Ferrous picolinate is introduced as a novel iron fortificant designed to overcome the challenges of iron supplementation in polyphenol-rich dairy products. This study evaluates its stability and bioaccessibility in ambient milky desserts containing 25% fruit, stored under accelerated shelf-life conditions for 4 months. Colorimetric analysis demonstrated that ferrous picolinate does not alter the color of polyphenol-rich desserts, outperforming conventional fortificants. Furthermore, in vitro digestion coupled with Caco-2 cell model revealed iron bioaccessibility equivalent to ferrous sulfate, the current gold standard. These findings suggest that ferrous picolinate offers a promising solution for iron fortification in sensitive food matrices, combining high bioavailability with minimal sensory impact.
Habeych et al. (Mon,) studied this question.