The effect of citric acid and ascorbyl palmitate in palm oil enriched with heme iron: A model for iron fortification in bakery products

Abstract

Iron fortification in food products is a common strategy used to prevent iron deficiency. This is important because a large proportion of the population, mainly young children and women (of childbearing age) are at risk of developing iron deficiency anemia. Certain baked goods (biscuits, cookies) are regularly consumed by children making their iron fortification an effective strategy to prevent this deficiency. Although heme iron has high bioavailability it promotes oxidation, as other iron forms. In the present study, a model consisting of a refined palm oil, enriched with heme iron, was used to optimize the dose of ascorbyl palmitate (0, 100, 200, or 400 mg/kg) and citric acid (0, 250, or 500 mg/kg) to prevent oxidation in baked products. Both antioxidants were combined using a factorial design. Iron enriched samples were heated at 220°C for 10 min to mimic typical baking conditions. Primary (peroxide value and lipid hydroperoxide content) and secondary (p-anisidine value and hexanal content) oxidation were measured over 1 year of storage at room temperature in the darkness. Results of primary and secondary oxidation indicated that ascorbyl palmitate delays oxidation during storage. Conversely, citric acid acted as prooxidant and no synergistic effect between the two antioxidants was observed.Practical applications: The fortification of food with iron represents a potentially effective strategy to overcome iron deficiency. A heme iron ingredient was used in this study because it has higher bioavailability than that of inorganic iron. As heme iron is a dark ingredient it could be disguised in baked products that contain chocolate. The heme iron ingredient was mixed with palm oil, which is a fat widely used in bakery. Nevertheless, as with inorganic iron, heme iron induces oxidation, and affects nutritional value, organoleptic properties and the shelf-life of fortified foods. This study demonstrates that ascorbyl palmitate could be useful to prevent such undesired changes in iron fortified baked products.

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

“…Primary and secondary oxidation parameters were monitored in samples over a 360‐day storage period at RT in the dark. AP (400 mg/kg) proved to be highly effective in delaying oxidation during storage; however, in that study CA acted as a pro‐oxidant and no synergistic effect between the two antioxidants was observed .…”

“…In order to reduce these drawbacks, in two previous studies , we evaluated models for iron fortification in baked products consisting of refined palm oil fortified with a heme iron ingredient (AproFER 1000 TM ) and antioxidants. In these studies, the models were heated at 220°C for 10 min to mimic typical conditions during baking processing.…”

“…In addition, a slight synergistic effect was observed when AP and CA were combined . Taking these results into account, in the second study , the same model was used to attempt to optimize the dose of AP and CA to prevent oxidation. Four different concentrations of AP were combined using a factorial design with three different concentrations of CA.…”

Industrial processing of condiments and seasonings and its implications for micronutrient fortification

“…One critical and important issue with iron fortification is its bioavailability, which depends on the type of compound used and the intrinsic iron‐absorption inhibitors in the diet of the target population. Several iron compounds are currently used as food fortificants, and their level of bioavailability is related to their solubility in water and dilute acid . In general, higher solubility of the fortificant means better bioavailability of the micronutrient.…”

“…Several iron compounds are currently used as food fortificants, and their level of bioavailability is related to their solubility in water and dilute acid. 63 In general, higher solubility of the fortificant means better bioavailability of the micronutrient. In addition, the greater the presence of dietary inhibitors, like phytates and phosphates, the less the bioavailability of the fortificant.…”