☆ 4.7 Article

Influence of different nano/micro-carriers on the bioavailability of iron: Focus on in vitro-in vivo studies

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Chemistry, Applied

Bioaccessibility of iron in pearl millet flour contaminated with different soil types

Molly Muleya et al.

Summary: A controlled in-vitro experiment was conducted to determine the bioaccessibility of extrinsic soil iron in pearl millet contaminated with typical Malawian soils. The results showed that the concentration of soil-derived iron in contaminated flour increased with the proportion of soil, but the bioaccessible iron concentration did not exceed that of uncontaminated flour. Soil type did not have an effect on the bioaccessible iron concentration. Vanadium was identified as a reliable indicator of the presence of extrinsic soil iron in grains.

FOOD CHEMISTRY (2023)

添加到收藏夹

Article Chemistry, Applied

Effect of the formulation on mucoadhesive spray-dried microparticles containing iron for food fortification

Alberto Baldelli et al.

Summary: Iron fortification through spray-dried microparticles can alleviate iron deficiency. The optimal formulation consists of equal weight percentages of iron compound, bulk material, and wall material, resulting in small particle size and high bioavailability. Encapsulation of iron gluconate reduces toxicity, while encapsulated iron fumarate decreases absorption.

FOOD HYDROCOLLOIDS (2023)

添加到收藏夹

Article Chemistry, Applied

In vitro bioaccessibility of copper, iron, and zinc from common meat substitutes, influence of exogenously added garlic/onion and contribution to the diet

Fiorella Iaquinta et al.

Summary: In vitro assay was used to study the bioaccessibility of copper, iron, and zinc in beef, chicken, chickpeas, lentils, quinoa, soybeans, and tuna fish. The results showed that soybeans, chickpeas, and quinoa had the highest bioaccessible fraction of zinc among all the food samples. Zinc had the highest bioaccessible fraction value in all food samples, exceeding 66%. Garlic and onion had a significant effect on the bioaccessible fraction of iron and zinc in quinoa. Soybeans, chickpeas, and beef were found to contribute significantly to the recommended dietary allowance for adults.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2023)

添加到收藏夹

Article Food Science & Technology

Fortifying jelly foods with microencapsulated anti-anaemic compounds, ferrous gluconate, ascorbic acid and folic acid

Noer Abyor Handayani et al.

Summary: Spray-dried chitosan microparticles fortified jelly foods were found to increase the bioavailability of iron and folic acid, which could help alleviate iron deficiency anaemia and folic acid deficiency anaemia.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2023)

添加到收藏夹

Article Nutrition & Dietetics

Kinetics of iron absorption from ferrous fumarate with and without galacto-oligosaccharides determined from stable isotope appearance curves in women

Frederike M. D. Husmann et al.

Summary: Prebiotic galacto-oligosaccharides (GOS) increase iron solubility from ferrous fumarate at physiological pH levels in the proximal duodenum. In vivo absorption kinetics indicate effects on iron absorption primarily in the proximal gut rather than the distal gut. Interaction between GOS and serum ferritin (SF) may benefit iron-deficient women, potentially due to higher solubility demonstrated in vitro.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2022)

添加到收藏夹

Article Food Science & Technology

Delivery of Ferric Sodium EDTA by Water-in-Oil-in-Water (W1/O/W2) Double Emulsions: Influence of Carrier Oil on its in Vitro Bioaccessibility

Shima Saffarionpour et al.

Summary: Low intake and bioavailability of iron causing iron deficiency anemia is a major public health concern. Emulsions, particularly those containing ferric sodium EDTA, have emerged as potential delivery systems for food fortification, due to their higher bioavailability and ability to inhibit the binding of iron to polyphenols and phytates. The hydrophilic emulsifier complex of sodium caseinate and sodium alginate provides stability to the interface and enables controlled release of iron.

FOOD AND BIOPROCESS TECHNOLOGY (2022)

添加到收藏夹

Article Nutrition & Dietetics

Prebiotic Galacto-Oligosaccharides and Fructo-Oligosaccharides, but Not Acacia Gum, Increase Iron Absorption from a Single High-Dose Ferrous Fumarate Supplement in Iron-Depleted Women

Ambra Giorgetti et al.

Summary: In iron-depleted women, coadministration of galacto-oligosaccharides (GOS) and fructo-oligosaccharides (FOS) with ferrous fumarate (FeFum) can increase iron absorption by approximately 50%, resulting in an additional 10-12 mg of absorbed iron.

JOURNAL OF NUTRITION (2022)

添加到收藏夹

Review Food Science & Technology

Iron supplementation and iron-fortified foods: a review

Yaxing Man et al.

Summary: About one-third of the world population suffers from iron deficiency, and diet delivery of iron is an effective but potentially side-effect causing approach. Developing new iron-rich products with high bioavailability and stability is crucial. Common foods such as cereals and bakery products are still the best vehicles for iron fortification.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

添加到收藏夹

Article Chemistry, Applied

Characterization and optimization of spray dried iron and zinc nanoencapsules based on potato starch and maltodextrin

Shivani Kaul et al.

Summary: This study optimized the nanoencapsulation of iron and zinc using potato starch as a carrier and spray drying mechanism. Stable nanoencapsulates were formed at 30% level with high in-vitro bioavailability and encapsulation efficiency. The nanoencapsulates exhibited particle sizes of 340.9 and 354.5 nm, and zeta potentials of 0.372 and 11.40 mV for iron and zinc, respectively.

CARBOHYDRATE POLYMERS (2022)

添加到收藏夹

Article Food Science & Technology

Optimization of the color masking and coating unit operations for microencapsulating ferrous fumarate for double fortification of salt

Oluwasegun Modupe et al.

Summary: A new coating formulation has been developed to eliminate black spots on the iron premix surface when making Double Fortified Salt. The new coating method effectively retains iodine content in Double Fortified Salt and simplifies the previous method.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

添加到收藏夹

Article Food Science & Technology

Effects of double emulsion encapsulated iron on the properties of fortified cream

Donya Keshvari Koohenjani et al.

Summary: This study investigated the encapsulation of iron in double emulsion and its application in cream. The results showed that the addition of encapsulated iron had significant effects on the zeta potential, L* value, pH value, turbidity, a* value, b* value, PV value, and TBA value. However, it had no significant effects on the particle size and morphology of the samples. The cream samples with encapsulated iron had lower negative effects compared to free iron, and the sensory analysis showed no negative effects on the general acceptability.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Review Nutrition & Dietetics

Fortification of foods with nano-iron: its uptake and potential toxicity: current evidence, controversies, and research gaps

Ruchira Ghosh et al.

Summary: Iron nanoparticles can be used for fortification to minimize iron deficiency anemia. They have higher solubility and better bioavailability compared to water-soluble iron complexes. Different forms of iron nanoparticles can be absorbed through different pathways. However, further research is needed to determine the maximum intake level and potential adverse effects of nano-iron compounds.

NUTRITION REVIEWS (2022)

添加到收藏夹

Article Chemistry, Applied

Fibrillar assembly of whey protein isolate and gum Arabic as iron carrier for food fortification

Jianxiong Yue et al.

Summary: In this study, fibrous aggregates consisting of whey protein isolate (WPI) and gum arabic (GA) with ferric ions were fabricated and thoroughly investigated. The study focused on the fibrillation process, morphology, secondary structure, driving force, iron release in simulated gastrointestinal phase, and sensory properties of the WPI/GA(Fe3+) fibrils. The results showed promising potential for the application of WPI/GA(Fe3+) fibrils in iron fortification in the food industry, as they exhibited favorable fibrillation conditions, desirable morphology, delayed iron release in the gastric phase, increased sensory scores, and high potential for absorption in the duodenum.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Article Food Science & Technology

Effect of Encapsulated Ferrous Sulphate Fortified Salt on Hemoglobin Levels in Anemic Rats

Dasharath B. Shinde et al.

Summary: The study demonstrated that salt formulations supplemented with iron and iodine significantly increased hemoglobin levels in anemic male rats, promoting recovery from anemia without affecting body weight or organ tissues.

FOODS (2022)

添加到收藏夹

Review Chemistry, Multidisciplinary

Iron Absorption: Factors, Limitations, and Improvement Methods

Elif Piskin et al.

Summary: Iron is essential for various functions in the human body, and its absorption is mainly controlled by the intestines. Achieving efficient iron bioavailability is crucial for preventing iron deficiency anemia. Different forms of iron in food and nutrient interactions can affect iron absorption. Extensive research has been conducted to improve iron bioavailability and combat iron deficiency.

ACS OMEGA (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Preparation, Characterization and Iron Absorption by Caco-2 Cells of the Casein Peptides-Iron Chelate

Yihui Wang et al.

Summary: The study found that bromelain can hydrolyze casein to obtain the highest iron-chelating activity, and the casein peptide fraction (CPF) obtained through ultrafiltration has high iron-chelating activity. Further analysis showed that the chelation of iron with CPF led to better structural and thermal stability, less toxicity to cells, and better iron absorption compared to ferrous sulfate. Western blot analysis also confirmed the increased expression of iron transporter proteins.

INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS (2022)

添加到收藏夹

Article Food Science & Technology

Double emulsions as delivery systems for iron: Stability kinetics and improved bioaccessibility in infants and adults

Bruno Sergio Toledo Barbosa et al.

Summary: Iron encapsulation in a water-in-oil-in-water double emulsion using whey protein isolate and polyglycerol polyricinoleate as emulsifiers, tara gum as a thickening agent, and sucrose as an osmotic active substance showed high encapsulation efficiency and stability. In vitro gastrointestinal simulations demonstrated high bioaccessibility for both adults and infants. This study suggests the potential use of double emulsions for iron fortification in food.

CURRENT RESEARCH IN FOOD SCIENCE (2022)

添加到收藏夹

Article Chemistry, Applied

Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment

Zahra Kazemi-Taskooh et al.

Summary: Increasing total polymer concentration led to a more complex release mechanism, while a lower WPI/gellan ratio resulted in faster release. Iron release varied in different mediums, but followed a chemically-controlled mechanism in all samples.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Chemistry, Applied

Fabrication of iron loaded whey protein isolate/gum Arabic nanoparticles and its adsorption activity on oil-water interface

Xiaolin Yao et al.

Summary: In this study, whey protein isolate (WPI) and gum arabic (GA) loaded with ferric ions were self-assembled into stable nanoparticles by heating at high temperature and low pH, exhibiting slower release of iron ions in simulated gastric juice. These nanoparticles showed good iron fortification potential in food emulsion systems.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Review Medicine, General & Internal

Iron deficiency

Sant-Rayn Pasricha et al.

Summary: Iron deficiency is a major contributor to the global burden of disease, particularly affecting children, premenopausal women, and those in low-income and middle-income countries. Oral iron therapy is usually the first line of treatment, but high-dose oral iron supplementation and iron absorption during inflammation may be limited by hepcidin upregulation.

LANCET (2021)

添加到收藏夹

Review Biotechnology & Applied Microbiology

Biopolymer-liposome hybrid systems for controlled delivery of bioactive compounds: Recent advances

Chen Tan et al.

Summary: This review comprehensively summarizes recent studies from 2015 to 2020 on biopolymer-liposome hybrid systems, discussing the fabrication strategies, advantages, limitations, and stabilization mechanisms. Special emphasis is placed on the synergistic efficiencies of biopolymers and phospholipid bilayers in encapsulation, protection, and controlled delivery of bioactive compounds.

BIOTECHNOLOGY ADVANCES (2021)

添加到收藏夹

Article Food Science & Technology

Double fortified (iron and zinc) spray-dried microencapsulated premix for food fortification

Anubhav Pratap-Singh et al.

Summary: This study examines the spray-drying microencapsulation of iron and zinc simultaneously as a strategy to combat nutrient deficiency. The microcapsules showed higher resistance to intestinal conditions, quickly releasing iron and zinc in stomach and intestinal digestion. The Higuchi mathematical model best fit the release of iron and zinc, suggesting a transport phenomenon governed by diffusion through the coating material.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

High iron bioaccessibility from co-microencapsulated iron/ascorbic acid using chelating polypeptides from brewers' spent grain protein as wall material

Raul E. Cian et al.

Summary: The study focused on microencapsulation of iron and ascorbic acid using protein concentrate and locust bean gum as wall materials. A factorial design was used to assess the effects of different factors on iron encapsulation yield, ascorbic acid encapsulation, iron chelation, bioaccessibility, particle size, zeta potential, and surface hydrophobicity of the microcapsules. An optimal microcapsule formula was obtained with high iron bioaccessibility after gastrointestinal digestion, maximizing multiple responses such as iron encapsulation, ascorbic acid encapsulation, iron bioaccessibility, and iron chelation.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Review Food Science & Technology

Food-based iron delivery systems: A review

Zahra Kazemi-Taskooh et al.

Summary: Protein carriers enhance iron bioavailability and reduce pro-oxidant role, while carbohydrates lead to slow iron release. Iron-loaded lipid-based vehicles face issues of oxidation and leakage, which are decreased in the presence of composite systems.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

Valorizing okara waste into nutritionally rich polysaccharide/protein-extracts for co-encapsulation of β-carotene and ferrous sulphate as a potential approach to tackle micronutrient malnutrition

Sharad Kharel et al.

Summary: This study valorizes soybean by-product okara into nutritional extracts for encapsulating micronutrients, utilizing spray-drying technique to produce optimized dual-micronutrient formulations with sequential release profiles to potentially enhance their bioavailability.

JOURNAL OF FUNCTIONAL FOODS (2021)

添加到收藏夹

Article Chemistry, Applied

The hollow core-shell ferric oxide entrapped chitosan microcapsules as phosphate binders for phosphorus removal in vitro

Min Li et al.

Summary: Fe@CH microcapsules, with enhanced phosphate binding and limited iron leakage, are a proper candidate as the phosphate binder for hyperphosphatemia patients due to their improved bio-compatibility and binding efficacy.

CARBOHYDRATE POLYMERS (2021)

添加到收藏夹

Review Food Science & Technology

Prebiotics and iron bioavailability? Unveiling the hidden association-A review

Abdul Momin Rizwan Ahmad et al.

Summary: Recent evidence suggests that prebiotics may help reduce iron deficiency anemia by promoting fermentation by gut microbiota and increasing the absorption of iron. However, further research is needed to establish this connection.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

添加到收藏夹

Review Food Science & Technology

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Chen Tan et al.

Summary: The food industry utilizes emulsion technology for various food products, and there is a growing interest in improving the healthiness, sustainability, and safety of foods using advanced emulsion technologies, particularly in the delivery of bioactive compounds.

FOODS (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Microencapsulation of Fe2+in Spray-Dried Lactose for Improved Bioavailability

Nan Li et al.

Summary: The development of spray drying technology has been widely used for drying and preservation of food products. However, the iron fortification in infant milk powder may lead to quality reduction and oxidation issues, affecting iron absorption. Through spray drying method, a mixture of ascorbic acid and ferrous sulfate was co-dried to improve iron bioavailability.

BIOINORGANIC CHEMISTRY AND APPLICATIONS (2021)

添加到收藏夹

Review Food Science & Technology

Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins

Chen Tan et al.

Summary: Combining copigmentation and encapsulation techniques is a promising approach for stabilizing anthocyanins. Various encapsulation methods, such as spray/freeze-drying and polyelectrolyte complexation, are effective for this purpose. New emerging approaches like layer-by-layer deposition and ultrasonication are also being explored for this purpose.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Comparative Evaluation of Sucrosomial Iron and Iron Oxide Nanoparticles as Oral Supplements in Iron Deficiency Anemia in Piglets

Rafal Mazgaj et al.

Summary: The study found that Sucrosomial iron (SI) emerges as a promising nutritional iron supplement with high potential to correct IDA in piglets. Different iron preparations had varying effectiveness in combating IDA, but none showed signs of iron toxicity, increased hepcidin expression, or alterations in ferroportin protein level. Analysis of piglet gut microbiota indicated individual patterns of bacterial diversity were independent of the type of supplementation.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

添加到收藏夹

Article Food Science & Technology

Bioavailability of iron from novel hydrogen reduced iron powders: Studies in Caco-2 cells and rat model

Yvette Wilda Jyrwa et al.

Summary: The study found that the novel HRIPs have higher iron bioavailability compared to the reference EIP, both in terms of solubility and bioaccessibility, with higher serum ferritin levels in rats. Additionally, human volunteers showed good acceptance of wheat flour fortified with HRIP.

JOURNAL OF FOOD SCIENCE (2021)

添加到收藏夹

Article Food Science & Technology

Emulsification and gelation as a tool for iron encapsulation in food-grade systems

Milginte Naktiniene et al.

Summary: Food-grade microencapsulation systems including double emulsions and water-in-oleogel dispersions were developed as carriers for iron. The position of iron in these systems significantly affected their properties such as stability, viscosity, and encapsulation efficiency. Iron located in the inner water phase showed higher encapsulation efficiency, while water-in-oleogel dispersions solidified with beeswax exhibited higher firmness and encapsulation efficiency compared to those structured with carnauba wax. These systems also demonstrated improved stability under dynamic conditions. The microstructure of water-in-oleogel dispersions also delayed lipid oxidation during storage. Meanwhile, iron location affected the oxidation rate, with iron in the outer phase causing the highest peroxide value.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

Preparation of degraded alginate as a pH-dependent release matrix for spray-dried iron and its encapsulation performances

Dyah H. Wardhani et al.

Summary: The study found that degraded alginate, degraded using cellulase, can be used as a spray drying encapsulant with improved antioxidant activity, effectively protecting the properties of iron.

FOOD BIOSCIENCE (2021)

添加到收藏夹

Article Food Science & Technology

Ultrasonic degradation of alginate: A matrix for iron encapsulation using gelation

Dyah Hesti Wardhani et al.

Summary: Alginate can be modified using ultrasonic degradation method for specific purposes. Degraded alginate can be used as a matrix for iron encapsulation, and the released iron follows the Korsmeyer-Peppas model.

FOOD BIOSCIENCE (2021)

添加到收藏夹

Review Food Science & Technology

A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods

N. Sulaiman et al.

Summary: This review discusses in-vitro methods of iron bioavailability in plant-based foods, focusing on the effects of inhibitors and processing on the iron bioavailability. It also includes updates on a recent INFOGEST method used to measure the bioavailability of iron in plant-based foods.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2021)

添加到收藏夹

Review Medicine, General & Internal

Iron deficiency anaemia revisited

M. D. Cappellini et al.

JOURNAL OF INTERNAL MEDICINE (2020)

添加到收藏夹

Article Food Science & Technology

Encapsulation of Iron within W1/O/W2 Emulsions Formulated Using a Natural Hydrophilic Surfactant (Saponin): Impact of Surfactant Level and Oil Phase Crystallization

Nattapong Prichapan et al.

FOOD BIOPHYSICS (2020)

添加到收藏夹

Article Food Science & Technology

Cultivars of biofortified cowpea and sweet potato: Bioavailability of iron and interaction with vitamin A in vivo and in vitro

Sarah Ramos Correa et al.

JOURNAL OF FOOD SCIENCE (2020)

添加到收藏夹

Article Food Science & Technology

Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches

Shubham Kumar et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

添加到收藏夹

Article Food Science & Technology

Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model

Nour Doumani et al.

FOODS (2020)

添加到收藏夹

Article Biotechnology & Applied Microbiology

The effect of spray-drying inlet conditions on iron encapsulation using hydrolysed glucomannan as a matrix

Dyah Hesti Wardhani et al.

FOOD AND BIOPRODUCTS PROCESSING (2020)

添加到收藏夹

Review Food Science & Technology

Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review

Morfo Zembyla et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

添加到收藏夹

Article Nanoscience & Nanotechnology

Photo-polymerizable ferrous sulfate liposomes as vehicles for iron fortification of food

Jin Cheng et al.

NANOMEDICINE-NANOTECHNOLOGY BIOLOGY AND MEDICINE (2020)

添加到收藏夹

Article Food Science & Technology

Iron bioavailability from food fortification to precision nutrition. A review

Ruth Blanco-Rojo et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

添加到收藏夹

Article Food Science & Technology

In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron

Malgorzata Anita Bryszewska et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

添加到收藏夹

Article Nutrition & Dietetics

Approaches used to estimate bioavailability when deriving dietary reference values for iron and zinc in adults

Susan J. Fairweather-Tait et al.

PROCEEDINGS OF THE NUTRITION SOCIETY (2019)

添加到收藏夹

Article Agriculture, Multidisciplinary

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

Patricia Duque-Estrada et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

添加到收藏夹

Article Nutrition & Dietetics

Comparison Study of Iron Bioaccessibility from Dietary Supplements and Microencapsulated Preparations

Malgorzata Anita Bryszewska

NUTRIENTS (2019)

添加到收藏夹

Review Polymer Science

Whey protein: A functional and promising material for drug delivery systems recent developments and future prospects

Muhammad Asim Farooq et al.

POLYMERS FOR ADVANCED TECHNOLOGIES (2019)

添加到收藏夹

Article Agriculture, Multidisciplinary

Bioaccessibility and bioavailability of iron in biofortified germinated cowpea

Cintia Tomaz Sant' Ana et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

添加到收藏夹

Article Food Science & Technology

Microencapsulation performance of Fe-peptide complexes and stability monitoring

Marilia Pinheiro Filiponi et al.

FOOD RESEARCH INTERNATIONAL (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

In Vitro and In Vivo Evaluations of Mesoporous Iron Particles for Iron Bioavailability

Jung-Feng Lin et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)

添加到收藏夹

Article Chemistry, Applied

Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions

Seyed Mohammad Hashem Hosseini et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Engineering, Chemical

Development and characterization of double emulsion to encapsulate iron

Hulya Ilyasoglu Buyukkestelli et al.

JOURNAL OF FOOD ENGINEERING (2019)

添加到收藏夹

Review Food Science & Technology

Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules

Elham Assadpour et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Use of Encapsulation Technology to Improve the Efficiency of an Iron Oral Supplement to Prevent Anemia in Suckling Pigs

Osmaly Churio et al.

ANIMALS (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

Polyelectrolyte Complex Inclusive Biohybrid Microgels for Tailoring Delivery of Copigmented Anthocyanins

Chen Tan et al.

BIOMACROMOLECULES (2018)

添加到收藏夹

Article Agriculture, Multidisciplinary

Whey Peptide-Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts

Maria Elisa Caetano-Silva et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

添加到收藏夹

Article Food Science & Technology

Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

Nattapong Prichapan et al.

JOURNAL OF FOOD SCIENCE (2018)

添加到收藏夹

Article Food Science & Technology

Development and characterization of maltodextrin microparticles to encapsulate heme and non-heme iron

Osmaly Churio et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

添加到收藏夹

Article Biochemistry & Molecular Biology

Effects of non-digestive polymers used in iron encapsulation on calcium and iron apparent absorption in rats fed by infant formula

Masoumeh Moslemi et al.

JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY (2018)

添加到收藏夹

Review Food Science & Technology

Advantages and limitations of in vitro and in vivo methods of iron and zinc bioavailability evaluation in the assessment of biofortification program effectiveness

Desirre Morais Dias et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

添加到收藏夹

Review Food Science & Technology

Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies

Kesia Diego Quintaesa et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

添加到收藏夹

Article Food Science & Technology

Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parameters

Ana Paula Rebellato et al.

JOURNAL OF CEREAL SCIENCE (2017)

添加到收藏夹

Article Microbiology

Cytotoxicity, Intestinal Transport, and Bioavailability of Dispersible Iron and Zinc Supplements

Hyeon-Jin Kim et al.

FRONTIERS IN MICROBIOLOGY (2017)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Nasal delivery of nanoliposome-encapsulated ferric ammonium citrate can increase the iron content of rat brain

Xueling Guo et al.

JOURNAL OF NANOBIOTECHNOLOGY (2017)

添加到收藏夹

Article Food Science & Technology

Iron-encapsulated cold-set whey protein isolate gel powder - Part 2: Effect of iron fortification on sensory and storage qualities of Yoghurt

Pelin Onsekizoglu Bagci et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2016)

添加到收藏夹

Article Pharmacology & Pharmacy

Alginate nanoparticles protect ferrous from oxidation: Potential iron delivery system

Nuwanthi P. Katuwavila et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2016)

添加到收藏夹

Article Chemistry, Applied

Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method - Milk fortification

Chitra Gupta et al.

FOOD HYDROCOLLOIDS (2015)

添加到收藏夹

Article Biochemistry & Molecular Biology

Encapsulation of Iron in Liposomes Significantly Improved the Efficiency of Iron Supplementation in Strenuously Exercised Rats

Zi Xu et al.

BIOLOGICAL TRACE ELEMENT RESEARCH (2014)

添加到收藏夹

Article Food Science & Technology

Characterisation of spray-dried microparticles containing iron coated by pectin/resistant starch

Masoumeh Moslemi et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

添加到收藏夹

Article Engineering, Chemical

Iron encapsulated microstructured emulsion-particle formation by prilling process and its release kinetics

Bipro N. Dubey et al.

JOURNAL OF FOOD ENGINEERING (2013)

添加到收藏夹

Review Physiology

Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium polyphenols, zinc, and vitamins B6, B12, D, and E

Paz Etcheverry et al.

FRONTIERS IN PHYSIOLOGY (2012)

添加到收藏夹

Article Engineering, Chemical

Preparation, characterization and the stability of ferrous glycinate nanoliposomes

Baomiao Ding et al.

JOURNAL OF FOOD ENGINEERING (2011)

添加到收藏夹

Article Biochemistry & Molecular Biology

Preparation and characterization of iron-containing liposomes: their effect on soluble iron uptake by Caco-2 cells

Laura G. Hermida et al.

JOURNAL OF LIPOSOME RESEARCH (2011)

添加到收藏夹

Article Agriculture, Multidisciplinary

Preparation and pH Stability of Ferrous Glycinate Liposomes

Baomiao Ding et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

添加到收藏夹

Review Medicine, General & Internal

Nutritional iron deficiency

Michael B. Zimmermann et al.

LANCET (2007)

添加到收藏夹

Article Biochemistry & Molecular Biology

Liposomal delivery systems for encapsulation of ferrous sulfate: Preparation and characterization

Shantha L. Kosaraju et al.

JOURNAL OF LIPOSOME RESEARCH (2006)

添加到收藏夹

Article Food Science & Technology

Ferrous sulfate liposomes: preparation, stability and application in fluid milk

SQ Xia et al.

FOOD RESEARCH INTERNATIONAL (2005)

添加到收藏夹

Article Nutrition & Dietetics

Bioavailability of iron, zinc, and other trace minerals from vegetarian diets

JR Hunt

AMERICAN JOURNAL OF CLINICAL NUTRITION (2003)

添加到收藏夹

Article Food Science & Technology

Iron deficiency and iron fortified foods - a review

N Martinez-Navarrete et al.

FOOD RESEARCH INTERNATIONAL (2002)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.