Barbosa Bruno Sérgio Toledo, Garcia-Rojas Edwin Elard
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ, 23890-000, Brazil.
Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Av. Dos Trabalhadores, 420, 27255-125, Volta Redonda, RJ, Brazil.
Curr Res Food Sci. 2022 Apr 14;5:718-725. doi: 10.1016/j.crfs.2022.04.003. eCollection 2022.
Iron deficiency is one of the main causes of anemia in the world, especially in children and women, so food fortification through microencapsulation is a viable alternative to combat this deficiency. The present work aimed to encapsulate iron in a water-in-oil-in-water double emulsion (W/O/W), which was formed with whey protein isolate and polyglycerol polyricinoleate as the emulsifying agents, tara gum as a thickening agent, and sucrose as an osmotic active substance. The double emulsion formed with 12% whey protein isolate, 0.8% tara gum, and 2% sucrose presented high encapsulation efficiency (96.95 ± 1.00%) and good stability (up to 7 days). Additionally, after the in vitro gastrointestinal simulations, the bioaccessibility was high for adults (49.54 ± 5.50%) and infants (39.71 ± 2.33%). Finally, the study show that double emulsions can form stable systems with high iron bioaccessibility even in infant gastric systems, which indicates the possibility of using double emulsions to fortify food with iron.
缺铁是全球贫血的主要原因之一，在儿童和妇女中尤为常见，因此通过微胶囊化进行食品强化是对抗这种缺铁现象的一种可行选择。本研究旨在将铁包裹于水包油包水型双重乳液（W/O/W）中，该乳液由乳清分离蛋白和聚甘油蓖麻醇酸酯作为乳化剂、刺云实胶作为增稠剂以及蔗糖作为渗透活性物质形成。由12%乳清分离蛋白、0.8%刺云实胶和2%蔗糖形成的双重乳液具有较高的包封率（96.95 ± 1.00%）和良好的稳定性（长达7天）。此外，经过体外胃肠道模拟后，成人（49.54 ± 5.50%）和婴儿（39.71 ± 2.33%）的铁生物可及性较高。最后，研究表明双重乳液即使在婴儿胃部系统中也能形成具有高铁生物可及性的稳定体系，这表明使用双重乳液对食品进行铁强化具有可能性。
