Effect of Different Iron Source, Functional Ingredients, Package and Storage Condition on Iron Bioavailability of Iron Fortified Milk Powder

• Main Authors: Tan-Ang Lee, 李丹昂
• Other Authors: Chi-Fa Chow
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/92376468779175851048

博士 === 東海大學 === 畜產與生物科技學系 === 104 === The first purpose of this research was to discuss commercial milk powder which was fortified with different iron source effecting its in vitro biovailability by milk fat levels, functional food ingredients of docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and vitamin E. There were 0.3, 1.5, and 3.5% of milk fat content in test samples, which were fortified with ferrous sulfate (FS), ferric chloride (FC), and of 1/2 of each (MIX), respectively. Afterward the iron bioavailability was estimated by dialyzable ferrous iron (DFe (II)), total dialyzable iron (DTFe), nondialyzable ferrous iron (NDFe (II)) and total ferrous iron (DFe(II) + NDF(II)) during enzyme hydrolysis (pepsin, pancreatin-bile salt) and dialysis. The results showed that the order of iron bioavailability among iron compounds was FS, MIX, and FC. Furthermore, the 3.5% fat level has the best efficiency in iron bioavailability among fat levels treatments. In functional food Ingredients experients, EPA can improve iron bioavailability in all iron fortified milk samples. In addition, much storage time elonge, more increment iron bioavailability of powders were found, especially in stability of ferrous iron(DFeII and DFeII+NDFeII value). To well-documented stability studies on iron-fortified food are limited due to the complexity of ingredients and processing methods. Here, we also performed a comprehensive stability evaluation on iron-fortified milk powder with various iron contents and packaging methods. Free fatty acid increased gradually over a 9 month storage period in both iron-fortified and non iron-fortified formulas, regardless of the packaging methods. Thiobarbituric acid (TBA) level remained stable in anaerobic packaging condition but increased in aerobic condition. Lipid oxidation was highest in Fe(III)-fortified formula. We showed significant increment of browning reactions, moisture and water activities in aerobic condition, especially in iron-fortified formulas, while no significant changes in anaerobic-packaged formulas. Scanning electron microscopy (SEM) showed highest porosity in Fe(III)-fortified formula. Our results showed Fe(III)-fortified formula has the lowest stability in aerobic condition but its stability improved significantly with vacuum/anaerobic packaging. Thus, our studies contribute to understanding and improving the processing and quality of iron-fortified food.