Iron Encapsulation Research Articles

Effects of iron-alginate ratios and pHs of gelation on characteristics of iron bead encapsulation

Encapsulation is one of the methods to protect iron from oxidation. Among the encapsulation methods, gelation could be the simplest one. This method requires the matrix which could form a gel. Alginate fulfills the requirements as an encapsulant by creating beads. However, performances of the encapsulation are determined by the conditions of the gelation process. The aim of this study was to study the effect of the iron -alginate ratios (0.05-0.5, w/w) and pHs of gelation (5-10) on the properties of alginate beads for iron encapsulation. CaCl2 solution was used as a cross-linked agent to form beads. Solution of iron-alginate was dropped into CaCl2 solution (150 mL, 1 M) using 5- mL unneedled syringe from about 5 cm above the cross-linked solution surfaces. The results showed that the ratio of iron-alginate and pH have a negative correlation with moisture content, diameter beads, and encapsulation efficiency but iron loading. Neutral pH-gelation produced softer bead texture. The highest efficiency encapsulation was found in pH 5 of gelation. Release of iron was higher in pH 6.8 than that in pH 1.2. Increase in iron-alginate ratio led to have more syneresis effect. However, higher pH-gelation tended to have lower syneresis.

Spray Encapsulation of Iron in Chitosan Biopolymer for Tea Fortification

Aim. Tea was studied as a carrier for iron in a fortification strategy to reduce iron deficiency. Iron forms insoluble coloured complexes with tea polyphenols which lower consumer acceptability. Complexation of iron by polyphenols and quinones derived from tea inhibits iron absorption in the first segment of the small intestine. Spray-dried chitosan-iron microcapsules were prepared to prevent iron-polyphenol interaction before the beverage is consumed. A competing chelating agent (EDTA) or antioxidant (sodium ascorbate) was added to prevent interactions and help improve iron bioavailability. Methods. The effect of concentration of chitosan (0.2–1.5%w/w), iron loading (10–60% w/w FeSO4), addition of secondary coatings on particle morphology, surface iron exposure and release, and bioaccessibility were evaluated. Tea-containing chitosan microcapsules and chelating agents to enable iron absorption were evaluated for sensory acceptability. Results. The iron release profile at pH 1 and pH 7 exhibited reverse enteric behaviour of non-cross-linked chitosan microcapsules. Increasing the iron content leads to more iron exposure on the surface due to a high core to coat ratio. Cross-linked chitosan effectively encapsulated iron, and its release in tea was inhibited, as indicated by lower delta E values in comparison with untreated tea and positive sensory testing scores. The use of maltodextrin as secondary coating slightly improved the spray process and produced larger particles, with less exposed iron on the surface. However, it did not improve the colour performance in milk tea. Conclusions. Tea fortified with encapsulated iron and a chelating agent providing 40% of the daily iron requirement of an adult, prepared in a traditional South Asian manner, i.e., with milk and water, resulted in tea with acceptable colour and taste. However, further research is required to develop an encapsulation formulation for stable iron encapsulation in hot tea and exploration of equivalent plant-based chitosan sources to address concerns of consumers with dietary restrictions.

Bioavailability of iron and its potential to improve the immune system and ward off COVID-19: a review

Iron is a mineral that plays an important role, especially to prevent anaemia through the production of red blood cells. Iron also plays a role in physiological processes, such as the activation of enzymes and hormones, as well as increasing the immune system in warding off various viral infections. Therefore, iron bioavailability needs to be considered to take the greatest benefit of iron. This review discussed the factors that can affect the bioavailability of iron, various technologies to increase the bioavailability, and its potential in enhancing the immune system. Iron bioavailability can be increased by fortification, fermentation, the addition of vitamin C, and iron encapsulation. Under conditions of adequate iron intake, iron plays an important role in enhancing the immune system through controlling lymphocytes and T cell proliferation. However, excess iron consumption can be at risk of weakening the host's immune response to viruses. Therefore, the appropriate level of iron intake must be maintained accurately to be used optimally and has the potential to ward off viral infections, including the Sars-CoV-2 virus as the cause of COVID-19.

Effect of viscosity on iron encapsulation using alginate as a carrying agent in a controlled spray drying process

The encapsulation method is a method that protects Fe from oxidation, increases bioavailability and reduces the unwanted taste, aroma, and distinctive colour of Fe. Alginate is used as an encapsulant because it can be regulated in viscosity. The drying process by spray drying is chosen to obtain the final product that has the appropriate quality standards. The purpose of this study was to determine the effect of alginate 50 mPas, 100 mPas, 150 mPas, 200 mPas, 250 mPas and 300 mPas viscosity on the characteristics of powder encapsulation. The results showed that the higher the viscosity, the darker the colour of the powder produced. Powder particle size increases with increasing viscosity; and the higher the viscosity, the higher the moisture content. The solubility of the alginate-Fe encapsulated powder was lower with increasing viscosity. The particle morphology shows a lot of indentation and unevenness, and the pore size is bigger at a viscosity of 150 mPas to 300 mPas. The alginate-Fe encapsulated powder of all viscosity variables showed the same functional groups but in different intensities. At the testing of Fe2+ levels, it turned out that Fe3+ had higher levels than Fe2+. The process of releasing Fe2+ at pH 1.2 was slower than pH 6.8. From the research results, alginate-Fe encapsulation powder with a viscosity of 100 mPas produced the highest performance in protecting Fe, thus, a good viscosity of the feed solution was recommended in the spray drying process.

NaCl Crystals as Carriers for Micronutrient Delivery.

Iron deficiency leading to anemia is one of the most severe and important nutritional deficiencies in the world today. To combat this deficiency, the fortification of food products with iron is a natural way to increase the global iron uptake. Here, we report a novel strategy for iron encapsulation in NaCl crystals via microscopic inclusions containing dissolved iron salt. The liquid inclusions embedded in the crystal insulate the reactive iron salts from their environment while assuring that iron is in a soluble and bioavailable form. While the size distribution of inclusions remains independent of the evaporation conditions, their density increases during crystallization at lower relative humidity. Using Raman confocal microspectroscopy, we have been able to analyze the morphology, length/thickness ratio, of inclusions and show that inclusions evolve toward a plate-like structure with the increase in size. By growing a pure NaCl shell around the iron-containing NaCl crystals, the stability of the composite crystals can be even further enhanced. The role of halite crystals as a carrier for iron fortification opens the way for the delivery of other types of micronutrients by including them in table salt.

Spray-dryer feed preparation: Enzymatic degradation of glucomannan for iron nanoencapsulation

<abstract> <p>Viscosity of glucomannan (GM) needs to be modified to support its application for spray drying encapsulation. The purpose of this study was to investigate degradation of GM using cellulase that fulfills viscosity in a spray-dryer specification. This hydrolyzed glucomannan (HGM) was subsequently spray-dried for encapsulating iron. Lower initial GM concentrations (0.5–1%) reached approximately 0.30 Pa·s which allowed to be spray-dried after 100 min degradation using 10 mg/L cellulase. Meanwhile, viscosity of 1.5% and 1.7% GM did not reach the target viscosity even after 300 min. The n<sup>th</sup>-order model was the most suitable model which fitted viscosity reduction of ≤1.5% initial GM concentration (coefficient of determination, R<sup>2</sup> > 0.98), whereas the Mahammad model fitted the viscosity reduction of 1.75% initial GM concentration (R<sup>2</sup> = 0.99). Hydrolysis decreased the degree of polymerization and surface tension but increased the antioxidant activities of HGM. Smaller molecules of the polysaccharides were released after hydrolysis. Particles of encapsulated iron using HGM were more hydrophilic than those using GM. The iron tended to have a higher release rate at pH 6.8 than at pH 1.2 in the first 40 min. Hence, the HGM showed its ability to act as a control release matrix for the iron that needs a protection in the acid environment, and delivers them to the neutral site for absorption. Nanoencapsulation using 0.35 Pa·s viscosity of HGM was able to have 84% yield, 96.41% encapsulation efficiency, and 10% moisture content. Particle size of the iron encapsulation was dominated by 341.99 nm-diameter. This study shows a potency to use an appropriate viscosity of HGM which not only allows to be spray-dried but also support in protecting the iron as aimed by encapsulation the iron. Performances and properties of this matrix on encapsulating other bioactive compounds become future study.</p> </abstract>

Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled Release.

SUMMARYResearch backgroundDeacetylation and the use of CaCl2 as a gelation agent improve the performance of glucomannan as iron encapsulant. This study was conducted to investigate the effects of deacetylation degree and pH of gelation on the characteristics of encapsulated iron using gelation in CaCl2 solution.Experimental approachGlucomannan was deacetylated at various NaOH concentrations and was subsequently utilized as an iron excipient using the pipette-dropped gelation method in CaCl2 solution to directly investigate the process of encapsulation by gelation. The pH of the gelation solution was also changed. The beads were subsequently vacuum-dried.Results and conclusionsDeacetylation led to lower endothermic peak of the glucomannan than that of the native one. The deacetylation degree and pH of gelation did not significantly affect the diameter of the beads but influenced their appearance and physical characteristics. The backbone of glucomannan was not changed by either the deacetylation degree or the pH of the gelation. The highest encapsulation efficiency (73.27%) was observed in the encapsulated iron using the glucomannan matrix of the highest deacetylation degree (82.56%) and gelated in the solution at pH=10. The highest deacetylation degree of glucomannan caused the highest swelling of the beads, which led to the release of a higher amount of iron. Glucomannan deacetylation improves the iron encapsulation and enables higher iron release at pH=6.8 than at pH=1.2. The Weibull model was the best-fitting model to represent the profile of iron release from the deacetylated glucomannan matrix using the gelation method (R2>0.93) at pH=6.8 and pH=1.2.Novelty and scientific contributionThis result supports the application of deacetylated glucomannan using NaOH as a pH-sensitive matrix for iron encapsulation and CaCl2 solution as gelation agent. A higher deacetylation degree leads to the release of a higher amount of iron from the matrix. The encapsulation does not only protect the iron but also delivers it to the absorption site and controls its release, which is useful in supplement formulation or food fortification. The results show that the deacetylated glucomannan as the matrix holds more iron in encapsulation process.

A Ferrocene Metal-Organic Framework Solid for Fe-Loaded Carbon Matrices and Nanotubes: High-Yield Synthesis and Oxygen Reduction Electrocatalysis.

Using a carbon-rich designer metal-organic framework (MOF), we open a high-yield synthetic strategy for iron-nitrogen-doped carbon (Fe-N-C) nanotube materials that emulate the electrocatalysis performance of commercial Pt/C. The Zr(IV)-based MOF solid boasts multiple key functions: (1) a dense array of alkyne units over the backbone and the side arms, which are primed for extensive graphitization; (2) the open, branched structure helps maintain porosity for absorbing nitrogen dopants; and (3) ferrocene units on the side arms as atomically dispersed precursor catalyst for targeting micropores and for effective iron encapsulation in the carbonized product. As a result, upon pyrolysis, over 89% of the carbon component in the MOF scaffold is successfully converted into carbonized products, thereby contrasting the easily volatilized carbon of most MOFs. Moreover, over 97% of the iron ends up being encased as acid-resistant Fe/Fe3C nanoparticles in carbon nanotubes/carbon matrices.

Emulsification and gelation as a tool for iron encapsulation in food-grade systems

In this study, food-grade microencapsulation systems - double emulsions and water-in-oleogel dispersions were developed as carriers for iron. Double emulsions with iron located in different water phases were produced and characterized by stability, droplet size, rheology, and iron entrapment efficiency. The effect of carnauba wax and beeswax concentration (30, 50, 100, 150 g/kg) on the physical and chemical stability of water-in-oleogel dispersions as well as the ability to encapsulate iron were examined.It was determined that the location had a great impact on the droplet size, viscosity, stability and encapsulation efficiency of iron. Double emulsion with iron located in the inner water phase showed encapsulation efficiency higher than 95%. Water-in-oleogel dispersions, solidified with beeswax exhibited higher firmness (0.6–29.6 N) and encapsulation efficiency (19–100%) values, in comparison with systems structured with carnauba wax. These systems were also characterised as more stable under dynamic conditions The microstructure of water-in-oleogels dispersions also caused a delay of lipid oxidation during the whole period of storage as after 60 days of storage peroxide value was 20–30 meq/kg. Meanwhile, iron location affected oxidation rate in double emulsion samples whereas iron in the outer phase caused the highest peroxide value (~50 meq/kg).

Preparation of a nanostructured multi-phase lipid carrier for iron encapsulation: A lipase-triggered release of ferric ions

Preparation of a nanostructured multi-phase lipid carrier for iron encapsulation: A lipase-triggered release of ferric ions

High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers’ spent grain protein as wall material

Iron fortification is an important and difficult task since most of the bioavailable iron sources are reactive against food matrix. Microencapsulation technology can prevent iron interaction with food matrix. Co-microencapsulation of iron and ascorbic acid was carried out by spray-drying using a protein concentrate obtained from brewers’ spent grain (BSG-PC) and locust bean gum as chelating wall materials. Microcapsules were formulated using a 22 factorial design. The effect of BSG-PC/wall material (8.6 and 17.2 g protein 100 g−1) and ascorbic acid/iron molar ratio (0.9:1 and 1.8:1) on iron encapsulation yield (FeE), ascorbic acid encapsulation (AAE), iron chelated by wall material (FeC), iron bioaccessibility (FeB), particle size, zeta potential, and surface hydrophobicity of the microcapsules were assessed. Higher level of BSG-PC increased FeB at low ascorbic acid/iron molar ratio due to the high iron-chelating activity of BSG proteins (IC50: 7.9 ± 1.2 mg mL−1). At low levels of BSG-PC, FeB was promoted by ascorbic acid in a dose response way. A multiple response maximization of FeE, AAE, FeB, and FeC was performed and validated. Optimal microcapsule formula resulted with 29% of FeB after simulated gastrointestinal digestion. The optimization procedure allowed obtaining a fortifier with the higher iron bioaccessibility and iron content.

Ultrasonic degradation of alginate: A matrix for iron encapsulation using gelation

Alginate has various biological, physical, and chemical properties that can be modified to fulfill a specific purpose. Ultrasonic degradation is a safe and simple method used for alginate modification. This study studied the effect of ultrasonic treatment on the viscosity, molecular weight, solubility and degree of swelling of degraded alginate. Furthermore, performance of these degraded alginates as a matrix for iron encapsulation was also determined using a gelation method. Ethanol concentration and duration of the degradation were negatively correlated with viscosity and molecular weight of alginate, whereas alginate concentration had the opposite effect. Encapsulation using 10% alginate that was degraded using 75% ethanol for 60 min showed the highest encapsulation efficiency. This degraded alginate formed soft, fragile and loose beads when trapping and protecting the iron. The degradation induced the release of iron from the beads at pH 1.2 and 6.8. The iron release from the beads followed the semi-empirical Korsmeyer–Peppas model (R2 > 0.92). The lower molecular weight alginate was not as good as the native alginate in encapsulating iron using gelation.

One-step synthesis of highly pure and well-crystallized vertically aligned carbon nanotubes

The one-step aerosol-assisted catalytic chemical vapor deposition (CCVD) process, when operated in a H2-based carrier gas, is shown to be effective at an extremely low ferrocene content (0.1 wt% in toluene), which enables to efficiently prepare forests of vertically aligned multiwalled carbon nanotubes (VACNTs) with high purity and good crystalline level. The resulting iron content in VACNT sample is only 0.5 wt% corresponding to a high catalytic yield of 200 while the steady growth rate (20 μm/min) is maintained at a significant value. The iron content in the sample is found proportional to the ferrocene concentration in the precursor, and when it decreases, a noticeable reduction in the iron encapsulation frequency in the nanotube channel is plainly observed. Lowering the ferrocene concentration generates a reduction in the VACNT number density while the growth rate increases and CNT diameters and crystalline structure remain similar. Such significant purity and crystalline levels involves a high oxidation resistance of the VACNT forest. These results, together with the in-situ continuous growth feature of the one-step aerosol assisted CCVD process, open up towards a new VACNT range made of pure and well-crystallized multi-walled carbon nanotubes, which is of interest for industrial production and commercial applications.

The effect of spray-drying inlet conditions on iron encapsulation using hydrolysed glucomannan as a matrix

Spray-drying is an encapsulation method that can be used to protect iron from oxidation. Hydrolysed glucomannan has shown potential as an encapsulant due to its ability to form a fine, dense network upon drying. The aim of this study was to evaluate the potential of hydrolysed glucomannan as a matrix for iron at inlet air temperatures of spray-drying of 110°C, 120°C, 130°C and 140°C. The physicochemical properties and performance of the iron encapsulation powder were determined. The results indicated that the inlet air temperature influences the properties and performance of the powder. An increase in the inlet air temperature from 110°C to 140°C led to a greater loading capacity and particle size distribution but had an insignificant impact on the moisture content, solubility and swelling. Higher drying air temperatures tended to produce a darker powder. The morphological analysis revealed that higher inlet drying air temperatures produced powders with rounder shapes, whereas lower temperatures produced irregular shapes that tended to form deep concavities on the powder surface. The samples from all inlet temperatures showed similar functional groups but in different intensities. The release of iron at pH 6.8 was higher for the lower inlet temperatures. Samples with the highest inlet temperature showed the highest performance in protecting iron from oxidation. Considering the performance, 130°C is recommended as the inlet air temperature for iron spray-drying encapsulation using hydrolysed glucomannan.

Encapsulation of Iron within W1/O/W2 Emulsions Formulated Using a Natural Hydrophilic Surfactant (Saponin): Impact of Surfactant Level and Oil Phase Crystallization

The influence of quillaja saponin on the formation and stability of water-in-oil-in-water (W1/O/W2) emulsions was investigated. In particular, the ability of these emulsions to encapsulate iron (ferrous sulfate) in a form that would not promote lipid oxidation was examined. The emulsions were formed using a two-step process. First, iron sulfate was dissolved in the aqueous phase used to form 20 wt% water-in-oil (W1/O) emulsions stabilized by polyglycerol polyricinoleate (PGPR). Second, W1/O/W2 emulsions were fabricated by homogenizing the W1/O emulsions (20 wt%) with another aqueous phase (80 wt%) containing quillaja saponin (0.5, 1, 2, 3, and 4 wt%). The diameter of the oil droplets in the W1/O/W2 emulsions decreased with increasing saponin concentration. Confocal microscopy confirmed that the W1/O/W2 emulsions consisted of tiny water droplets entrapped inside oil droplets that were dispersed in an external water phase. Rheological analysis showed the W1/O/W2 emulsions were shear-thinning fluids. The iron encapsulation efficiency of the emulsions remained high (> 82%) throughout storage for 28 days at ambient temperature. Lipid oxidation of the iron-loaded W1/O/W2 emulsions could be retarded by incorporation of rice bran stearin in the oil phase. The double emulsions developed in this work have potential for encapsulation and delivery of iron in functional foods containing oxidizable lipids.

Modification of glucomannan of Amorphophallus oncophyllus as an excipient for iron encapsulation performed using the gelation method.

Performing iron fortification by adding the iron compound directly into foods helps to tackle the problem of iron deficiency. However, the fortification brings about some problems as well, including undesirable organoleptic effects, oxidation, and reduced bioavailability. Ensuring appropriate encapsulation can overcome these problems. Hence, it is crucial to identify a proper excipient for protecting the iron. Glucomannan has the potential to be a suitable iron encapsulation excipient. The present work therefore sought to prepare an iron excipient from modified glucomannan using the gelation method. Glucomannan modification was conducted by either chemical reaction or in combination with another compound. Glucomannan was isolated from Amorphophallus oncophyllus flour. To maximize encapsulation performance, glucomannan was modified by either deacetylation using NaOH (0.4 M) or in combination with alginate. After dissolving the excipient (1%), this solution was mixed with FeSO4 to obtain 25 mg of iron per 1 g of excipient. The mixture was dropped into either an ethanol or CaCl2 solution for gelation. The beads of seven variations of the resultant glucomannan-based excipient were investigated for their encapsulation efficiency, bead size, and swelling. The release of iron in the two pH solutions together with their respective release models were also evaluated. It was revealed that the highest iron efficiency (64%) was achieved using deacetylated glucoman- nan, which was gelled in CaCl2. However, this matrix also resulted in the highest release rate in both pH solutions. The release rate of iron was lower in the low pH solution (pH: 1.2) than in the higher pH solution (pH: 6.8) for all matrix combinations. The Korsmeyer model was the most fitting model for describing the release profile of iron in both pH solutions (R2 ≥ 0.958) for all excipient variations. This study suggested the potency of modified glucomannan to be pH-sensitive for iron encapsulation.

Modification of glucomannan of Amorphophallus oncophyllus as an excipient for iron encapsulation performed using the gelation method [pdf

Modification of glucomannan of Amorphophallus oncophyllus as an excipient for iron encapsulation performed using the gelation method [pdf

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

BACKGROUNDWorldwide iron deficiency in diets has led to a growing interest in the development of food‐compatible encapsulation systems for soluble iron, which are able to prevent iron's undesirable off‐taste and pro‐oxidant activity. Here, we explore the use of double emulsions for this purpose, and in particular, how the lipophilic emulsifier (polyglycerol polyricinoleate, PGPR) concentration influences the physicochemical stability of water‐in‐oil‐in‐water (W1/O/W2) double emulsions containing ferrous sulphate in the inner water droplets. Double emulsions were prepared with sunflower oil containing 10 to 70 g kg−1 PGPR in the oil phase, and were monitored for droplet size distribution, morphology, encapsulation efficiency (EE) and oxidative stability over time.RESULTSFresh double emulsions showed an initial EE higher than 88%, but EE decreased upon storage, which occurred particularly fast and to a high extent in the emulsions prepared with low PGPR concentrations. All double emulsions underwent lipid oxidation, in particular those with the highest PGPR concentration, which could be due to the small inner droplet size and thus promoted contact between oil and the internal water phase.CONCLUSIONThese results show that a too high PGPR concentration is not needed, and sometimes even adverse, when developing double emulsions as iron encapsulation systems. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Fortification of tempeh with encapsulated iron improves iron status and gut microbiota composition in iron deficiency anemia condition

PurposeIron deficiency anemia (IDA) is one of the most major micronutrient deficiencies worldwide. Food fortification is one strategy for reducing IDA in the population despite concern regarding the gut pathogenic bacteria overgrowth. The purpose of this study was to evaluate the effect of iron encapsulation in banana peel matrix on iron status and gut microbiota composition in iron deficiency anemia.Design/methodology/approachAnemia was induced in 35 male Sprague Dawley rats of age two weeks by the administration of iron-free diet for two weeks. Rats then randomly divided into control, iron-fortified tempeh (temFe) dose 10 and 20 ppm, iron matrix-fortified tempeh dose 10 and 20 ppm and iron matrix fortified tempeh dose 10 and 20 ppm with probiotic mixture. Blood was drawn at Weeks 2 and 6 for hemoglobin and serum iron analysis. Rats were sacrificed at the end of Week 6, and cecal contents were collected for Lactobacillus, Bifidobacteria and Enterobactericeae analysis.FindingsHemoglobin and serum iron were significantly increased (p < 0.05) in all iron-fortified group with the highest value found in iron matrix dose 20 ppm (10.71 ± 0.15 g/dl and 335.83 ± 2.17 µg/dl, respectively). The cecal Lactobacillus and Bifidobacteria did not differ significantly between groups. Cecal Enterobactericeae was significantly different (p < 0.05) among groups with the lowest level in the temFe-20 (2.65 ± 0.78 log CFU) group.Research limitations/implicationsThe use of commercial inoculum instead of pure Rhizopus oligosporus mold for developing the fortified tempeh may impact the effect of product on cecal gut microbiota composition, as different molds and lactic acid bacteria can grow in tempeh when using commercial inoculum.Social implicationsIn Indonesia, iron fortification is conducted primarily in noodles and flour that limits the impact of iron fortification for reducing IDA in population. Iron fortification in food that was daily consumed by people, that is, tempeh, is potential strategy in reducing IDA in population.Originality/valueTempeh fortification using encapsulated iron improved iron status and gut microbiota composition in iron deficiency anemia.

Effects of non-digestive polymers used in iron encapsulation on calcium and iron apparent absorption in rats fed by infant formula

Iron deficiency anemia is a common problem of all ages in developed and developing countries. Various strategies are used by governments and industries to solve this problem. One of these strategies is iron fortification. In the present study, novel iron microcapsules were designed without any changes in their effects on other ingredients in infant milk formulas. Resistant starch-pectin-iron and pectin-iron microparticles were added to infant powdered milk models. Furthermore, animal studies were carried out. Fecal iron and calcium were assessed using flame atomic absorption spectroscopy and inductively coupled plasma optical emission spectroscopy, respectively. Then, apparent iron and calcium absorptions were calculated. Sensory evaluation was carried out on reconstituted powdered milks. Results showed that iron absorption in rats treated by pectin-coated particles was significantly higher than that in controls with no significant effects on calcium absorption. No significant differences were observed in sensory evaluation.