Study of the properties of milk enriched with a chelated complex of zinc with vitamins C and B6

Relevance. The deficiency of the essential trace element zinc is a global public health concern, necessitating the development of food products fortified with its highly bioavailable forms. Milk represents a promising matrix for the introduction of zinc chelate complexes.

Methods. A ternary chelate complex, zinc ascorbatopyridoxinate, was synthesized through the reaction of ascorbic acid, pyridoxine hydrochloride, and zinc sulfate. The structure was confirmed by quantum chemical modeling and IR spectroscopy. Pasteurized milk was fortified with the complex at concentrations equivalent to 10–100% of the recommended daily intake of zinc (1.1–11.0 mg/100 mL). Physicochemical parameters (pH, titratable acidity, electrical conductivity), nutrient mass fraction, and organoleptic properties were evaluated.

Results. The addition of the complex was found to cause no statistically significant changes in titratable acidity, electrical conductivity, or the content of the major milk components; a slight decrease in pH (from 6.75 to 6.63) was observed due to dilution. Sensory evaluation confirmed the high quality of the product (scores of 4.50–4.83). The optimal fortification dose was determined to be 10–30% of the recommended daily zinc intake (1.1–3.3 mg/100 mL), which preserves the quality parameters. The obtained data substantiate the potential of using zinc ascorbatopyridoxinate for the development of functional dairy products.

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