Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability.

Abstract

The bioaccessibility and the bioavailability of iron complexed to peptides (active) in microparticles forms con- tained in dry beverages formulations were evaluated. The peptide-iron complexes microparticles were obtained

by spray drying and added in three dry formulations (tangerine, strawberry, and chocolate flavors). The peptides isolated by iron ion affinity (IMAC-Fe III) had their biological activity predicted by BIOPEP® database and were evaluated by molecular coupling. The bioaccessibility was evaluated by solubility and dialysability and the bioavalability was assessed by Caco-2 cellular model. The proportion 10:1 of peptide-iron complexes presented higher rates of bioaccessibility (49%) and bioavailability (56%). The microparticle with peptide-iron complex showed greater solubility after digestion (39.1%), bioaccessibility (19.8%), and bioavailability (34.8%) than the ferrous sulfate salt (control) for the three assays (10.2%; 12.9%; 9.7%, respectively). Tangerine and strawberry formulations contributed to the iron absorption according to the results of bioaccessibility (36.2%, 30.0%

respectively) and bioavailability (80.5%, 84.1%, respectively). The results showed that iron peptide complexa- tion and microencapsulation process improve the bioaccessibility and bioavailability when incorporated into

formulations.