Search results for "Iron fortification"
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Effect of iron chelates on oil–water interface, stabilized by milk proteins: The role of phosphate groups and pH. Prediction of iron transfer from aq…
2010
International audience; Iron incorporated into food systems induces oxidation and precipitation. The consequences are reduced bioavailability and a functional modification of other food components such as proteins. The iron-chelates such as ferrous bisglycinate represent a possibility to avoid side effects, since the iron is protected. The aim of this study is to investigate the effects of iron-chelates compounds on the properties of an oil/water interface stabilized by caseinate or β-lacotoglobulin, under environmental conditions at 20 °C. Analyses were performed using dynamic drop tensiometry during 5000 s. The aqueous bulk phase is an imidazole/acetate buffer (0.1 M), containing 0.4 × 10…
Chapter 6: Iron fortification of milk and dairy products
2013
International audience; Anaemia is a worldwide health problem, mainly due to the low availability of iron in food products. The bioavailability of heme iron is far greater than the one of non-heme iron. Dairy products consumed together with iron-rich food decrease the availability of iron but the competition between calcium and iron ions is not clear. Iron is naturally present in milk under the form of lactoferrin, but lactoferrin may undergo thermal denaturation during process. Iron salts, cheaper than lactoferrin, are preferably used to fortify dairy products. The bioavailability of iron depends on the solubility and the dissociation constant of the salts. To administer iron as a medicine…
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…