Abstract
Low ferrous iron bioavailability presents a challenge for food fortification programmes. In this study, jelly foods were fortified with spray-dried chitosan microparticles that had been loaded with ferrous gluconate (FeG) and folic acid (FA) to alleviate iron deficiency anaemia and FA deficiency anaemia, respectively. The presence of FA and ascorbic acid (AA) increased the in vitro iron bioavailability of the FeG-AA-FA microparticles up to sixfold. Furthermore, the iron bioavailability of the fortified jelly foods increased more than 5 folds compared to that of the FeG–AA–FA microparticles. The use of lower temperature during the preparation of fortified jelly foods is recommended to avoid the microparticles’ decomposition and a Maillard browning reaction. These findings can help food technologists and product developers select formulations with higher ferrous bioavailability to reduce the prevalence of anaemia.
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All data generated or analysed during this study are included in this published article and its supplementary information files.
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Abbreviations
- FeG:
-
Ferrous gluconate
- FA:
-
Folic acid
- AA:
-
Ascorbic acid
- M:
-
FeG, AA, and FA-loaded chitosan microparticles
- G:
-
Unfortified jelly foods
- GM:
-
Fortified jelly foods
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Acknowledgements
The authors would like to thank Dr. Umi Fahmida for her valuable comments and suggestions for this article.
Funding
This study was financially supported by Ministry of Research and Technology/National Agency for Research and Innovation through PDD Research Scheme contract number 1852/PKS/R/UI/2019.
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Conceptualization (NAH, KM, SK, EAK); methodology (NAH); validation (NAH, KM, SK, EAK); formal analysis (NAH); investigation (NAH); resources (KM, SK, EAK); data curation (NAH); writing—original draft preparation (NAH); writing—review and editing (NAH, KM, SK, EAK); visualization (NAH); supervision (KM, SK, EAK); funding acquisition (SK).
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Handayani, N.A., Mulia, K., Kartohardjono, S. et al. Fortifying jelly foods with microencapsulated anti-anaemic compounds, ferrous gluconate, ascorbic acid and folic acid. J Food Sci Technol 60, 147–159 (2023). https://doi.org/10.1007/s13197-022-05599-7
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DOI: https://doi.org/10.1007/s13197-022-05599-7