Sodium alginate/soy protein isolate microcapsules enriched with iron sulphate for fortifying cookies

Abstract Iron is a micronutrient that is important to humans, and its deficiency is considered a public health issue. Through this study, we were able to confirm the importance of microencapsulating iron sulphate through complex coacervation using sodium alginate and soy protein isolate as the wall material and its application in a food matrix. The phase diagram results demonstrate a strong affinity between these biopolymers, achieving an encapsulation efficiency of over 90% at a 1:1 ratio. The iron release profile from the microcapsules was as expected, with enhanced absorption in the intestinal phase and an overall accessibility of 59.05%. When the iron microcapsules were incorporated into a cookie, subsequent analysis revealed no significant differences in colour or texture compared with those of the control sample. These findings suggest that iron fortification via microencapsulation can be effectively integrated into widely accepted food products, such as cookies.