Production and Evaluation of Fortified Biscuit with Iron Nanoparticles for Anemia as Functional Food

Document Type : Original Article

Authors

1 Department of Food Technology, Faculty of Agriculture, Benha University, Qaluobia, Egypt.

2 Academy of Scientific Research and Technology (ASRT), Cairo, Egypt.

3 Department of Physics, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt.

Abstract

Biscuits are favored products for people of different ages world-wide due to its high-energy foods, long shelf-life, and easy absorption. This study aimed to evaluate the fortified biscuit with iron nanoparticles (Fe2O3-NPs) as novel approach to overcome iron deficiency anemia (IDA) disease. In preliminary experiments, we utilized 4 groups of albino rats as follows; negative group (G1; control), positive group (G2), treated anemic group (G3), and untreated anemic group (G4). The SEM, XRD, histopathological, and hematology tests were performed. The results revealed that the Fe2O3-NPs was at 49.5±5 nm, homogenous, and purity. Fortified biscuits with Fe2O3-NPs (10 ppm Fe2O3-NPs per 20g biscuit) increased the iron level (289±1.0 mg/dL), red blood counts (9.1±0.2 1012/L), and hemoglobin (18±0.25 g/dL) in the G3 compared to other groups. Histological examination showed that no significant effects on the spleen, kidney, and liver. Results demonstrated that the fortified biscuit with Fe2O3-NPs (10 ppm) at 49.5±5 nm is more effective in IDA treatment.

Keywords

Egyptian Journal of Chemistry
Volume 65, Issue 132 - Serial Number 13
Special Issue: Chemistry and Global Challenges (Part B)
December 2022
Pages 181-194

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History

  • Receive Date: 27 January 2022
  • Revise Date: 27 February 2022
  • Accept Date: 21 March 2022

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