Functional Milk Drink Enriched with Iron (II) Ascorbate Isoleucinate

Abstract

Food enriched with colloidal forms of iron, vitamins and amino acids can act as an additional source of vital nutrients in order to maintain the biochemical and elemental composition constancy of organisms. The research aims at development of a functional milk drink enriched with iron (II) ascorbate–isoleucinate. The thesis presents the study results of a triple chelate complex – iron (II) ascorbate isoleucinate. Based on its optical properties research by spectrophotometry, the authors revealed that there was a 557 nm band in the absorption spectrum of the sample, which stood for the complex characteristic of iron, ascorbic acid and L-isoleucine. The thesis consists of the study results of the iron ions chelation mechanism by vitamin C and amino acid. The most energetically advantageous configuration is the interaction through hydroxyl groups of ascorbic acid attached to carbon atoms C2 and C3. The infrared spectroscopy results confirm the data obtained. The iron ions interaction with ascorbic acid and L-isoleucine is accompanied by the Fe–O and Fe–N bonds formation. The authors studied the aggregative stability of the triple complex samples; processed experimental data using neural networks and machine learning; obtained ternary surfaces describing the mutual factors impact on the output parameter – the change in optical density. At the maximum mixing time, there is the triple complex destruction accompanied by a significant increase in optical density. In an alkaline medium at room temperature and minimal mixing time, there is a moderate change in the optical density characterized by the stability of iron (II) ascorbate isoleucinate. At the final stage, a man produced milk samples enriched with a triple iron complex, and studied the antioxidant activity of the obtained products. As a result, the complex introduction enables to increase the total antioxidant activity of milk by 40%.