ADIV (Association pour le Développement de l'Institut de la Viande), 10 rue Jacqueline Auriol, 63039 Clermont-Ferrand, France; Université Clermont Auvergne, INRAE, UR370 Qualité des Produits Animaux (QuaPA), 63122 Saint-Genès-Champanelle, France.
Synchrotron SOLEIL, L'Orme des Merisiers, Saint-Aubin, 91192 Gif-sur-Yvette, France; INRAE, UAR1008 TRANSFORM, 44316 Nantes, France.
Food Chem. 2025 Jan 15;463(Pt 1):141058. doi: 10.1016/j.foodchem.2024.141058. Epub 2024 Aug 30.
The bioavailability of iron from a food depends on its concentration and chemical form but also on dietary factors and nutrient interactions, which are affected by storage conditions and time. Here we investigated the time-course profile of iron in a hybrid 3D-printed food composed of alternating layers of liver and lentils after 0, 5, 7, 14 and 21 days of storage at 4 °C under oxygen or nitrogen packaging. Synchrotron X-ray fluorescence highlighted major variations in iron distribution in both the animal and plant parts of the food as a function of storage conditions. FeP and FeS positive spatial correlations pointed to iron-associated compounds. X-ray absorption near-edge structure spectroscopy showed spectral signatures specific to the animal and plant mixtures, and then highlighted interactions between animal and plant parts during food storage, with a change in iron forms in the plant part.
食物中铁的生物利用度取决于其浓度和化学形式，但也取决于膳食因素和营养素相互作用，这些因素受到储存条件和时间的影响。在这里，我们研究了在 4°C 下储存 0、5、7、14 和 21 天后，在氧气或氮气包装下，由肝脏和小扁豆交替层组成的混合 3D 打印食品中铁的时间过程曲线。同步加速器 X 射线荧光强调了铁在食品的动物和植物部分中的分布随着储存条件的变化而发生的主要变化。FeP 和 FeS 的正空间相关性表明存在与铁相关的化合物。X 射线吸收近边结构光谱显示了动物和植物混合物的特征谱，然后强调了食品储存过程中动物和植物部分之间的相互作用，植物部分中铁的形态发生了变化。
