StatusThe thesis was presented on the 23 November, 2012 at the meeting of the Scientific Council and now it is under consideration of the National Council.
Abstract– 0.65 Mb / in romanian
The paper consists of an introduction, 4 chapters, conclusions and recommendations, bibliography of 255 references, with a total amount of 140 pages. The results obtained were published in 25 scientific works and 2 invention patents.
Field of study: 02.00.04-Physical Chemistry
Aim of the paper: to study the possibility of encapsulation of the non-heme iron in food emulsions capable of embedding iron, protecting it against oxidation and assuring the iron’s bioavailability and the product’s oxidative stability.
Objectives: To study the morphological structure and the dynamic and interfacial behavior of emulsions with Fe2+ ions, which is administered as FeSO4, to study the influence of iron ions on the emulsions interfacial, electrochemical and electrokinetic properties, to formulate optimal conditions for obtaining W/O/W food emulsions with Fe2+ ions, which is administered as FeSO4, to study the aggregative and oxidative stability of W/O/W food emulsions, to study the bio-availability of the iron contained in the W/O/W food emulsions with Fe2+ ions.
Scientific novelty: it was proposed for the first time to encapsulate the non-heme iron in double W/O/W food emulsions and the conditions when the encapsulated iron doesn’t generate oxidative degradation of unsaturated fatty acids contained in triglycerides were established. New scientific results were obtained concerning the iron’s influence on the zeta potential of W/O/W emulsions and the stabilization of the iron’s reduced estate as result of the Fe2+ fixation by the casein.
Theoretical significance: new scientific information as obtained concerning the influence of composition factors on the emulsified spherules’ protein charge in the presence of low-molecular-weight emulsifiers (lecithin).
Application value: on the basis of the researches done, it was elaborated a technology of producing multiple water/oil/water (W/O/W) food emulsions. The oxidative stability of emulsions with added iron and NaCas is higher than the oxidative stability of iron and NaCas free experimental emulsions with casein’s pH<pI, when the interface is positively charged, allowing us to recommend the elaborated products; on the basis of in vivo studies it was established that the organism’s iron reserve is improved after special food has been administered (bread fortified with iron administered as emulsion). The proposed technologies were patented.