Heme iron as potential iron fortifier for food application – characterization by material techniques

The modern food industry requires new analytical methods for high-demand food supplements, personalized diets, or bioactive foods development. One of the main goals of the food industry is to discover new ways of food fortification. This applies to food products or supplements for human and animal diets. In our research, we focused on the solid particles of AproTHEM (dried porcine hemoglobin), which is approved for animal feeding and as a meat product additive, and AproFER 1000 (heme iron polypeptides), which is still being investigated. The study showed the possible application of advanced techniques for the examination of iron-based food additives. We evaluated selected techniques for particle size and morphology examination such as laser diffraction, optical microscopy, as well as scanning electron microscopy, and briefly discussed their usefulness compared with other techniques. On the basis of our results, we proposed a path of microscopic analysis for the study of material homogeneity. The structure of heme iron was evaluated by X-ray diffraction, FT-IR, and Raman spectroscopy supported with thermal behavior analysis (differential scanning calorimeter). Furthermore, a portable colorimeter was applied for L*a*b* color analysis. Our study proved that for new food product development, particle size analysis as well as typically used advanced materials techniques can be successfully applied.