Iron-fortified Foods Research Articles

High internal phase Pickering emulsions co-loaded with astaxanthin and ferrous gluconate improve iron deficiency anemia in mice and their applications in 3D printing

Iron deficiency anemia (IDA) is a prevalent and serious nutritional health issue that can be mitigated through dietary iron supplementation. However, only ferrous ions, prone to oxidation, can be absorbed in the gastrointestinal tract. In the current work, the effects of high internal phase Pickering emulsions (HIPPEs) co-loaded with astaxanthin (ASTA) and ferrous gluconate on Fe2+ oxidation, IDA management, and their 3D printing performance were investigated. The results demonstrated that the HIPPEs co-loaded with ASTA and ferrous gluconate effectively reduced the oxidation rate of Fe2+ during storage. Animal studies also revealed that HIPPE co-loaded with ASTA and ferrous gluconate had a therapeutic effect on IDA symptoms in mice. HIPPE co-loaded with ASTA and 400 mg/L ferrous gluconate demonstrated superior efficacy in restoring hemoglobin (Hb) levels, organ coefficients, and histological parameters in mice with IDA. Moreover, the evaluation of the adaptability of HIPPEs co-loaded with ASTA and ferrous gluconate for food 3D printing indicated a slight reduction in printing resolution. Overall printing performance was found to be acceptable and satisfactory. Co-loading ASTA and ferrous gluconate in HIPPEs offers an efficient way to address the oxidation challenge of ferrous ion supplementation, enabling customization and flexibility in the production of iron-fortified foods to mitigate IDA.

Preparation, characterization and enhancement of intestinal iron absorption activity of β-casein phosphopeptides-iron chelate

In this study, the β-casein phosphopeptides (β-CPPs) was enzymatically prepared from β-casein, followed by the preparation of β-casein phosphopeptides-iron chelate (β-CPPs-Fe). The results of Ultraviolet–Visible absorption spectroscopy (UV) and Fourier transform infrared spectroscopy (FTIR) indicated that the -COOH, O-H, N-H, and P-O-C of the β-CPPs may chelate with iron during the chelation. The amino acids involved in the chelation process were predominantly pSer, Tyr, Trp, and Phe. The scanning electron microscopy showed that due to β-CPPs combined with iron, the microsurface of β-CPPs-Fe displayed a predominantly loose porous structure. After the chelation with iron, the particle size distribution and zeta potential of β-CPPs-Fe increased. In vitro simulated gastrointestinal digestion revealed that β-CPPs-Fe demonstrated a significant increase in iron solubility compared to FeSO4·7 H2O (p < 0.05). At the endpoint of transport (180 min) in Caco-2 intestinal epithelial cell model, the amount of transferred iron for β-CPPs and β-CPPs-Fe increased by 30 % and 57 %, respectively, compared to the control group. Both β-CPPs and β-CPPs-Fe exhibited favorable effects on enhancing iron absorption, with the promotional impact of β-CPPs-Fe being notably more pronounced. The experimental findings establish a theoretical foundation for the industrial implementation of iron-fortified food products.

Effects of Iron-Fortified Foods on the Nutritional Status of Children Residing in Regions Vulnerable to Parasitic Diseases: A Systematic Review.

Parasitic infections (PIs) remain a public health concern among school-age children living in areas of greater socioeconomic vulnerability, especially in Brazil, Russia, India, China, and South Africa. PIs can promote nutritional deficiencies, increasing the risk of anemia and impaired physical and cognitive development. Thus, fortified foods have been considered as a promising strategy for improving the nutritional status of children and preventing PI complications. This systematic review aimed to present the effects of iron-fortified foods for deworming and improving blood parameters in schoolchildren residing in areas that are vulnerable to PIs. This review is based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines of randomized clinical trials addressing the use of fortified foods and micronutrients in children living in areas endemic for PIs. The PubMed, LILACS, Scopus, and Cochrane databases were searched to identify articles published between 2000 and 2020. A total of 153 records were retrieved from the databases, 10 of which were considered eligible for this study. On the basis of our analysis, most of the selected studies showed that the inclusion of fortified foods in the diet improved blood and infectious parameters. Therefore, fortified foods can be used as an important tool for controlling the adverse outcomes of PIs among children living in areas of greater vulnerability. However, more studies on this topic are needed to provide more evidence and consolidate strategies using iron-fortified food.

The Beneficial Impact of Iron-Fortified Complementary Feeding in the Burden of Iron Deficiency Anaemia (IDA) in Children of Bangladesh

Fortifying food with iron is the most cost-effective way to avoid iron deficiency anemia, a global public health crisis. In addition to choosing the appropriate dietary context for ingestion, it is critical to choose the appropriate iron form and food carrier. Among the increased hazards include low birth weight and preterm delivery. Children with IDA have slower development, worse cognitive performance, and lower levels of physical activity. In women, it also raises the risk of morbidity and death. The amount of iron required in the diet, one&amp;apos;s socioeconomic status, and overall health are all crucial factors to take into account. To combat IDA, a variety of dietary approaches, iron-fortified foods, supplements, and disease management techniques have all been employed. Nowadays, food fortification with iron is seen to be a long-term, sustainable solution. To be effective, the iron fortification program&amp;apos;s food transporters and fortificants must be deemed safe, pleasant, and acceptable by the target population. It also shouldn&amp;apos;t have a detrimental effect on the stability and acceptance of the finished product. This article provides a thorough summary of the current state of iron deficiency in women and children in Bangladesh. This study addresses current issues as well as the efficacy of current therapeutic strategies. Prevention-focused treatments ought to take precedence over treatment-focused ones in high-risk populations. Unknown are the long-term benefits, and unfavorable outcomes are possible. Despite the tremendous progress made, several plans and initiatives are still being supported. These issues are to coverage, quality, and compliance. The findings suggest that iron deficiency and anemia are still major problems in Bangladesh, despite the fact that certain severe deficiencies have been addressed by current intervention efforts. There is a need for more integrated solutions to assist current intervention efforts. Furthermore, new approaches to the management of certain types of iron deficiency anemia are proposed.

KADAR AIR, KANDUNGAN PROTEIN DAN ZAT BESI SERBUK INSTAN KEDELAI DENGAN PENAMBAHAN KACANG HIJAU

Anaemia is a condition where the haemoglobin level is lower than normal. Interventions to prevent and treat anaemia need to accompany increasing intake of nutrients through food diversification, iron food fortification, iron supplementation and improvement of sanitation and health services. Diversification of soybeans by adding green beans into instant powder is expected to be an alternative in helping to overcome nutritional problems, especially anaemia in young women. The purpose of this study is to find out how much water, protein, and iron are in soybean instant powder when green beans are added. Pre-experimental or laboratory research is the focus of this study. The results showed that the best formula for instant soybean powder with mung beans was F1, with a moisture content of 3.16 %. The best formula for instant soy powder with green beans has a protein content of F0, which is equivalent to 44.54 g. The best formula for instant soy powder with green beans also has a iron content of F1 that is equivalent to 5.57 mg. It is recommended to carry out further studies to determine the effect and effectiveness of instant soy powder with the addition of mung beans on haemoglobin levels in female adolescents and to carry out storability tests using the accelerated method with various airtight packages.

Factors affecting iron absorption and the role of fortification in enhancing iron levels.

Iron is an important micronutrient required for a number of biological processes including oxygen transport, cellular respiration, the synthesis of nucleic acids and the activity of key enzymes. The World Health Organization has recognised iron deficiency as the most common nutritional deficiency globally and as a major determinant of anaemia. Iron deficiency anaemia affects 40% of all children between the ages of 6 and 59 months, 37% of mothers who are pregnant and 30% of women between the ages of 15 and 49 years worldwide. Dietary iron exists in two main forms known as haem iron and non-haem iron. Haem iron is obtained from animal sources such as meat and shows higher bioavailability than non-haem iron, which can be obtained from both plant and animal sources. Different components in food can enhance or inhibit iron absorption from the diet. Components such as meat proteins and organic acids increase iron absorption, while phytate, calcium and polyphenols reduce iron absorption. Iron levels in the body are tightly regulated since both iron overload and iron deficiency can exert harmful effects on human health. Iron is stored mainly as haemoglobin and as iron bound to proteins such as ferritin and hemosiderin. Iron deficiency affects individuals at increased risk due to factors such as age, pregnancy, menstruation and various diseases. Different solutions for iron deficiency are applied at individual and community levels. Iron supplements and intravenous iron can be used to treat individuals with iron deficiency, while various types of iron-fortified foods and biofortified crops can be employed for larger communities. Foods such as rice, flour and biscuits have been used to prepare fortified iron products. However, it is important to ensure the fortification process does not exert significant negative effects on organoleptic properties and the shelf life of the food product.

Production and Characterization of Heme Iron Polypeptide from the Blood of Skipjack Tuna (Katsuwonus pelamis) Using Enzymatic Hydrolysis for Food Supplement Application.

Organic heme iron in the form of heme iron polypeptide (HIP) is a bioavailable form of iron that can be used for dietary supplements. However, one practical challenge with HIP is that the quality of HIP prepared with different batches of raw material could lead to HIP products with inconsistent characteristics. In this study, skipjack tuna blood, a by-product in canned tuna industry, was converted to HIP at different degrees of enzymatic hydrolysis. The variation in HIP physical-chemical characteristics from different batches was evaluated, including composition, solubility, and molecular weight distribution. It was found that the batch variation had no effect on HIP composition and solubility; however, the degree of hydrolysis (DH) and the size of peptides that interact with heme greatly influenced HIP solubility at pH 2. Tuna-HIP with a low DH (DH, 8%) had 1.76-fold greater solubility than tuna-HIP with a high DH (DH, 32%). High-performance liquid chromatography (HPLC) revealed that tuna-HIP with a low DH had a molecular weight ranging from 1 kDa to 5 kDa. In summary, HIP-derived tuna blood was found to contain 70.54 ± 3.22 mg/100 g of iron and exhibit good solubility at 58.0 ± 2.16% at pH 2. Thus, tuna-HIP with a low DH might be a suitable functional ingredient for iron fortification of food.

Iron-Fortified Foods Are Needed To Meet the Estimated Average Requirement for Iron in Australian Infants Aged 6 to 12 Months

BackgroundMeeting iron intake recommendations is challenging for infants 6–12 mo, especially breastfed infants. Three-quarters of Australian infants 6–12 mo have iron intakes below the estimated average requirement (7 mg), placing them at risk of iron deficiency. After 6 mo, breastmilk is no longer sufficient to meet the increased demand for iron, and iron-rich complementary foods are recommended. Iron-fortified foods may be a means of improving iron intake in infants, particularly those that are breastfed. ObjectivesThe aims of the study were as follows: 1) to examine the effect of milk-type and fortified foods on iron intake and the prevalence of inadequacy in infants 6–12 mo; 2) to model the effect of fixed amounts of iron-fortified infant cereal (IFIC) at 6 levels of iron fortification on total iron intake and the prevalence of inadequacy; and 3) to assess the effect IFIC on the intake of other nutrients in the diet. DesignSecondary analysis of cross-sectional dietary intake data of infants 6–12 mo (n = 286) participating in the Australian Feeding Infants and Toddlers Study (OzFITS) 2021. ResultsMedian (interquartile range) iron intake was 8.9 (7.5, 10.3); 6.3 (4.5, 8.2); and 2.7 (1.5, 4.4) mg/d in formula-fed, combination-fed, and breastfed infants, respectively. The corresponding prevalence of inadequacy was 19%, 67%, and 96%. Infants who consumed fortified foods had higher median iron intakes than those who did not, 6.2 compared with 1.9 mg/d. Dietary modeling showed that consuming 18 g (300 kJ) of IFIC, fortified at 35 mg/100 g dry weight, reduces the prevalence of inadequacy for iron from 75% to 5% for all infants. ConclusionsIron intakes are low in Australian infants, especially for breastfed infants in the second half of infancy. Modeling shows that 300 kJ of IFIC, the current manufacturer-recommended serving, fortified at 35 mg/100 g dry weight, added to infant diets would be an effective means to reduce the prevalence of inadequacy for iron.

Anaemia prevalence and risk factors among children aged 6 to 23 months in rural China.

Anaemia is a global public health problem among children. However, few studies have examined anaemia prevalence and risk factors among Chinese children of different ages, particularly in poor rural areas. This study investigated these two aspects among children aged 6 to 23 months in poor rural areas of China. This cross-sectional study included 1132 children aged 6 to 23 months in three prefectures of the Qinba Mountains area. A finger prick blood test for haemoglobin and anaemia was conducted, along with household surveys of socio-demographic characteristics, illness characteristics, and feeding practices. Multiple linear and logistic regression analyses were used to determine predictors of anaemia. Overall, 42.6% of children in the study displayed anaemia. Children aged 6 to 11 months had the highest anaemia prevalence (53.6%). Anaemia risk factors differed among age-groups and throughout the overall sample. Bivariate and multivariable regression results showed that continued breastfeeding, any history of formula feeding, and consumption of iron-rich or iron-fortified foods were prominent risk factors for anaemia. However, continued breastfeeding and any history of formula feeding had the greatest impact across age-groups (both P<0.05). Anaemia remains a severe public health problem among children aged 6 to 23 months in rural China. Healthy feeding practices, nutritional health knowledge, and nutrition improvement projects are needed to reduce the burden of anaemia among children in rural areas of China.

P07-041-23 Iron-Fortified Foods Are Needed To Meet the Estimated Average Requirement for Iron in Australian Infants 6– 12 Months

P07-041-23 Iron-Fortified Foods Are Needed To Meet the Estimated Average Requirement for Iron in Australian Infants 6– 12 Months

Interactions of Natural Flavones with Iron Are Affected by 7-O-Glycosylation, but Not by Additional 6″-O-Acylation.

In iron-fortified bouillon, reactivity of the iron ion with (acylated) flavone glycosides from herbs can affect product color and bioavailability of iron. This study investigates the influence of 7-O-glycosylation and additional 6″-O-acetylation or 6″-O-malonylation of flavones on their interaction with iron. Nine (6″-O-acylated) flavone 7-O-apiosylglucosides were purified from celery (Apium graveolens), and their structures were elucidated by mass spectrometry (MS) and nuclear magnetic resonance (NMR). In the presence of iron, a bathochromic shift and darker color were observed for the 7-O-apiosylglucosides compared to the aglycon of flavones that only possess the 4-5 site. Thus, the ability of iron to coordinate to the flavone 4-5 site is increased by 7-O-glycosylation. For flavones with an additional 3'-4' site, less discoloration was observed for the 7-O-apiosylglucoside compared to the aglycon. Additional 6″-O-acylation did not affect the color. These findings indicate that model systems used to study discoloration in iron-fortified foods should also comprise (acylated) glycosides of flavonoids.

Assessment of anemia and malnutrition among adolescent in Kalyan Karnataka region of Karnataka

IntroductionMalnutrition and anemia among adolescents are a daunting problem throughout the world, but the most affected are the children from low socioeconomic strata and less developed regions. Hence, the present study was focused on assessing the prevalence of malnutrition and degree of anemia among adolescents in the Kalyan Karnataka region. MethodologyA sample size of 660 was considered. The study was carried out from April to August 2022 in schools selected based on the random number table among children aged 10 to 19 after obtaining baseline socio demographic profile. The investigations included assessment of Body Mass Index (BMI). Hemoglobin was estimated by the micro hematocrit method using a hemoglobinometer. The data was analysed using the Statistical Package for the Social Sciences (SPSS) 26 version. ResultsThe prevalence of anemia among adolescents in our study was 37.7%, and underweight was 36.1%. Adolescent females had a higher prevalence of anemia (44.5%). The mean age of the adolescents was 14 years. Underweight was more common among males as compared to females. The factors significantly associated with anemia were female gender, orphans, low socioeconomic strata, early onset of menstruation, and irregular menorrhagia in menstruating females. ConclusionAnemia among female adolescents needs to be addressed by including iron-fortified foods and supplements in the school meal program, specifically among the children belonging to low socioeconomic strata in the Kalyan Karnataka region. A detailed longitudinal study needs to be carried out to assess the ill effects of anemia and the impact of preventive strategies among adolescents.

Biogenic engineered nanomaterials for enhancing bioavailability via developing nano-iron-fortified smart foods: advances, insight, and prospects of nanobionics in fortification of food.

Iron deficiency is a significant cause of iron deficiency anemia (IDA). Treatment of IDA is challenging due to several challenges, including low target bioavailability, low palatability, poor pharmacokinetics, and extended therapeutic regimes. Nanotechnology holds the promise of revolutionizing the management and treatment of IDA. Smart biogenic engineered nanomaterials (BENMs) such as lipids, protein, carbohydrates, and complex nanomaterials have been the subject of extensive research and opened new avenues for people and the planet due to their enhanced physicochemical, rheological, optoelectronic, thermomechanical, biological, magnetic, and nutritional properties. Additionally, they show eco-sustainability, low biotoxicity, active targeting, enhanced permeation and retention, and stimuli-responsive characteristics. We examine the opportunities offered by emerging smart BENMs for the treatment of iron deficiency anemia by utilizing iron-fortified smart foods. We review the progress made so far and other future directions to maximize the impact of smart nanofortification on the global population. The toxicity effects are also discussed with commercialization challenges.

Reactivity of Fe(III)-containing pyrophosphate salts with phenolics: complexation, oxidation, and surface interaction

Mixed pyrophosphate salts with the general formula Ca2(1-x)Fe4x(P2O7)(1+2x) potentially possess less iron-phenolic reactivity compared to ferric pyrophosphate (FePP), due to decreased soluble Fe in the food-relevant pH range 3–7. We investigated reactivity (i.e., complexation, oxidation, and surface interaction) of FePP and mixed salts (with x = 0.14, 0.15, 0.18, and 0.35) in presence of structurally diverse phenolics. At pH 5–7, increased soluble iron from all salts was observed in presence of water-soluble phenolics. XPS confirmed that water-soluble phenolics solubilize iron after coordination at the salt surface, resulting in increased discoloration. However, color changes for mixed salts with x ≤ 0.18 remained acceptable for slightly water-soluble and insoluble phenolics. Furthermore, phenolic oxidation in presence of mixed salts was significantly reduced compared to FePP at pH 6. In conclusion, these mixed Ca-Fe(III) pyrophosphate salts with x ≤ 0.18 can potentially be used in designing iron-fortified foods containing slightly water-soluble and/or insoluble phenolics.

Thionine-mediated electrocatalytic reduction for electrochemical detection of EDTA-Fe(III) in soy sauce.

Electrocatalytic reactions based on electron transfer mediators provide a simple and effective route for the development of convenient and sensitive electrochemical assays. Here, we report a novel electrocatalytic assay for detection of EDTA-Fe(III), which is widely used as a supplement in iron-fortified foods to reduce prevalence of iron deficiency. Unlike conventional electrochemical methods to detect Fe(III) ion, signaling mechanism of our electrocatalytic assay relies on the previously unexplored thionine-mediated electrochemical reduction of EDTA-Fe(III). This electrocatalytic detection method is sensitive for EDTA-Fe(III) detection in the linear concentration range from 10 to 750μM with a detection limit of 2.5μM. It is also specific enough and applicable to detection of EDTA-Fe(III) in real soy sauce samples with satisfactory recovery. The one-step electrocatalytic reduction for signal generation enables the direct and sensitive electrochemical detection of EDTA-Fe(III). We believe that this electrocatalytic assay can serve as a general platform for quantification of EDTA-Fe(III) in many EDTA-Fe(III)-fortified foods. And because thionine is increasingly used as a signal reporter in electrochemical DNA/aptamer sensors, the engineered electrocatalytic reaction of thionine-mediated electrochemical reduction of EDTA-Fe(III) will also provide a simple signal amplification means for the development of highly sensitive electrochemical biosensors.

Prediction of Anthocyanin Color Stability against Iron Co-Pigmentation by Surface-Enhanced Raman Spectroscopy.

The color change resulting from anthocyanin and iron co-pigmentation has been a significant challenge for the food industry in the development of many iron-fortified foods. This present study aims to establish a quantitative model to predict the degree of color stability in the presence of dissolved iron using surface-enhanced Raman spectroscopic (SERS) spectra. The SERS spectra of anthocyanin extracts from seven different plant sources were measured and analyzed by principal component analysis (PCA). Discrimination among different sources of anthocyanin was observed in the PCA plot. Different stability indexes, obtained by measuring both the color intensity stability and color hue stability of each sample, were established based on UV-vis analysis of anthocyanin at pH 3 and 6 with and without ferric sulfate. Partial least square (PLS) regression models were applied to establish the correlation between SERS spectra and stability indexes. The best PLS model was built based on the stability index calculated from the bathochromic shift (UV-vis spectral range: 380-750 nm) in pH3 buffer and the SERS spectra, achieving a root mean square error of prediction (RMSEP) of 2.16 nm and a correlation coefficient value (R2) of 0.98. In conclusion, the present study developed a feasible approach to predict the stability of anthocyanin colorants against iron co-pigmentation. The developed method and models can be used for fast screenings of raw ingredients in iron-fortified food products.

Is iron status associated with markers of non-communicable disease in adolescent Indian children?

High body iron status has been associated with non-communicable diseases (NCD) like diabetes (high fasting blood glucose, FBG), hypertension (HTN) or dyslipidaemia (high total cholesterol, TC) in adults, but this has not been examined in adolescent children. This is relevant to iron supplementation and food iron fortification programs that are directed at Indian children. The association of NCD with Serum Ferritin (SF) was examined using logistic additive models, adjusted for confounders such as age, body mass index, C-Reactive Protein, haemoglobin and sex, in adolescent (10-19 years old) participants of the Indian Comprehensive National Nutrition Survey. The interaction of these associations with wealth and co-existing prediabetes was also examined. A scenario analysis was also done to understand the impact of iron fortification of cereals on the prevalence NCD among adolescents. The odds ratio (OR) of high FBG, HTN and TC were 1.05 (95% CI: 1.01-1.08), 1.02 (95% CI: 1.001-1.03) and 1.04 (95% CI: 1.01-1.06) respectively for every 10 µg/L increase in SF. The odds for high TC increased with co-existing prediabetes. The scenario analysis showed that providing 10 mg of iron/day by fortification could increase the prevalence of high FBG by 2-14% across states of India. Similar increments in HTN and TC can also be expected. High SF is significantly associated with NCD in adolescents, dependent on wealth and co-existing prediabetes. This should be considered when enhancing iron intake in anaemia prevention programs, and the NCD relationship with body iron stores should be studied.

Identification of high iron–chelating peptides with unusual antioxidant effect from sea cucumbers and the possible binding mode

Iron deficiency anemia (IDA) is a common nutritional disease affecting 2 billion people. To develop a new iron-fortified food, we designed a novel type of iron-chelating peptide [Sea cucumbers peptides (SCP)–Fe] from sea cucumbers. SCP can chelate ferrous ions. The neutral protease hydrolysate have the highest iron chelating activity (117.17 ± 2.62 mg/g). Single factors including pH, material ratio, and molecular weight, had a significant effect on the iron chelating activity. The characterization of the SCP–Fe chelate revealed a loose and blocky structure with increased particle size. The amino acid composition, peptide identification and molecular docking indicated that Asp, Glu, Gly and Pro played an important role in binding to ferrous ions. After chelation, SCP–Fe chelate had dual nutrition effects of stronger radical scavenging ability and potential high-efficiency iron supplementation ability. These results might provide insights into the methods for developing functional foods such as iron-fortified seafood.

Soy protein isolate (SPI)-hemin complex nanoparticles as a novel water-soluble iron-fortifier: Fabrication, formation mechanism and in vitro bioavailability

Hemin is recognized as a superior biological iron-fortifier in the prevention and treatment of iron deficiency anemia. Nevertheless, free hemin could have low bioavailability due to its insolubility in intestinal fluid after passing through the digestive tract, so hemin as a direct fortifier is not as effective as it should be. In this study, a novel hemin-delivery system with good water-solubility was developed by fabricating soy protein isolate (SPI)-hemin complex nanoparticles through pH-driven method, and the formation mechanism and bioavailability were also investigated. Hemin could bind to SPI and form nanoparticles with a diameter ranging from 100 to 300 nm in the process of pH dropping from 12.0 to 7.0, and thereby significantly improve the water-solubility of hemin. It was proved that the nanoparticles were produced mainly through hydrophobic interaction between SPI and hemin, and driven by entropy. The results from in vitro simulated gastrointestinal digestion experiments indicated that bioavailability of hemin was also significantly improved (P < 0.05), and the value in SPI-hemin nanoparticles reached nearly 80% at the concentrations of 1.0% (w/v) SPI and 0.25% (w/v) hemin. SPI-hemin nanoparticles could be an innovation for improving the solubility and bioavailability of hemin and an easily acceptable candidate for the design of novel iron-fortified foods.

Preparation of a novel and stable iron fortifier: self‐assembled iron‐whey protein isolate fibrils nanocomposites

SummaryIron deficiency anaemia (IDA) is a major global public health problem and iron fortification of foods has been recognised as the most cost‐effective prevention strategy. However, traditional iron fortificants are easily oxidised and have poor colloidal stability. Herein, we took advantages of whey protein‐isolated (WPI) amyloid fibrils and developed a stable and effective iron‐WPI fibrils (Fe‐FibWPI) nanocomposite for iron fortification. Compared with native WPI, the antioxidant activity of WPI fibrils was significantly improved after 8 h incubation at 90 °C and pH 2.0. Importantly, the degree of fibrillation and fibril concentration influenced iron reducibility. Therefore, we utilised WPI fibrils as anti‐oxidising nanocarriers to form Fe‐FibWPI nanocomposites. The Fe‐FibWPI showed high dispersibility compared with iron nanoparticles (Fe‐Nano). Further, the in vitro bioavailability of iron was significantly higher in the Fe‐FibWPI at various storage conditions than that in the Fe‐Nano. Moreover, the iron‐WPI fibrils could be processed into liquid, gel and powder forms, which will broaden their application. Fe‐FibWPI nanocomposites have the potential to develop as iron fortificants in IDA management.