Acceptability and use of heme-iron concentrate product added to chocolate biscuit filling as an alternative source of a highly available form of iron

Quintero-Gutiérrez, Adrián Guillermo; Mariaca-Gaspar, G.I.; Sanchez, J.; Polo, Javier; Rodrı́guez, Carmen; González-Rosendo, Guillermina

doi:10.1080/19476337.2011.596284

Cited by 9 publications

(3 citation statements)

References 22 publications

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“…Although the encapsulation of ABE in liposomes changes the reddish color of ABE, brown colorations are observed that might not be well perceived by consumers, therefore, the recommendation would be to use ABE‐liposomes as supplements, which could be delivered in gelatin capsules or in brown colored solid foods (e.g., chocolate cookies, whole wheat pastas, others). This is to avoid browning of the product, described in foods fortified with nonencapsulated heme iron that cause consumer rejection (Martínez Graciá et al, 2000; Quintero‐Gutiérrez et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of atomized erythrocytes in liposomes as source of heme iron for oral supplementation strategies

Valdés

Carrillo

Campos

et al. 2023

J Food Process Engineering

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This work aimed to develop and characterize liposomes of atomized bovine erythrocytes (ABE‐liposomes) for potential use as a heme iron supplement or to fortify food with heme iron. Soy lecithin (SL) and Tween 80 (T80) were chosen to prepare empty liposomes (8 types), and ABE‐liposomes (16 types) by a rotary‐evaporated film method. Variables of interest for our study were: ABE concentration, proportion of SL:T80 and ultrasonic bath time. ABE‐liposomes were characterized according to appearance, color, morphology, Fourier transform infrared spectroscopy (FTIR), size, zeta potential, total iron content, encapsulation efficiency (EE) and in vitro iron release under gastrointestinal conditions. ABE‐liposomes presented a brown color and spherical shape. Hydrogen bridges were the main interactions in ABE‐liposomes. Their size ranged from 379 to 964 nm, the zeta potential from −56 to −74 mV, the iron concentration range was 0.8–9.0 mg/100 mL, and EE ranged from 29% to 48%. Ultrasonic bath time was the most important variable on the reduction of ABE‐liposomes' size and EE. Under in vitro gastrointestinal conditions, iron release from ABE‐liposomes occurred mainly at the intestinal level. In conclusion, ABE‐liposomes were effectively developed, which could become a complement for supplementation or food fortification strategies with nonheme for the prevention of iron deficiency anemia.Practical ApplicationsIn this study atomized bovine erythrocytes (ABE)‐liposomes were developed, due to the: (1) lack of supplements or products to fortify foods based on heme iron, (2) higher bioavailability of heme iron than nonheme iron, especially when working with ABE, and (3) ABE is a low value‐added product that is generated in slaughter plants and in turn is an excellent source of underutilized heme iron. In this study it was possible to develop ABE‐liposomes, where ABE was encapsulated inside liposomes, obtaining a product that could be used as a complement in iron supplementation strategies or food fortification to prevent or treat iron deficiency or iron deficiency anemia, especially in developing countries that have low consumption of heme iron.

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Section: Resultsmentioning

confidence: 99%

Encapsulation of atomized erythrocytes in liposomes as source of heme iron for oral supplementation strategies

Valdés

Carrillo

Campos

et al. 2023

J Food Process Engineering

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“…Both heme and inorganic forms of iron have been used in food fortification programmes . The bioavailability of heme iron is higher than that of inorganic iron due to its different absorption process and because it is not affected by food ligands commonly present in typical diets .…”

Section: Introductionmentioning

confidence: 99%

Co‐spray‐drying of a heme iron ingredient to decrease its pro‐oxidant effect in lipid‐containing foods

Alemán

Bou

Polo

et al. 2015

Euro J Lipid Sci & Tech

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Fortification of food products with non-heme or heme iron is a common strategy to overcome nutritional iron deficiency. Heme iron is highly bioavailable but it promotes oxidation, as do other iron forms. Palm oil is widely used in the formulation of bakery products and chocolate fillings. The work reported here aims to delay the onset of oxidation of a palm oil matrix fortified with heme iron, as a model for bakery products, through the use of ascorbyl palmitate (0 and 400 mg/kg) and the co-spray-drying of the heme iron with calcium caseinate in two ratios (heme iron concentrate:caseinate, 2:1 and 1:1, w/w). Primary (peroxide value and lipid hydroperoxide content) and secondary (p-anisidine value and hexanal content) oxidation were measured over one year of storage at room temperature in the dark. The combination of ascorbyl palmitate at 400 mg/kg and the co-spray-dried heme iron in a 1:1 ratio was the treatment that best protected iron fortified samples from oxidation during the storage time.Practical applications: Food fortification with iron has been suggested as a good strategy for overcoming iron deficiency. In this study, a heme iron ingredient has been selected due to its higher bioavailability than inorganic iron forms. Nevertheless, as other iron forms, heme iron is a potent prooxidant, which may affect the nutritional value, the sensory properties and shelf life of the fortified product. Thus, in this study the co-spray-drying of the heme iron with several coatings was assessed in order to reduce its pro-oxidant activity. The different heme irons were mixed with palm oil, which is a fat widely used in bakery. The combination of co-spray-dried heme iron and ascorbyl palmitate delayed the onset of oxidation, which demonstrates its effectiveness in future iron fortified bakery products.

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“…Despite these challenges, biscuits fortified with heme iron have been shown to be equally as effective as biscuits fortified with FeSO4 in increasing hemoglobin in preschool aged children when fed for 10 weeks [133]. Additionally, chocolate flavored biscuits fortified with heme have been reported to be well accepted by adolescent girls and were effective at raising hemoglobin when fed for 13 weeks [134]. Heme as a food additive and fortificant has gained new interest due to its use in plant-based meat replacements like those made by Impossible Foods.…”

Section: Heme and Organic Fortificantsmentioning

confidence: 99%

Novel methods for identification and quantification of iron fortificants in cereal flours

Hanson¹

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CHAPTER 2. LITERATURE REVIEW………………………………………………………... 4 Prevalence, Causes, Risk Factors, and Consequences of Iron Deficiency and Anemia… 4 Prevalence of Iron Deficiency and Anemia……………………………………... 4 Causes and Risk Factors of Iron Deficiency and Anemia………………………. 4 iii Interventions……………………………………………………………………………. Iron Supplementation and Home Fortification………………………………… Improved Dietary Diversity……………………………………………………. Biofortification…………………………………………………………………. Iron Fortification………………………………………………………………... Ferrous Fortificants……………………………………………………………... Ferric Fortificants………………………………………………………………. Elemental Iron Fortificants……………………………………………………... Encapsulated Fortificants………………………………………………………. Heme and Organic Fortificants………………………………………………… Methods to Improve Iron Absorption…………………………………………... Existing Methods for Identification and Quantification of Iron Fortificants …………… Conclusions…………………………………………………………………………….. References……………………………………………………………………………....

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Acceptability and use of heme-iron concentrate product added to chocolate biscuit filling as an alternative source of a highly available form of iron

Cited by 9 publications

References 22 publications

Encapsulation of atomized erythrocytes in liposomes as source of heme iron for oral supplementation strategies

Encapsulation of atomized erythrocytes in liposomes as source of heme iron for oral supplementation strategies

Co‐spray‐drying of a heme iron ingredient to decrease its pro‐oxidant effect in lipid‐containing foods

Novel methods for identification and quantification of iron fortificants in cereal flours

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