Boccio J R, Zubillaga M B, Caro R A, Gotelli C A, Gotelli M J, Weill R
Physics Department, School of Pharmacy and Biochemistry, University of Buenos Aires, Argentina.
J Nutr Sci Vitaminol (Tokyo). 1996 Jun;42(3):233-9. doi: 10.3177/jnsv.42.233.
Iron deficiency is the most important nutritional problem all over the world. Fluid milk is an attractive vehicle for iron fortification, since it is a food with a high nutritional value, accessible to the whole population and easy to be given to children. Fortification of this food with iron has the disadvantage of the interaction of the iron with the constitutive elements of milk, diminishing its bioavailability and changing its sensorial properties, making it unacceptable. Nowadays, this problem can be overcome by the implementation of a new technological procedure, which consists in the microencapsulation of the ferrous sulfate with lecithin, thus avoiding the interaction of iron with the food. The absorption obtained in mice for milk-ferrous sulfate was 7.9 +/- 3.2%, while for microencapsulated ferrous sulfate-milk the result was 11.6 +/- 4.5%. Comparing these data with those obtained with the ferrous ascorbate in water 13.1 +/- 4.9% and ferrous sulfate in water 13.2 +/- 4.3%, both of them considered as reference standards, no statistically significant difference between them and the microencapsulated ferrous sulfate in milk can be observed. However, this difference becomes significant (p < 0.01) when these products are compared to the non-encapsulated ferrous sulfate in milk. On the other hand, we demonstrated that this product is stable to heat-processing (100 degrees C, 30 min) and storage at a room temperature up to 6 months that lacteous products are usually submitted to.
缺铁是全球最重要的营养问题。液态奶是铁强化的理想载体，因为它是一种营养价值高、人人都能获取且易于喂给儿童的食品。用铁强化这种食品存在铁与牛奶成分相互作用的缺点，会降低其生物利用率并改变其感官特性，使其难以接受。如今，这个问题可以通过实施一种新的工艺流程来克服，该流程包括用卵磷脂对硫酸亚铁进行微囊化，从而避免铁与食品的相互作用。小鼠对牛奶 - 硫酸亚铁的吸收率为7.9±3.2%，而对微囊化硫酸亚铁 - 牛奶的吸收率为11.6±4.5%。将这些数据与作为参考标准的水中抗坏血酸亚铁（13.1±4.9%）和水中硫酸亚铁（13.2±4.3%）的数据进行比较，未观察到它们与牛奶中微囊化硫酸亚铁之间有统计学上的显著差异。然而，当将这些产品与牛奶中未包囊的硫酸亚铁进行比较时，这种差异变得显著（p < 0.01）。另一方面，我们证明了该产品对热处理（100℃，30分钟）以及在高达6个月的室温储存（这是乳制品通常会经历的储存条件）是稳定的。
