Peroxydation des lipides émulsionnés et transfert d'ions fer à l'interface huile / eau stabilisée par des protéines de lait : influence des résidus p…

2010

Iron incorporated into food systems induces oxidation and precipitation. The consequences are a reduced bioavailability and a modification of other food flavor. The iron chelates such as Fe-bisglycinate and Fe-EDTA represent a possibility to avoid side effects, since the iron is protected. The inertety of Fe bisglycinate and NaFe EDTA for lipid peroxidation has been verified in oil-in-water emulsion models stabilized by sodium caseinate or by β lactoglobulin through the following studies: i/ increase of primary and secondary products of oxidation, ii/ change of the properties of the oil/water interface (tension and interfacial rheology), iii/ the stability of the chelate iron (Fe-bisglycina…