Development of a Fortified Juice Beverage: Assessment of Iron Bioavailability Using an Established Caco-2 Cell Bioassay

Poor iron bioavailability is a contributing factor to the high prevalence of iron deficiency anemia in India, and food fortification with bioavailable iron is one strategy to help address the problem. Validated in vitro methods to measure iron (Fe) bioavailability are useful tools that can be leveraged to estimate the bioavailability of Fe in foods and beverages. In the present study, the objective was to determine if 15% of the Indian Recommended Dietary Allowance (RDA) of Fe as Micronized Iron Pyrophosphate (MIP) in 200 mL (i.e. 3.2 mg Fe per 200 mL) of a fortified mixed Fruit and Vegetable Juice Beverage (FJB) provides bioavailable Fe. To test this objective, various amounts of MIP were added to the FJB with 3 different levels of ascorbic acid (i.e. vitamin C; a known enhancer of Fe bioavailability and an essential nutrient). Vitamin A (retinyl acetate) at a level of 90 μg/200 mL was also added to all samples, except for some controls. The results demonstrated that 15% RDA of Fe (as MIP) in a 200 mL serving of juice fortified with equimolar ascorbic acid resulted in good Fe bioavailability for this form of Fe. Overall, the study demonstrated that a FJB product could be developed to be an excellent source of dietary Fe. Keywords: Fortified juice beverage, iron bioavailability, in vitro, Caco-2 cell bioassay, iron fortification Abbreviations: RDA= recommended dietary allowance; FJB= fortified juice beverage; MIP = micronized iron pyrophosphate, NaFeEDTA = sodium iron ethylenediaminetetracetic acid; FWB= fortified water beverage; FBC= fortified breakfast cereal; AA= ascorbic acid; vitamin