Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products

Autores
Heinen, Gabriel Dario; Cian, Raúl Esteban; Drago, Silvina Rosa
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fortification is a sustainable long-term strategy to address iron deficiency and anemia. Microencapsulation could be used to protect iron from interaction with other food components and increase its bioaccessibility. This study aimed to develop iron microcapsules using arabinoxylans (AXs) extracted from Brewer´s spent grain as an encapsulating material and ascorbic acid (AA) as an absorption promoter for use as fortifiers in extruded corn products. Two levels of iron were studied (12.8 and 24.4 mg Fe per g solids), with AA (in an AA[thin space (1/6-em)]:[thin space (1/6-em)]Fe molar ratio of 1.5[thin space (1/6-em)]:[thin space (1/6-em)]1), keeping the iron[thin space (1/6-em)]:[thin space (1/6-em)]AX ratio constant at 1[thin space (1/6-em)]:[thin space (1/6-em)]20. The microcapsules were produced through spray drying. Subsequently, corn extrudates fortified with iron microcapsules or ferrous sulfate were produced, and the stability of the fortified samples stored at room temperature for one year was studied. Iron bioaccessibility from microcapsules and extruded corn products was determined after in vitro gastrointestinal digestion. Results indicated that ascorbic acid was partially protected from oxidation during the spray drying process (∼53%). This allowed the microencapsulated iron to remain bioaccessible under the conditions of the gastrointestinal environment (∼20%). The extruded corn product with the addition of microcapsules presented good iron bioaccessibility, which was higher than that of ferrous sulfate (∼18 vs. 12%). However, the wall material failed to protect ascorbic acid from degradation during the thermal extrusion process. The products fortified with the microcapsules with the lowest iron level were more stable than the product fortified with ferrous sulfate. It was feasible to obtain an iron fortifier with good bioaccessibility using AXs as encapsulating agents.
Fil: Heinen, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Cian, Raúl Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
Materia
sustainable food resources
Food fortification
Circular economy
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/282595
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/282595
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn productsHeinen, Gabriel DarioCian, Raúl EstebanDrago, Silvina Rosasustainable food resourcesFood fortificationCircular economyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Fortification is a sustainable long-term strategy to address iron deficiency and anemia. Microencapsulation could be used to protect iron from interaction with other food components and increase its bioaccessibility. This study aimed to develop iron microcapsules using arabinoxylans (AXs) extracted from Brewer´s spent grain as an encapsulating material and ascorbic acid (AA) as an absorption promoter for use as fortifiers in extruded corn products. Two levels of iron were studied (12.8 and 24.4 mg Fe per g solids), with AA (in an AA[thin space (1/6-em)]:[thin space (1/6-em)]Fe molar ratio of 1.5[thin space (1/6-em)]:[thin space (1/6-em)]1), keeping the iron[thin space (1/6-em)]:[thin space (1/6-em)]AX ratio constant at 1[thin space (1/6-em)]:[thin space (1/6-em)]20. The microcapsules were produced through spray drying. Subsequently, corn extrudates fortified with iron microcapsules or ferrous sulfate were produced, and the stability of the fortified samples stored at room temperature for one year was studied. Iron bioaccessibility from microcapsules and extruded corn products was determined after in vitro gastrointestinal digestion. Results indicated that ascorbic acid was partially protected from oxidation during the spray drying process (∼53%). This allowed the microencapsulated iron to remain bioaccessible under the conditions of the gastrointestinal environment (∼20%). The extruded corn product with the addition of microcapsules presented good iron bioaccessibility, which was higher than that of ferrous sulfate (∼18 vs. 12%). However, the wall material failed to protect ascorbic acid from degradation during the thermal extrusion process. The products fortified with the microcapsules with the lowest iron level were more stable than the product fortified with ferrous sulfate. It was feasible to obtain an iron fortifier with good bioaccessibility using AXs as encapsulating agents.Fil: Heinen, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Cian, Raúl Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; ArgentinaRoyal Society of Chemistry2025-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/282595Heinen, Gabriel Dario; Cian, Raúl Esteban; Drago, Silvina Rosa; Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products; Royal Society of Chemistry; Sustainable Food Technology; 3; 5; 7-2025; 1470-14792753-8095CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://xlink.rsc.org/?DOI=D5FB00121Hinfo:eu-repo/semantics/altIdentifier/doi/10.1039/D5FB00121Hinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-05-13T11:18:28Zoai:ri.conicet.gov.ar:11336/282595instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-05-13 11:18:28.727CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products
title Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products
spellingShingle Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products
Heinen, Gabriel Dario
sustainable food resources
Food fortification
Circular economy
title_short Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products
title_full Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products
title_fullStr Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products
title_full_unstemmed Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products
title_sort Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products
dc.creator.none.fl_str_mv Heinen, Gabriel Dario
Cian, Raúl Esteban
Drago, Silvina Rosa
author Heinen, Gabriel Dario
author_facet Heinen, Gabriel Dario
Cian, Raúl Esteban
Drago, Silvina Rosa
author_role author
author2 Cian, Raúl Esteban
Drago, Silvina Rosa
author2_role author
author
dc.subject.none.fl_str_mv sustainable food resources
Food fortification
Circular economy
topic sustainable food resources
Food fortification
Circular economy
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Fortification is a sustainable long-term strategy to address iron deficiency and anemia. Microencapsulation could be used to protect iron from interaction with other food components and increase its bioaccessibility. This study aimed to develop iron microcapsules using arabinoxylans (AXs) extracted from Brewer´s spent grain as an encapsulating material and ascorbic acid (AA) as an absorption promoter for use as fortifiers in extruded corn products. Two levels of iron were studied (12.8 and 24.4 mg Fe per g solids), with AA (in an AA[thin space (1/6-em)]:[thin space (1/6-em)]Fe molar ratio of 1.5[thin space (1/6-em)]:[thin space (1/6-em)]1), keeping the iron[thin space (1/6-em)]:[thin space (1/6-em)]AX ratio constant at 1[thin space (1/6-em)]:[thin space (1/6-em)]20. The microcapsules were produced through spray drying. Subsequently, corn extrudates fortified with iron microcapsules or ferrous sulfate were produced, and the stability of the fortified samples stored at room temperature for one year was studied. Iron bioaccessibility from microcapsules and extruded corn products was determined after in vitro gastrointestinal digestion. Results indicated that ascorbic acid was partially protected from oxidation during the spray drying process (∼53%). This allowed the microencapsulated iron to remain bioaccessible under the conditions of the gastrointestinal environment (∼20%). The extruded corn product with the addition of microcapsules presented good iron bioaccessibility, which was higher than that of ferrous sulfate (∼18 vs. 12%). However, the wall material failed to protect ascorbic acid from degradation during the thermal extrusion process. The products fortified with the microcapsules with the lowest iron level were more stable than the product fortified with ferrous sulfate. It was feasible to obtain an iron fortifier with good bioaccessibility using AXs as encapsulating agents.
Fil: Heinen, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Cian, Raúl Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina
description Fortification is a sustainable long-term strategy to address iron deficiency and anemia. Microencapsulation could be used to protect iron from interaction with other food components and increase its bioaccessibility. This study aimed to develop iron microcapsules using arabinoxylans (AXs) extracted from Brewer´s spent grain as an encapsulating material and ascorbic acid (AA) as an absorption promoter for use as fortifiers in extruded corn products. Two levels of iron were studied (12.8 and 24.4 mg Fe per g solids), with AA (in an AA[thin space (1/6-em)]:[thin space (1/6-em)]Fe molar ratio of 1.5[thin space (1/6-em)]:[thin space (1/6-em)]1), keeping the iron[thin space (1/6-em)]:[thin space (1/6-em)]AX ratio constant at 1[thin space (1/6-em)]:[thin space (1/6-em)]20. The microcapsules were produced through spray drying. Subsequently, corn extrudates fortified with iron microcapsules or ferrous sulfate were produced, and the stability of the fortified samples stored at room temperature for one year was studied. Iron bioaccessibility from microcapsules and extruded corn products was determined after in vitro gastrointestinal digestion. Results indicated that ascorbic acid was partially protected from oxidation during the spray drying process (∼53%). This allowed the microencapsulated iron to remain bioaccessible under the conditions of the gastrointestinal environment (∼20%). The extruded corn product with the addition of microcapsules presented good iron bioaccessibility, which was higher than that of ferrous sulfate (∼18 vs. 12%). However, the wall material failed to protect ascorbic acid from degradation during the thermal extrusion process. The products fortified with the microcapsules with the lowest iron level were more stable than the product fortified with ferrous sulfate. It was feasible to obtain an iron fortifier with good bioaccessibility using AXs as encapsulating agents.
publishDate 2025
dc.date.none.fl_str_mv 2025-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/282595
Heinen, Gabriel Dario; Cian, Raúl Esteban; Drago, Silvina Rosa; Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products; Royal Society of Chemistry; Sustainable Food Technology; 3; 5; 7-2025; 1470-1479
2753-8095
CONICET Digital
CONICET
url http://hdl.handle.net/11336/282595
identifier_str_mv Heinen, Gabriel Dario; Cian, Raúl Esteban; Drago, Silvina Rosa; Development of iron–ascorbic acid microcapsules using Brewer's spent grain arabinoxylans as wall materials and study of their application as fortifiers in extruded corn products; Royal Society of Chemistry; Sustainable Food Technology; 3; 5; 7-2025; 1470-1479
2753-8095
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://xlink.rsc.org/?DOI=D5FB00121H
info:eu-repo/semantics/altIdentifier/doi/10.1039/D5FB00121H
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Royal Society of Chemistry
publisher.none.fl_str_mv Royal Society of Chemistry
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.115601

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