Effect of flour fortification with haem liposome on bread and bread doughs

Albaldawi, Amira; Brennan, Charles S.; Al‐obaidy, Khalid; Alammar, Waffa; Aljumaily, Dhamla

doi:10.1111/j.1365-2621.2005.00995.x

Cited by 10 publications

(3 citation statements)

References 11 publications

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“…They are known for their high encapsulation efficiency, simple production method, and high physical stability in products with high water activity [4]. They have been successfully used for encapsulation of various food ingredients such as enzymes [5], vitamins [6], food preservatives [7], and various sources of soluble iron [8][9][10][11], although some negative side effects have also been reported with regard to oxidation of the building blocks of the liposomes, i.e., unsaturated phospholipids [12].…”

Section: Introductionmentioning

confidence: 99%

Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Cengiz

Schroën

Berton‐Carabin

2021

Foods

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To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82–99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher. When applied in oil-in-water (O/W) emulsions, emulsions with liposomes containing low iron concentrations were much more stable to lipid oxidation than those added with liposomes containing higher iron concentrations, even though the overall iron concentration was similar (0.1 M). Iron-loaded liposomes thus have an antioxidant effect at high phospholipid-to-iron ratio, but act as pro-oxidants when this ratio is too low, most likely as a result of oxidation of the phospholipids themselves. This non-monotonic effect can be of crucial importance in the design of iron-fortified foods.

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Section: Introductionmentioning

confidence: 99%

Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Cengiz

Schroën

Berton‐Carabin

2021

Foods

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“…Among the different iron compounds that can be used, heme iron has a particularly high bioavailability, which is higher than that of inorganic iron mainly because the inhibition of heme iron absorption by food ligands is low [2], and also their absorption process is different [3]. As a result, trials have taken place to fortify different foods such as biscuits [4,5], cookie fillings [6], weaning foods [7], flour [8], and black beans [9] with heme iron.…”

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confidence: 99%

Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

Alemán

Nuchi

Bou

et al. 2010

Euro J Lipid Sci & Tech

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Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p‐anisidine value, p‐AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p‐AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model.

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“…They are known for their high encapsulation efficiency, simple production method, and high physical stability in products with high water activity (Desai & Park, 2005). They have been successfully used for encapsulation of numerous food ingredients such as enzymes (Kheadr et al, 2002), vitamins (Tesoriere et al, 1996), food preservatives (Malheiros et al, 2010) and various sources of soluble iron (Albaldawi et al, 2005;Ding et al, 2009;Kosaraju et al, 2008;Xia & Xu, 2005), although also some negative side effects have been reported with regard to oxidation of the building blocks of the liposomes, i.e., unsaturated phospholipids .…”

Section: Introductionmentioning

confidence: 99%

Iron encapsulation strategies to mitigate lipid oxidation in food emulsions

Cengiz

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Micronutrient deficiency is defined as inadequate intake of essential vitamins and minerals required by the body for proper growth development (WHO, 2016).Vitamins and minerals play important roles in the body for energy production, immune function, brain development, blood clotting, growth, bone health, fluid balance and preventing /fighting diseases such as cancer and Alzheimer (Cardoso, Cominetti, & Cozzolino, 2013). Although our body needs micronutrients in small amounts, an insufficient consumption may cause severe consequences.Deficiencies in vitamin A and D, iodine, folate, zinc and iron are globally the most common, which pose serious health threats to especially children and pregnant women (WHO, 2016). Severe iodine deficiency can lead to brain damage, mental impairment, stillbirth and congenital anomalies (WHO, 2016); while zinc deficiency may cause diarrhea, slow growth in infants, hair loss, delayed sexual development in adolescents, decreased immune response and delayed wound healing (National Institues of Health Office of Dietary Supplements, 2021). Furthermore, a lack of iron, folate and vitamins B and A can lead to 'nutritional anemia' (WHO, 2016). Iron deficiencyIron deficiency is the most common nutritional deficiency leading to anemia, and is estimated to relate to approximately 50% of all anemia cases in women worldwide (WHO, 2011). Iron plays important roles in biological systems. It helps deliver oxygen to tissues as part of hemoglobin, and contributes to enzyme synthesis, energy production, and regulation of immune functions (Camaschella, 2017). The recommended daily intake varies according to gender and age; to meet iron intake requirements, women should take 25 mg of iron per day, men 12, children 6-10, and infants 1-2 mg (Cayot, Guzun-Cojocaru, & Cayot, 2013). Inadequate iron intake causes iron deficiency anemia which leads to weakness, fatigue, tiredness, dizziness, low work capacity, diminished memory and difficulty in concentrating, and serious health problems in pregnant women and their offspring such as maternal mortality, 5 as diarrhea, abdominal pain, microbiota change, teeth blackening, and risk of acute toxicity from an overdose (Camaschella, 2015(Camaschella, , 2017Thompson, 2007) which disqualifies this approach for long-term and generalized use.Food-based intervention strategies mainly focus on dietary diversification, enhancing the bioavailability of micronutrient and food fortification (WHO, 2017). Iron in food is present in two forms: non-heme and heme iron. The heme form is only provided by food originating from animals such as meat, fish, poultry, and has a higher bioavailability than the non-heme form mainly present in foods of plant origin such as legumes (Blanco-Rojo & Vaquero, 2019). The absorption of non-heme iron is generally improved by adding so-called 'enhancers' such as organic acids, ascorbic, citric or malic acid, whereas 'inhibitors' e.g., phenols, tannins, phytates, phosphate and calcium can counteract this (Thompson, 2007; WHO, 2017). A combined strategy o...

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Effect of flour fortification with haem liposome on bread and bread doughs

Cited by 10 publications

References 11 publications

Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

Iron encapsulation strategies to mitigate lipid oxidation in food emulsions

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