Efficiency of two iron microencapsulation techniques and their effects on some properties of pasteurized milk

ABSTRACT

Iron deficiency anemia is one of the most prevalent nutritional deficiencies in the world, as well as in Iran. A solution to this problem is fortification of foods with iron. In this study the possibility of milk fortification with microencapsulated iron was investigated. Two kinds of iron salts were microencapsulated by two novel methods, and the efficiencies and optimum conditions of the methods were compared. Then, milk fat oxidation, color indices and sensory characteristics of the fortified milks during storage for 3 days at 4oC were studied. Maximum efficiency [ME] was obtained with microcapsules with a ratio of iron ion-to-lipid [0.04] and a 5 molar% of Tween 80 in the liposome method [ME=85.5%], and at ratio of polyglycerol monostearate-to-iron salt of 15 to 1 in the F.A.E. method [ME=81.8%]. The minimum and maximum milk fat oxidation was observed in milks fortified with irons microencapsulated by F.A.E. and plain iron, respectively. From a sensorial point of view, there was no difference between milks fortified with iron microencapsulated by F.A.E. at a concentration of 7mg L-1 and control. Based on the findings of the present study, it can be concluded that the F.A.E. method, due to its simplicity, low cost, reasonableness, rapidness of the process, as well as higher stability of the microcapsules obtained, is an appropriate method for iron microencapsulation and fortification of pasteurized milk