Nutritional value and acceptability of heme iron microparticles-fortified bread

Rios Mera,Juan Dario

Nutritional value and acceptability of heme iron microparticles-fortified bread

dc.contributor.author	Rios Mera,Juan Dario
dc.date.accessioned	2025-12-09T17:57:20Z
dc.date.available	2025-12-09T17:57:20Z
dc.date.issued	2025-05-20
dc.description.abstract	Iron deficiency anemia is a significant global health challenge, prompting the exploration of novel iron fortification strategies. This study investigated pectin microparticles coated with bovine blood as a heme iron source to fortify bread. Four treatments were prepared: control, ferrous fumarate fortified, and bread with 15% and 25% microparticles. The physicochemical characteristics (including iron content and peroxide values), microbial counts, and overall acceptability were analyzed. Results showed that adding microparticles significantly increased the iron content of the bread (7.77 ± 0.05 mg/100 g). Peroxide values remained below 3.43 meq O2/kg extracted fat, and mold counts were within acceptable limits (<10 CFU/g) for all treatments. A 7-point hedonic scale acceptability test in school-aged children (8–12 years) revealed no significant differences among treatments. Therefore, incorporating microparticles containing bovine blood-derived iron in bread offers a promising solution for producing iron-enriched food, providing a potential strategy for improving the health of school-age children.
dc.identifier.doi	https://doi.org/10.1080/19476337.2025.2502533
dc.identifier.uri	http://hdl.handle.net/20.500.14689/1007
dc.language.iso	eng
dc.publisher	CyTA - Journal of Food
dc.publisher.country	GB
dc.rights	info:eu-repo/semantics/openAccess
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.source	Universidad Nacional de Jaén\|\|Repositorio Institucional – UNJ
dc.subject	Iron fortification
dc.subject	heme iron
dc.subject	anemia
dc.subject	microparticles
dc.subject	bread
dc.subject	bovine blood
dc.subject.ocde	https://purl.org/pe-repo/ocde/ford#2.11.01
dc.title	Nutritional value and acceptability of heme iron microparticles-fortified bread
dc.type	info:eu-repo/semantics/article
dc.type.version	info:eu-repo/semantics/publishedVersion
renati.author.dni	47703869