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Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review

ABSTRACT: Iron deficiency anemia (IDA) is a global health concern that is affecting all age groups significantly. Among many of the existing methods, the fortification of foods with iron salts is the best and most cost-effective strategy for targeting large-scale populations to provide nutritional s...

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Autores principales: Kumari, Aparna, Chauhan, Anil Kumar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234770/
https://www.ncbi.nlm.nih.gov/pubmed/34219805
http://dx.doi.org/10.1007/s13197-021-05184-4
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author Kumari, Aparna
Chauhan, Anil Kumar
author_facet Kumari, Aparna
Chauhan, Anil Kumar
author_sort Kumari, Aparna
collection PubMed
description ABSTRACT: Iron deficiency anemia (IDA) is a global health concern that is affecting all age groups significantly. Among many of the existing methods, the fortification of foods with iron salts is the best and most cost-effective strategy for targeting large-scale populations to provide nutritional security. The fortification of foods with iron salts is a challenging task because most iron complexes (ferrous sulfate, ferrous chloride) used in fortification are highly water-soluble, which impart unacceptable organoleptic changes in food vehicles and also causes gastrointestinal problems. However, insoluble iron salts (ferric pyrophosphate) do not cause unacceptable taste or color in food vehicles but low bioavailable. Nanosized iron salts can overcome these concerns. The particle size of iron salts has been reported to play an important role in the absorption of iron. Reduction in the particle size of iron compounds increases its surface area, which in turn improves its solubility in the gastric juice leading to higher absorption. Nanosized iron compound produces minimal organoleptic changes in food vehicles compared to water-soluble iron complexes. Thus nanosized iron salts find potential applications in food fortification to reduce IDA. This paper focuses on providing a complete review of the various iron salts used in IDA, including their bioavailability, the challenges to food fortification, the effects of nanosized iron salts on IDA, and their applications in food fortification. [Image: see text] GRAPHIC ABSTRACT: Fortification of foods with water-soluble Fe salts imparts unacceptable organoleptic changes in food vehicle and adverse impact on health. However, insoluble iron salts do not cause unacceptable taste or color in food vehicles but low bioavailable. Using Nano-sized iron compound produces minimal organoleptic changes in food vehicles compared to changes produced by water-soluble iron complexes, improves Fe absorption in the gastrointestinal tract and does not cause any health issues.
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spelling pubmed-82347702021-06-28 Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review Kumari, Aparna Chauhan, Anil Kumar J Food Sci Technol Review Article ABSTRACT: Iron deficiency anemia (IDA) is a global health concern that is affecting all age groups significantly. Among many of the existing methods, the fortification of foods with iron salts is the best and most cost-effective strategy for targeting large-scale populations to provide nutritional security. The fortification of foods with iron salts is a challenging task because most iron complexes (ferrous sulfate, ferrous chloride) used in fortification are highly water-soluble, which impart unacceptable organoleptic changes in food vehicles and also causes gastrointestinal problems. However, insoluble iron salts (ferric pyrophosphate) do not cause unacceptable taste or color in food vehicles but low bioavailable. Nanosized iron salts can overcome these concerns. The particle size of iron salts has been reported to play an important role in the absorption of iron. Reduction in the particle size of iron compounds increases its surface area, which in turn improves its solubility in the gastric juice leading to higher absorption. Nanosized iron compound produces minimal organoleptic changes in food vehicles compared to water-soluble iron complexes. Thus nanosized iron salts find potential applications in food fortification to reduce IDA. This paper focuses on providing a complete review of the various iron salts used in IDA, including their bioavailability, the challenges to food fortification, the effects of nanosized iron salts on IDA, and their applications in food fortification. [Image: see text] GRAPHIC ABSTRACT: Fortification of foods with water-soluble Fe salts imparts unacceptable organoleptic changes in food vehicle and adverse impact on health. However, insoluble iron salts do not cause unacceptable taste or color in food vehicles but low bioavailable. Using Nano-sized iron compound produces minimal organoleptic changes in food vehicles compared to changes produced by water-soluble iron complexes, improves Fe absorption in the gastrointestinal tract and does not cause any health issues. Springer India 2021-06-26 2022-09 /pmc/articles/PMC8234770/ /pubmed/34219805 http://dx.doi.org/10.1007/s13197-021-05184-4 Text en © Association of Food Scientists & Technologists (India) 2021
spellingShingle Review Article
Kumari, Aparna
Chauhan, Anil Kumar
Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review
title Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review
title_full Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review
title_fullStr Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review
title_full_unstemmed Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review
title_short Iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review
title_sort iron nanoparticles as a promising compound for food fortification in iron deficiency anemia: a review
topic Review Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234770/
https://www.ncbi.nlm.nih.gov/pubmed/34219805
http://dx.doi.org/10.1007/s13197-021-05184-4
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