Contributions to the analytical chemistry of vitamin B12. The thermal stability of cyanocobalamin, hydroxocobalamin and cobinamide in the solid state

Goldstein, Sandu; Duca, Alexandru

doi:10.1016/0040-6031(82)87129-3

Cited by 6 publications

(3 citation statements)

References 10 publications

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“…Several plant-based foods, particularly those meant to replace animal foods-cereals, nondairy milks, vegan spreads, and plant-based meat replacementsare often fortified with supplemental B 12 to counteract deficiency. The common supplemental form of B 12 used in these products is cyanocobalamin which is relatively inexpensive to produce and has stability to heat exposure (Goldstein and Duca, 1982).…”

Section: Vitamin B 12mentioning

confidence: 99%

Plant-Based Meats, Human Health, and Climate Change

Vliet

Kronberg

Provenza

2020

Front. Sustain. Food Syst.

134

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There is wide scale concern about the effects of red meat on human health and climate change. Plant-based meat alternatives, designed to mimic the sensory experience and nutritional value of red meat, have recently been introduced into consumer markets. Plant-based meats are marketed under the premise of environmental and human health benefits and are aimed appeal to a broad consumer base. Meat production is critiqued for its overuse of water supplies, landscape degradation, and greenhouse gas emission, and depending on production practices, environmental footprints may be lower with plant-based meat alternatives. Life-cycle analyses suggest that the novel plant-based meat alternatives have an environmental footprint that may be lower than beef finished in feedlots, but higher than beef raised on well-managed pastures. In this review, we discuss the nutritional and ecological impacts of eating plant-based meat alternatives vs. animal meats. Most humans fall on a spectrum of omnivory: they satisfy some nutrient requirements better from plant foods, while needs for other nutrients are met more readily from animal foods. Animal foods also facilitate the uptake of several plant-derived nutrients (zinc and iron), while plant nutrients can offer protection against potentially harmful compounds in cooked meat. Thus, plant and animal foods operate in symbiotic ways to improve human health. The mimicking of animal foods using isolated plant proteins, fats, vitamins, and minerals likely underestimates the true nutritional complexity of whole foods in their natural state, which contain hundreds to thousands of nutrients that impact human health. Novel plant-based meat alternatives should arguably be treated as meat alternatives in terms of sensory experience, but not as true meat replacements in terms of nutrition. If consumers wish to replace some of their meat with plant-based alternatives in the diet (a "flexitarian approach") this is unlikely to negatively impact their overall nutrient status, but this also depends on what other foods are in their diet and the life stage of the individual.

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Section: Vitamin B 12mentioning

confidence: 99%

Plant-Based Meats, Human Health, and Climate Change

Vliet

Kronberg

Provenza

2020

Front. Sustain. Food Syst.

134

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“…However, the concentration level in serum was uneven during the daily treatment; it peaked at day 2, decreased rapidly to day 8, and then decreased more slowly until day 24 when there were no longer differences between the groups. Liver VB12 concentrations of the VB12 treated lambs were significantly greater over days [8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24]. A subcutaneous injection of 2 mg of soluble VB12 was effective in increasing and maintaining the VB12 status of lambs for about 24 days.…”

Section: Introductionmentioning

confidence: 99%

In vitro and mechanism study of poly(ethylene-co-vinyl acetate)-based implant for sustained release of vitamin B12

et al. 2010

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A polymer-vitamin B12 implant system has been developed to overcome the disadvantages of traditional vitamin B12 administration to sheep. The ethylene/vinyl acetate (EVAc) copolymer was pre-blended with crystalline vitamin B12. The blends were then extruded at 100 ºC at a constant pressure and rate using a piston extruder to form a polymer-vitamin B12 composite cord. The final implant was a cylinder 2 mm in diameter and 4 mm in length. Determination of the rate of vitamin B12 release from the implant into a pH7.4 phosphate buffer at 37 o C showed that the release rate was strongly dependent on the feed concentration, size and shape of vitamin B12 crystals. The well-known Korsmeyer-Peppas exponential equation was applied to and the release mechanism was found to be a typical anomalous transport mechanism with a strong diffusion-controlled feature between pure diffusion-controlled and Case-II transport mechanisms because the n values obtained were between 0.45 and 0.51 for most polymer-vitamin B12 cylindrical implant systems.

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“…Hence, no dehydration can be identified for pure vitamin C in agreement to thermal analysis as presented in the literature. [28][29][30][31] According to Jingyan et al, 32 for ascorbic acid decomposition, the main thermal event simultaneously yields H 2 O, CO 2 , CO, HCOOH and CH 4 , forming furfural which will be degraded in the following step. In addition, it should be noted that all the vitamins have multiple stages of thermal degradation after water loss.…”

Section: Thermogravimetric Analysismentioning

confidence: 99%

Analysis of thermal and aqueous suspension stabilities of chitosan based nanoencapsulated vitamins

2016

Quim. Nova

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publicado na web em 15/07/2016The food nutritional content is reduced as result of vitamins degradation. In order to minimize such losses, the encapsulation technique into polymeric nanoparticles (NPs) could offer an additional protection, extending the stability. The crosslinking formed by the ionic gelation process of chitosan and tripolyphosphate (Chi-TPP) has been widely used as an encapsulating matrix for several chemical compounds. In this way, Chi-TPP was used for encapsulation of C, B9 and B12 vitamins. The stability of the vitamins in NPs was evaluated in aqueous suspension by UV-Visible spectroscopy under different conditions: stored in dark, light exposure and effect of oxygen bubbling. The results indicated that encapsulation had a positive effect in preserving the vitamins, mainly vitamin C. The encapsulation preserved 47% of the initial concentration of vitamin C by the tenth day and around 28% after 17 days. Conversely, in non-encapsulated controls (neutral and acidic medium) the losses were higher, reaching 13% by the tenth day and almost 3% after 17 days of storage in both medium. When exposed to light and O 2 the protection provided by the encapsulation was even greater. By thermogravimetric analysis, the pure and the encapsulated vitamins showed distinct thermal behavior confirming Chi-TPP as a potential encapsulation material.

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Contributions to the analytical chemistry of vitamin B12. The thermal stability of cyanocobalamin, hydroxocobalamin and cobinamide in the solid state

Cited by 6 publications

References 10 publications

Plant-Based Meats, Human Health, and Climate Change

Plant-Based Meats, Human Health, and Climate Change

In vitro and mechanism study of poly(ethylene-co-vinyl acetate)-based implant for sustained release of vitamin B12

Analysis of thermal and aqueous suspension stabilities of chitosan based nanoencapsulated vitamins

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