Design and characterization of Ca-Fe(III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foods

Neshat Moslehi, Judith Bijlsma, Wouter J.C. de Bruijn, Krassimir P. Velikov, Jean Paul Vincken, Willem K. Kegel*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

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.

Original languageEnglish
Article number105066
Number of pages12
JournalJournal of Functional Foods
Volume92
DOIs
Publication statusPublished - May 2022

Keywords

  • Calcium-iron (III) pyrophosphate salt
  • Dissolution behavior
  • Ferric pyrophosphate
  • Food fortification
  • Iron supplementation
  • Mixed mineral salt

Fingerprint

Dive into the research topics of 'Design and characterization of Ca-Fe(III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foods'. Together they form a unique fingerprint.

Cite this