NaFeEDTA was the most appropriate iron fortificant because it provided prolonged product stability and high in vitro dialyzability.

The binding processes of thearubigin, which is one of the two major polyphenols (the other one is theaflavin) that gives black tea its characteristic color and taste, to the bovine serum albumin (BSA) surface have been investigated by quartz crystal microbalance with dissipation monitoring (QCM-D). The mass and thickness of the thearubigin adlayer on BSA surfaces at various thearubigin concentrations, salt concentrations, and pH values have been determined by QCM-D using the Voigt model. Our results show that the adsorption isotherm of thearubigin on the BSA surface can be better described by the Langmuir model than the Freundlich model, suggesting that the thearubigin adsorption on the BSA surface is dominated by specific interactions, such as electrostatic interaction and hydrogen bonding, as evidenced by the stronger thearubigin adsorption at pH below the isoelectric point (pI) of BSA and shifts in the positions of both amide bands in the FTIR spectra of the BSA surface with and without thearubigin adsorption. The addition of salt can also influence the thearubigin binding to BSA surfaces. The salt concentration-enhanced effect at a salt concentration lower than 0.1 M is explained as that an increase of salt concentration can screen the electrostatic repulsion to a larger extent than the electrostatic attraction between thearubigin and BSA. On the other hand, when the salt concentration is higher than 0.1 M, both electrostatic repulsion and attraction can be significantly screened by the higher salt concentration, resulting in the salt concentration-reduced effect. However, when the salt concentration is further increased to 0.4 M, the addition of thearubigin may promote the formation of a certain type of complex with BSA, resulting in the increases of both thickness and mass of the thearubigin adlayer.