Poster presentado por AINIA en Infogest como ejemplo de lo que el Digestor Dinámico In vitro puede hacer para la industria. In vitro evaluation of iron bioaccessibility in microencapsulated ironenriched breads, muestra algunos de los resultados obtenidos en el marco del proyecto Europeo BAKE4FUN (Research for the Benefit of SMEs FP7-SME-2013, Grant Agreement Number 606476) en relación con el estudio de la biodisponibilidad del hierro añadido en panes en forma microencapsulada para incrementar su biodisponibilidad

1. In vitro evaluation of iron bioaccessibility in microencapsulated iron-
enriched breads
Introduction
Mineral deficiencies (especially of iron, calcium and zinc) have a negative effect on human health. To reduce these risks, not only the intake of a mineral is important,
but also the amount that is available to be absorbed (WHO, 2010). Food iron fortification is a practical and sustainable solution to combat iron deficiency. Fortified
bakery products must provide iron in a stable and highly bio-available form without reduction of sensorial quality of final products, so that iron compounds must be
protected to avoid degradation during the baking process. Microencapsulation avoids iron oxidation during the bread-baking process, due to chemical and physical
stresses (temperature, pH…) and also mitigates undesirable interactions between iron and food components (such as phytates) increasing the iron bioavailability
(Zimmermann, 2003; Pounis et al., 2011; Jayalalitha et al., 2012). The aim of this study is to evaluate the gastrointestinal resistance of microencapsulated iron and
thereafter on the iron bioavailability in enriched breads.
M.P. Villalba1, B. Viadel1, E. Gallego1, L. Tomás-Cobos1, J. Daniel Rivera1, M. Sanchez4, M. Llin 6, D.L. Taneyo Saa2 , A. Bordoni2,3, A. Gianotti2,3 and M.A. Bryszewska5
1ainia Centro Tecnológico, Paterna, Spain.
2Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL) University of Bologna, Italy
3Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Cesena, Italy.
4 Emilio Peña, S.A.
5 Lodz University of Technology; Institute of General Food Chemistry
6 INDESPAN, S.L..
Methods
Conclusions
Results herein reported show that the different microencapsulated iron added to bread resist the bread-making process
and the human gastric conditions of an adult, releasing most of the iron content at the intestinal level. The bread
sample fortified with microencapsulated iron with 35% of ferrous sulphate in the core is the one showing the highest
amount of Fe potentially available at the intestinal level, and the highest ratio of Fe II to Fe III. These results confirm
that the microencapsulation of iron makes possible to enhance iron intestinal absorption of enriched bakery products.
Further analysis is being performed by the study of the effect on the regulation of DMT1 (apical Fe2+ transporter) and
the measure of ferritin.
Results
Acknowlegments
The research leading to these results has been performed in BAKE4FUN project.
www.ainia.es / mpvillalba@ainia.es
35% Ferrous lactate
15% Ferrous lactate
25% Ferrous
sulphate + 25%
ascorbic acid
35% Ferrous
sulphate
Core
Modified starchM8
Modified starchM7
Modified starchM5
Modified starchM4
Wall materialMicroencapsulated
iron
Bread fortified with microencapsulated iron
Microencapsulation of iron
HCl
Figure 2. Outline of the digestion processFigure 1. In vitro digestion of microencapsulated iron-fortified breads
In vitro digestion
Determination of Fe II +Fe III
As it is shown in figure 3, after the digestion process, most of the iron
content in the intestinal digested bread is available to be absorbed as free
iron (Fe II + Fe III). Thus, these results show that the different
microencapsulated iron added in bread resist the bread-making process as
well as the human (adult) gastric conditions.
Figure 3. Content of iron in breads and intestinal digested of breads
Figure 4. Bioaccessibility of the iron (Fe II+Fe III) in
breads fortified with microencapsulated iron
FFCFM8Standard flour-conventional fermentation+
microcapsule M8
FFCFM7Standard flour-conventional fermentation+
microcapsule M7
FFCFM5Standard flour-conventional fermentation+
microcapsule M5
FFCFM4
Standard flour-conventional fermentation+
microcapsule M4
ReferenceDescription of Breads
0,9FFCFM8
4,5FFCFM7
0,9FFCFM5
1,7FFCFM4
Fe III/ Fe II (intestinal
digested)Bread reference
All bread samples show a high percentage of iron
bioaccessibility. In particular, the samples FFCFM4 (35%
ferrous sulphate) FFCFM7 (15% ferrous lactate) present
the highest free Fe (FeII+FeIII) potentially available to be
absorbed at intestinal level (figure 4).
Table 1. Ratio of Fe II/Fe III in the intestinal
digested of fortified breads.
The table below ( table 1) shows the ratio Fe III/
Fe II. As we observe, one of the two bread
samples, FFCFM4, with higher iron
bioaccessibility, shows the highest ratio of Fe II
to Fe III.
References
Allen et al., 2010. Guidelines on food fortification with micronutrients. World Health Organization (WHO). ISBN 92 4 159401 2.
Zimmermann et al., 2003. Dual fortification of salt with iodine and microencapsulated iron: a randomized, double-blind, controlled trial in Moroccan schoolchildren. Am. J. Clin. Nutr. 77, 425-432.
Pounis et al., 2011. Food Quality and Preference vol. 22 issue 7 p. 683-688.
Jayalalitha et al., 2012. Fortification of encapsulated iron in probiotic yoghourt. International Journal of Agriculture: Research and Review. Vol. 2 (2), 80-84.
0
10
20
30
40
50
60
70
80
90
100
FFCFM4 FFCFM5 FFCFM7 FFCFM8
%Bioaccessibilityofiron
Application spectrophotometry for
iron speciation analysis
The intensity of the colour is
measured at 593 nm.
The Fe II in bread was visualised by
the reaction with Ferene S
The Fe III was reduced before
complexation with Ferene S
Fe II
Fe II + Fe III
Pancreatin
Biliar extract
NaHCO3
Intestinal
electrolites Sol.
INTESTINE
37ºC
Intestinal
emptying
Intestinal
digested
STOMACH
Pepsin Sol.
Gastric
emptying
Bread with
microencapsulated iron
0
5
10
15
20
25
30
mg(FeII+FeIII)/100gbread...
FFCFM4 FFCFM5 FFCFM7 FFCFM8
Bread
Bread digested