{Reference Type}: Journal Article
{Title}: Preparation and Performance Evaluation of Polysaccharide-Iron Complex of Eucommia ulmoides.
{Author}: Liu M;Wang Y;Wang R;Zong W;Zhang L;Wang L;
{Journal}: Foods
{Volume}: 13
{Issue}: 14
{Year}: 2024 Jul 22
{Factor}: 5.561
{DOI}: 10.3390/foods13142302
{Abstract}: An innovative iron supplement crucial for treating iron-deficiency anemia was developed in this study. Polysaccharide was extracted from Eucommia ulmoides leaves using a microwave-assisted hot water method, and subsequently, the polysaccharide-iron complex was synthesized through co-thermal synthesis with FeCl3. The physicochemical properties, structure, and thermal stability of the complex were analyzed using FE-SEM, SEC-MALLS, FT-IR, XRD, and DSC techniques. Furthermore, the antioxidant activity of the polysaccharide-iron complex was evaluated through an experiment in vitro. The results revealed that the polysaccharide-iron complex had an iron content of 6.1% and an average particle size of 860.4 nm. The microstructure analysis indicated that the polysaccharide-iron complex possessed a flaky morphology with smooth and compact surfaces. Moreover, the formation of the Fe3+ complex did not alter the structural framework of the polysaccharide; instead, it enhanced the polysaccharide's thermal stability. Compared to traditional iron supplements, the E. ulmoides-derived polysaccharide-iron complex demonstrated significant antioxidant activity. Therefore, this novel compound exhibits significant potential as a viable iron supplement.