Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
47
pubmed:dateCreated
2009-10-30
pubmed:abstractText
Reducing the size of low-solubility iron (Fe)-containing compounds to nanoscale has the potential to improve their bioavailability. Because Fe and zinc (Zn) deficiencies often coexist in populations, combined Fe/Zn-containing nanostructured compounds may be useful for nutritional applications. Such compounds are developed here and their solubility in dilute acid, a reliable indicator of iron bioavailability in humans, and sensory qualities in sensitive food matrices are investigated. Phosphates and oxides of Fe and atomically mixed Fe/Zn-containing (primarily ZnFe2O4) nanostructured powders were produced by flame spray pyrolysis (FSP). Chemical composition and surface area were systematically controlled by varying precursor concentration and feed rate during powder synthesis to increase solubility to the level of ferrous sulfate at maximum Fe and Zn content. Solubility of the nanostructured compounds was dependent on their particle size and crystallinity. The new nanostructured powders produced minimal color changes when added to dairy products containing chocolate or fruit compared to the changes produced when ferrous sulfate or ferrous fumarate were added to these foods. Flame-made Fe- and Fe/Zn-containing nanostructured powders have solubilities comparable to ferrous and Zn sulfate but may produce fewer color changes when added to difficult-to-fortify foods. Thus, these powders are promising for food fortification and other nutritional applications.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
1361-6528
pubmed:author
pubmed:issnType
Electronic
pubmed:day
25
pubmed:volume
20
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
475101
pubmed:meshHeading
pubmed-meshheading:19875869-Biological Availability, pubmed-meshheading:19875869-Biosensing Techniques, pubmed-meshheading:19875869-Crystallization, pubmed-meshheading:19875869-Ferric Compounds, pubmed-meshheading:19875869-Food Technology, pubmed-meshheading:19875869-Humans, pubmed-meshheading:19875869-Iron, pubmed-meshheading:19875869-Microscopy, Electron, Transmission, pubmed-meshheading:19875869-Microscopy, Scanning Tunneling, pubmed-meshheading:19875869-Nanostructures, pubmed-meshheading:19875869-Nutritional Sciences, pubmed-meshheading:19875869-Particle Size, pubmed-meshheading:19875869-Phosphates, pubmed-meshheading:19875869-Powders, pubmed-meshheading:19875869-Solubility, pubmed-meshheading:19875869-Surface Properties, pubmed-meshheading:19875869-X-Ray Diffraction, pubmed-meshheading:19875869-Zinc, pubmed-meshheading:19875869-Zinc Oxide
pubmed:year
2009
pubmed:articleTitle
Development and optimization of iron- and zinc-containing nanostructured powders for nutritional applications.
pubmed:affiliation
Human Nutrition Laboratory, Institute of Food Science and Nutrition, ETH Zurich, Switzerland.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't