Abstract

The iron deficiency is one of the most frequent deficiency diseases which occurs in most developing countries and is also the main deficiency disease in industrial countries. Iron fortification of certain food products is one way to prevent the occurrence of iron deficiency. Iron encapsulation and adding it to the food ingredients is one approach of food ingredients fortification with iron which is performed applying various methods. In this order, the present study has focused on ferric – saccharate iron capsulation with alginate calcium coating by emulsification method. Iron capsulation through emulsification decreases the organoleptic and appearance problems in additionØŒ produces tiny capsules which enhances the contact surface at the absorbance stage and enhances the bioavailability and absorbance power. Different conditions of iron salt concentration, calcium, alginateØŒ different rotations of stirrer at the stage of capsules formation and increasing the ionic strength by enhancing 0/1 M sodium salt and methanol were studied in this paper. After capsulation and studying them, seemed to give the best capsules formation in alginate 1.5% and 0/798 gr iron content (at a coating to core ratio of 70 to 30) , at the concentration of calcium salt 0/1M and the stirrer rotation of 100 rpm. The increase of the ionic strength with adding sodium and methanol resulted in phase separation, better aggregation, particles size reduction and capsules strength. Methanol showed better treatment than calcium salt.

Key words: Encapsulation, nanoencapsulation, ferricsaccharate, calciumalginate, emulsification.