首页|High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers' spent grain protein as wall material

High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers' spent grain protein as wall material

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Iron fortification is an important and difficult task since most of the bioavailable iron sources are reactive against food matrix. Microencapsulation technology can prevent iron interaction with food matrix. Co-microencapsulation of iron and ascorbic acid was carried out by spray-drying using a protein concentrate obtained from brewers' spent grain (BSG-PC) and locust bean gum as chelating wall materials. Microcapsules were formulated using a 2(2) factorial design. The effect of BSG-PC/wall material (8.6 and 17.2 g protein 100 g(-1)) and ascorbic acid/iron molar ratio (0.9:1 and 1.8:1) on iron encapsulation yield (FeE), ascorbic acid encapsulation (AAE), iron chelated by wall material (FeC), iron bioaccessibility (FeB), particle size, zeta potential, and surface hydrophobicity of the microcapsules were assessed. Higher level of BSG-PC increased FeB at low ascorbic acid/ iron molar ratio due to the high iron-chelating activity of BSG proteins (IC50: 7.9 +/- 1.2 mg mL(-1)). At low levels of BSG-PC, FeB was promoted by ascorbic acid in a dose response way. A multiple response maximization of FeE, AAE, FeB, and FeC was performed and validated. Optimal microcapsule formula resulted with 29% of FeB after simulated gastrointestinal digestion. The optimization procedure allowed obtaining a fortifier with the higher iron bioaccessibility and iron content.

Iron microencapsulationBrewers' spent grain proteinsIron bioaccessibilitySpray-drying microencapsulationChelating proteins

Cian, Raul E.、Proano, Janina L.、Salgado, Pablo R.、Mauri, Adriana N.、Drago, Silvina R.

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FIQ UNL, CONICET, Inst Tecnol Alimentos, 1 Mayo 3250, RA-3000 Santa Fe, Argentina

Univ Nacl La Plata, Ctr Invest & Desarrollo Criotecnol Alimentos CIDC, CONICET CCT La Plata, 47 & 116 S-N,B1900JJ, La Plata, Argentina

2021

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN:0023-6438
年,卷(期):2021.139
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