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ARS Home » Northeast Area » Ithaca, New York » Robert W. Holley Center for Agriculture & Health » Plant, Soil and Nutrition Research » Research » Publications at this Location » Publication #354392
Title: Development of a fortified juice beverage: assessment of iron bioavailability using an established caco-2 cell bioassay

Author
item FLEIGE, LISA - Pepsico
item BHOITE, RACHANA - Pepsico
item MARWAHA, ANKITA - Pepsico
item Glahn, Raymond

Submitted to: Journal of Nutrition & Food Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/11/2018
Publication Date: 5/18/2018
Citation: Fleige, L., Bhoite, R., Marwaha, A., Glahn, R.P. 2018. Development of a fortified juice beverage: assessment of iron bioavailability using an established caco-2 cell bioassay. Journal of Nutrition & Food Sciences. 6(3):1-7. https://doi.org/10.15226/jnhfs.2018.001133.
DOI: https://doi.org/10.15226/jnhfs.2018.001133

Interpretive Summary: In the country of India, the prevalence of iron deficiency in humans is high. The Indian government is therefore strongly encouraging food companies to develop food products fortified with iron (Fe). Using an established cell culture model of human Fe absorption, the present study developed an optimal formulation of Fe in a citrus juice beverage that should supply substantial Fe for absorption. This research is significant as it demonstrates how a cost effective model developed by USDA-ARS scientists can be utilized by the food industry to improve the nutritional quality of foods.

Technical Abstract: Poor iron bioavailability is a contributing factor to the high prevalence of iron deficiency anemia in India, and food fortification with bioavailable iron is one strategy to help address the problem. Validated in vitro methods to measure iron (Fe) bioavailability are useful tools that can be leveraged to estimate the bioavailability of Fe in foods and beverages. In the present study, the objective was to determine if 15% of the Indian Recommended Dietary Allowance (RDA) of Fe as Micronized Iron Pyrophosphate (MIP) in 200 mL (i.e. 3.2 mg Fe per 200 mL) of a fortified mixed Fruit and Vegetable Juice Beverage (FJB) provides bioavailable Fe. To test this objective, various amounts of MIP were added to the FJB with 3 different levels of ascorbic acid (i.e. vitamin C; a known enhancer of Fe bioavailability and an essential nutrient). Vitamin A (retinyl acetate) at a level of 90 ug/200 mL was also added to all samples, except for some controls. The results demonstrated that 15% RDA of Fe (as MIP) in a 200 mL serving of juice fortified with equimolar ascorbic acid resulted in good Fe bioavailability for this form of Fe. Overall, the study demonstrated that a FJB product could be developed to be an excellent source of dietary Fe.