Effect of Ferrous Glycinate Nanoliposomes on Chemical Oxidation and Sensory Quality of Fortified Milk

Abstract:

This manuscript investigated the chemical oxidation and sensory quality of fortified milk with ferrous glycinate nanoliposomes.Ferrous glycinate nanoliposome was prepared with wall material mainly composed of egg lecithin by reverse phase evaporation method.Nanoliposomes were spherical particles with a homogenous distribution.Ferrous glycinate nanoliposome,as well as ferrous sulfate and ferrous glyciante were used to fortify milk.Chemical oxidation and sensory quality of unfortified and fortified milks was measured using thiobarbituric acid test,color difference analysis,viscosity analysis and turbidity determination.Results demonstrated that the lipid oxidation extent of ferrous glycinate nanoliposome fortified milk was slighter and the fortified milk was the most stable one.