Iron distribution and speciation in a 3D-printed hybrid food using synchrotron X-ray fluorescence and X-ray absorption spectroscopies

• Published in: Food chemistry 2025-01, Vol.463 (Pt 1), p.141058, Article 141058
• Main Authors: Schiell, Coline, Rivard, Camille, Portanguen, Stéphane, Scislowski, Valérie, Mirade, Pierre-Sylvain, Astruc, Thierry
• Format: Article
• Language: English
• Subjects: Cold Temperature; Food; Food Storage - methods; Hybrid food; Iron - analysis; Iron deficiency anemia; Life Sciences; Liver; Printing, Three-Dimensional; Red lentil; Spectrometry, Fluorescence - methods; Synchrotrons; X-Ray Absorption Spectroscopy - methods; XANES; XRF imaging
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141058

The bioavailability of iron from a food depends on its concentration and chemical form but also on dietary factors and nutrient interactions, which are affected by storage conditions and time. Here we investigated the time-course profile of iron in a hybrid 3D-printed food composed of alternating layers of liver and lentils after 0, 5, 7, 14 and 21 days of storage at 4 °C under oxygen or nitrogen packaging. Synchrotron X-ray fluorescence highlighted major variations in iron distribution in both the animal and plant parts of the food as a function of storage conditions. FeP and FeS positive spatial correlations pointed to iron-associated compounds. X-ray absorption near-edge structure spectroscopy showed spectral signatures specific to the animal and plant mixtures, and then highlighted interactions between animal and plant parts during food storage, with a change in iron forms in the plant part. [Display omitted] •Application of synchrotron X-ray spectroscopies to iron-rich hybrid foods.•Storage time and conditions impact the food iron distribution.•Fe—P and Fe—S spatial correlations change during food storage.•XANES spectral signatures of livers and red lentil were identified.•Iron forms change in lentil area during storage with presence of reduced forms.