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Iron bioaccessibility and stability in formulations containing Fe-peptides whey protein.


The food and nutrition are essential requirements for the promotion and protection of health. Many nutrients are considered essential to life, since they participate in biochemical and vital metabolic functions, such as iron. Mineral deficiencies, in general, may occur first when the mineral intake is inadequate, or if other dietary factors interfere in its absorption or metabolism. Mineral supplementation has been established as a strategy to repair some nutritional deficiencies. The fortification of foods with iron to combat anemia has been a challenge, therefore, employed in the salt form, most of the time, the mineral has a low bioavailability, and can lead to sensory changes and act as lipid pro-oxidant. On the other hand, the mineral administered in the form of complexes or chelates have increased bioavailability and stability. In this context, the purpose of this study is to use protein hydrolysates, iron chelated, synthesized and characterized in a previous study to the development of iron supplements in the form of dry beverage mixes. The milk serum proteins will be hydrolysed with the proteolytic enzyme Alcalase in established conditions. After reaching around 20% degree of hydrolysis, the hydrolyzate will be ultrafiltrated and the peptide fraction with molecular weight less than 5 kD will be used for synthesis reaction of iron chelates, in this case using 0.1% iron from ferrous chloride (FeCl2) and ferrous sulphate (FeSO4). These fractions will be subjected to drying spray dryer using an excipient for drying to ensure the protection of active compound (encapsulation). The dried samples will be characterized and used as an ingredient for the preparation of iron supplements, to prepare mixtures in soluble powder, to comprise beverages dry mixes which will be packaged in sachets (20 g). After being dehydrated, soluble dry mixes will be assessed for the physico-chemical aspects of the particles such as in vitro iron bioavailability, iron stability during the process of storage and sensory analysis with young people. The bioaccessibility of iron bound in hydrolysates will be evaluated by the in vitro techniques like solubility and dialysability. The desirable result will be the development of a nutritional supplement of high iron bioavailability directing its use for application in preventing and combating iron deficiency anemia, using the whey protein, a raw material of high availability and high nutritional value. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
FILIPONI, MARILIA PINHEIRO; GAIGHER, BRUNA; CAETANO-SILVA, MARIA ELISA; ALVIM, IZABELA DUTRA; BERTOLDO PACHECO, MARIA TERESA. Microencapsulation performance of Fe-peptide complexes and stability monitoring. Food Research International, v. 125, . (16/12660-3)
AUDIVERTH, HEIDY LORENA FERRARI; DE OLIVEIRA GARCIA, ALINE; SALVUCCI CELESTE ORMENESE, RITA DE CASSIA; BERTOLDO PACHECO, MARIA TERESA. Use of the Kano model and sensory evaluation in the development of an iron supplement for women. JOURNAL OF SENSORY STUDIES, v. 36, n. 4, . (16/12660-3)
GAIGHER, BRUNA; DA SILVA, EMANUELI DO NASCIMENTO; SANCHES, VITOR LACERDA; MILANI, RAQUEL FERNANDA; GALLAND, FABIANA; CADORE, SOLANGE; GRANCIERI, MARIANA; BERTOLDO PACHECO, MARIA TERESA. Formulations with microencapsulated Fe-peptides improve in vitro bioaccessibility and bioavailability. CURRENT RESEARCH IN FOOD SCIENCE, v. 5, p. 11-pg., . (16/12660-3)

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