Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation

Abstract Fortification of food with iron is considered to be an effective approach to counter the global health problem caused by iron deficiency. However, reactivity of iron with the catechol moiety of food phenolics leads to discolouration and impairs bioavailability. In this study, we investigate...

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Autores principales:	Judith Bijlsma, Wouter J. C. de Bruijn, Jos A. Hageman, Peter Goos, Krassimir P. Velikov, Jean-Paul Vincken
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2020
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/1a4559eb94a04bc785b083bc94e96153
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spelling	oai:doaj.org-article:1a4559eb94a04bc785b083bc94e961532021-12-02T14:59:15ZRevealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation10.1038/s41598-020-65171-12045-2322https://doaj.org/article/1a4559eb94a04bc785b083bc94e961532020-05-01T00:00:00Zhttps://doi.org/10.1038/s41598-020-65171-1https://doaj.org/toc/2045-2322Abstract Fortification of food with iron is considered to be an effective approach to counter the global health problem caused by iron deficiency. However, reactivity of iron with the catechol moiety of food phenolics leads to discolouration and impairs bioavailability. In this study, we investigated the interplay between intrinsic and extrinsic factors on food discolouration caused by iron-catechol complexation. To this end, a three-level fractional factorial design was implemented. Absorbance spectra were analysed using statistical methods, including PCA, HCA, and ANOVA. Furthermore, a direct link between absorbance spectra and stoichiometry of the iron-catechol complexes was confirmed by ESI-Q-TOF-MS. All statistical methods confirm that the main effects affecting discolouration were type of iron salt, pH, and temperature. Additionally, several two-way interactions, such as type of iron salt × pH, pH × temperature, and type of iron salt × concentration significantly affected iron-catechol complexation. Our findings provide insight into iron-phenolic complexation-mediated discolouration, and facilitate the design of iron-fortified foods.Judith BijlsmaWouter J. C. de BruijnJos A. HagemanPeter GoosKrassimir P. VelikovJean-Paul VinckenNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 10, Iss 1, Pp 1-11 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Judith Bijlsma Wouter J. C. de Bruijn Jos A. Hageman Peter Goos Krassimir P. Velikov Jean-Paul Vincken Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation
description	Abstract Fortification of food with iron is considered to be an effective approach to counter the global health problem caused by iron deficiency. However, reactivity of iron with the catechol moiety of food phenolics leads to discolouration and impairs bioavailability. In this study, we investigated the interplay between intrinsic and extrinsic factors on food discolouration caused by iron-catechol complexation. To this end, a three-level fractional factorial design was implemented. Absorbance spectra were analysed using statistical methods, including PCA, HCA, and ANOVA. Furthermore, a direct link between absorbance spectra and stoichiometry of the iron-catechol complexes was confirmed by ESI-Q-TOF-MS. All statistical methods confirm that the main effects affecting discolouration were type of iron salt, pH, and temperature. Additionally, several two-way interactions, such as type of iron salt × pH, pH × temperature, and type of iron salt × concentration significantly affected iron-catechol complexation. Our findings provide insight into iron-phenolic complexation-mediated discolouration, and facilitate the design of iron-fortified foods.
format	article
author	Judith Bijlsma Wouter J. C. de Bruijn Jos A. Hageman Peter Goos Krassimir P. Velikov Jean-Paul Vincken
author_facet	Judith Bijlsma Wouter J. C. de Bruijn Jos A. Hageman Peter Goos Krassimir P. Velikov Jean-Paul Vincken
author_sort	Judith Bijlsma
title	Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation
title_short	Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation
title_full	Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation
title_fullStr	Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation
title_full_unstemmed	Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation
title_sort	revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation
publisher	Nature Portfolio
publishDate	2020
url	https://doaj.org/article/1a4559eb94a04bc785b083bc94e96153
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Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation

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