Co-spray-drying of a heme iron ingredient to decrease its pro-oxidant effect in lipid-containing food

Mercedes Alemán, Ricard Bou, Javier Polo, Carmen Rodríguez, Alba Tres, Rafael Codony and Francesc Guardiola

has been published in the journal:

European Journal of Lipid Science and Technology

Read it!!!!! DOI: 10.1002/ejlt.201400377

This article describes the results from one of our studies within the project Optimization of the oxidative stability of foods enriched in iron, that we have conducted within our research area Oxidation, stability and food quality.

This study has been a collaboration between our research group and the company APC Europe S.A., and has been funded by the EVALXARTA program (Xarxa de Referència en Tecnologia dels Aliments de la Generalitat de Catalunya), and by a PhD grant awarded to Mercedes Alemán by the regional authorities of Navarra.

Abstract:

Fortification of food products with non-heme or heme iron is a common strategy to overcome nutritional iron deficiency. Heme iron is highly bioavailable but it promotes oxidation, as do other iron forms. Palm oil is widely used in the formulation of bakery products and chocolate fillings. The work reported here aims to delay the onset of oxidation of a palm oil matrix fortified with heme iron, as a model for bakery products, through the use of ascorbyl palmitate (0 and 400 mg/kg) and the co-spray-drying of the heme iron with calcium caseinate in two ratios (heme iron concentrate:caseinate, 2:1 and 1:1, w/w). Primary (peroxide value and lipid hydroperoxide content) and secondary (p-anisidine value and hexanal content) oxidation were measured over one year of storage at room temperature in the dark. The combination of ascorbyl palmitate at 400 mg/kg and the co-spray-dried heme iron in a 1:1 ratio was the treatment that best protected iron fortified samples from oxidation during the storage time.