Protein Chemistry and Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, India; Academy of Scientific and Innovative Research, Ghaziabad, Uttar Pradesh, India.
Protein Chemistry and Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, India.
Food Chem. 2022 Mar 15;372:131286. doi: 10.1016/j.foodchem.2021.131286. Epub 2021 Oct 5.
The investigation was undertaken to maximise the bioaccessibility of iron and zinc of a complementary food mix by multiple approaches of dephytinisation and addition of organic acids. A wheat, pulse and oilseed protein flour mix was dephytinized by phytase activation and different thermal treatments. As the mineral content of the mix was low, the spray dried mix was fortified with different iron and zinc salts to identify the salt with the highest bioaccessibility in this matrix. Based on the percent bioaccessibility, the mix with sodium iron EDTA and zinc oxide was chosen for fortification. Bioaccessibility was enhanced by the addition of fruit powders and pure organic acids. Fruit powders showed a significant increase, but citric acid at a higher dose was beneficial in enhancing bioaccessible iron. The strategy of dephytinisation followed by fortification and the addition of fruit powders or organic acids is promising in alleviating iron and zinc deficiencies.
该研究采用多种去植酸方法和添加有机酸的方法，旨在最大限度地提高补充食品混合物中铁和锌的生物可利用性。通过植酸酶激活和不同的热处理对小麦、豆类和油籽蛋白面粉混合物进行去植酸处理。由于混合物中的矿物质含量较低，因此用不同的铁和锌盐对喷雾干燥混合物进行强化，以确定在这种基质中生物利用度最高的盐。基于百分生物利用度，选择使用乙二胺四乙酸铁钠和氧化锌进行强化。通过添加水果粉和纯有机酸来提高生物利用度。水果粉显示出显著的增加，但较高剂量的柠檬酸有利于提高生物可利用铁。去植酸处理后强化以及添加水果粉或有机酸的策略有望缓解铁和锌的缺乏。
