Progress in Research on Iron-Loaded Complexes Based on Structural Assembly of Food Macromolecules

doi:10.7506/spkx1002-6630-20200331-450

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (7): 283-291.doi: 10.7506/spkx1002-6630-20200331-450

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Progress in Research on Iron-Loaded Complexes Based on Structural Assembly of Food Macromolecules

XU Kai, YAO Xiaolin, LIU Huabing, YAO Xiaoxue, CHEN Xiaoyu, LIU Ning, LI Na

(1. School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; 2. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; 3. School of Electrical and Control Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China)

Online:2021-04-15 Published:2021-05-17

Abstract

Abstract: Iron is a very essential element for human life, and iron deficiency anemia is an important problem for human health. Iron fortification is the most direct and effective method to treat iron deficiency anemia. In this paper, the characteristics of iron fortifiers, the absorption characteristics of iron and the history of the development of iron fortifiers are reviewed. The principle of constructing iron fortifiers based on the structural assembly of food macromolecules and their advantages are highlighted. This review is of great guiding significance for the development of new iron fortified food ingredients.

Key words: iron fortification; molecular assembly; food macromolecules; iron absorption

CLC Number:

TS201.4

XU Kai, YAO Xiaolin, LIU Huabing, YAO Xiaoxue, CHEN Xiaoyu, LIU Ning, LI Na. Progress in Research on Iron-Loaded Complexes Based on Structural Assembly of Food Macromolecules[J]. FOOD SCIENCE, 2021, 42(7): 283-291.

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Progress in Research on Iron-Loaded Complexes Based on Structural Assembly of Food Macromolecules

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