Recent advances in iron encapsulation and its application in food fortification

In vitro studies of a novel liposomal formulation for safe and efficient iron delivery

“…The results of cell vitality shown in Figure 4 As most investigations regarding cytotoxicity focus on the usage of ferri-liposomes as anticancer drugs, [31,32] the studies focusing on low cytotoxicity are limited. As suggested by Dehnad et al, [33] the evaluation of bioavailability is main issue, indicating that cytotoxicity is not.…”

Ferrous Pyrophosphate and Mixed Divalent Pyrophosphates as Delivery Systems for Essential Minerals

“…However, adding iron to foods is challenging due to the high reactivity of iron ions with phenolic compounds found in food. − Severe changes in the organoleptic properties of the foods as well as a decrease in iron bioavailability and absorption are consequences of this reactivity. , To tackle this issue, fortifying food products with poorly water-soluble or water-insoluble iron sources such as iron­(III) pyrophosphate (Fe­(III)­PP) has been shown to be a beneficial and cost-effective approach. ,− Previous studies have demonstrated that Fe­(III)­PP has low solubility in water (<5%) at pH 2–5.5 but dissolves well and rapidly below pH 2 due to the presence of ferric ions and formation of soluble ferric pyrophosphate complexes. − However, it has been observed that even though poorly water-soluble Fe­(III)­PP causes fewer changes in the organoleptic properties, it does not fully prevent the iron-mediated reactions when added to phenolic-rich foods within the human diet pH range. , Additionally, poorly water-soluble Fe­(III)­PP has the drawback of low iron bioavailability, leading to inadequate iron uptake in the human body. , In contrast, Fe­(II) sources such as ferrous sulfate and ferrous fumarate have high iron bioavailability . However, these Fe­(II) sources are not ideal for foods that are highly sensitive to color and flavor changes due to their high solubility, which increases iron reactivity with food . On the other hand, encapsulation of these iron sources is often not preferred due to high costs. − …”

“…However, these Fe­(II) sources are not ideal for foods that are highly sensitive to color and flavor changes due to their high solubility, which increases iron reactivity with food . On the other hand, encapsulation of these iron sources is often not preferred due to high costs. − …”

“… 22 On the other hand, encapsulation of these iron sources is often not preferred due to high costs. 22 − 25 …”