Hostname: page-component-78c5997874-dh8gc Total loading time: 0 Render date: 2024-11-17T19:13:13.992Z Has data issue: false hasContentIssue false
  • English
  • Français

Iron fortification: Flame-made nanostructured Mg- or Ca-doped Fe oxides

Published online by Cambridge University Press:  23 May 2011

Jesper T.N. Knijnenburg ,
Florentine M. Hilty ,
Alexandra Teleki ,
Frank Krumeich ,
Richard F. Hurrell ,
Michael B. Zimmermann  and
Sotiris E. Pratsinis
Jesper T.N. Knijnenburg
Affiliation:
ETH Zurich, CH-8092, Switzerland
Florentine M. Hilty
Affiliation:
ETH Zurich, CH-8092, Switzerland
Alexandra Teleki
Affiliation:
ETH Zurich, CH-8092, Switzerland
Frank Krumeich
Affiliation:
ETH Zurich, CH-8092, Switzerland
Richard F. Hurrell
Affiliation:
ETH Zurich, CH-8092, Switzerland
Michael B. Zimmermann
Affiliation:
ETH Zurich, CH-8092, Switzerland
Sotiris E. Pratsinis
Affiliation:
ETH Zurich, CH-8092, Switzerland
Get access

Abstract

Iron deficiency affects approximately 2 billion people worldwide, especially young women and children. Food fortification with iron is a sustainable approach to alleviate iron deficiency but remains a challenge. Water-soluble compounds with high bioavailability (e.g. the “gold standard” FeSO4) usually cause unacceptable sensory changes in foods, while compounds that are less reactive in food matrices are often less bioavailable. Solubility (and therefore bioavailability) can be improved by increasing the specific surface area (SSA) of the compound, i.e. decreasing its particle size to the nm range. Here, iron oxide-based nanostructured compounds with Mg or Ca are made using scalable flame aerosol technology. Addition of either element increased iron solubility to a level comparable to iron phosphate. Furthermore, these additions lightened the powder color and sensory changes in fruit yoghurt were less prominent than for FeSO4.

Keywords

Feflame synthesisstructural
Type
Research Article
Information
MRS Online Proceedings Library (OPL) , Volume 1316: Symposium QQ – Nanofunctional Materials, Nanostructures and Nanodevices for Biomedical Applications II , 2011 , mrsf10-1316-qq09-02
Copyright
Copyright © Materials Research Society 2011

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

1. Zimmermann, M. B., and Hurrell, R. F. (2007), “Nutritional iron deficiency,” Lancet, 370, pp. 511–520.Google Scholar
2. Institute of Medicine (2002), “Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc,” Washington D.C., National Academy Press.Google Scholar
3. W.H.O. (2006), “Guidelines on food fortification with micronutrients,” Geneva.Google Scholar
4. Horton, S., and Ross, J. (2003), “The economics of iron deficiency,” Food Policy, 28, pp. 51–75.Google Scholar
5. Hurrell, R. F. (2002), “Fortification: Overcoming technical and practical barriers,” Journal of Nutrition, 132, pp. 806S–812S.Google Scholar
6. Swain, J. H., Newman, S. M., and Hunt, J. R. (2003), “Bioavailability of elemental iron powders to rats is less than bakery-grade ferrous sulfate and predicted by iron solubility and particle surface area,” Journal of Nutrition, 133, pp. 3546–3552.Google Scholar
7. Motzok, I., Pennell, M. D., Davies, M. I., and Ross, H. U. (1975), “Effect of particle size on biological availability of reduced iron,” Journal of the Association of Official Analytical Chemists, 58, pp. 99–103.Google Scholar
8. Chun, A. L. (2009), “Will the public swallow nanofood?,” Nature Nanotechnology, 4, pp. 790–791.Google Scholar
9. Miller, D. D. (2010), “New leverage against iron deficiency,” Nature Nanotechnology, 5, pp. 318–319.Google Scholar
10. Mueller, R., Madler, L., and Pratsinis, S. E. (2003), “Nanoparticle synthesis at high production rates by flame spray pyrolysis,” Chemical Engineering Science, 58, pp. 1969–1976.Google Scholar
11. Strobel, R., and Pratsinis, S. E. (2007), “Flame aerosol synthesis of smart nanostructured materials,” Journal of Materials Chemistry, 17, pp. 4743–4756.Google Scholar
12. Rohner, F., Ernst, F. O., Arnold, M., Hilbe, M., Biebinger, R., Ehrensperger, F., Pratsinis, S. E., Langhans, W., Hurrell, R. F., and Zimmermann, M. B. (2007), “Synthesis, characterization, and bioavailability in rats of ferric phosphate nanoparticles,” Journal of Nutrition, 137, pp. 614–619.Google Scholar
13. Hilty, F. M., Teleki, A., Krumeich, F., Buchel, R., Hurrell, R. F., Pratsinis, S. E., and Zimmermann, M. B. (2009), “ Development and optimization of iron- and zinc-containing nanostructured powders for nutritional applications,” Nanotechnology, 20, pp. 475101.Google Scholar
14. Hilty, F. M., Arnold, M., Hilbe, M., Teleki, A., Knijnenburg, J. T. N., Ehrensperger, F., Hurrell, R. F., Pratsinis, S. E., Langhans, W., and Zimmermann, M. B., “Iron from nanocompounds containing iron and zinc is highly bioavailable in rats without tissue accumulation,” Nature Nanotechnology, 5, pp. 374–380.Google Scholar
15. Otten, J. J., Hellwig, J. P., and Mayers, L.D. (2006), “Dietary Reference Intakes: The Essential Guide to Nutrient Requirements,” Washington DC, Institute of Medicine of the National Academies.Google Scholar
16. Hilty, F. M., Knijnenburg, J. T. N., Teleki, A., Krumeich, F., Hurrell, R. F., Pratsinis, S. E., and Zimmermann, M. B. (2010), “Incorporation of Mg and Ca into nanostructured Fe2O3 improves Fe solubility in dilute acid and sensory characteristics in food,” Journal of Food Science, in press.Google Scholar
17. Dheilly, R. M., Tudo, J., and Queneudec, M. (1998), “Influence of climatic conditions on the carbonation of quicklime,” Journal of Materials Engineering and Performance, 7, pp. 789–795.Google Scholar
18. Vandeperre, L. J., and Al-Tabbaa, A. (2007), “Accelerated carbonation of reactive MgO cements,” Advances in Cement Research, 19, pp. 67–79.Google Scholar