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Impact of Product Formulation on Spray-Dried Microencapsulated Zinc for Food Fortification

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Abstract

Different types of zinc compounds were successfully encapsulated using the technique of spray drying. Maltodextrin, pea proteins, and titanium dioxide were the materials used as bulk materials. We investigated the effect of the total solids weight percentage and the ratios between different components (zinc to maltodextrin, zinc to protein, zinc to titanium dioxide, and protein to maltodextrin) on zinc bioavailability, assessed at various times points in an in vitro digestion. The following formulation characteristics were found to produce encapsulated zinc microcapsules with highest bioavailability (up to 85%): a zinc oxide to maltodextrin ratio of 0.3, a weight percentage of 9, and a maltodextrin to pea protein ratio of 3. Other types of zinc compounds, citrate, gluconate, sulfate, carbonate, and chloride produce an average bioavailability of 45%. A small addition of the ratio zinc and titanium dioxide of 2.2 causes a decrease in zinc bioavailability of about 25%. These spray-dried microparticles containing encapsulated iron can be used for food fortification with the purpose of treating iron deficiency.

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Funding

The authors received financial support from the Natural Sciences and Engineering Research Council of Canada (NSERC) Discovery Grants Program Grant# RGPIN-2018–04735 to Anubhav Pratap-Singh.

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Authors and Affiliations

  1. Food, Nutrition & Health Program, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada

    Alberto Baldelli, Simon Wells & Anubhav Pratap-Singh

Authors
  1. Alberto Baldelli
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  2. Simon Wells
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  3. Anubhav Pratap-Singh
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Contributions

Conceptualization: Anubhav Pratap-Singh and Simon Wells; methodology, formal analysis, and writing—original draft preparation: Alberto Baldelli and Simon Wells; funding acquisition, project administration, resources and supervision, writing—review and editing: Anubhav Pratap-Singh; investigation, validation, and visualization: Alberto Baldelli and Anubhav Pratap-Singh.

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Correspondence to Anubhav Pratap-Singh.

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Highlights

• The highest bioavailability is reached at a maltodextrin/pea protein ratio of 3.

• The most efficient encapsulation and higher bioavailability is for Zn lower than 9%.

• A low ratio of ZnO/maltodextrin of near 0.3 is recommended.

• Titanium dioxide is not recommended for a bioavailable encapsulated zinc.

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Baldelli, A., Wells, S. & Pratap-Singh, A. Impact of Product Formulation on Spray-Dried Microencapsulated Zinc for Food Fortification. Food Bioprocess Technol 14, 2286–2301 (2021). https://doi.org/10.1007/s11947-021-02721-z

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  • DOI: https://doi.org/10.1007/s11947-021-02721-z

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  1. Alberto Baldelli View author profile
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