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Human Nutrition Laboratory, Institute of Food Science and Nutrition and * Physiology and Animal Husbandry, Institute of Animal Sciences, Swiss Federal Institute of Technology, Zürich, Switzerland
2To whom correspondence should be addressed. E-mail: rita.wegmueller{at}ilw.agrl.ethz.ch.
Particle size is an important determinant of Fe absorption from poorly soluble Fe compounds in foods. Decreasing the particle size of elemental iron powders increases their absorption. The effect of a reduction in particle size on the bioavailability of ferric pyrophosphate (FePP) is unclear. Encapsulation of iron compounds for food fortification may protect against adverse sensory changes, but at the same time may reduce bioavailability. The hemoglobin (Hb) repletion method in weanling Sprague-Dawley rats (n = 100) was used to compare the relative bioavailability (RBV) of 4 forms of FePP: 1) regular FePP [mean particle size (MPS) 
21 µm]; 2) MPS 2.5 µm; 3) MPS 2.5 µm encapsulated in hydrogenated palm oil; and 4) MPS 0.5 µm with emulsifiers. The RBV compared with ferrous sulfate was calculated by the slope-ratio technique. The RBV was 43% for encapsulated MPS 2.5 µm, significantly lower than the other FePP compounds (P < 0.05), 59% for the regular FePP, and 69% for MPS 2.5 µm, not different from each other but significantly lower than ferrous sulfate (P < 0.05), and 95% for emulsified MPS 0.5 µm, comparable to ferrous sulfate. Encapsulation of FePP with hydrogenated palm oil at a capsule:substrate ratio of 60:40 decreased RBV. Particle size reduction increases the RBV of FePP and may make this compound more useful for food fortification.
KEY WORDS: • ferric pyrophosphate • iron • bioavailability • particle size • encapsulation
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