TY - JOUR
T1 - Design and characterization of Ca-Fe(III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foods
AU - Moslehi, Neshat
AU - Bijlsma, Judith
AU - de Bruijn, Wouter J.C.
AU - Velikov, Krassimir P.
AU - Vincken, Jean Paul
AU - Kegel, Willem K.
N1 - Funding Information:
This research received funding from the Netherlands Organization for Scientific Research (NWO) in the framework of the Innovation Fund for Chemistry and from the Ministry of Economic Affairs in the framework of the “TKI/PPS-Toeslagregeling” (Grant 731017205).
Publisher Copyright:
© 2022
PY - 2022/5
Y1 - 2022/5
N2 - Food-fortification using poorly water-soluble mineral-containing compounds is a common approach to deliver iron. However, it comes with the challenge of ensuring iron bio-accessibility and limiting iron-phenolic interactions that can change organoleptic properties. Mixed Ca-Fe(III) pyrophosphate salts with the general formula Ca2(1-x)Fe4x(P2O7)(1+2x) were designed as a system for simultaneous delivery of iron and calcium. The salts were synthesized via a co-precipitation method and characterized by TEM-EDX, XRD, and FT-IR. All mixed salts with 0.14 ≤ x ≤ 0.35 yielded homogenous amorphous particles. The iron dissolution from these mixed salts showed a fourfold increase at gastric pH compared to Fe(III) pyrophosphate. In the food-relevant pH range, the salts with x ≤ 0.15 showed up to an eight-fold decrease in iron solubility. Despite this, reactivity of the mixed salts in tea was similar to that of FePP. Our results indicate that these mixed salts are potential dual-fortificants with tunable iron content and solubility.
AB - Food-fortification using poorly water-soluble mineral-containing compounds is a common approach to deliver iron. However, it comes with the challenge of ensuring iron bio-accessibility and limiting iron-phenolic interactions that can change organoleptic properties. Mixed Ca-Fe(III) pyrophosphate salts with the general formula Ca2(1-x)Fe4x(P2O7)(1+2x) were designed as a system for simultaneous delivery of iron and calcium. The salts were synthesized via a co-precipitation method and characterized by TEM-EDX, XRD, and FT-IR. All mixed salts with 0.14 ≤ x ≤ 0.35 yielded homogenous amorphous particles. The iron dissolution from these mixed salts showed a fourfold increase at gastric pH compared to Fe(III) pyrophosphate. In the food-relevant pH range, the salts with x ≤ 0.15 showed up to an eight-fold decrease in iron solubility. Despite this, reactivity of the mixed salts in tea was similar to that of FePP. Our results indicate that these mixed salts are potential dual-fortificants with tunable iron content and solubility.
KW - Calcium-iron (III) pyrophosphate salt
KW - Dissolution behavior
KW - Ferric pyrophosphate
KW - Food fortification
KW - Iron supplementation
KW - Mixed mineral salt
UR - http://www.scopus.com/inward/record.url?scp=85127827035&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2022.105066
DO - 10.1016/j.jff.2022.105066
M3 - Article
AN - SCOPUS:85127827035
SN - 1756-4646
VL - 92
JO - Journal of Functional Foods
JF - Journal of Functional Foods
M1 - 105066
ER -