有挑战性的任务，因为强化过程中使用的大多数铁络合物（硫酸亚铁、氯化亚铁）具有高度水溶性，这会给食品载体带来不可接受的感官变化，还会引发胃肠道问题。然而，不溶性铁盐（焦磷酸铁）不会在食品载体中产生不可接受的味道或颜色，但生物利用率较低。纳米级铁盐可以克服这些问题。据报道，铁盐的粒径在铁的吸收中起着重要作用。铁化合物粒径的减小会增加其表面积，进而提高其在胃液中的溶解度，从而实现更高的吸收率。与水溶性铁络合物相比，纳米级铁化合物在食品载体中产生的感官变化最小。因此，纳米级铁盐在食品强化中具有潜在应用价值，可用于减少缺铁性贫血。本文着重对用于缺铁性贫血的各种铁盐进行全面综述，包括它们的生物利用率、食品强化面临的挑战、纳米级铁盐对缺铁性贫血的影响及其在食品强化中的应用。
用水溶性铁盐强化食品会给食品载体带来不可接受的感官变化，并对健康产生不利影响。然而，不溶性铁盐不会在食品载体中产生不可接受的味道或颜色，但生物利用率较低。与水溶性铁络合物产生的变化相比，使用纳米级铁化合物在食品载体中产生的感官变化最小，可提高胃肠道中铁的吸收，且不会引发任何健康问题。
