Mechanism of water-binding and water-retention of food additives nanoparticles based on double oxide of two-and trivalent iron

Abstract

Introduction. The mechanism of water-binding and water-retention health additives based on double oxide of two-and trivalent iron "Magnetofood"(Fe3O4). Materials and methods. A model system based on nanoparticles of the "Magnetofood" (Fe3O4) additive is added to water, starch, egg white, fat, linoleic acid, wheaten wheat. water-retaining capacity (WRC) was achieved by energy dispersive x-ray (EDX) and IR-Fourier spectroscopy (FTIR), the Shokh method, the indicator method (IM), the differential thermal analysis (DTA), the coefficient of water absorption (cm3/g) was determined on the Dogadkina device, the swelling properties of powder raw materials, effective viscous flow at the Reotest-2 rotational viscometer. Results and discussion. The mechanism of interaction of food additive nanoparticles based on double oxide of two-and trivalent iron "Magnetofood" (FAM) by self-organization of nanoparticles of the additive (NP Fe3O4) in electrostatic complexes with proteins, polysaccharides and fats such as "clusters", "cavitates", "clathrates". It was found that in food systems that contain proteins, polysaccharides, water, their university is adjusted due to the "clusterophilicity" of FAM and the ability of NP Fe3O4 to polarize, electrostatic coordination, the formation of aqua associates. A shift in the maximum absorption of the Fe O bond was detected in the high-frequency region by (57 2) cm-1 compared with the experimental sample of pure FAM indicates the chemical interaction of iron cations with FAM molecules of macromolecular compounds (starch, egg white, fat). The chemical composition is determined of model systems of macromolecular compounds with FAM: for particles of pure FAM Fe particles 75,5%; O 24,5%; for additive particles coated with egg white Fe 44,7%; ? 26, 9%; ? 21,4%; N 5,9%; S 1,1%; for additive particles coated with starch Fe 41,7%; ? 35,7%; ? 22,6%; for additive particles coated with linoleic acid Fe 45,6%; O 34,7%; C 19,7%; for additive particles coated with sunflower oil Fe 39,7%; ? 36,7%; ? 23,67%. The ratio established of bound and free moisture in solvated FAM: The amount of bound water: physico-chemical 68,9 69,4%, physicomechanical 21,5 22,3% and free 8,8 9,1%. Conclusions. For the first time, models of the interaction of NP Fe3O4 with water, proteins, fats, and carbohydrates have been proposed to substantiate the mechanism of water-retention of food additivenanoparticles based of double oxide of two-and trivalent iron.