Preparation and stability of nano-scaled gel beads of lambda-carrageenan bound with ferric ions

Iron-deficiency anemia (IDA) is a major global public health problem, and the iron fortifiers in diet are clearly needed in the prevention and improvement of IDA for humans. A novel nano-scaled gel beads of lambda-carrageenan (lambda-car) specifically binding with ferric ions was developed to be a promising iron fortifier with no adverse organoleptic changes on food. Turbidity measurement, thermogravimetric analysis and Fourier transform infrared spectroscopy confirmed the successful chelating. The gel beads of lambda-car-Fe3+ complex showed good dispersibility and solvent stability. The in vitro cell viability of HepG2 cells treated with lambda-car-Fe3+ was over 75% at 5 mg/mL of ferric ions, indicating a significant cytotoxidty reduction of ferric ions. The stability of lambda-car-Fe3+ complex powder was obviously increased against browning during 60 d storage with zein coating, which was attributed to the prevention of moisture permeation. Zein coated gel beads also performed a slow release of ferric ions in simulated gastrointestinal juices, resulting from the compact and hydrophobic zein surface delaying the dissociation of lambda-car-Fe3+ in acidic environment. This lambda-car-Fe3+ complex would have a great potential as a safe iron fortifier and facilitate iron supplementary with the advantage to relieve the side effects of iron ions. (C) 2018 Published by Elsevier B.V.