000			02092nam a22001697a 4500
003			OSt
005			20241022164852.0
008			241022b |||||||| |||| 00| 0 eng d
100			_aAna Paula Rebellato
245			_aFerrous sulfate microparticles obtained by spray chilling: characterization, stability and in vitro digestion simulation
300			_ap97–105
520			_aThe 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%.
654			_aMicroparticles _aStability _aBioaccessibility _aPalm fat _aIron
773	0		_080310 _9110104 _dGermany Springer _oJP337 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129860 _d129860