Microencapsulation of ferrous sulfate by spray chilling using palma oil: an in vitro oxidative stability and digestion study for iron bioacessibility estimation

Abstract

Recently, Co-ordinated Board Resolution No. 344/2002 was replaced by RDC No. 150/2017, which allows the use of ferrous sulphate, encapsulated ferrous sulphate, ferrous fumarate or encapsulated ferrous fumarate for the enrichment of wheat. The physico-chemical characteristics and bioaccessibility of the various iron compounds allowed for fortification have been studied and the literature has suggested the use of microencapsulated ferrous sulfate for the enrichment of wheat flour, since the microcapsule that surrounds the compound can protect the food from undesirable changes, such as changes in color and taste, lipid oxidation, among others. Microencapsulated iron can be produced with different coating materials and different encapsulation methods. Current legislation makes no mention of which coating materials may or may not be used in the encapsulation process. In this context, evaluating the use of palm fat as the coating material and using the spray chilling method to obtain the microparticle, which presents low cost, small particle size and is still a little used technique, may be an interesting strategy for obtaining microencapsulated ferrous sulfate.