Changes in content of vitamins A and E in growing‐up milk throughout its shelf life

Abstract

The stabilities of vitamins A and E were determined in 51 samples of growing-up milk stored at 23, 30 and 37°C for up to 9 months. Initially, the content of vitamin A and vitamin E was 330 RE lg/ 100 mL and 1.78 a-TE mg/100 mL, respectively. Decreases in vitamin content were higher (P < 0.05) in formulas stored at 37°C (from 330 to 111 lg RE/100 mL for vitamin A and from 1.78 to 1.16 mg a-TE/100 mL for vitamin E). Over-fortification of growing-up milk could be recommended for vitamin E.

Degradation kinetics of vitamins in different enteral feeding formulas during storage at different temperatures

“…There were strong correlations with linear regressions of the natural log of the retention percent of vitamin A over time for different EFFs at different temperatures in this research (R 2 = 0.90–0.97). The first-order kinetics model of vitamin A degradation identified in the present research was consistent with previous studies on enteral feeding formulas or infant milk formulas [ [11] , [25] ]. The kinetics of vitamin A degradation at different storage temperatures for EFF-A and EFF-B were assessed from the plot of ln “(C t /C 0 )” versus time “t” (months) ( Fig.…”

“…Generally, the kinetics of different vitamins degradation in foods during manufacture and storage have been calculated through regular monitoring of the content losses under several constant-temperature conditions [ 20 ]. These degradation kinetics of most vitamins comply with first-order kinetic reactions and a classical Arrhenius model can be established [ [10] , [11] , [12] , [13] , [22] ]. Therefore, we assumed the presence of first-order kinetics of vitamins degradation in current research.…”

“…Also, Albalá-Hurtado et al [ 25 ] studied the activation energy of vitamin A, which was 92.05 kJ/mol in liquid infant milks. Juan Francisco et al [ 11 ] found activation energy in growing-up milk at 36.4 kJ/mol. The range of associated activation energies for vitamin B 1 was between 33 and 124 kJ/mol, and the temperature-dependence of the rate constant could be represented using the Arrhenius equation [ [20] , [22] , [30] ].…”

“…A few degradation kinetic models, for example, zero-order, first-order, and second-order kinetic reactions, have been successfully employed to evaluate the loss of vitamins. While a good deal has been learned about the stability of vitamins in common foods, including dairy products, dietary supplements, and powdered or liquid infant formulas in recent years [ [10] , [11] , [12] , [13] ], even fewer comprehensive reports on the degradation kinetics of vitamin loss in enteral feeding formulas during storage are available in the literature.…”

Determinação de vitaminas antioxidantes em suplementos e avaliação da rotulagem nutricional

“…Isto tem despertado cada vez mais o interesse das indústrias em lançarem produtos contendo antioxidantes e propiciando o aparecimento de diversas notícias na mídia sobre o assunto e consequentemente, induzindo os consumidores a buscarem e consumirem estes produtos sem qualquer orientação. As vitaminas antioxidantes são suscetíveis à oxidação e podem apresentar perdas decorrentes do tempo e das condições de armazenamento (HARO-VICENTE et al, 2013;SPÍNOLA et al, 2013), sendo importante verificar se os teores destas vitaminas estão de acordo com os valores declarados na informação nutricional da rotulagem até o prazo final de validade.…”