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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Whey Peptide-Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts

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Author(s):
Caetano-Silva, Maria Elisa [1] ; Barros Mariutti, Lilian Regina [1] ; Bragagnolo, Neura [2] ; Bertoldo-Pacheco, Maria Teresa [3] ; Netto, Flavia Maria [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Univ Campinas, Fac Food Engn, Dept Food & Nutr, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Univ Campinas, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil
[3] ITAL, Ctr Food Sci & Qual, Inst Food Technol, BR-13070178 Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Journal of Agricultural and Food Chemistry; v. 66, n. 8, p. 1981-1989, FEB 28 2018.
Web of Science Citations: 4
Abstract

Food fortification with iron may favor lipid oxidation in both food matrices and the human body. This study aimed at evaluating the effect of peptide-iron complexation on lipid oxidation catalyzed by iron, using oil-in-water (O/W) emulsions as a model system. The extent of lipid oxidation of emulsions containing iron salts (FeSO4 or FeCl2) or iron complexes (peptide-iron complexes or ferrous bisglycinate) was evaluated during 7 days, measured as primary (peroxide value) and secondary products (TBARS and volatile compounds). Both salts catalyzed lipid oxidation, leading to peroxide values 2.6- to 4.6-fold higher than the values found for the peptide-iron complexes. The addition of the peptide-iron complexes resulted in the formation of lower amounts of secondary volatiles of lipid oxidation (up to 78-fold) than those of iron salts, possibly due to the antioxidant activity of the peptides and their capacity to keep iron apart from the lipid phase, since the iron atom is coordinated and takes part in a stable structure. The peptide-iron complexes showed potential to reduce the undesirable sensory changes in food products and to decrease the side effects related to free iron and the lipid damage of cell membranes in the organism, due to the lower reactivity of iron in the complexed form. (AU)

FAPESP's process: 13/10356-7 - Iron-whey peptide chelate: preparation, characterization and evaluation of pro-oxidant effect of iron and its bioavailability in a Caco-2 cell culture model
Grantee:Maria Elisa Caetano Silva Abreu
Support Opportunities: Scholarships in Brazil - Doctorate