Preparation and characterization of heme iron-alginate beads

Carolina Valenzuela; Valesca Hernández; María Sol Morales; Andrónico Neira-Carrillo; Fernando Pizarro

Abstract

The objective of this study was to prepare and characterize heme iron (Fe)-alginate beads. Five beads at different sodium alginate (SA)-to-spray dried blood cells (SDBC) with weight ratios of 1:1.25, 1:2.5, 1:5, 1:10, and 1:15 (w/w) were prepared. The beads were characterized in terms of Fe content, efficiency of encapsulation (EE%), color, moisture, size, resistance, structure by FTIR and morphology by SEM. SDBC heme Fe content representing 99% of the total Fe in this product. The Fe content of the beads increased significantly as the concentration of SDBC increased, ranging from 84.9 to 867.2 mu g Fe/g. The EE% was high for all ratios and significantly higher for 1:5 (76%). FTIR proved that SDBC was encapsulated in the beads. The beads turned from lighter to darker brown tone as SDBC concentration increased. Higher concentrations of SDBC increased size and mechanical resistance, and decreased moisture content of the beads. SEM showed spherical shape and a continuous surface of the beads in ratios of 1:1.25, 1:2.5, and 1:5. A loss of spherical shape, with heterogeneous and rough surfaces was observed with ratios of 1:10 and 1:15. SEM confirmed the presence of Fe atoms homogeneously distributed across the surface of the all beads. (C) 2014 Elsevier Ltd. All rights reserved.

Más información

Título según WOS: Preparation and characterization of heme iron-alginate beads
Título según SCOPUS: Preparation and characterization of heme iron-alginate beads
Título de la Revista: LWT-FOOD SCIENCE AND TECHNOLOGY
Volumen: 59
Número: 2
Editorial: Elsevier
Fecha de publicación: 2014
Página de inicio: 1283
Página final: 1289
Idioma: English
DOI:

10.1016/j.lwt.2014.04.030

Notas: ISI, SCOPUS