Issue 2, 2023

In vitro oxidation and digestibility profiles of iron-loaded whey protein isolate/gum Arabic complexes with different morphologies

Abstract

This study was designed to investigate the promotion of oxidation of lipids in oil-in-water (o/w) emulsions and digestive properties of the bionic dynamic gastrointestinal system of whey protein isolate (WPI) and gum arabic (GA) complexes loaded with iron ions, which were fabricated previously and shown as WPI/GAFe3+ nanoparticles (WGS) and WPI/GAFe3+ fibers (WGF). Compared with emulsions containing Fe3+ and GA-loaded complex (GAFe3+), WGS and WGF greatly improved the oxidative stability of lipids along with the reduced lipid oxidation products and volatile compounds, attributed to the encapsulation of iron ions. During the bionic dynamic gastrointestinal digestion, the iron ion release of WGF was significantly higher than that of WGS, probably due to different assembled internal structures. Accordingly, two proposed WPI/GAFe3+ complexes with different morphologies are expected to be developed as novel stable iron fortifiers with delayed lipid oxidation and controlled iron-ion release in food emulsions.

Graphical abstract: In vitro oxidation and digestibility profiles of iron-loaded whey protein isolate/gum Arabic complexes with different morphologies

Article information

Article type
Paper
Submitted
24 Oct 2022
Accepted
21 Dec 2022
First published
22 Dec 2022

Food Funct., 2023,14, 1227-1237

In vitro oxidation and digestibility profiles of iron-loaded whey protein isolate/gum Arabic complexes with different morphologies

D. Li, X. Yao, Q. Gou, G. Cao, K. Xu and Y. Yang, Food Funct., 2023, 14, 1227 DOI: 10.1039/D2FO03204J

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