New method for iron fortification of foods

Iron deficiency is one of the most common nutritional problems in the world. PhD candidate at Utrecht University Neshat Moslehi has designed compounds that could potentially be used for iron fortification of foods. This would be an efficient and cost-effective approach to overcome iron deficiency. 

The research, which was funded by NWO, took place in close collaboration with Wageningen University and Research, and Unilever Foods Innovation Centre. The invented compounds have recently been patented.

Hiding iron

Iron fortification of food is challenging, because iron tends to interact with the chemicals present in foods, leading to undesirable changes in, for example colour and flavour. The main idea of this project was to ‘hide’ iron by embedding it in a less reactive compound, to reduce iron reactivity in foods. And then reveal it once the food is consumed, so that the iron can be absorbed by the body. In her words: “We needed an iron-containing compound with minimum dissolution in the food-relevant pH, and maximum dissolution in gastric and intestinal pH.”

Innovative salts

Moslehi indeed succeeded in synthesizing such compounds. Inspired by natural minerals, such as Vivianite, she synthesized multi-mineral pyrophosphate-based salts, which contain iron and a second mineral such as calcium, zinc, or manganese that follows the necessary solubility balances. After synthesizing, the salts were tested for their reactivity in the presence of selected phenolic compounds, such as quercetin, apigenin, and curcumin. These are present in citrus fruits, parsley, and turmeric. The results showed that the salts indeed reacted less with the compounds, because there were only limited changes in colour. In addition, tests in gastric-mimicked conditions were promising: they showed early indications that the iron would be effectively absorbed once it enters the body.

Flour, bread, soy sauce, and bouillon cubes

Should these particles indeed be suitable for iron fortification of foods, they would present an efficient and cheap approach to the global problem of iron deficiency. The preparation method of these salts is inexpensive and sustainable. Moslehi used a common technique (co-precipitation), which is green, cheap, fast, and easy, since it doesn’t require heating or usage of chemical solvents. Moreover, the designed salts can be added to products, such as flour, bread, soy sauce, or bouillon cubes. All in all, these innovative salts present a promising opportunity for introducing iron into our daily diet.

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