title: Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate.
abstract: Fortification of food products with iron is a common strategy to prevent or overcome iron deficiency. However, any form of iron is a pro-oxidant and its addition will cause off-flavours and reduce a product's shelf life. A highly bioavailable heme iron ingredient was selected to fortify a chocolate cream used to fill sandwich-type cookies. Two different strategies were assessed for avoiding the heme iron catalytic effect on lipid oxidation: ascorbyl palmitate addition and co-spray-drying of heme iron with calcium caseinate. Oxidation development and sensory acceptability were monitored in the cookies over one-year of storage at room temperature in the dark. The addition of ascorbyl palmitate provided protection against oxidation and loss of tocopherols and tocotrienols during the preparation of cookies. In general, ascorbyl palmitate, either alone or in combination with the co-spray-dried heme iron, prevented primary oxidation and hexanal formation during storage. The combination of both strategies resulted in cookies that were acceptable from a sensory point of view after 1year of storage.
authors.affiliation: Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n., 08028 Barcelona, Spain.
authors.forename: Mercedes
authors.initials: M
authors.lastname: Alemán
authors.affiliation: Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n., 08028 Barcelona, Spain; Institut de Recerca i Tecnologia Agroalimentària (IRTA)-XaRTA, Food Technology, Finca Camps i Armet s/n., 17121 Monells, Girona, Spain.
authors.forename: Ricard
authors.initials: R
authors.lastname: Bou
authors.affiliation: Institut de Recerca i Tecnologia Agroalimentària (IRTA)-XaRTA, Food Technology, Finca Camps i Armet s/n., 17121 Monells, Girona, Spain.
authors.forename: Alba
authors.initials: A
authors.lastname: Tres
authors.affiliation: R&D Department APC Europe S.A., Avinguda Sant Julià, Polígon Industrial El Congost, Granollers, Spain.
authors.forename: Javier
authors.initials: J
authors.lastname: Polo
authors.affiliation: Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n., 08028 Barcelona, Spain.
authors.forename: Rafael
authors.initials: R
authors.lastname: Codony
authors.affiliation: Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n., 08028 Barcelona, Spain. Electronic address: fguardiola@ub.edu.
authors.forename: Francesc
authors.initials: F
authors.lastname: Guardiola
mesh_terms: D001205:Ascorbic Acid / Q000031:analogs & derivatives* / Q000737:chemistry; D002364:Caseins / Q000737:chemistry*; D003611:Dairy Products / Q000032:analysis; D003890:Desiccation; D005527:Food, Fortified / Q000032:analysis*; D006418:Heme / Q000737:chemistry*; D006358:Hot Temperature; D006801:Humans; D007501:Iron / Q000737:chemistry*; D010084:Oxidation-Reduction
chemical_list: D002364:Caseins; C484216:calcium caseinate; D006418:Heme; D007501:Iron; D001205:Ascorbic Acid; C031226:6-O-palmitoylascorbic acid
keywords: Antioxidants; Co-spray-drying; Food fortification; Heme iron; Oxidative stability