Reactivity of Fe(III)-containing pyrophosphate salts with phenolics: complexation, oxidation, and surface interaction

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

doi:10.1016/j.foodchem.2022.135156

Reactivity of Fe(III)-containing pyrophosphate salts with phenolics: complexation, oxidation, and surface interaction

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

^*Corresponding author for this work

Wageningen University & Research

Research output: Contribution to journal › Article › Academic › peer-review

Abstract

Mixed pyrophosphate salts with the general formula Ca_2(1-x)Fe_4x(P₂O₇)_(1+2x) potentially possess less iron-phenolic reactivity compared to ferric pyrophosphate (FePP), due to decreased soluble Fe in the food-relevant pH range 3–7. We investigated reactivity (i.e., complexation, oxidation, and surface interaction) of FePP and mixed salts (with x = 0.14, 0.15, 0.18, and 0.35) in presence of structurally diverse phenolics. At pH 5–7, increased soluble iron from all salts was observed in presence of water-soluble phenolics. XPS confirmed that water-soluble phenolics solubilize iron after coordination at the salt surface, resulting in increased discoloration. However, color changes for mixed salts with x ≤ 0.18 remained acceptable for slightly water-soluble and insoluble phenolics. Furthermore, phenolic oxidation in presence of mixed salts was significantly reduced compared to FePP at pH 6. In conclusion, these mixed Ca-Fe(III) pyrophosphate salts with x ≤ 0.18 can potentially be used in designing iron-fortified foods containing slightly water-soluble and/or insoluble phenolics.

Original language	English
Article number	135156
Pages (from-to)	1-11
Number of pages	11
Journal	Food Chemistry
Volume	407
DOIs	https://doi.org/10.1016/j.foodchem.2022.135156
Publication status	Published - 1 May 2023

Bibliographical note

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).

Funding Information:
The authors are grateful to Barend van Lagen (Organic Chemistry, Wageningen University & Research) for performing the XPS measurements. Arjen Reichwein, Raymond Nijveld, and Teun de Bruin of Nouryon Chemicals B.V. are thanked for performing the ICP-AES measurements. The graphical abstract was made with content from BioRender.com.

Publisher Copyright:
© 2022 The Author(s)

Funding

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). The authors are grateful to Barend van Lagen (Organic Chemistry, Wageningen University & Research) for performing the XPS measurements. Arjen Reichwein, Raymond Nijveld, and Teun de Bruin of Nouryon Chemicals B.V. are thanked for performing the ICP-AES measurements. The graphical abstract was made with content from BioRender.com.

Keywords

Flavonoids
Food fortification
Iron supplementation
Mixed calcium-iron (III) pyrophosphate salts
Polyphenols

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10.1016/j.foodchem.2022.135156Licence: CC BY

1-s2.0-S0308814622031181-mainFinal published version, 3.73 MBLicence: CC BY

Cite this

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title = "Reactivity of Fe(III)-containing pyrophosphate salts with phenolics: complexation, oxidation, and surface interaction",

abstract = "Mixed pyrophosphate salts with the general formula Ca2(1-x)Fe4x(P2O7)(1+2x) potentially possess less iron-phenolic reactivity compared to ferric pyrophosphate (FePP), due to decreased soluble Fe in the food-relevant pH range 3–7. We investigated reactivity (i.e., complexation, oxidation, and surface interaction) of FePP and mixed salts (with x = 0.14, 0.15, 0.18, and 0.35) in presence of structurally diverse phenolics. At pH 5–7, increased soluble iron from all salts was observed in presence of water-soluble phenolics. XPS confirmed that water-soluble phenolics solubilize iron after coordination at the salt surface, resulting in increased discoloration. However, color changes for mixed salts with x ≤ 0.18 remained acceptable for slightly water-soluble and insoluble phenolics. Furthermore, phenolic oxidation in presence of mixed salts was significantly reduced compared to FePP at pH 6. In conclusion, these mixed Ca-Fe(III) pyrophosphate salts with x ≤ 0.18 can potentially be used in designing iron-fortified foods containing slightly water-soluble and/or insoluble phenolics.",

keywords = "Flavonoids, Food fortification, Iron supplementation, Mixed calcium-iron (III) pyrophosphate salts, Polyphenols",

author = "Judith Bijlsma and Neshat Moslehi and Velikov, \{Krassimir P.\} and Kegel, \{Willem K.\} and Vincken, \{Jean Paul\} and \{de Bruijn\}, \{Wouter J.C.\}",

note = "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). Funding Information: The authors are grateful to Barend van Lagen (Organic Chemistry, Wageningen University \& Research) for performing the XPS measurements. Arjen Reichwein, Raymond Nijveld, and Teun de Bruin of Nouryon Chemicals B.V. are thanked for performing the ICP-AES measurements. The graphical abstract was made with content from BioRender.com. Publisher Copyright: {\textcopyright} 2022 The Author(s)",

year = "2023",

month = may,

day = "1",

doi = "10.1016/j.foodchem.2022.135156",

language = "English",

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T1 - Reactivity of Fe(III)-containing pyrophosphate salts with phenolics

T2 - complexation, oxidation, and surface interaction

AU - Bijlsma, Judith

AU - Moslehi, Neshat

AU - Velikov, Krassimir P.

AU - Kegel, Willem K.

AU - Vincken, Jean Paul

AU - de Bruijn, Wouter J.C.

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). Funding Information: The authors are grateful to Barend van Lagen (Organic Chemistry, Wageningen University & Research) for performing the XPS measurements. Arjen Reichwein, Raymond Nijveld, and Teun de Bruin of Nouryon Chemicals B.V. are thanked for performing the ICP-AES measurements. The graphical abstract was made with content from BioRender.com. Publisher Copyright: © 2022 The Author(s)

PY - 2023/5/1

Y1 - 2023/5/1

N2 - Mixed pyrophosphate salts with the general formula Ca2(1-x)Fe4x(P2O7)(1+2x) potentially possess less iron-phenolic reactivity compared to ferric pyrophosphate (FePP), due to decreased soluble Fe in the food-relevant pH range 3–7. We investigated reactivity (i.e., complexation, oxidation, and surface interaction) of FePP and mixed salts (with x = 0.14, 0.15, 0.18, and 0.35) in presence of structurally diverse phenolics. At pH 5–7, increased soluble iron from all salts was observed in presence of water-soluble phenolics. XPS confirmed that water-soluble phenolics solubilize iron after coordination at the salt surface, resulting in increased discoloration. However, color changes for mixed salts with x ≤ 0.18 remained acceptable for slightly water-soluble and insoluble phenolics. Furthermore, phenolic oxidation in presence of mixed salts was significantly reduced compared to FePP at pH 6. In conclusion, these mixed Ca-Fe(III) pyrophosphate salts with x ≤ 0.18 can potentially be used in designing iron-fortified foods containing slightly water-soluble and/or insoluble phenolics.

AB - Mixed pyrophosphate salts with the general formula Ca2(1-x)Fe4x(P2O7)(1+2x) potentially possess less iron-phenolic reactivity compared to ferric pyrophosphate (FePP), due to decreased soluble Fe in the food-relevant pH range 3–7. We investigated reactivity (i.e., complexation, oxidation, and surface interaction) of FePP and mixed salts (with x = 0.14, 0.15, 0.18, and 0.35) in presence of structurally diverse phenolics. At pH 5–7, increased soluble iron from all salts was observed in presence of water-soluble phenolics. XPS confirmed that water-soluble phenolics solubilize iron after coordination at the salt surface, resulting in increased discoloration. However, color changes for mixed salts with x ≤ 0.18 remained acceptable for slightly water-soluble and insoluble phenolics. Furthermore, phenolic oxidation in presence of mixed salts was significantly reduced compared to FePP at pH 6. In conclusion, these mixed Ca-Fe(III) pyrophosphate salts with x ≤ 0.18 can potentially be used in designing iron-fortified foods containing slightly water-soluble and/or insoluble phenolics.

KW - Flavonoids

KW - Food fortification

KW - Iron supplementation

KW - Mixed calcium-iron (III) pyrophosphate salts

KW - Polyphenols

UR - https://www.scopus.com/pages/publications/85144621862

U2 - 10.1016/j.foodchem.2022.135156

DO - 10.1016/j.foodchem.2022.135156

M3 - Article

C2 - 36525808

AN - SCOPUS:85144621862

SN - 0308-8146

VL - 407

SP - 1

EP - 11

JO - Food Chemistry

JF - Food Chemistry

M1 - 135156

ER -

Reactivity of Fe(III)-containing pyrophosphate salts with phenolics: complexation, oxidation, and surface interaction

Abstract

Bibliographical note

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Keywords

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