Simple item page
 

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

cris.virtual.author-orcid0000-0001-9832-9274
cris.virtual.author-orcid0000-0002-4867-195X
cris.virtual.author-orcid0000-0003-0569-3312
cris.virtual.author-orcid0000-0003-4957-1042
cris.virtual.author-orcid0000-0003-2834-0405
cris.virtual.author-orcid0000-0001-6076-8095
cris.virtual.author-orcid0000-0002-0791-5057
cris.virtual.author-orcid0000-0003-1298-6201
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid36173a57-3417-4bf8-99ea-e027717d422c
cris.virtualsource.author-orcid0241aa31-988f-4deb-9623-97f29e43d000
cris.virtualsource.author-orcid5a53bc3c-681d-423e-8725-b38256509512
cris.virtualsource.author-orciddb2ff8e2-8bc0-4fd4-bbc1-07ba3ca94ccf
cris.virtualsource.author-orcida13de6c4-588c-42db-93b8-c78ea84734b3
cris.virtualsource.author-orcidf3725b78-a868-4158-aaed-7f4692cfd53b
cris.virtualsource.author-orcid06f046d1-df27-46e5-abe5-17d98aeed726
cris.virtualsource.author-orcide1381f45-d30d-4632-b008-bcbf1b28b7a4
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Mechanicznej Technologii Drewna
dc.affiliation.instituteKatedra Meblarstwa
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.affiliation.instituteKatedra Biochemii i Biotechnologii
dc.contributor.authorJarzębski, Maciej
dc.contributor.authorWieruszewski, Marek
dc.contributor.authorKościński, Mikołaj
dc.contributor.authorRogoziński, Tomasz
dc.contributor.authorKobus-Cisowska, Joanna
dc.contributor.authorSzablewski, Tomasz
dc.contributor.authorPerła-Kaján, Joanna
dc.contributor.authorWaszkowiak, Katarzyna
dc.contributor.authorJakubowicz, Jarosław
dc.date.access2025-10-30
dc.date.accessioned2025-10-31T09:34:11Z
dc.date.available2025-10-31T09:34:11Z
dc.date.copyright2023-09-20
dc.date.issued2023
dc.description.abstract<jats:title>Abstract</jats:title> <jats:p>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 <jats:italic>L</jats:italic>*<jats:italic>a</jats:italic>*<jats:italic>b</jats:italic>* 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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,6
dc.description.number1
dc.description.points100
dc.description.versionfinal_published
dc.description.volume62
dc.identifier.doi10.1515/rams-2023-0128
dc.identifier.eissn1605-8127
dc.identifier.issn1606-5131
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5643
dc.identifier.weblinkhttps://www.degruyterbrill.com/document/doi/10.1515/rams-2023-0128/html
dc.languageen
dc.relation.ispartofReviews on Advanced Materials Science
dc.relation.pages20230128
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enRaman spectroscopy
dc.subject.enlaser diffraction
dc.subject.enparticle size analysis
dc.subject.enDSC
dc.subject.enSEM
dc.subject.enoptical microscopy
dc.subject.enmicroscopic examination path
dc.titleHeme iron as potential iron fortifier for food application – characterization by material techniques
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume62