Dissolution behaviour of ferric pyrophosphate and its mixtures with soluble pyrophosphates: Potential strategy for increasing iron bioavailability
Publication date
2016-10-01
Authors
Tian, T
Blanco, Elena
Smoukov, Stoyan K.
Velev, Orlin D.
Velikov, Krassimir
Editors
Advisors
Supervisors
Document Type
Article
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taverne
Abstract
Ferric pyrophosphate (FePP) is a widely used iron source in food fortification and in nutritional supplements, due to its white colour, that is very uncommon for insoluble Fe salts. Although its dissolution is an important determinant of Fe adsorption in human body, the solubility characteristics of FePP are complex and not well understood. This report is a study on the solubility of FePP as a function of pH and excess of pyrophosphate ions. FePP powder is sparingly soluble in the pH range of 3-6 but slightly soluble at pH < 2 and pH > 8. In the presence of pyrophosphate ions the solubility of FePP strongly increases at pH 5-8.5 due to formation a soluble complex between Fe(III) and pyrophosphate ions, which leads to an 8-10-fold increase in the total ionic iron concentration. This finding is beneficial for enhancing iron bioavailability, which important for the design of fortified food, beverages, and nutraceutical products.
Keywords
Food fortification, Iron bioavailability, Iron pyrophosphate, Iron supplementation, Taverne, Analytical Chemistry, Food Science
Citation
Tian, T, Blanco, E, Smoukov, S K, Velev, O D & Velikov, K P 2016, 'Dissolution behaviour of ferric pyrophosphate and its mixtures with soluble pyrophosphates : Potential strategy for increasing iron bioavailability', Food Chemistry, vol. 208, pp. 97-102. https://doi.org/10.1016/j.foodchem.2016.03.078