Effect of micro-encapsulated iron salts on Cheddar cheese divalent cation balance and composition

Milk is a considered an important source of macro- and micronutrients but naturally low in iron content. Cheese and other dairy products had been fortified with iron with low success due to negative changes in composition and organoleptic attributes. There is limited information about using micro-en...

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Bibliographic Details
Published in:Journal of animal science 2016-10, Vol.94, p.249-249
Main Authors: Arce, A, Ustunol, Z
Format: Article
Language:English
Subjects:
Aging
Atomic absorption analysis
Atomic absorption spectroscopy
Atomic beam spectroscopy
Calcium
Cheddar cheese
Cheese
Children
Composition
Dairy products
Data analysis
Data processing
Divalent cations
Encapsulation
Ferrous sulfate
Impact analysis
Iron
Iron compounds
Iron deficiency
Iron sulfates
Magnesium
Micronutrients
Milk
Minerals
Organoleptic properties
Pregnancy
Proteins
Recovery
Salting
Salts
Spectral analysis
Studies
Sulfates
Variance analysis
Vegetarianism
Zinc
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Summary:Milk is a considered an important source of macro- and micronutrients but naturally low in iron content. Cheese and other dairy products had been fortified with iron with low success due to negative changes in composition and organoleptic attributes. There is limited information about using micro-encapsulation of iron compounds in dairy products. Minerals have the ability to displace one another in any system; consequently, it is expected that encapsulation will avoid divalent cation displacement within the cheese matrix. The objective of this study was to analyze divalent cation balance in fortified Cheddar cheese with micro-encapsulated ferrous sulfate. Furthermore, proximate analysis was done to provide more information about any compositional changes after fortification. Cheddar cheese was manufactured using standard Cheddar cheese procedures a total of three times. Cheddar cheese was either fortified with large micro-encapsulated ferrous sulfate (LMFS; 0.9536 g micro-encapsulated ferrous sulfate/Kg cheese, 700-1000 μm diameter) or small micro-encapsulated ferrous sulfate (SMFS; 1.7801 g microencapsulated ferrous sulfate/Kg cheese, 220-422 μm diameter). Iron treatment was incorporated to Cheddar cheese processing in the salting step but omitted for the control. After 90-d aging, calcium, iron, magnesium and zinc content were analyzed using Atomic Absorption Spectroscopy and percent recoveries were calculated. Moisture, ash, fat, and protein analysis were done using AOAC methods. All collected data was analyzed using one-way ANOVA and Tukey's HSD Test (p = 0.05). Iron content for all treatments were significantly different (P < 0.05); approximately 0.03 mg Fe/g cheese for the control, 0.134 mg Fe/g cheese for LMFS, and 0.174 mg Fe/g cheese for SMFS. Results showed 81.3% iron recovery for LMFS and 90% iron recovery for SMFS. Proximate analysis, and magnesium, zinc and calcium content were not significantly different when comparing fortified cheeses with the control. Overall, micro-encapsulated ferrous sulfate caused no major changes in terms of Cheddar cheese composition and successfully increased iron content. Micro-encapsulated ferrous sulfate with smaller diameter showed slightly better results for iron retention in Cheddar cheese. The proposed fortified Cheddar cheese can help increase total iron intake for children, pregnant women, vegetarians and those whose diets are likely to be deficient in iron by providing at least 5 mg Fe (30% RDA) per servin
ISSN:0021-8812
1525-3163
DOI:10.2527/jam2016-0520