Encapsulation of iron within whey protein-pectin nanocomplexes: Fabrication, characterization, and optimization

Mahdis Fasamanesh; Elham Assadpour; Hadis Rostamabadi; Fuyuan Zhang; Seid Mahdi Jafari

doi:10.1016/j.foodchem.2024.139290

Encapsulation of iron within whey protein-pectin nanocomplexes: Fabrication, characterization, and optimization

Food Chem. 2024 Apr 18:451:139290. doi: 10.1016/j.foodchem.2024.139290. Online ahead of print.

Authors

Mahdis Fasamanesh¹, Elham Assadpour², Hadis Rostamabadi³, Fuyuan Zhang⁴, Seid Mahdi Jafari⁵

Affiliations

¹ Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
² Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Food Industry Research Co., Gorgan, Iran. Electronic address: assadpour1170@gmail.com.
³ Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
⁴ College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
⁵ Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran. Electronic address: smjafari@gau.ac.ir.

PMID: 38653105
DOI: 10.1016/j.foodchem.2024.139290

Abstract

Iron is an important micronutrient that cannot be added directly into food products due to potential reactions with the food matrix, impact on color, and taste. Complexed biopolymeric nanocarriers can overcome these challenges particularly for oral delivery of iron, but selecting appropriate biopolymers, their ratio and pH of complexation is very important. In this study, whey protein concentrate (WPC)-pectin nanocomplexes were prepared at different concentrations (WPC 4, 6 and 8%; pectin 0.5, 0.75 and 1%), and pH (3, 6 and 9) to encapsulate iron. The smallest carriers were observed at pH 3; higher pH led to higher zeta potential (zero to -32.5 mV). Encapsulation efficiency of iron in nanocarriers formulated at pH = 3, 6 and 9 were 87.83, 75.92 and 20%, respectively. Scanning electron microscopy revealed the spherical particles at pH 3. To conclude, a WPC to pectin ratio of 4: 1 at pH 3 was the best conditions for loading iron.

Keywords: Bioactive compounds; Biopolymers; Complexation; Encapsulation efficiency; Nanocarriers.