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Title: Co-spray-drying of a heme iron ingredient to decrease its pro-oxidant effect in lipid-containing foods
Author: Alemán, Mercedes
Bou Novensà, Ricard
Polo, Javier
Rodríguez, Carmen
Tres Oliver, Alba
Codony Salcedo, Rafael
Guardiola Ibarz, Francesc
Keywords: Antioxidants
Reacció d'oxidació-reducció
Deshidratació d'aliments
Química dels aliments
Oxidation-reduction reaction
Dehydration of food
Food composition
Issue Date: 2016
Publisher: Wiley-VCH
Abstract: Fortification of food products with non-heme or heme iron is a common strategy to overcome nutritional iron deficiency. Heme iron is highly bioavailable but it promotes oxidation, as do other iron forms. Palm oil is widely used in the formulation of bakery products and chocolate fillings. The work reported here aims to delay the onset of oxidation of a palm oil matrix fortified with heme iron, as a model for bakery products, through the use of ascorbyl palmitate (0 and 400 mg/kg) and the co-spray-drying of the heme iron with calcium caseinate in two ratios (heme iron concentrate:caseinate, 2:1 and 1:1, w/w). Primary (peroxide value and lipid hydroperoxide content) and secondary (p-anisidine value and hexanal content) oxidation were measured over one year of storage at room temperature in the dark. The combination of ascorbyl palmitate at 400 mg/kg and the co-spray-dried heme iron in a 1:1 ratio was the treatment that best protected iron fortified samples from oxidation during the storage time.
Note: Versió postprint del document publicat a:
It is part of: European Journal of Lipid Science and Technology, 2016, vol. 118, p. 195-207
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ISSN: 1438-7697
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB))

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