Matrices of Native and Oxidized Pectin and Ferrous Bisglycinate and Their In Vitro Behavior through Gastrointestinal Conditions

Colloidal matrices of native and oxidized pectin were developed to improve iron bioavailability through the digestive tract. Ferrous bisglycinate (Gly-Fe), obtained by precipitation glycine chelation Fe2+, was mixed with peroxide-oxidized citrus pectin, subsequently lyophilized. Controls included without chelation. The resulting samples characterized FTIR, SEM, TGA/DSC before after in vitro digestion, which performed simulated salivary, gastric, intestinal fluids. During these digestions, swelling capacity release assessed. All matrix formulations porous, while oxidation did not alter architecture, it changed their properties, increasing thermal stability, likely due greater number interaction possibilities carbonyl groups generated during oxidation. This also resulted lower capacity, stability observed when using chelated complex. Higher found gastric Pectin increased retention form, contrary what unchelated iron. Thus, there is an important effect combined form ferrous biglyscinate on These could potentially bioavailability, diminishing organoleptic changes fortified foods.