Iron fortification: Flame-made nanostructured Mg- or Ca-doped Fe oxides
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Iron fortification: Flame-made nanostructured Mg- or Ca-doped Fe oxides Jesper T.N. Knijnenburg, Florentine M. Hilty, Alexandra Teleki, Frank Krumeich, Richard F. Hurrell, Michael B. Zimmermann, Sotiris E. Pratsinis ETH Zurich, CH-8092, Switzerland ABSTRACT Iron deficiency affects approximately 2 billion people worldwide, especially young women and children. Food fortification with iron is a sustainable approach to alleviate iron deficiency but remains a challenge. Water-soluble compounds with high bioavailability (e.g. the “gold standard” FeSO4) usually cause unacceptable sensory changes in foods, while compounds that are less reactive in food matrices are often less bioavailable. Solubility (and therefore bioavailability) can be improved by increasing the specific surface area (SSA) of the compound, i.e. decreasing its particle size to the nm range. Here, iron oxide-based nanostructured compounds with Mg or Ca are made using scalable flame aerosol technology. Addition of either element increased iron solubility to a level comparable to iron phosphate. Furthermore, these additions lightened the powder color and sensory changes in fruit yoghurt were less prominent than for FeSO4. INTRODUCTION Iron deficiency is a public health problem affecting approximately 2 billion people worldwide [1]. It is one of the most common micronutrient deficiencies, not only in developing countries but also industrialized countries are affected. Especially young women and children suffer from iron deficiency and anemia due to their higher needs in iron, and, in women, higher menstrual losses [2]. Adverse effects of these deficiencies are increased risk of prematurity, low birth weight, infant mortality and maternal death during pregnancy [3] and there are indications that iron deficiency might impair motor development and school performance in children [2]. In adults, physical activity and work performance is reduced adversely affecting economic productivity [4]. Food fortification, the addition of micronutrients to food matrices to ensure the minimum required daily iron intake, is a valid and sustainable approach to alleviate iron deficiency [3]. However iron fortification is still a challenge. Water-soluble compounds with high absorption and bioavailability usually cause sensory changes in foods which are often not accepted by the consumers. Compounds that are less reactive in food matrices, on the other hand, are often also less bioavailable [5]. For these compounds the solubility in dilute hydrochloric acid (i.d.a.) is a good predictor of potential in-vivo bioavailability [6], which can be assessed in animal and human studies. Solubility (and therefore bioavailability) can be improved by increasing the specific surface area of the compound, i.e. decreasing its particle size to the nm range [7]. Materials and systems in size below 100 nm allow for exploitation of novel properties and phenomena, and such nanostructured materials recently received strong attention from the food industry [8,9]. Flame spray pyrolysis (FSP) is a fast, dry
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