Microencapsulation performance of Fe-peptide complexes and stability monitoring

Autor(es)

Filiponi, Marilia Pinheiro ^[1] ; Gaigher, Bruna ^[1] ; Caetano-Silva, Maria Elisa ^[1] ; Alvim, Izabela Dutra ^[1] ; Bertoldo Pacheco, Maria Teresa ^[1]

Afiliação do(s) autor(es)

^[1] Inst Food Technol ITAL, Brasil Ave 2880, POB 139, BR-13070178 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 125, NOV 2019.
• Citações Web of Science: 0

Resumo

Iron supplementation presents several challenges, such as low bioavailability, high reactivity and a metallic taste. Iron absorption is enhanced by complexing with organic compounds such as peptides, while micro-encapsulation is an alternative to protect the mineral and mask undesirable flavors. Fe-peptide complexes were obtained by reacting small whey peptides (< 5 kDa) with iron (from ferrous sulfate) under controlled conditions. Maltodextrin (MD) and polydextrose (PD) were used as the wall materials and spray dried to form particles containing the active Fe-peptide. The conditions of enzymatic hydrolysis with the bacterial endopeptidase produced from Bacillus licheniformis were optimized to achieve a high degree of cleavage (similar to 20% degree of hydrolysis). The physicochemical and structural properties of the microparticles were evaluated during storage (365 days). The encapsulation process showed high efficiency (84%) and process yield (>= 90%). The iron dia- lyzability and uptake by Caco-2 cells from microparticles were at least 3-fold higher than the ferrous sulfate. The water content and water activity varied from 3.0 to 5.7% and from 0.29 to 0.44, respectively, after 365 days. SEM revealed morphological stability during storage and EDX showed the presence of iron ions at the surface of the microparticles, which could be free or complexed. The microparticles can be an alternative of higher bioavailable iron besides the further protection and iron stability which the microparticles may present when compared with the Fe-peptide complexes. Future studies could demonstrate the feasibility of applying these microparticles in formulation for food supplementation, concerning bioavailability and sensory aspects. (AU)

• Processo FAPESP: 16/12660-3 - Bioacessibilidade e estabilidade do ferro em formulações contendo Fe-peptídeos de soro de leite.
• Beneficiário: Maria Teresa Bertoldo Pacheco
• Modalidade de apoio: Auxílio à Pesquisa - Regular