Changes in vitamin content of powder enteral formulas as a consequence of storage

Frı́as, Juana; Peñas, Elena; Vidal-Valverde, Concepción

doi:10.1016/j.foodchem.2009.01.070

Cited by 17 publications

(15 citation statements)

References 12 publications

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“…), in enteral feeding formulas (Frías et al . ) as well as in normoproteic and hyperproteic enteral formulas (Frías and Vidal‐Valverde ). However, the values obtained cannot be compared with our own due to the differences in the formula types and tocopherol contents involved.…”

Section: Resultsmentioning

confidence: 99%

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

Haro-Vicente

Frontela‐Saseta

Romero-Braquehais

et al. 2012

Int J of Dairy Tech

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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.

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Section: Resultsmentioning

confidence: 99%

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

Haro-Vicente

Frontela‐Saseta

Romero-Braquehais

et al. 2012

Int J of Dairy Tech

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“…However, there was no significant loss of thiamin in the samples until after 17 y of storage. A recent study published by Frias and others (2009) showed that water activity and storage period had a strong effect on the stability of thiamin in a low‐moisture system. Dennison and others (1977) showed thiamin loss in a dehydrated food system was more impacted by water activity than oxygen content.…”

Section: Resultsmentioning

confidence: 99%

Sensory and Nutritional Quality of Split Peas (Pisum Sativum) Stored up to 34 Y in Residential Storage

Chapman¹,

Jefferies²,

Pike³

2010

Journal of Food Science

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The sensory and nutritional quality of split peas stored up to 34 y was determined. Nine samples of split peas representing 5 retail brands packaged in Nr 10 cans and stored at room temperature were obtained from donors. Duplicate cans of a fresh sample of split peas were purchased as controls. Can head space oxygen ranged from 0.255% to 20.1%. Water activity of the raw split peas ranged from 0.41 to 0.56. The green color of the raw split peas decreased over time as shown by increasing CIE a* values. Flavor, appearance, texture, and overall liking hedonic scores (9-point scale) of split-pea soup made from each sample ranged from 3.7 to 6.7 and decreased over time. Hedonic scores for appearance were correlated with the decrease in raw product green color (r(2)= 0.65). Hedonic scores for soup texture declined over time, which corresponded with increasing hardness of the cooked peas as measured by a TA.XT2 texture analyzer. All samples were judged to be acceptable in an emergency situation by over 75% of sensory panelists. Available thiamin was significantly lower in older samples while riboflavin remained unchanged. The results indicate that split pea quality declines over time, but the product maintains sufficient sensory acceptance to be considered for potential use in emergency storage and other applications where minimal stock rotation is a common practice.

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“…Both vitamins were extracted from raw and germinated barley flour by acid and enzymatic hydrolysis and quantified by reversed-phase high-performance liquid chromatography (HPLC) coupled to a fluorescence detector, according to Frias et al [11]. The results were expressed as μg vitamin/100 g d.m.…”

Section: Content Of Thiamine and Riboflavinmentioning

confidence: 99%

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Rico

Peñas

García

et al. 2020

Foods

Self Cite

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The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8-6 days) and temperature (12-20 • C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B 1 , B 2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16-20 • C) and longer times (5-6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 • C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain.

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Changes in vitamin content of powder enteral formulas as a consequence of storage

Cited by 17 publications

References 12 publications

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

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

Sensory and Nutritional Quality of Split Peas (Pisum Sativum) Stored up to 34 Y in Residential Storage

Sprouted Barley Flour as a Nutritious and Functional Ingredient

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