Enhanced bioavailability of iron from spray dried whey protein concentrate-iron (WPC-Fe) complex in anaemic and weaning conditions

Gandhi, Kamal; Devi, Savita; Gautam, Priyae Brath; Sharma, Rajan; Mann, Bimlesh; Ranvir, Suvartan; Sao, Khushbu; Pandey, Vanita

doi:10.1016/j.jff.2019.05.008

Cited by 21 publications

(13 citation statements)

References 14 publications

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“…The authors declared that the use of the WPC–Fe complex decreases the anemia prevalence in rats to combat anemia and iron-deficiency-related disorders. 161 Similar findings have also been obtained from studies conducted on a succinylated sodium caseinate–iron complex (Shilpashree et al) 162 and lactose–iron complex (Sharma et al). 163 …”

Section: Recent Studies On Improving Iron Bioavailabilitysupporting

confidence: 77%

Iron Absorption: Factors, Limitations, and Improvement Methods

et al. 2022

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Iron is an essential element for human life since it participates in many functions in the human body, including oxygen transport, immunity, cell division and differentiation, and energy metabolism. Iron homeostasis is mainly controlled by intestinal absorption because iron does not have active excretory mechanisms for humans. Thus, efficient intestinal iron bioavailability is essential to reduce the risk of iron deficiency anemia. There are two forms of iron, heme and nonheme, found in foods. The average daily dietary iron intake is 10 to 15 mg in humans since only 1 to 2 mg is absorbed through the intestinal system. Nutrient–nutrient interactions may play a role in dietary intestinal iron absorption. Dietary inhibitors such as calcium, phytates, polyphenols and enhancers such as ascorbic acid and proteins mainly influence iron bioavailability. Numerous studies have been carried out for years to enhance iron bioavailability and combat iron deficiency. In addition to traditional methods, innovative techniques are being developed day by day to enhance iron bioavailability. This review will provide information about iron bioavailability, factors affecting absorption, iron deficiency, and recent studies on improving iron bioavailability.

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Section: Recent Studies On Improving Iron Bioavailabilitysupporting

confidence: 77%

Iron Absorption: Factors, Limitations, and Improvement Methods

et al. 2022

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“…WPC-Fe complex was prepared by following the methodology of Banjare et al [11][12][13] WPC 1.0% solution was prepared in deionized water, and the iron solution was gradually added to obtain a final iron concentration of 3 mM with continuous stirring using magnetic stirrer (SPINOT MC 02, Tarsons Products Pvt. Ltd., Kolkata, India).…”

Section: Preparation Of Wpc-fe Complexmentioning

confidence: 99%

Optimization of spray-drying conditions for the preparation of whey protein concentrate–iron complex using response surface methodology

Banjare

Gandhi

Sao

et al. 2019

International Journal of Food Properties

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In this study, spray-drying process was optimized to produce whey protein concentrate-iron (WPC-Fe) complex with the aim of making iron compatible with food products. WPC-80 and FeSO 4 complex formation was achieved using centrifugation (to remove insoluble iron), ultrafiltration (to remove unbound iron), and spray-drying. Spray-drying of WPC-Fe complex solution was carried out at inlet temperature, flow rate, and total solids (TS) ranging from 126.3°C to 193.6°C, 0.63 to 9.87 ml min −1 , and 1.59% to 18.40%, respectively, as generated by central composite rotatable design. The optimum operating condition for WPC-Fe complex production was 180°C inlet drying temperature, 2.66 ml min −1 flow rate, and 15% TS content. At this optimized condition, moisture content, yield, and solubility were observed to be 4.19%, 8.21 g 100 ml −1 , and 87.53% which were comparable with the predicted values, viz. 4.11%, 8.29 g 100 ml −1 , and 87.63%, respectively. The spray-dried WPC-Fe complex generated could be used in foods as an organic fortifier to reduce the menace of iron deficiency. ARTICLE HISTORY

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“…Banjare et al ( 8 ) reported that milk fortified with spray-dried WPC–Fe complex improved the bioavailability of iron under in vitro conditions by preventing the FeSO 4 from precipitation and increasing its solubility under simulated intestinal conditions. Gandhi et al ( 12 ) also reported that spray-dried WPC-Fe complex supplementation enhanced the bioavailability of iron in normal weaning and anaemic conditions.…”

Section: Resultsmentioning

confidence: 97%

“…WPC–Fe complex was prepared by following the method of Banjare et al ( 8 ) and Gandhi et al ( 12 ). Iron solution was added slowly to 1.0% WPC solution prepared in deionised water with constant stirring at 600 rpm using magnetic stirrer (SPINOT MC 02; Tarsons Products Pvt.…”

Section: Methodsmentioning

confidence: 99%

Spray-Dried Whey Protein Concentrate-Iron Complex

Banjare

Gandhi

Sao

et al. 2019

Food technol. biotechnol. (Online)

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SUMMARYPoor absorption of iron from food and oral iron formulations results in extensive use of high-dose oral iron, which is not tolerated. Disposal of whey, a byproduct of the cheese industry, causes environmental pollution. Whey proteins have the ability to bind significant amount of iron, thereby reducing its chemical reactivity and incompatibility with other components in foods. To make iron compatible with food, it was complexed with whey protein concentrate (WPC). After complexation, centrifugation and ultrafiltration techniques were utilised to eliminate the insoluble and free iron from the solution. To enable the availability of whey protein concentrate–iron (WPC–Fe) complex in the powder form, spray drying technique was used. Optimized spray drying conditions used for the preparation were: inlet temperature 180 °C, flow rate 2.66 mL/min and solution of total solids 15%. The complex was observed to be stable under different processing conditions. The in vitro bioaccessibility (iron uptake) of the bound iron from the WPC–Fe complex was significantly higher (p<0.05) than that from iron(II) sulphate under simulated gastrointestinal conditions. WPC–Fe complex with improved iron bioaccessibility could safely substitute iron fortificants in different functional food preparations.

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Enhanced bioavailability of iron from spray dried whey protein concentrate-iron (WPC-Fe) complex in anaemic and weaning conditions

Cited by 21 publications

References 14 publications

Iron Absorption: Factors, Limitations, and Improvement Methods

Iron Absorption: Factors, Limitations, and Improvement Methods

Optimization of spray-drying conditions for the preparation of whey protein concentrate–iron complex using response surface methodology

Spray-Dried Whey Protein Concentrate-Iron Complex

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