Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India; Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT7 1NN, United Kingdom.
Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India.
Food Chem. 2024 Nov 1;457:140457. doi: 10.1016/j.foodchem.2024.140457. Epub 2024 Jul 14.
Pectin from the citrus peel waste has novel applications in food and biomedical industries. The present work focused on addressing iron deficiency, which is a global health concern, by developing a functional ingredient using pectin extracted from Assam lemon (Citrus limon Burm. F) and supplementing iron via the pectin‑iron complex (PIC). Extracted pectin was incubated with iron chloride hexahydrate (0.90-1.80 mM) for 180 h to optimize the complexation conditions, with the optimal concentration being 1.36 mM. The iron bioavailability and its absorption in the PIC was assessed using in-vitro simulation digestion and Caco-2 cell monolayers. The bioaccessible form of iron in the developed PIC during the intestinal phase was 5.34 ± 0.16%, which was negligible in pectin. The absorption of bioaccessible iron in the PIC was found to be 2.93 ± 0.03%. The results demonstrated that PIC could reduce iron deficiency and increase fibre intake, leading to several health benefits.
柑橘皮废弃物中的果胶在食品和生物医学行业有新的应用。本工作旨在通过利用从 Assam 柠檬（Citrus limon Burm. F）中提取的果胶并通过果胶-铁复合物（PIC）补充铁来解决铁缺乏这一全球健康问题。提取的果胶与六水合氯化铁（0.90-1.80 mM）孵育 180 h 以优化络合条件，最佳浓度为 1.36 mM。使用体外模拟消化和 Caco-2 细胞单层来评估 PIC 中铁的生物利用度及其吸收。在肠道阶段，开发的 PIC 中铁的可生物利用形式为 5.34±0.16%，在果胶中可忽略不计。发现 PIC 中生物可利用铁的吸收为 2.93±0.03%。结果表明，PIC 可以减少铁缺乏并增加纤维摄入，从而带来多种健康益处。
