Work

Stable Natural Iron Complex Micronutrient Powder for Enhanced Cellular Uptake

Year: 2025

Type: article

Abstract: ABSTRACT Iron deficiency anemia (IDA) is a persistent global health challenge, particularly in low‐ and middle‐income countries, necessitating effective iron fortification strategies. In this study, we developed FeC‐4‐1, a novel iron complex composed of ferrous sulfate, vitamin C (VC), and histidine, to enhance iron stability, cellular iron uptake, and compatibility with food matrices. FeC‐4‐1 exhibited high stability across a broad pH range (3–12). Under simulated gastric conditions, FeC‐4‐1 released nearly 100% of its iron and VC within 10 min, ensuring efficient cellular iron uptake. FeC‐4‐1 also demonstrated superior oxidation resistance compared to FeSO4, exhibiting 2.5‐fold lower color change in polyphenol‐rich banana milk after 2‐h treatment. Long‐term storage studies revealed that FeC‐4‐1 maintained 60% of its initial total iron content with the ferrous iron fraction remaining at ∼80% after 12 months, indicating minimal oxidation over time. Bioaccessibility studies following an established INFOGEST protocol showed that FeC‐4‐1 provided about 2‐fold higher bioaccessible iron compared to FeSO4 under room temperature conditions. In addition, FeC‐4‐1 resulted in approximately a 3.2‐fold increase in total intracellular iron compared to FeSO4 in Caco‐2 cells. Sensory evaluation results demonstrated that FeC‐4‐1 fortification at 16 mg per serving (50% RDA of iron) in bouillon soup did not alter flavor or mouthfeel. These findings suggest that FeC‐4‐1 is a technically feasible and effective iron fortificant, offering enhanced stability, bioaccessibility, and consumer acceptability for in‐home iron fortification.

Source: Food Frontiers

DOI: 10.1002/fft2.70086