Stable Natural Iron Complex Micronutrient Powder for Enhanced Cellular Uptake

ABSTRACT Iron deficiency anemia (IDA) is a persistent global health challenge, particularly in low‐ and middle‐income countries, necessitating effective iron fortification strategies. In this study, we developed FeC‐4‐1, a novel iron complex composed of ferrous sulfate, vitamin C (VC), and histidine, to enhance iron stability, cellular iron uptake, and compatibility with food matrices. FeC‐4‐1 exhibited high stability across a broad pH range (3–12). Under simulated gastric conditions, FeC‐4‐1 released nearly 100% of its iron and VC within 10 min, ensuring efficient cellular iron uptake. FeC‐4‐1 also demonstrated superior oxidation resistance compared to FeSO 4 , exhibiting 2.5‐fold lower color change in polyphenol‐rich banana milk after 2‐h treatment. Long‐term storage studies revealed that FeC‐4‐1 maintained 60% of its initial total iron content with the ferrous iron fraction remaining at ∼80% after 12 months, indicating minimal oxidation over time. Bioaccessibility studies following an established INFOGEST protocol showed that FeC‐4‐1 provided about 2‐fold higher bioaccessible iron compared to FeSO 4 under room temperature conditions. In addition, FeC‐4‐1 resulted in approximately a 3.2‐fold increase in total intracellular iron compared to FeSO 4 in Caco‐2 cells. Sensory evaluation results demonstrated that FeC‐4‐1 fortification at 16 mg per serving (50% RDA of iron) in bouillon soup did not alter flavor or mouthfeel. These findings suggest that FeC‐4‐1 is a technically feasible and effective iron fortificant, offering enhanced stability, bioaccessibility, and consumer acceptability for in‐home iron fortification.