Senior Thesis: Seeking Feedback on Iron Citrate Absorption, Taste Masking, and Storage for Nutritional Beverage

Hi all! I’m currently working on my senior thesis in human biology and need some advice regarding the development of a nutritional beverage that focuses on improving nutrient absorption, specifically with iron citrate. I’m still in the research phase and trying to better understand some key aspects related to nutrient delivery.

   1.Taste Masking: Iron citrate has a strong, metallic taste. Does anyone have insights into effective flavoring or masking techniques to improve the palatability of iron-rich beverages without interfering with nutrient absorption?

2.Storage and Shelf Life: What factors need to be considered when developing a beverage that contains iron citrate, ensuring it remains effective and doesn’t degrade over time? Any suggestions on preservation methods would be appreciated.

3.Nutrient Delivery Methods: For optimal absorption, do you think it’s more effective to use concentrated forms of iron (like iron citrate) or would whole food sources be more beneficial? What are the pros and cons of each method?

Any research-based advice, especially from those with experience in nutrition, biochemistry, or food science, would be greatly appreciated!

Thanks so much for your time and insights!