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Development and optimization of iron- and zinc-containing nanostructured powders for nutritional applications
Swiss Fed Inst Technol, Inst Food Sci & Nutr, Human Nutr Lab, CH-8092 Zurich, Switzerland..
Swiss Fed Inst Technol, Dept Mech & Proc Engn, Particle Technol Lab, CH-8092 Zurich, Switzerland..
Swiss Fed Inst Technol, Electron Microscopy Ctr EMEZ, CH-8092 Zurich, Switzerland..
Swiss Fed Inst Technol, Dept Mech & Proc Engn, Particle Technol Lab, CH-8092 Zurich, Switzerland..
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2009 (English)In: Nanotechnology, ISSN 0957-4484, E-ISSN 1361-6528, Vol. 20, no 47, 475101Article in journal (Refereed) Published
Abstract [en]

Reducing the size of low-solubility iron (Fe)-containing compounds to nanoscale has the potential to improve their bioavailability. Because Fe and zinc (Zn) deficiencies often coexist in populations, combined Fe/Zn-containing nanostructured compounds may be useful for nutritional applications. Such compounds are developed here and their solubility in dilute acid, a reliable indicator of iron bioavailability in humans, and sensory qualities in sensitive food matrices are investigated. Phosphates and oxides of Fe and atomically mixed Fe/Zn-containing (primarily ZnFe(2)O(4))nanostructured powders were produced by flame spray pyrolysis (FSP). Chemical composition and surface area were systematically controlled by varying precursor concentration and feed rate during powder synthesis to increase solubility to the level of ferrous sulfate at maximum Fe and Zn content. Solubility of the nanostructured compounds was dependent on their particle size and crystallinity. The new nanostructured powders produced minimal color changes when added to dairy products containing chocolate or fruit compared to the changes produced when ferrous sulfate or ferrous fumarate were added to these foods. Flame-made Fe- and Fe/Zn-containing nanostructured powders have solubilities comparable to ferrous and Zn sulfate but may produce fewer color changes when added to difficult-to-fortify foods. Thus, these powders are promising for food fortification and other nutritional applications.

Place, publisher, year, edition, pages
2009. Vol. 20, no 47, 475101
National Category
Nano Technology
Identifiers
URN: urn:nbn:se:uu:diva-317829DOI: 10.1088/0957-4484/20/47/475101ISI: 000271268600001PubMedID: 19875869OAI: oai:DiVA.org:uu-317829DiVA: diva2:1083105
Available from: 2017-03-20 Created: 2017-03-20 Last updated: 2017-03-20

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