Iron-rich chitosan-pectin colloidal microparticles laden with ora-pro-nobis (Pereskia aculeata Miller) extract

Abstract

Iron deficiency represents a global nutrition gap that calls for innovative strategies including food fortification, while overcoming the drawbacks of taste and reactivity of iron. The aim of this work was to develop iron-rich colloidal microparticles laden with a Brazilian plant food extract from ora-pro-nobis (OPN, Pereskia aculeata Miller). We formulated electrostatic self-assembled complexes of oppositely charged chitosans and pectin laden with aqueous OPN extract. After characterisation of the physical properties, selected formulations were examined in their colloidal stability (50 mM NaCl, Dulbecco's modified eagle medium (DMEM), simulated gastric fluid (SGF) and simulated intestinal fluid (SIF)), production yield, iron association efficiency, transmission electron microscopy (TEM), cellular cytotoxicity and iron uptake using Caco-2 cells. The -potential varied from ~-25 mV to ~ +23 mV regardless of the degree of acetylation (DA) of chitosan. The production yield ranged between 20-26 %. The particles were stable at DMEM, SGF and SIF during 3 h. Iron association efficiency was ~60 % for systems charge ratio (n+/n-) = 5.00. TEM analyses revealed invariably spherical morphology. OPN-laden microparticles did not present cytotoxicity against Caco-2 cells. Higher cellular ferritin levels were determined for the particles comprising OPN extract and n+/n-= 5.00. We obtained in vitro proof of concept of the efficiency of chitosan/pectin particles to delivering iron from a Brazilian edible plant extract. The industrial potential of this approach as a viable alternative for iron fortification or supplementation by the food industry is yet to be realised.

Particle tracking for understanding the enzyme-triggered release from hybrid systems

“…The interaction of low methylation (< 50%) pectins with cationic species (e. g. divalent ions or polyelectrolytes) leads to the formation of pectinate gels with poor solubility and low swelling capacity in aqueous media [6, 13,22]. Additionally, DA pectin can also affect the properties of the structure, as it increases the hydrophobic character of the carbohydrate while it facilitates the enzyme-triggered digestion of the carbohydrate backbone by the secreted enzymes from the microbiota at the colon [23,24].…”

“…positive chitosan-negative alginate) or through speci c ion 2+ -polyelectrolyte binding (i.e. Zn 2+ -or Ca 2+ -pectin) [2,8,13]. Despite the protective effect of the polysaccharide, the non-covalent interactions that allow the formation of the matrix of hybrid systems could be strongly affected by the different biological environments of the GIT [14][15][16].…”

Impact of Biscuit Fortified with Iron Nanoparticles as Food Supplement on Anemia in Albino Rat Model

“…Iron is considered an important dietary and health element in humans such as O2 transport, DNA, red blood cells and hemoglobin synthesis, ATP production, steroid synthesis, and electron transport [10][11]. One study by [12] recommended the daily intake of iron for the human body is 10 -15 mg and the absorption ratio 30:35%.…”

Molecular weight characteristics and sorption properties of pectin extracted from different substrates

“…Pectin poly-saccharides are especially common in fruit and vegetable materials [8][9][10][11]. Publications devoted to the isolation of pectin from various substances are numerous, however, the methods of isolation, and, accordingly, the properties of the isolated products differ markedly [9,[11][12][13][14][15][16]. There are different approaches to the analysis of important properties of pectins, presented both in articles on experimental data and in reviews [5,8,[17][18][19][20][21][22].…”