INCREASING IRON BIOAVAILABILITY IN RICE-BASED DESSERTS USING AN EXTRUDED RICE MATRIX

Iron deficiency is a common nutritional disorder and a global public health problem. This study evaluated the efficiency of using an extruded rice matrix to deliver micronized dispersible ferric pyrophosphate (MDFP), aiming to improve iron bioavailability in rice-based desserts formulated with cow's milk (CM) or soluble soy protein extract (SSPE). Four groups of rats were fed fortified diets: (i) CM and extruded rice matrix with MDFP; (ii) SSPE and extruded rice matrix with MDFP; (iii) AIN-93G control diet with pure ferrous sulfate; (iv) AIN-93G control diet with pure MDFP. Iron bioavailability was assessed by the hemoglobin depletion/repletion method, and RT-qPCR analyzed gene expression of proteins involved in iron metabolism. Both groups fed the extruded rice matrix (comprising CM ou SSPE) recovered iron status, with hemoglobin levels similar to the group fed ferrous sulfate. The extruded rice matrix enhanced MDFP bioavailability, with similar hemoglobin regeneration efficiency (HRE) compared to the ferrous sulfate group. The group fed pure MDFP showed lower iron bioavailability and higher gene expression of DcytB and DMT−1 (p<0.05). The extruded rice matrix protected the MDFP, minimizing its aggregation and increasing contact with absorption sites. Iron inhibitors in milk did not negatively affect iron bioavailability. MDFP delivered via the extruded rice matrix is an effective fortifying agent for rice-based desserts, suitable for mitigating iron deficiency.