Nutritional and Technological Behavior of Stabilized Iron-Gluconate in Wheat Flour

Abstract

Food fortification has been shown to be an effective strategy to overcome iron malnutrition. When a new iron compound is developed for this purpose, it must be evaluated from a nutritional and technological point of view before adding it into foods. In this way, we have evaluated ferrous gluconate stabilized by glycine as a new iron source to be used in wheat flour fortification. We performed biological studies in rats as well as sensory perceptions by human subjects in wheat flour fortified with this iron source. The productions of pentane as a rancidity indicator as well as the change of the sensorial properties of the biscuits made with stabilized ferrous gluconate-fortified wheat flour were negligible. Iron absorption in water from this iron source was similar to the reference standard ferrous sulfate. Nevertheless, because of the phytic acid content, iron absorption from fortified wheat flour decrease 40% for both iron sources. The addition of zinc from different sources did not modify iron absorption from ferrous sulfate and stabilized ferrous gluconate in water and wheat flour. The iron absorption mechanism as well as the biodistribution studies demonstrate that the biological behavior of this iron source does not differ significantly from the reference standard. These results demonstrate that the iron source under study has adequate properties to be used in wheat flour fortification. Nevertheless, more research is needed before considering this iron source for its massive use in food fortification.

Biological Evaluation of Muffins Fortified With Microencapsulated Iron Salts

“…The supplement of muffins with iron improved the weight gain of anemic rats. These results are in agreement with those reported by Salgueiro et al,2005 andLobo et al,2011). As described by Windisch (2002), the regulation of iron homeostasis occurs mainly at the digestive level, with hardly any renal excretion of this mineral taking place.…”

“…In order to overcome the problems (side effects) created from using tradition treatment of anemia, they tried to use iron chelated amino acids. Therefore, Salgueiro et al(2005) illustrated that biological behavior of ferrous gluconate does not differ significantly from the reference standard (iron sulphate). Meanwhile, NaFeEDTA is a suitable fortificant for improving iron-deficiency status in developing countries (Igarashi et al,2006).…”

Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review

“…The softness of Naan was also affected by the electrolytic effect of iron on the dough proteins (Rehman et al 2006). In another study by Salgueiro et al (2005), ferrous sulphate and ferrous gluconate (65 mg/kg) were used to fortify wheat flour to confirm the stability and bioavailability of the stable ferrous gluconate in flour compared to control (ferrous sulphate). Both of them showed the same bioavailability in wheat flour and water.…”