Ferrous sulfate microparticles obtained by spray chilling: characterization, stability and in vitro digestion simulation

Ana Paula Rebellato; Priscila Probio de Moraes; Joyce Grazielle Siqueira Silva; Izabela Dutra Alvim; Juliana Azevedo Lima Pallone; Caroline Joy Steel

doi:10.1007/s13197-023-05820-1

Ferrous sulfate microparticles obtained by spray chilling: characterization, stability and in vitro digestion simulation

J Food Sci Technol. 2024 Jan;61(1):97-105. doi: 10.1007/s13197-023-05820-1. Epub 2023 Aug 24.

Authors

Ana Paula Rebellato¹, Priscila Probio de Moraes², Joyce Grazielle Siqueira Silva², Izabela Dutra Alvim³, Juliana Azevedo Lima Pallone², Caroline Joy Steel¹

Affiliations

¹ Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862 Brazil.
² Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street, 80, Campinas, São Paulo, 13083-862 Brazil.
³ Cereal Chocotec, Institute of Food Technology, Avenue Brazil 2880, Jd. Chapadão, P.O. Box 139, Campinas, SP Brazil.

PMID: 38192707
PMCID: PMC10771413 (available on 2025-01-01)
DOI: 10.1007/s13197-023-05820-1

Abstract

The use of microencapsulated ferrous-sulfate is among the various options recommended for food fortification, as the protective wall material surrounding the compound can preserve it from undesirable alterations and also protect the food. Microencapsulated iron can be produced using different wall materials and encapsulation methods. Thus, a microparticle was developed through spray chilling, containing ferrous sulfate (FS), as active compound, and a fat mixture as the coating material. The resulting samples analyzed to determine encapsulation efficiency, particle size distribution, and morphology. Furthermore, the oxidative stability and bioaccessibility of FS microparticles were investigated by simulating in vitro digestion. The findings indicated that the encapsulation technique effectively retained FS, resulting in microparticles physically stable at room temperature with typical morphology. The encapsulation efficiency revealed that lower concentrations of FS led to reduced superficial iron content. However, the oxidative stability demonstrated that the presence of iron in the microparticles accelerated the lipid oxidation process. The in vitro digestion test demonstrated that the microparticles with lower iron content exhibited a higher percentage of bioaccessibility, even when compared to non-encapsulated FS. Additionally, the coating material successfully released FS during the simulation of gastrointestinal digestion, resulting in a bioaccessibility of 7.98%.

Supplementary information: The online version contains supplementary material available at 10.1007/s13197-023-05820-1.

Keywords: Bioaccessibility; Iron; Microparticles; Palm fat; Stability.

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