Offering iron-infused coffee? Is that your preference?
Researchers at MIT have developed a groundbreaking method to fortify foods and beverages with iron using small crystalline particles called metal-organic frameworks (MOFs). This innovation could potentially advance nutrition, particularly in the developing world where nutrient deficiencies are prevalent.
The new approach addresses a common challenge in food fortification: protecting nutrients from breaking down or reacting with other molecules during storage, cooking, and digestion. Traditional methods of encapsulating nutrients in polymers add bulk to the material, limiting the amount of iron or other essential minerals in the final product.
To overcome this challenge, the MIT team used iron itself as a building block for a crystalline particle called a MOF. They designed a new MOF particle called NuMOF, consisting of iron bound to a ligand called fumaric acid, which is a food additive. The particles can also carry iodine, another critical nutrient.
The NuMOF particles were found to be stable during long-term storage, high heat, humidity, and boiling water. They can be sprinkled on food, added to staple foods such as bread, or incorporated into drinks like coffee and tea. Crucially, the particles do not alter the taste, texture, or appearance of foods and beverages.
The researchers showed that they could load the NuMOF particles with iodine without causing a reaction between iron and iodine. When fed to mice, both iron and iodine from the NuMOF particles became available in the bloodstream within several hours, indicating improved bioavailability.
The MIT team's research, which was partially supported by J-WAFS Fellowships for Water and Food Solutions, offers a scalable and practical solution to combat malnutrition globally. Approximately 2 billion people worldwide suffer from iron deficiency, leading to anemia, impaired brain development in children, and increased infant mortality.
The researchers are working on launching a company to develop coffee and other beverages fortified with iron and iodine. The MOF structure prevents iron from reacting with polyphenols commonly found in foods like whole grains, nuts, coffee, and tea. The particles remain stable until they reach an acidic environment, such as the stomach, where they break down and release their iron payload.
In summary, MOFs improve iron and iodine fortification by stabilizing these nutrients in a protective matrix that prevents degradation or adverse chemical reactions, enables controlled release in the gut, maintains food quality, and enhances nutrient absorption. This technology offers an effective strategy to address micronutrient deficiencies in the developing world.
[1] Fangzheng Chen, Wenhao Gao, Zhiling Zheng, Tian Wang, Erika Yan Wang, Behnaz Eshaghi, Sydney MacDonald, et al. "Stable, high-loading metal-organic frameworks for fortifying foods with iron." Nature Communications, 2021.
[3] "Metal-Organic Frameworks (MOFs)." The Royal Society of Chemistry, 2020.
[4] "Iron Deficiency Anemia." World Health Organization, 2020.
[5] "Iodine Deficiency." World Health Organization, 2020.
- The MIT team's new creation, NuMOF, is a promising development for the fortification of foods and beverages, particularly in addressing prevalent nutrient deficiencies in the developing world.
- Researchers found that NuMOF particles, which consist of iron bound to fumaric acid, remain stable during long-term storage, high heat, humidity, and boiling water, making them ideal for a variety of food applications.
- In addition to addressing malnutrition, the application of NuMOF particles in coffee and other beverages could also enhance the health-and-wellness benefits, offering a dose of both iron and iodine.
- The team's research, which received support from J-WAFS Fellowships for Water and Food Solutions, has shown that the NuMOF particles can improve bioavailability, making these essential nutrients more easily absorbed by the body.
- The researchers' work with NuMOF particles offers a potential solution for the fitness-and-exercise enthusiast looking to optimize their nutrition, as the particles do not alter taste, texture, or appearance of foods and beverages. Furthermore, the MOF structure prevents iron from reacting with polyphenols commonly found in fitness-and-exercise staples like whole grains, nuts, coffee, and tea.
