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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Iron deficiency leads to ferropenic anemia in humans. This study aimed to encapsulate iron-rich ovine and bovine erythrocytes using tara gum and native potato starch as matrices. Solutions containing 20% erythrocytes and different proportions of encapsulants (5, 10, and 20%) were used, followed by spray drying at 120 and 140 °C. Iron content in erythrocytes ranged between 2.24 and 2.52 mg of Fe/g; microcapsules ranged from 1.54 to 2.02 mg of Fe/g. Yields varied from 50.55 to 63.40%, and temperature and encapsulant proportion affected moisture and water activity. Various red hues, sizes, and shapes were observed in the microcapsules. SEM-EDS analysis revealed the surface presence of iron in microcapsules with openings on their exterior, along with a negative zeta potential. Thermal and infrared analyses confirmed core encapsulation within the matrices. Iron release varied between 92.30 and 93.13% at 120 min. Finally, the most effective treatments were those with higher encapsulant percentages and dried at elevated temperatures, which could enable their utilization in functional food fortification to combat anemia in developing countries.

Details

Title
Native Potato Starch and Tara Gum as Polymeric Matrices to Obtain Iron-Loaded Microcapsules from Ovine and Bovine Erythrocytes
Author
Ligarda-Samanez, Carlos A 1   VIAFID ORCID Logo  ; Moscoso-Moscoso, Elibet 1   VIAFID ORCID Logo  ; Choque-Quispe, David 1   VIAFID ORCID Logo  ; Ramos-Pacheco, Betsy S 1   VIAFID ORCID Logo  ; Arévalo-Quijano, José C 2 ; De la Cruz, Germán 3   VIAFID ORCID Logo  ; Huamán-Carrión, Mary L 4   VIAFID ORCID Logo  ; Quispe-Quezada, Uriel R 5   VIAFID ORCID Logo  ; Gutiérrez-Gómez, Edgar 6   VIAFID ORCID Logo  ; Cabel-Moscoso, Domingo J 7 ; Muñoz-Melgarejo, Mauricio 8 ; Wilber César Calsina Ponce 9 

 Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; [email protected] (D.C.-Q.); [email protected] (B.S.R.-P.); [email protected] (M.L.H.-C.); Research Group in the Development of Advanced Materials for Water and Food Treatment, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru 
 Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; [email protected] 
 Agricultural Science Faculty, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, Peru; [email protected] 
 Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; [email protected] (D.C.-Q.); [email protected] (B.S.R.-P.); [email protected] (M.L.H.-C.) 
 Agricultural and Forestry Business Engineering, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru; [email protected] 
 Engineering and Management Faculty, Universidad Nacional Autónoma de Huanta, Ayacucho 05000, Peru; [email protected] 
 Ambiental Engineering, Universidad Nacional San Luis Gonzaga, Ica 11001, Peru; [email protected] 
 Human Medicine Faculty, Universidad Peruana los Andes, Huancayo 12006, Peru; [email protected] 
 Social Sciences Faculty, Universidad Nacional del Altiplano, Puno 21001, Peru; [email protected] 
First page
3985
Publication year
2023
Publication date
2023
Publisher
MDPI AG
e-ISSN
20734360
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2876539755
Copyright
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.