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Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads
The potential use of iron-loaded alginate beads to fortify oil-in-water (O/W) emulsions was studied. Iron-loaded alginate beads with different sizes (0.65, 0.84, 1.5 and 2 mm) were produced by ionic gelation with calcium chloride, leading to 81% encapsulation efficiency (EE) of ferrous sulfate. Thes...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769985/ https://www.ncbi.nlm.nih.gov/pubmed/31450564 http://dx.doi.org/10.3390/foods8090361 |
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author | Cengiz, Alime Schroën, Karin Berton-Carabin, Claire |
author_facet | Cengiz, Alime Schroën, Karin Berton-Carabin, Claire |
author_sort | Cengiz, Alime |
collection | PubMed |
description | The potential use of iron-loaded alginate beads to fortify oil-in-water (O/W) emulsions was studied. Iron-loaded alginate beads with different sizes (0.65, 0.84, 1.5 and 2 mm) were produced by ionic gelation with calcium chloride, leading to 81% encapsulation efficiency (EE) of ferrous sulfate. These beads were added to O/W emulsions to investigate their effect on lipid oxidation. The use of iron-loaded alginate beads inhibited lipid oxidation in emulsions, compared to a control emulsion with the same concentration of free ferrous sulfate in the continuous phase, but did not totally prevent it. Results obtained with scanning electron microscopy and energy dispersive X-ray spectroscopy (EDX) analysis showed that some reactive iron was present at the surface of the beads. Oxidation of the lipid droplets was slightly higher for smaller alginate beads, suggesting that the reaction could be linked to the total bead surface. When covering iron-loaded beads with an extra layer of alginate, lipid oxidation was inhibited, which confirmed the role of reactive surface-bound iron. This study shows that the location of iron within the encapsulates plays a crucial role in the chemical stability of fortified foods and should be taken as a starting point in the design of iron-fortified food products. |
format | Online Article Text |
id | pubmed-6769985 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-67699852019-10-30 Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads Cengiz, Alime Schroën, Karin Berton-Carabin, Claire Foods Article The potential use of iron-loaded alginate beads to fortify oil-in-water (O/W) emulsions was studied. Iron-loaded alginate beads with different sizes (0.65, 0.84, 1.5 and 2 mm) were produced by ionic gelation with calcium chloride, leading to 81% encapsulation efficiency (EE) of ferrous sulfate. These beads were added to O/W emulsions to investigate their effect on lipid oxidation. The use of iron-loaded alginate beads inhibited lipid oxidation in emulsions, compared to a control emulsion with the same concentration of free ferrous sulfate in the continuous phase, but did not totally prevent it. Results obtained with scanning electron microscopy and energy dispersive X-ray spectroscopy (EDX) analysis showed that some reactive iron was present at the surface of the beads. Oxidation of the lipid droplets was slightly higher for smaller alginate beads, suggesting that the reaction could be linked to the total bead surface. When covering iron-loaded beads with an extra layer of alginate, lipid oxidation was inhibited, which confirmed the role of reactive surface-bound iron. This study shows that the location of iron within the encapsulates plays a crucial role in the chemical stability of fortified foods and should be taken as a starting point in the design of iron-fortified food products. MDPI 2019-08-24 /pmc/articles/PMC6769985/ /pubmed/31450564 http://dx.doi.org/10.3390/foods8090361 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Cengiz, Alime Schroën, Karin Berton-Carabin, Claire Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads |
title | Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads |
title_full | Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads |
title_fullStr | Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads |
title_full_unstemmed | Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads |
title_short | Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads |
title_sort | lipid oxidation in emulsions fortified with iron-loaded alginate beads |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769985/ https://www.ncbi.nlm.nih.gov/pubmed/31450564 http://dx.doi.org/10.3390/foods8090361 |
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