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 â‰¤ x â‰¤ 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 â‰¤ 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...
Design and characterization of Ca-Fe(III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foods.
W. K. Kegel, Van't Hoff Laboratory for Physical and Colloid Chemistry, Debye Institute for Nanomaterials Science, Utrecht University, Padualaan 8, 3584 CH Utrecht, Netherlands. E-mail W.K.Kegel@uu.nl
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Moslehi, N., Bijlsma, J., Bruijn, W. J. C. de, Velikov, K. P., Vincken, J. P., Kegel, W. K.; Design and characterization of Ca-Fe(III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foods.. IFIS Food and Health Sciences Database 2022; doi:
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