Development, stability, and sensory testing of microcapsules containing iron, iodine, and vitamin A for use in food fortification

Iodine, vitamin A, and iron deficiencies are important public health problems in developing countries and often coexist in vulnerable groups, such as pregnant women and young children. Food fortification can be a sustainable, cost-effective strategy to combat these deficiencies. In remote, rural areas of subsistence farming, salt may be 1 of few regularly purchased food items and is therefore likely to be a good food vehicle for fortification. However, fortification of salt is challenging due to the white color and highly reactive impurities, and added micronutrients often cause color changes. Encapsulation may prevent or reduce these reactions. Potassium iodate, retinyl palmitate, and ferric pyrophosphate were microencapsulated in hydrogenated palm fat by spray cooling. The size and morphology of the sprayed microparticles and losses of iodine and vitamin A during spraying were analyzed. The microcapsules were added to local salt in Morocco. During storage for 6 mo, color change in the triple fortified salt (TFS) was acceptable, and iodine losses were approximately 20% comparable to the iodized salt (IS). Stability of retinyl palmitate was excellent, resulting in losses of only about 12% after 6 mo of storage. Sensory tests were performed with typical Moroccan dishes cooked with either TFS or IS by triangle testing. No sensory difference was detectable, and overall acceptability of the salt was good. Encapsulation by spray cooling produces highly stable microcapsules containing iodine, vitamin A, and iron for salt fortification in Africa. Such capsules may also be used to fortify other dry matrices (for example, sugar, flour). © 2006 Institute of Food Technologists.