Fortifying jelly foods with microencapsulated anti-anaemic compounds, ferrous gluconate, ascorbic acid and folic acid.

Abstract

Low ferrous iron bioavailability presents a challenge for food fortification programmes. In this study, jelly foods were fortified with spray-dried chitosan microparticles that had been loaded with ferrous gluconate (FeG) and folic acid (FA) to alleviate iron deficiency anaemia and FA deficiency anaemia, respectively. The presence of FA and ascorbic acid (AA) increased the in vitro iron bioavailability of the FeG-AA-FA microparticles up to sixfold. Furthermore, the iron bioavailability of the fortified jelly foods increased more than 5 folds compared to that of the FeG-AA-FA microparticles. The use of lower temperature during the preparation of fortified jelly foods is recommended to avoid the microparticles' decomposition and a Maillard browning reaction. These findings can help food technologists and product developers select formulations with higher ferrous bioavailability to reduce the prevalence of anaemia.

Supplementary Information:

The online version contains supplementary material available at 10.1007/s13197-022-05599-7.

• Authors: Noer Abyor Handayani, Kamarza Mulia, Sutrasno Kartohardjono, Elsa Anisa Krisanti
• Journal: Journal of food science and technology (J Food Sci Technol) Vol. 60 Issue 1 Pg. 147-159 (Jan 2023) ISSN: 0022-1155 [Print] India
• PMID: 36618066 (Publication Type: Journal Article)
• Copyright: © Association of Food Scientists & Technologists (India) 2022, Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.