Microencapsulated Iron for Milk Fortification

Abstract

This study was designed to develop a microencapsulated iron that could be used to fortify milk and to determine the sensory properties of milk fortified with microencapsulated iron. Coating material was polyglycerol monostearate (PGMS), and selected core material was ferric ammonium sulfate. The highest efficiency of microencapsulation was 75% with 5:1:30 ratio (w/w/v) as coating to core materials to distilled water. Iron release was 12% when stored at 4 degrees C for 3 days. The TBA value was the lowest when 100 ppm of capsulated iron was added into milk and was significantly lower in capsulated groups compared with that in uncapsulated groups. In an in vitro study, only 3-5% of iron was released in simulated gastric fluid (pH 3, 4, 5, and 6). Comparatively, iron release increased dramatically from 12.3% (pH 5) to 95.7% (pH 8) for 60 min of incubation in simulated intestinal fluid. In a sensory analysis, most aspects except for metallic taste and color were not significantly different between control and capsulated iron fortified milk at 3 days of storage. However, between capsulated and uncapsulated groups, astringency, metallic, color, and overall scores were significantly different. The present study indicated that the use of microencapsulated iron with PGMS is effective for fortifying milk.

Chemical composition and sensory characteristics of Feta cheese fortified with iron and ascorbic acid

“…The TBA absorbance was significantly (P < 0.05) lower in cheeses fortified with microencapsulated ferrous sulfate (MC) than noncapsulated (FS) ones, indicating that encapsulated iron decreases the lipid oxidation compared with non-capsulated iron (P < 0.05). Similar results have been observed in related studies on other dairy products, including milk (Kwak et al 2003b), yoghurt (Kim et al 2003), and cheddar cheese (Kwak et al 2003a). The TBA absorbance was significantly lower in ascorbic acid-added group, regardless of encapsulation, than those in ascorbic acid-un-added group on the first day of experiments.…”

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

“…According to their different physicochemical properties and generation pathways, three types of deodorization methods are commonly used: i) physical methods, which include adsorption (Kim et al, 2003) or extraction, masking (Serfert et al, 2010) and microcapsules (Kwak et al, 2003) are easy to perform because of their large output, low cost, simple operation and easy industrialization; ii) chemical methods, which include the Maillard reaction (Varlet et al, 2007), antioxidation and ozonation (Koch et al, 1992) are more effective than physical methods, but the chemical reaction alters the components; and iii) biological methods, primarily fermentation, although the mechanism is unclear, (Cho et al, 1991(Cho et al, , 2000Shinabe et al, 1995) and endogenous bacteria can also produce odor in aquatic products (Fukami et al, 2004b(Fukami et al, , 2004a.…”

Development and evaluation of iron microencapsules for milk fortification

“…FAE method of iron microencapsulation reported by Kwak et al (2003) was used. A measure of 5 g of PGMS with 50 mL of distilled water was heated at 55°C for 20 min and mixed thoroughly with stirring at 800 rpm.…”

“…Microencapsulation process has gained considerable attention as a convenient drug delivery and controlled drug release system (De souza et al, 2013). The use of microencapsulation technologies to retard or avoid the oxidation of iron has been reported earlier and has also drawn considerable attention (Abbasi & Azari, 2011;Khosroyar et al, 2012;Kwak, Yang, & Ahn, 2003;Xia & Xu, 2005). Ferrous sulphate heptahydrate has been used as core material for preparation of iron microencapsules as it is the cheapest iron source with high iron bioavailability.…”

“…13, No. 1, 116-123, http://dx.doi.org/10.1080/19476337.2014.918179 Kim, Ahn, Seok, & Kwak, 2003Kwak, Ihm, & Ahn, 2001;Kwak et al, 2003); ferrous sulphate and ferric ammonium sulphate by liposome method (Abbasi & Azari, 2011;Xia & Xu, 2005) and ferric saccharate by emulsification method (Khosroyar et al, 2012). Freeze-drying is also a suitable and multistage technique for dehydration and microencapsulation of various heat-sensitive materials (Ezhilarasi, Indrani, Jena, & Anandharamakrishnan, 2013).…”