Iron Fortification of Milk and Dairy Products

Cayot, Philippe; Guzun-Cojocaru, Tatiana; Cayot, Nathalie

doi:10.1007/978-1-4614-7076-2_6

Cited by 6 publications

(8 citation statements)

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“…In fact, it can be hypothesized that different factors may induce protein oxidation in plant protein-based fibrous structures: first, the process conditions, which often involves a thermomechanical process; and second, the incorporation of nutritionally relevant micronutrients, such as iron, which have a pro-oxidant activity. For instance, ferrous sulfate has commonly been used for food fortification because of its high bioavailability and low cost, 15 but its presence in food products can lead to lipid and protein oxidation. Besides, ferrous sulfate has an unpleasant metallic taste.…”

Section: Introductionmentioning

confidence: 99%

Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions

Duque-Estrada

Berton‐Carabin

Schlangen

et al. 2018

J. Agric. Food Chem.

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Plant protein-based fibrous structures have recently attracted attention because of their potential as meat replacer formulations. It is, however, unclear how the process conditions and fortification with micronutrients may affect the chemical stability of such products. Therefore, we aimed to investigate the effects of process conditions and the incorporation of iron (free and encapsulated) on protein oxidation in a soy protein-based fibrous product. First, the physicochemical stability of iron-loaded pea protein particles, used as encapsulation systems, was investigated when exposed to 100 or 140 °C. Second, protein oxidation was measured in the iron-fortified soy protein-based fibrous structures made at 100 or 140 °C. Exposure to high temperatures increased the carbonyl content in pea protein particles. The incorporation of iron (free or encapsulated) did not affect carbonyl content in the fibrous product, but the process conditions for making such products induced the formation of carbonyls to a fairly high extent.

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Section: Introductionmentioning

confidence: 99%

Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions

Duque-Estrada

Berton‐Carabin

Schlangen

et al. 2018

J. Agric. Food Chem.

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“…Among the chemical forms of iron available for food fortification, water‐soluble forms have the highest bioavailability. However, soluble iron can readily catalyse oxidation reactions, leading to detrimental sensory and nutritional changes . Furthermore, soluble iron gives an undesirable metallic taste .…”

Section: Introductionmentioning

confidence: 99%

“…However, soluble iron can readily catalyse oxidation reactions, leading to detrimental sensory and nutritional changes . Furthermore, soluble iron gives an undesirable metallic taste . Therefore, encapsulation has been described as a strategy to improve iron stability in food products and to mask its metallic taste.…”

Section: Introductionmentioning

confidence: 99%

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

2019

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BACKGROUND Worldwide iron deficiency in diets has led to a growing interest in the development of food‐compatible encapsulation systems for soluble iron, which are able to prevent iron's undesirable off‐taste and pro‐oxidant activity. Here, we explore the use of double emulsions for this purpose, and in particular, how the lipophilic emulsifier (polyglycerol polyricinoleate, PGPR) concentration influences the physicochemical stability of water‐in‐oil‐in‐water (W 1 /O/W 2 ) double emulsions containing ferrous sulphate in the inner water droplets. Double emulsions were prepared with sunflower oil containing 10 to 70 g kg −1 PGPR in the oil phase, and were monitored for droplet size distribution, morphology, encapsulation efficiency (EE) and oxidative stability over time. RESULTS Fresh double emulsions showed an initial EE higher than 88%, but EE decreased upon storage, which occurred particularly fast and to a high extent in the emulsions prepared with low PGPR concentrations. All double emulsions underwent lipid oxidation, in particular those with the highest PGPR concentration, which could be due to the small inner droplet size and thus promoted contact between oil and the internal water phase. CONCLUSION These results show that a too high PGPR concentration is not needed, and sometimes even adverse, when developing double emulsions as iron encapsulation systems. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…However, soluble iron can readily catalyse oxidation reactions, leading to detrimental sensory and nutritional changes (Cayot et la., 2013). Furthermore, soluble iron gives an undesirable metallic taste (Cayot et al, 2013). Therefore, encapsulation has been described as a strategy to improve iron stability in food products and to mask its metallic taste.…”

Section: Introductionmentioning

confidence: 99%

“…In fact, it can be hypothesized that different factors may induce protein oxidation in plant protein-based fibrous structures: first, the process conditions, which often involves a thermomechanical process; and second, the incorporation of nutritionally relevant micronutrients, such as iron, which have a prooxidant activity. For instance, ferrous sulfate has commonly been used for food fortification because of its high bioavailability and low cost (Cayot et al, 2013), but its presence in food products can lead to lipid and protein oxidation. Besides, ferrous sulfate has an unpleasant metallic taste.…”

Section: Introductionmentioning

confidence: 99%

Protein oxidation as an integrated aspect of plant protein-based food

Duque-Estrada¹

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the protein and extracting soluble components (Johnson et al., 2008). The preparation of soy protein isolate (SPI) from the defatted flour involves separation steps under alkaline or acidic conditions (Alibhai et al., 2006;Lawhon et al., 1981).The final step to prepare both SPC and SPI is spray or freeze drying. About 80% of the proteins in SPI are storage globulin proteins: β-conglycinin, formed by three subunits α, α′ and β; and glycinin, composed of acid and basic subunits linked by disulfide bonds (Nishinari et al., 2017). Typically, the protein yield is around 60% of the protein present in the original soybeans (Johnson et al., 2008). Clearly, the isolation process requires a large amount of water and chemicals (van der Goot et al., 2016). Further, the process conditions applied to isolate proteins generally cause protein denaturation and loss of solubility (Jafari et al., 2016;Schutyser & van der Goot, 2011).Given the inefficiency of current fractionation route, there is an interest arising to develop more energy-efficient methods under less severe conditions, such as aqueous or dry fractionation (Geerts et al., 2018;Xing et al., 2018). Such methods do not yield high protein purity, however, some native components and structures are still present in protein-enriched fractions. Fractions obtained under such mild condition can be beneficial for structuring purposes, for instance when making meat analogues with a soy protein ingredient that intrinsically contains fat (Geerts et al., 2018).Recent research has focused on the use of alternative plant protein sources, such as starch-or oil-rich plants (Schreuders et al., 2019). The use of alternatives could increase the variety of food products on the market, in terms of sensory properties and nutritional value. In addition, the use of alternatives would add value to these other crops. Storage stability Bioavailability Water-insoluble iron Water-soluble iron EncapsulationChapter 1 Jacobsen, 2016;Promeyrat et al., 2011). It has been shown that protein oxidation in meat depends on the temperature and time of the treatment. Some related findings are summarized in Table 1. Protein oxidation increased with temperatures above 100 °C for all meat types. Noticeably, cooking bacon led to higher protein oxidation than other meat products and raw bacon already had a substantial level of oxidation.Protein oxidation often leads to changes in the secondary and tertiary structures of proteins, altering their physical properties, such as solubility and hydrophobicity (Santé-Lhoutellier et al., 2007). Table 1, outline studies showing that cooking meat increased hydrophobicity, due to protein denaturation. In meat products, protein oxidation has been associated with a loss of water-holding and gelling capacities, modification in color and flavor, altered texture, loss of essential amino acids and impaired digestion (

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Iron Fortification of Milk and Dairy Products

Cited by 6 publications

References 68 publications

Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions

Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

Protein oxidation as an integrated aspect of plant protein-based food

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