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Condiments are used as iron fortification vehicles to reduce the prevalence\u00a0 of iron deficiency. The challenge for iron fortificants in e.g. a bouillon matrix is to avoid undesired sensory effects and to ensure a reasonable cost. We added phytic acid to chelate iron, and hydrolysed protein to counteract the inhibiting effect of phytic acid on iron bioaccessibility. We characterised four novel ferric phytate compounds, destabilised by hydrolysed plant protein or amino acids. Colour stability of fortified bouillons with ferric phytate compounds was superior to bouillons fortified with ferrous sulfate. The iron-phytate-hydrolysed corn protein compound (Fe-PA-HCP) resulted in highest cellular ferritin induction in Caco-2 cells, in both vegetable (36.1\u2009\u00b1\u200913.40\u2009ng\/mg protein) and chicken (73.9\u2009\u00b1\u200919.93\u2009ng\/mg protein) bouillon matrices as observed in the human Caco-2\/HepG2 cell model. Iron uptake (as estimated by ferritin production) from the Fe-PA-HCP compound was about 55% (chicken bouillon) and 66% (vegetable bouillon) of the iron uptake from ferrous sulfate. Based on this study, the Fe-PA-HCP compound was chosen for further evaluation (part II).<\/jats:p>","DOI":"10.1038\/s41598-020-61833-2","type":"journal-article","created":{"date-parts":[[2020,3,24]],"date-time":"2020-03-24T11:06:27Z","timestamp":1585047987000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["The development of a novel ferric phytate compound for iron fortification of bouillons (part I)"],"prefix":"10.1038","volume":"10","author":[{"given":"Swarnim","family":"Gupta","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Edwin","family":"Habeych","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8812-9025","authenticated-orcid":false,"given":"Nathalie","family":"Scheers","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sylvie","family":"Merinat","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Brigitte","family":"Rey","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nicola","family":"Galaffu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9681-3342","authenticated-orcid":false,"given":"Ann-Sofie","family":"Sandberg","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2020,3,24]]},"reference":[{"key":"61833_CR1","doi-asserted-by":"publisher","first-page":"615","DOI":"10.1182\/blood-2013-06-508325","volume":"123","author":"NJ Kassebaum","year":"2014","unstructured":"Kassebaum, N. J. et al. A systematic analysis of global anemia burden from 1990 to 2010. Blood 123, 615\u2013624, https:\/\/doi.org\/10.1182\/blood-2013-06-508325 (2014).","journal-title":"Blood"},{"key":"61833_CR2","doi-asserted-by":"publisher","first-page":"S99","DOI":"10.1177\/15648265030244s206","volume":"24","author":"RJ Stoltzfus","year":"2003","unstructured":"Stoltzfus, R. J. Iron Deficiency: Global Prevalence and Consequences. Food and Nutrition Bulletin 24, S99\u2013S103, https:\/\/doi.org\/10.1177\/15648265030244s206 (2003).","journal-title":"Food and Nutrition Bulletin"},{"key":"61833_CR3","unstructured":"WHO. Guidelines on food fortification with micronutrients (World Health Organization, 2006)."},{"key":"61833_CR4","doi-asserted-by":"publisher","first-page":"S585","DOI":"10.1177\/15648265070284s411","volume":"28","author":"RF Hurrell","year":"2007","unstructured":"Hurrell, R. F. Iron Fortification: Its Efficacy and Safety in Relation to Infections. 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E.H., N.G., S.M. and B.R. are affiliated with the Nestl\u00e9 Research Center, Lausanne, Switzerland and are inventors on a patent filed (Application No. WO2018EP53614 20180214; Status: Pending) on the composition of iron (lll)- phytic acid- hydrolysed corn protein compound described herein and wish to mention that this compound may have further potential as commercial fortificant for food and\/or beverages.","order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Competing interests"}}],"article-number":"5340"}}