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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
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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

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