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Journal of Nanoparticles
Volume 2013 (2013), Article ID 754385, 5 pages
http://dx.doi.org/10.1155/2013/754385
Research Article

Studying the Enrichment of Ice Cream with Alginate Nanoparticles Including Fe and Zn Salts

1Department of Food Science, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
2Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran

Received 8 November 2012; Accepted 11 March 2013

Academic Editor: John Zhanhu Guo

Copyright © 2013 Armoon Sharifi et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The aim of this research was developing alginate nanoparticles as a carrier for food enrichment. In this research, Fe/Zn-loaded alginate nanoparticles were prepared and characterized as point size, morphology, FTIR, loading efficacy (LE), and release properties and used in ice cream structure. After this stage, absorption of the salts was measured and sensory and rheological evaluations were taken for samples. Results showed that alginate nanoparticles have average size between 90 and 135 nm. Also, the shape of the nanoparticles is regular and smooth without aggregation phenomena. FTIR certified that Zn/Fe loaded into alginate nanoparticles. Also, loading efficacy of Zn/Fe was 70–85% and release profile of nanoparticles showed a steady state. Alginate nanoparticles could decrease the loss of Fe/Zn in comparison control. Furthermore, these nanoparticles have no side effects on sensory and rheological properties. Hence, this nanoparticle can be suggestive for the enrichment of ice cream and probably other foods.