Premium
Characterisation of spray‐dried microparticles containing iron coated by pectin/resistant starch
Author(s) -
Moslemi Masoumeh,
Hosseini Hedayat,
Erfan Mohammad,
Mortazavian Amir Mohammad,
Fard Ramin Mazaheri Nezhad,
Neyestani Tirang Reza,
Komeyli Rozita
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12483
Subject(s) - pectin , bioavailability , solubility , chemistry , starch , spray drying , organoleptic , biocompatibility , polymer , modified starch , food science , chemical engineering , materials science , chromatography , organic chemistry , bioinformatics , engineering , biology
Summary Iron is one of three major minerals in human body. However, the iron deficiency is a medical problem in developed and underdeveloped countries due to its poor oral absorption or insufficient iron intake. Encapsulation could solve problems associated with oral iron consumption. Various advantages including low cost, biodegradability, biocompatibility and large‐scale production have been included in the current study. In a modified encapsulation method, iron microparticles were prepared using low methoxy pectin and resistant starch during spray drying. Covalent and hydrogen bonds were formed between iron and pectin and between polymers, respectively. Particles sized 3.5 ± 1.14 μm and showed spherical shapes. The yield of particles was 72.07%, and solubility and loading efficiency were 33.64% ± 0.88 and 34.79%, respectively. In conclusion, using iron as a cross‐linker of pectin molecules resulted in microparticles with appropriate properties of lowering organoleptic changes and a better bioavailability especially in dairy‐based products for food fortification.