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- Title
Functional and technological properties of food nanoadditives based on double oxide of divalent and trivalent iron.
- Authors
Tsykhanovska, Iryna; Evlash, Victoria; Aleksandrov, Oleksandr; Tovma, Lidiia
- Abstract
Introduction. The water and fat-retaining abilities of food nanoadditives based on the double oxide of divalent and trivalent iron (Fe3O4) known as Magnetofood were studied. Materials and methods. Model systems: starch + magnetofood, egg white+magnetofood, fat + magnetofood. Water and fat retention properties were examined with energy dispersive X-ray (EDX) and IR-Fourier spectroscopies (FTIR). The mass fraction of bound and free moisture was determined using the indicator method (IМ) and differential thermal analysis (DTA). Results and discussion. The ability of Fe3O4 food additive nanoparticles is noted to form electrostatic complexes with macromolecular compounds of food systems (proteins, carbohydrates, lipids) -- quite stable structures such as "clusters", "clathrates", "cavitates", "supramolecular associates". This property promotes binding and retention of water and fat. Hydrophilic contacts of solvated Fe3O4 nanoparticles with water dipoles, molecules of proteins and polysaccharides (carbohydrates) increase the stability of polyphasic systems. An offset of the IR spectra of the maximum absorption of the Fe-O bond to the high-frequency region by (57±2) cm-1 in comparison with the experimental sample of pure food additive Magnetofood - Fe3O4 (FAM) indicates the chemical interaction of FAM iron cations with molecules of macromolecular compounds (starch, egg white, fat). The chemical composition of model systems of macromolecular compounds with FAM was determined in energy dispersive X-ray studies. For pure FAM, particles of Fe comprised 75.5%; O - 24.5%; for the additive particles coated with egg white - Fe 44.7%; О 26.9%; C 21.4%; N 5.9%; S 1.1%; for the additive particles coated with starch - Fe 41.7%; О 35.7%; C 22.6%; for the additive particles coated with linoleic acid - Fe 45.6%; O 34.7%; C 19.7%; for the additive particles coated with sunflower oil - Fe 39.7%; О 36.7%; С 23.67%. The ratio of bound and free moisture in solvated FAM: 50.5-51.6% of water comprise bound moisture and 48.4-49.5% constitute free, osmotic (swelling water) and physico-mechanical water of the total amount. Conclusions. For the first time, models of interaction of Fe3O4 nanoparticles with water, proteins, fats, and carbohydrates have been suggested for substantiating the mechanisms of water and fat retention of food additive nanoparticles based on double oxide of divalent and trivalent iron.
- Subjects
STARCH; FOOD additives; DIFFERENTIAL thermal analysis; LINOLEIC acid; FOOD inspection; ABSORPTION spectra; SUNFLOWER seed oil; MACROMOLECULAR dynamics
- Publication
Ukrainian Journal of Food Science, 2020, Vol 8, Issue 1, p36
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2020-8-1-5