Mechanism of fat-binding and fat-contenting of the nanoparticles of a food supplement on the basis of double oxide of two- and trivalent iron.

Механізм жирозв'язування та жироутримання наночастинками харчової добавки на основі подвійного оксиду дво- і тривалентного заліза

Introduction. The mechanism of fattening and fat content of nanoparticles of a food additive on the basis of double oxide of twoand trivalent iron, which is represented by the model "Two-layer coordination", is substantiated. Materials and methods. Nanoparticles of a dietary supplement based on bicarbonate and trivalent iron oxide, coated with linoleic acid and unrefined sunflower oil. Fat-retaining ability was investigated using IR-Fourier (FTIR) and energy-dispersive X-ray (EDX) spectroscopy, as well as scanning electron microscopy (TEM). Results and discussion. The mechanism of fattening and fat content of nanoparticles of a food additive on the basis of double oxide of two- and trivalent iron, which is represented by the model "Twolayer coordination" is studied. The first adsorption layer is formed due to electrostatic interactions of polarized groups of lipids and ionized nanoparticles of a food additive and coordination bonds of Fe atoms, nanoparticles of a food additive with oxygenates of the COO- group of the "hydrophilic head" of the lipid; the second adsorption layer - due to electrostatic interactions of hydrophobic centers of the first adsorption layer and hydrocarbon "tails" of lipids. The appearance of two new bands in IR spectra at: ~1541 cm-1 and ⁓1637 cm-1 subsolids bidentate adsorption and the formation of a carboxylate group (-COO-) in the "lipid-nanoparticle of a food additive" composition. Microscopic studies have established the order of the average particle size: for pure food additives - 78±2,36 nm; for the particles of the supplemented linoleic acid - 80±2,57 nm; for the sunflower oil-added additives - 81±2,93 nm. Energizersispersion X-ray studies have established the elemental composition of "lipid-nanoparticles of food additives": for particles of pure food additive - Fe 75,5%; О 24, 5%; for particles of the additive covered with linoleic acid - Fe 45,6%; О 34,7%; С 19,7; for particles of an additive covered with sunflower oil - Fe 39,7%; О 36,7%; С 23,6%. Conclusions. The "Two-layer coordination" model was proposed for the first time to substantiate the mechanism of fattening and fat content of a nutritional supplement by nanoparticles on the basis of double-oxide and trivalent iron oxide. [ABSTRACT FROM AUTHOR]