Iron deficiency anemia (IDA) is the most common nutritional deficiency worldwide. This deficiency could be solved by preparing stable, edible, and absorbable iron food ingredients using environmentally friendly methods. This study investigated enzymatic hydrolysis and microencapsulation process of goose blood. The physicochemical properties, stabilities of the microencapsulated goose blood hydrolysate (MGBH) and a supplement for rats with IDA were also evaluated. The results showed that the synergetic hydrolytic action of neutrase and alkaline protease significantly increased the heme-releasing efficiency. The heme was then microencapsulated using sodium caseinate, maltodextrin and carboxymethyl cellulose (CMC) as the edible wall material, and the encapsulation efficiency of the product reached 98.64%. Meanwhile, favorable thermal, storage and light stabilities were observed for the microencapsulation. It was found that MGBH can significantly improve the body weight and hematological parameters of IDA Wistar rat.
Keywords: Carboxymethyl cellulose (PubChem CID: 6328154); Goose blood heme; Heme (PubChem CID: 26945); Iron deficiency anemia; Maltodextrin (PubChem CID: 107526); Methyl isobutyl ketone (PubChem CID: 7909); Microencapsulation; Sodium caseinate (PubChem: CID 56649565); Synergetic enzymatic hydrolysis; Vacuum freeze drying process.
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