Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review
Iron deficiency in children and vulnerable people requires the intervention of effective emerging technologies to incorporate minerals into food, iron is an important micronutrient required by the human body to develop different functions. It’s oxidation and susceptibility when added directly to foo...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-07-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1146873/full |
| _version_ | 1827898477191888896 |
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| author | Henry Daniel Muñoz-More Juliana Maricielo Nole-Jaramillo Jaime Valdiviezo-Marcelo Milagros del Pilar Espinoza-Delgado Zury Mabell Socola-Juarez Luis Alberto Ruiz-Flores Luis Alfredo Espinoza-Espinoza |
| author_facet | Henry Daniel Muñoz-More Juliana Maricielo Nole-Jaramillo Jaime Valdiviezo-Marcelo Milagros del Pilar Espinoza-Delgado Zury Mabell Socola-Juarez Luis Alberto Ruiz-Flores Luis Alfredo Espinoza-Espinoza |
| author_sort | Henry Daniel Muñoz-More |
| collection | DOAJ |
| description | Iron deficiency in children and vulnerable people requires the intervention of effective emerging technologies to incorporate minerals into food, iron is an important micronutrient required by the human body to develop different functions. It’s oxidation and susceptibility when added directly to food hinders its absorption, impairs sensory aspects, causing rejection by consumers. Currently, efficient, low cost, high productivity, better bioaccessibility and bioavailability, microencapsulation techniques have been developed. This review focuses on the study of the different methods and techniques of iron microencapsulation and its behavior in food fortification. The type of coating material, the efficiency, yield, bioaccessibility and bioavailability evaluated for each technique. It has been shown that the most used coating materials were maltodextrin, sodium alginate, gum arabic and whey protein; while the morphological characteristics and the release profile studied from 1995 to the present, on average were in the following order: Percentage of microencapsulation (85%), yield (76%), bioavailability (60%), and bioaccessibility (52%).; However, the sensory evaluations of some foods fortified with iron microcapsules denoted a metallic taste, color and smell were also detected, decreasing their level of acceptance. These findings suggest the need for further research to establish new protocols to fortify foods while maintaining their nutritional and sensory quality. |
| first_indexed | 2024-03-12T23:03:43Z |
| format | Article |
| id | doaj.art-6ba22a6fe22141e598fb420ce7b1bebe |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-03-12T23:03:43Z |
| publishDate | 2023-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-6ba22a6fe22141e598fb420ce7b1bebe2023-07-19T06:45:34ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2023-07-01710.3389/fsufs.2023.11468731146873Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a reviewHenry Daniel Muñoz-More0Juliana Maricielo Nole-Jaramillo1Jaime Valdiviezo-Marcelo2Milagros del Pilar Espinoza-Delgado3Zury Mabell Socola-Juarez4Luis Alberto Ruiz-Flores5Luis Alfredo Espinoza-Espinoza6Laboratory of Functional Foods and Bioprocesses, Department of Food Industries Engineering, Universidad Nacional de Frontera, Sullana, PeruLaboratory of Functional Foods and Bioprocesses, Department of Food Industries Engineering, Universidad Nacional de Frontera, Sullana, PeruLaboratory of Functional Foods and Bioprocesses, Department of Food Industries Engineering, Universidad Nacional de Frontera, Sullana, PeruLaboratory of Emerging Technologies for Research and Innovation in Fruits and Vegetables, Department of Food Industries Engineering, Universidad Nacional de Frontera, Sullana, PeruLaboratory of Emerging Technologies for Research and Innovation in Fruits and Vegetables, Department of Food Industries Engineering, Universidad Nacional de Frontera, Sullana, PeruLaboratory of Functional Foods and Bioprocesses, Department of Food Industries Engineering, Universidad Nacional de Frontera, Sullana, PeruLaboratory of Functional Foods and Bioprocesses, Department of Food Industries Engineering, Universidad Nacional de Frontera, Sullana, PeruIron deficiency in children and vulnerable people requires the intervention of effective emerging technologies to incorporate minerals into food, iron is an important micronutrient required by the human body to develop different functions. It’s oxidation and susceptibility when added directly to food hinders its absorption, impairs sensory aspects, causing rejection by consumers. Currently, efficient, low cost, high productivity, better bioaccessibility and bioavailability, microencapsulation techniques have been developed. This review focuses on the study of the different methods and techniques of iron microencapsulation and its behavior in food fortification. The type of coating material, the efficiency, yield, bioaccessibility and bioavailability evaluated for each technique. It has been shown that the most used coating materials were maltodextrin, sodium alginate, gum arabic and whey protein; while the morphological characteristics and the release profile studied from 1995 to the present, on average were in the following order: Percentage of microencapsulation (85%), yield (76%), bioavailability (60%), and bioaccessibility (52%).; However, the sensory evaluations of some foods fortified with iron microcapsules denoted a metallic taste, color and smell were also detected, decreasing their level of acceptance. These findings suggest the need for further research to establish new protocols to fortify foods while maintaining their nutritional and sensory quality.https://www.frontiersin.org/articles/10.3389/fsufs.2023.1146873/fullfunctional foodsferrous compoundsanemiafortificationiron homeostasis |
| spellingShingle | Henry Daniel Muñoz-More Juliana Maricielo Nole-Jaramillo Jaime Valdiviezo-Marcelo Milagros del Pilar Espinoza-Delgado Zury Mabell Socola-Juarez Luis Alberto Ruiz-Flores Luis Alfredo Espinoza-Espinoza Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review Frontiers in Sustainable Food Systems functional foods ferrous compounds anemia fortification iron homeostasis |
| title | Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review |
| title_full | Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review |
| title_fullStr | Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review |
| title_full_unstemmed | Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review |
| title_short | Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review |
| title_sort | microencapsulated iron in food techniques coating material efficiency and sensory analysis a review |
| topic | functional foods ferrous compounds anemia fortification iron homeostasis |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1146873/full |
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