Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids
Interest in supplementing food with iron to counteract dietary deficiencies has been on the rise in recent years. A major challenge is the pro‐oxidant activity of soluble iron, which compromises the chemical stability of the enriched food products. This problem could be mitigated by encapsulating iron, to physically keep it separated from oxidizable substrates, such as unsaturated fatty acids. In the present work, the physical and chemical stability of surfactant‐ or protein‐stabilized oil‐in‐water emulsions fortified with iron was investigated.
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| Main Authors: | , , , |
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| Format: | Article/Letter to editor biblioteca |
| Language: | English |
| Subjects: | Tween 20, encapsulation, iron, lipid oxidation, liposomes, oil-in-water emulsions, whey proteins, |
| Online Access: | https://research.wur.nl/en/publications/oxidative-stability-of-emulsions-fortified-with-iron-the-role-of- |
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| Summary: | Interest in supplementing food with iron to counteract dietary deficiencies has been on the rise in recent years. A major challenge is the pro‐oxidant activity of soluble iron, which compromises the chemical stability of the enriched food products. This problem could be mitigated by encapsulating iron, to physically keep it separated from oxidizable substrates, such as unsaturated fatty acids. In the present work, the physical and chemical stability of surfactant‐ or protein‐stabilized oil‐in‐water emulsions fortified with iron was investigated. |
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