Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate

Abstract

Fortification of food products with iron is a common strategy to prevent or overcome iron deficiency. However, any form of iron is a pro-oxidant and its addition will cause off-flavours and reduce a product's shelf life. A highly bioavailable heme iron ingredient was selected to fortify a chocolate cream used to fill sandwich-type cookies. Two different strategies were assessed for avoiding the heme iron catalytic effect on lipid oxidation: ascorbyl palmitate addition and co-spray-drying of heme iron with calcium caseinate. Oxidation development and sensory acceptability were monitored in the cookies over one-year of storage at room temperature in the dark. The addition of ascorbyl palmitate provided protection against oxidation and loss of tocopherols and tocotrienols during the preparation of cookies. In general, ascorbyl palmitate, either alone or in combination with the co-spray-dried heme iron, prevented primary oxidation and hexanal formation during storage. The combination of both strategies resulted in cookies that were acceptable from a sensory point of view after 1year of storage.

Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads

“…Iron deficiency anemia is a worldwide health problem, for which the fortification of foods with iron is the most cost-effective prevention strategy [1]. However, iron is a challenging micronutrient; unpleasant taste characteristics and the acceleration of oxidative reactions are major consequences of the direct incorporation of iron in food products [2]. Various attempts have been made to keep iron apart from oxidizable substrates; in previous work, for example, we used liposomes, but these were ineffective because the phospholipids became oxidized and thereby contributed to the reaction’s propagation [3].…”

Effect of the viscoelastic properties of modified starch as a wall material on the surface morphology of microcapsules

“…They were viewed and photographed with a QUANTA‐200 (FEI Co., The Netherlands). The settings for SEM imaging were: working distance, 9.9 mm; accelerating voltage, 20 kV; magnification, ×2000 to ×4000 …”

“…The emulsions were spray dried at a feed rate of 1000 mL min −1 (Mobile Minor™ 2000, Niro Inc., Denmark). Air inlet and air outlet temperatures were 190 and 80 °C, respectively …”

Elaboración de Leche Saborizada Fortificada con Hierro Hémico Proveniente de Hidrolizados de Hemoglobina Bovina

“…El contenido del hierro en la leche saborizada fortificada con hierro hémico en el presente estudio posee un valor elevado en comparación con los resultados de estudios anteriores, como el de Gupta et al (2015) los cuales obtuvieron concentraciones finales de 25 ppm de hierro en una mezcla de leche de vaca y de búfalo en una proporción 1:1 a partir de la fortificación con microcápsulas preparadas con sales de hierro. Por su parte Alemán et al (2016) fortificaron con hierro hémico crema de chocolate, utilizada como relleno para galletas tipo sándwich, la cual aportó 4,63 mg de hierro/ por porción (2 galletas). Xia y Xu.…”