Abstract
SUMMARYPoor absorption of iron from food and oral iron formulations results in extensive use of high-dose oral iron, which is not tolerated. Disposal of whey, a byproduct of the cheese industry, causes environmental pollution. Whey proteins have the ability to bind significant amount of iron, thereby reducing its chemical reactivity and incompatibility with other components in foods. To make iron compatible with food, it was complexed with whey protein concentrate (WPC). After complexation, centrifugation and ultrafiltration techniques were utilised to eliminate the insoluble and free iron from the solution. To enable the availability of whey protein concentrate–iron (WPC–Fe) complex in the powder form, spray drying technique was used. Optimized spray drying conditions used for the preparation were: inlet temperature 180 °C, flow rate 2.66 mL/min and solution of total solids 15%. The complex was observed to be stable under different processing conditions. The in vitro bioaccessibility (iron uptake) of the bound iron from the WPC–Fe complex was significantly higher (p<0.05) than that from iron(II) sulphate under simulated gastrointestinal conditions. WPC–Fe complex with improved iron bioaccessibility could safely substitute iron fortificants in different functional food preparations.
Highlights
Occurrence of anaemia in India is a major problem affecting foremost the pregnant women and preschool children [1]
There was a significant reduction (p
We developed a method for preparing a whey protein concentrate-iron (WPC–Fe) complex in powder form using spray drying method
Summary
Occurrence of anaemia in India is a major problem affecting foremost the pregnant women and preschool children [1]. Factors responsible for the high incidence include inadequate dietary intake of iron, faulty iron absorption, increased iron demand during pregnancy and lactation, low iron reserves at birth, timing of umbilical cord clamping, occurrence of illnesses in children and excessive loss of blood during puberty and pregnancy [2]. WPC, an industrially available protein, because of its structural and functional properties, was used in this study for the complex formation with the iron in order to make it compatible with the food products. It acts as a natural antioxidant, adding to the stability of the complex.
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