MICROENCAPSULATION OF IRON BY SPRAY-DRYING FOR CONTROL OF INFANT ANAEMIA

PACHECO, CONSUELO; SCHEFER, MARÍA LAURA; PIÑA, JULIANA

Workshop; 9th Granulation Workshop; 2019

Anaemia is the nutritional deficiency most prevalent worldwide. According to the World Health Organization, two billion people are affected by anaemia [1]. Iron deficiency impairs the cognitive development of children from infancy through to adolescence. It damages immune mechanisms, and is associated with increased morbidity rates [2]. The high growth rate of infants during their first year of life requires iron supplementation [3]. Adherence to the current supplementation strategy -syrups or liquid preparations- is often limited owing to a combination of their unpleasant metallic aftertaste, the dark stain they leave on the child?s teeth, and abdominal discomfort [4]. A novel 'home fortification' strategy, consisting of adding the microencapsulated micronutrient to the home-made food, is emerging as an interesting solution [5].The encapsulation by spray drying of ferrous fumarate in order to produce an iron-rich powdered paediatric supplement for 'home fortification' was studied. Whey protein isolate in combination with gum arabic were used as the encapsulating materials. Xanthan gum was also included in the formulation to increase the suspension viscosity and hence minimize ferrous fumarate sedimentation. The formulation variables which were studied were: ferrous fumarate to wall material ratio and total solid concentration. Concerning process parameters, the drying air inlet temperature and the air to liquid ratio were included in the analysis. Satisfactory process yields were obtained, as well as good encapsulation efficiencies. Moreover, a visual and organoleptic test on a home-made vegetable puree fortified with the product was performed and the results were excellent.