Degradation Kinetics of Thiamine in Aqueous Systems at High Temperatures

Ramaswamy, Hosahalli S.; Ghazala, S.; Voort, F. van de

doi:10.1016/s0315-5463(90)70215-5

Cited by 18 publications

(5 citation statements)

References 16 publications

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“…In pH 6 solutions, E a s ranged from 18 to 21 kcal/mol, with only TMN with HCl 1 and 20 mg/mL significantly differing from one another (p < 0.05); thus, it was concluded that all pH 6 samples underwent the same degradation pathway. These values were slightly lower than E a s found for dilute solutions in previous studies at similar pHs [ 16 , 32 – 34 , 41 ]; however, the calculated values in this study are still in the general range reported for thiamine degradation overall (20–30 kcal/mol) [ 42 , 43 ].…”

Section: Resultscontrasting

confidence: 82%

“…There were some significant differences between E a values (p < 0.05); however, the small range of E a values indicates that all pH 3 sample preparations likely underwent the same degradation pathway. Although reports of reaction kinetics of thiamine degradation at approximately pH 3 are limited, the E a values found in this study are in ranges reported previously (20–30 kcal/mol), albeit at different pHs and complexity of the systems [ 20 , 32 , 33 , 41 – 43 ]. In similar pH systems, including without the use of buffer salts, the E a values in this study are also in accordance with what has previously been reported [ 16 , 34 ].…”

Section: Resultssupporting

confidence: 68%

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Effect of pH and concentration on the chemical stability and reaction kinetics of thiamine mononitrate and thiamine chloride hydrochloride in solution

2021

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Thiamine (vitamin B1) is an essential micronutrient in the human diet, found both naturally and as a fortification ingredient in many foods and supplements. However, it is susceptible to degradation due to heat, light, alkaline pH, and sulfites, among effects from other food matrix components, and its degradation has both nutritional and sensory implications as in foods. Thiamine storage stability in solution was monitored over time to determine the effect of solution pH and thiamine concentration on reaction kinetics of degradation without the use of buffers, which are known to affect thiamine stability independent of pH. The study directly compared thiamine stability in solutions prepared with different pHs (3 or 6), concentrations (1 or 20 mg/mL), and counterion in solution (NO3−, Cl−, or both), including both commercially available salt forms of thiamine (thiamine mononitrate and thiamine chloride hydrochloride). Solutions were stored at 25, 40, 60, and 80 °C for up to one year, and degradation was quantified by high-performance liquid chromatography (HPLC) over time, which was then used to calculate degradation kinetics. Thiamine was significantly more stable in pH 3 than in pH 6 solutions. In pH 6 solutions, stability was dependent on initial thiamine concentration, with the 20 mg/mL thiamine salt solutions having an increased reaction rate constant (kobs) compared to the 1 mg/mL solutions. In pH 3 solutions, kobs was not dependent on initial concentration, attributed to differences in degradation pathway dependent on pH. Activation energies of degradation (Ea) were higher in pH 3 solutions (21–27 kcal/mol) than in pH 6 solutions (18–21 kcal/mol), indicating a difference in stability and degradation pathway due to pH. The fundamental reaction kinetics of thiamine reported in this study provide a basis for understanding thiamine stability and therefore improving thiamine delivery in many foods containing both natural and fortified thiamine.

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Section: Resultscontrasting

confidence: 82%

Section: Resultssupporting

confidence: 68%

Effect of pH and concentration on the chemical stability and reaction kinetics of thiamine mononitrate and thiamine chloride hydrochloride in solution

2021

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“…Thiamine's degradation during thermal processing and storage of foods is known to follow first order kinetics with associated activation energies in the range of 33–124 kJ/mol, where the rate constant's temperature-dependence can be described by the Arrhenius equation ( Ramaswamy et al., 1990 ). From the results in Table 5 , rate constants showed that the thiamine degradation also followed a first-order kinetics model, which was temperature dependent.…”

Section: Resultsmentioning

confidence: 99%

Stability of vitamin A, E, C and thiamine during storage of different powdered enteral formulas

Yang¹,

Xu²,

Hou³

et al. 2022

Heliyon

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“…[Nesting is a very simple step in Mathematica and hence all the simulations to be shown in this work were produced using the format of eqn (5) (3) and (4) 16 The regression parameters are listed in Table 1. 17 The regression parameters are listed in Table 1. 18 The regression parameters are listed in Table 1.…”

Section: Theoretical Backgroundmentioning

confidence: 99%

A model of non‐isothermal degradation of nutrients, pigments and enzymes

Corradini

Peleg

2004

J Sci Food Agric

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Published isothermal degradation curves for chlorophyll A and thiamine in the range 100-150 • C and the inactivation curves of polyphenol oxidase (PPO) in the range 50-80 • C could be described by the model C(t)/C 0 = exp[−b(T )t n ] where C(t) and C 0 are the momentary and initial concentrations, respectively, b(T ) a temperature dependent 'rate parameter' and n, a constant. This suggested that the temporal degradation/inactivation events of all three had a Weibull distribution with a practically constant shape factor. The temperature dependence of the 'rate parameter' could be described by the logwhere T c is a marker of the temperature level where the degradation/inactivation occurs at a significant rate and k the steepness of the b(T ) increase once this temperature range has been exceeded. These two models were combined to produce a non-isothermal degradation/inactivation model, similar to one recently developed for microbial inactivation. It is based on the assumption that the local slope of the non-isothermal decay curve, ie the momentary decay rate, is the slope of the isothermal curve at the momentary temperature at a time that corresponds to the momentary concentration of the still intact or active molecules. This model, in the form of a differential equation, was solved numerically to produce degradation/inactivation curves under temperature profiles that included heating and cooling and oscillating temperatures. Such simulations can be used to assess the impact of planned commercial heat processes on the stability of compounds of nutritional and quality concerns and the efficacy of methods to inactivate enzymes. Simulated decay curves on which a random noise was superimposed were used to demonstrate that the degradation/inactivation parameters, k and T c , can be calculated directly from non-isothermal decay curves, provided that the validity of the Weibullian and log logistic models and the constancy of the shape factor n could be assumed.

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Degradation Kinetics of Thiamine in Aqueous Systems at High Temperatures

Cited by 18 publications

References 16 publications

Effect of pH and concentration on the chemical stability and reaction kinetics of thiamine mononitrate and thiamine chloride hydrochloride in solution

Effect of pH and concentration on the chemical stability and reaction kinetics of thiamine mononitrate and thiamine chloride hydrochloride in solution

Stability of vitamin A, E, C and thiamine during storage of different powdered enteral formulas

A model of non‐isothermal degradation of nutrients, pigments and enzymes

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