TY - JOUR
T1 - Reactivity of Fe(III)-containing pyrophosphate salts with phenolics
T2 - complexation, oxidation, and surface interaction
AU - Bijlsma, Judith
AU - Moslehi, Neshat
AU - Velikov, K.P.
AU - Kegel, W.K.
AU - Vincken, Jean Paul
AU - de Bruijn, Wouter J.C.
N1 - (Grant 731017205).
PY - 2023/5/1
Y1 - 2023/5/1
N2 - Mixed pyrophosphate salts with the general formula Ca2(1-x)Fe4x(P2O7)(1+2x) potentially possess less iron-phenolic reactivity compared to ferric pyrophosphate (FePP), due to decreased soluble Fe in the food-relevant pH range 3–7. We investigated reactivity (i.e., complexation, oxidation, and surface interaction) of FePP and mixed salts (with x = 0.14, 0.15, 0.18, and 0.35) in presence of structurally diverse phenolics. At pH 5–7, increased soluble iron from all salts was observed in presence of water-soluble phenolics. XPS confirmed that water-soluble phenolics solubilize iron after coordination at the salt surface, resulting in increased discoloration. However, color changes for mixed salts with x ≤ 0.18 remained acceptable for slightly water-soluble and insoluble phenolics. Furthermore, phenolic oxidation in presence of mixed salts was significantly reduced compared to FePP at pH 6. In conclusion, these mixed Ca-Fe(III) pyrophosphate salts with x ≤ 0.18 can potentially be used in designing iron-fortified foods containing slightly water-soluble and/or insoluble phenolics.
AB - Mixed pyrophosphate salts with the general formula Ca2(1-x)Fe4x(P2O7)(1+2x) potentially possess less iron-phenolic reactivity compared to ferric pyrophosphate (FePP), due to decreased soluble Fe in the food-relevant pH range 3–7. We investigated reactivity (i.e., complexation, oxidation, and surface interaction) of FePP and mixed salts (with x = 0.14, 0.15, 0.18, and 0.35) in presence of structurally diverse phenolics. At pH 5–7, increased soluble iron from all salts was observed in presence of water-soluble phenolics. XPS confirmed that water-soluble phenolics solubilize iron after coordination at the salt surface, resulting in increased discoloration. However, color changes for mixed salts with x ≤ 0.18 remained acceptable for slightly water-soluble and insoluble phenolics. Furthermore, phenolic oxidation in presence of mixed salts was significantly reduced compared to FePP at pH 6. In conclusion, these mixed Ca-Fe(III) pyrophosphate salts with x ≤ 0.18 can potentially be used in designing iron-fortified foods containing slightly water-soluble and/or insoluble phenolics.
KW - Flavonoids
KW - Food fortification
KW - Iron supplementation
KW - Mixed calcium-iron (III) pyrophosphate salts
KW - Polyphenols
U2 - 10.1016/j.foodchem.2022.135156
DO - 10.1016/j.foodchem.2022.135156
M3 - Article
C2 - 36525808
AN - SCOPUS:85144621862
SN - 0308-8146
VL - 407
JO - Food Chemistry
JF - Food Chemistry
M1 - 135156
ER -