Pea Protein Provides a Promising Matrix for Microencapsulating Iron
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ORIGINAL PAPER
Pea Protein Provides a Promising Matrix for Microencapsulating Iron Luciana Linhares de Azevedo Bittencourt & Cristiana Pedrosa & Valéria Pereira de Sousa & Anna Paola Trindade Pierucci & Marta Citelli
Published online: 29 August 2013 # Springer Science+Business Media New York 2013
Abstract Worldwide, the most prevalent nutritional deficiency is iron. The strategies for iron supplementation often fail due to poor adherence to supplementation methods contributed to unpleasant sensory characteristics. An alternative is the use of microencapsulated nutrients for home fortification in order to mask undesirable tastes and to allow its release in strategic sites of the gastrointestinal tract. Toward this end, pea protein concentrate was tested as a natural, edible and alternative material and the spray-drying technique was utilized for the preparation of microparticles containing ferrous sulfate. Their physical and chemical characteristics were evaluated. The microparticles had a spherical shape and grooves with an average size ranging between 2 and 3 μm. Analysis by in vitro assays tested the release of iron in simulated salivary and gastric fluids and its intestinal absorption in Caco-2 cells. No dissolution of iron occurred in the salivary medium whereas the sensory analysis showed good acceptance of a product which incorporated 5.5 mg of iron per 100 g portion of food. Thus, the effectiveness of microencapsulation was
Electronic supplementary material The online version of this article (doi:10.1007/s11130-013-0383-8) contains supplementary material, which is available to authorized users. L. L. de Azevedo Bittencourt : C. Pedrosa : A. P. Trindade Pierucci Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Bloco J/2º andar—Ilha do Fundão, Rio de Janeiro, RJ 21941-590, Brazil V. P. de Sousa Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Centro de Ciências da Saúde, Bloco K Sala 050—Ilha do Fundão, Rio de Janeiro, RJ 21941-590, Brazil M. Citelli (*) Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, Rua São Francisco Xavier, 524, 12º andar, Rio de Janeiro, RJ 20559-900, Brazil e-mail: [email protected]
demonstrated by utilizing a plant protein as an encapsulating matrix for the controlled release of iron and capable of preserving the bioaccessibility of ferrous sulfate. Keywords Iron . Microencapsulation . Spray dryer . Legume protein . Food fortification
Introduction Iron deficiency is one of the most prevalent nutritional problems in the world, affecting large numbers of children and women [1], furthermore, this deficiency may also be influenced by other nutritional deficiencies [2]. Some of the consequences of iron deficiency are decreased ability to learn, low job performance and abnormalities of the immune response [3]. Among the strategies used to prevent and combat this deficiency, enrichment of universally consumed foods that are accessible to all economic classes is effective and of low cost [3]. Iron fortification is
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