Bioaccessibility of iron in developed pectin iron complex using Citrus limon Burm F. peels subjected to in-vitro gastro-pancreatic digestion.
Food Chem
; 457: 140457, 2024 Nov 01.
Article
de En
| MEDLINE
| ID: mdl-39029313
ABSTRACT
Pectin from the citrus peel waste has novel applications in food and biomedical industries. The present work focused on addressing iron deficiency, which is a global health concern, by developing a functional ingredient using pectin extracted from Assam lemon (Citrus limon Burm. F) and supplementing iron via the pectiniron complex (PIC). Extracted pectin was incubated with iron chloride hexahydrate (0.90-1.80 mM) for 180 h to optimize the complexation conditions, with the optimal concentration being 1.36 mM. The iron bioavailability and its absorption in the PIC was assessed using in-vitro simulation digestion and Caco-2 cell monolayers. The bioaccessible form of iron in the developed PIC during the intestinal phase was 5.34 ± 0.16%, which was negligible in pectin. The absorption of bioaccessible iron in the PIC was found to be 2.93 ± 0.03%. The results demonstrated that PIC could reduce iron deficiency and increase fibre intake, leading to several health benefits.
Mots clés
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Sujet principal:
Biodisponibilité
/
Pectine
/
Citrus
/
Digestion
/
Fer
Limites:
Humans
Langue:
En
Journal:
Food Chem
/
Food chem
/
Food chemistry
Année:
2024
Type de document:
Article
Pays d'affiliation:
Royaume-Uni
Pays de publication:
Royaume-Uni