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Efficiency of novel iron microencapsulation techniques: fortification of milk
Author(s) -
Abbasi Soleiman,
Azari Sara
Publication year - 2011
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/j.1365-2621.2011.02703.x
Subject(s) - food science , chemistry , fortification , liposome , taste , biochemistry
Summary Effects of iron/lipid ratio, Tween 80 and polyglycerol monostearate (PGMS)/iron ratio on encapsulation efficiency (EE) of liposome and fatty acid esters (FAE) methods were investigated. Then, microencapsulated irons were added to pasteurised milk, and during storage, stability, colour and sensory characteristics were evaluated. Regarding liposome method, the highest EE (85.5%) was found at iron/lipid ratio and Tween 80 of 0.04 and 5%, respectively. In terms of FAE, the highest EE (81.8%) was obtained at PGMS/iron salt ratio of 15:1. Regarding sensory properties, the differences were insignificant ( P > 0.05) except metallic taste and smell ( P < 0.05). Moreover, milk fortified with FAE‐microencapsulated irons showed highest similarity to control particularly at low concentration (7 mg L −1 ). In general, the FAE technique was found very efficient, low cost, simple, rapid and practical for microencapsulation of iron in either forms as well as fortification of pasteurised milk.