Work

Sodium alginate/soy protein isolate microcapsules enriched with iron sulphate for fortifying cookies

Year: 2025

Type: article

Abstract: Iron is a micronutrient that is important to humans, and its deficiency is considered a public health issue. Through this study, we were able to confirm the importance of microencapsulating iron sulphate through complex coacervation using sodium alginate and soy protein isolate as the wall material and its application in a food matrix. The phase diagram results demonstrate a strong affinity between these biopolymers, achieving an encapsulation efficiency of over 90% at a 1:1 ratio. The iron release profile from the microcapsules was as expected, with enhanced absorption in the intestinal phase and an overall accessibility of 59.05%. When the iron microcapsules were incorporated into a cookie, subsequent analysis revealed no significant differences in colour or texture compared with those of the control sample. These findings suggest that iron fortification via microencapsulation can be effectively integrated into widely accepted food products, such as cookies.

Source: International Journal of Food Science & Technology

DOI: 10.1093/ijfood/vvae052

Authors: Marina Stogmüller Ferreira da Silva, Bruno Sérgio Toledo Barbosa, Edwin Elard Garcia-Rojas

Institutions: Universidade Federal Rural do Rio de Janeiro, Universidade Federal Fluminense

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,638