PhD defence

Iron encapsulation strategies to mitigate lipid oxidation in food emulsions

PhD candidate A (Alime) Cengiz MSc
Promotor CGPH (Karin) Schroen
External copromotor Claire Berton-Carabin
Organisation Wageningen University, Food Process Engineering

Tue 5 December 2023 11:00 to 12:30

Venue Omnia, building number 105
Hoge Steeg 2
6708 PH Wageningen
+31 (0) 317 - 484500
Room Auditorium


Iron is a vital micronutrient for biological systems. Lack of iron can lead to serious health problems and reduced well-being. One way to ensure adequate iron intake is to enrich foods with this mineral. However, iron can also affect food quality and nutrition by causing oxidative damage to lipids. The objective of the thesis was to explore how different methods of encapsulating iron can help prevent lipid oxidation in food emulsions. These findings are important in highlighting the key factors that need to be considered in designing iron encapsulates for real dietary supplement applications and in a clear comparison of literature data on lipid oxidation.