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Stability of Microencapsulated Iron Compounds

Bhavna, R. (2009) Stability of Microencapsulated Iron Compounds. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Iron deficiency anemia (IDA) is one of the most significant public health problem that is associated with impaired physical and cognitive development and reduced work capacity hence low productivity. According to national and regional surveys, it has been indicated that 74% of children below three years of age, 85% of expected mothers and 90% of adolescent girls are affected by this deficiency. The major causes of IDA have been determined as inadequate intake of iron, low bioavailability, low level of iron absorption enhancers such as ascorbic acid, citrate etc and degradation of iron by various iron absorption inhibitors (Polyphenols, Phytates, Tannins and Antacids) in non-heme sources. Iron fortification is considered as a suitable means to overcome iron deficiency. It was investigated that fortifying food with iron salt causes adverse sensory changes, resulting in low shelf life and low bioavailability of iron. Because of these factors the fortified food is not readily accepted by the society. Considering all these factors the main aim of this investigation is to produce a stable microencapsulated iron compound that would mask the adverse sensory changes in the fortified food, protect the compound from being degraded by the inhibitors and increasing its bioavailability in human body thereby, acting as a suitable food fortificant. To carry out this investigation, the first step would be testing the ability of various iron encapsulating agents to encapsulate iron using NaFeEDTA, FeSO4 and Ferrous fumurate as an iron source as these salts were found to be highly bioavailable. Based on the results, the most appropriate encapsulating agent (NaFeEDTA encapsulated in whey matrix) would be studied at the storage level for 45days and various tests such as microbial analysis, ERH studies and invitro bioavailability would be conducted. The matrix would also be tested as a food fortificant by fortifying it into commercialized tomato soup, mango bar and grape juice.
Uncontrolled Keywords: Iron fortification Iron deficiency anemia encapsulation Microencapsulation
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2009 04:54
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8987

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