Abstract
The use of microencapsulated ferrous-sulfate is among the various options recommended for food fortification, as the protective wall material surrounding the compound can preserve it from undesirable alterations and also protect the food. Microencapsulated iron can be produced using different wall materials and encapsulation methods. Thus, a microparticle was developed through spray chilling, containing ferrous sulfate (FS), as active compound, and a fat mixture as the coating material. The resulting samples analyzed to determine encapsulation efficiency, particle size distribution, and morphology. Furthermore, the oxidative stability and bioaccessibility of FS microparticles were investigated by simulating in vitro digestion. The findings indicated that the encapsulation technique effectively retained FS, resulting in microparticles physically stable at room temperature with typical morphology. The encapsulation efficiency revealed that lower concentrations of FS led to reduced superficial iron content. However, the oxidative stability demonstrated that the presence of iron in the microparticles accelerated the lipid oxidation process. The in vitro digestion test demonstrated that the microparticles with lower iron content exhibited a higher percentage of bioaccessibility, even when compared to non-encapsulated FS. Additionally, the coating material successfully released FS during the simulation of gastrointestinal digestion, resulting in a bioaccessibility of 7.98%.
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Acknowledgements
The authors acknowledge the financial support of the Coordination for the Improvement of Higher Education Personnel (CAPES), for the scholarship grant (817163-2015), the National Council for Scientific Development (CNPq), for the scholarship grant (Process Number: 142415/2016-2) and the São Paulo Research Foundation (FAPESP), for the scholarship grant (Process Number: 2019/1362-1).
Funding
Coordination for the Improvement of Higher Education Personnel (CAPES), for the scholarship grant (817163–2015), the National Council for Scientific Development (CNPq), for the scholarship grant (Process Number: 142415/2016–2) and the São Paulo Research Foundation (FAPESP), for the scholarship grant (Process Number: 2019/1362–1.
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Conceptualization, A.P.R., J.A.L.P. and C.J.S; methodology, A.P.R., P.P.M.; J.G.S.S.; and I.D.A.; validation, A.P.R., P.P.M. and J.G.S.S.; formal analysis and investigation, A.P.R., P.P.M.; J.G.S.S.; and I.D.A.; data curation, A.P.R., P.P.M. and J.G.S.S.; writing—original draft preparation, A.P.R.; writing—review and editing, A.P.R., P.P.M.; J.G.S.S.; I.D.A.; J.A.L.P. and C.J.S supervision and funding acquisition, C.J.S. All authors have read and agreed to the published version of the manuscript.
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Rebellato, A.P., de Moraes, P.P., Silva, J.G.S. et al. Ferrous sulfate microparticles obtained by spray chilling: characterization, stability and in vitro digestion simulation. J Food Sci Technol 61, 97–105 (2024). https://doi.org/10.1007/s13197-023-05820-1
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DOI: https://doi.org/10.1007/s13197-023-05820-1