Use of Heme Iron Concentrate in the Fortification of Weaning Foods

Abstract

The purpose of this study was to evaluate the technological feasibility of fortifying homogenized weaning food with a porcine heme concentrate. The stability of iron and the organoleptic qualities of two infant weaning foods (a commercial homogenized nonfortified weaning food, NFWF, and the same food fortified with 0.5% of porcine heme concentrate, FWF) were tested throughout 8 months of storage at room temperature and at 37 degrees C. Heme iron decreased with storage time; however, the proportion of this highly available iron was considerably higher in FWF than in NFWF. The addition of heme iron changed significantly the color of the weaning food measured instrumentally, although high temperatures and length of storage time, did not modify Lab, chroma, and hue angle values in both samples. Organoleptic attributes presented a marked stability even in NFWF stored at room temperature and 37 degrees C.

Influence of pH on colour and iron content of peptide fractions obtained from bovine Hb concentrate hydrolysates

“…Colour varied between yellow and red with their different hue values, since only positive values of a* and b* were obtained. This is in agreement with the results reported by Martı´nez-Gracia´et al (2000). The highest values of L*, b*, h and C* corresponded to FC 4.5 and FC + F 4.5 extracts, while the lowest ones corresponded to P + F 9.5 and BHC 9.5 .…”

“…On the contrary, as iron content decreases, higher values of b* is observed and the colour tend to be more yellowish. This is in agreement with the results reported by Martı´nez-Gracia´et al (2000). They found that the addition of porcine heme iron in weaning foods produced a decrease of the parameters b*, h and C*, in comparison with the control.…”

Haematological response to haem iron or ferrous sulphate mixed with refried black beans in moderately anaemic Guatemalan pre-school children

“…Bovine Hb has been used as a source of iron to fortify infant cereals 15,16 , toddler weaning foods 18 , biscuits 14 and cookies/cakes for the school-aged population 17 . The impact of a haem-based iron preparation on anaemia in infants 15,16 and juvenile populations was investigated in Chile 17 .…”

Optimisation of the Enzymatic Hydrolysis of Blood Cells with a Neutral Protease

“…The protein content of red blood cells (or blood cells) of the whole blood is 34–38% [1]. The blood cells (BCs), which are obtained by removing the plasma from whole blood, mainly contain the hemoglobin and ferrous in the form of heme-Fe with high bioavailability [3, 4]. The spray-dried blood cells are high in protein and have a favorable AA profile [5].…”