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Calcium pantothenate (CP) is a chemically unstable vitamin and sensitive to moisture, heat, acid, and alkali. The poor physicochemical properties have greatly limited its biological performance and applications. In this work, four new double salts of CP with pantoic acid calcium salt (PA), calcium isobutyrate (IBA), calcium β-hydroxy-β-methyl butyrate (HMB), and calcium lactate (LA) were synthesized aiming to reduce the moisture sensitivity and to enhance the stability. The three double salts (CP-PA, CP-IBA, CP-HMB) were fully characterized by single crystal X-ray diffraction, powder X-ray diffraction, differential scanning calorimetry, thermogravimetric analysis, and dynamic vapor sorption. In addition, their hygroscopicity and chemical stability under different conditions were also studied. The results show that all four double salts present improved hygroscopicity, physical stability, and chemical stability. Notably, compared to CP pure forms, CP-PA and CP-LA present significantly lower moisture absorption and obviously improved stability. This work provides a new method to improve the hygroscopicity, physical stability, and chemical stability of organic salts.
Calcium pantothenate (CP) is a chemically unstable vitamin and sensitive to moisture, heat, acid, and alkali. The poor physicochemical properties have greatly limited its biological performance and applications. In this work, four new double salts of CP with pantoic acid calcium salt (PA), calcium isobutyrate (IBA), calcium β-hydroxy-β-methyl butyrate (HMB), and calcium lactate (LA) were synthesized aiming to reduce the moisture sensitivity and to enhance the stability. The three double salts (CP-PA, CP-IBA, CP-HMB) were fully characterized by single crystal X-ray diffraction, powder X-ray diffraction, differential scanning calorimetry, thermogravimetric analysis, and dynamic vapor sorption. In addition, their hygroscopicity and chemical stability under different conditions were also studied. The results show that all four double salts present improved hygroscopicity, physical stability, and chemical stability. Notably, compared to CP pure forms, CP-PA and CP-LA present significantly lower moisture absorption and obviously improved stability. This work provides a new method to improve the hygroscopicity, physical stability, and chemical stability of organic salts.
This study aimed to identify the sociodemographic and health‐related factors associated with the consumption of voluntarily fortified foods with micronutrients (Mn‐FF) by the Portuguese population, using data from the National Food, Nutrition and Physical Activity Survey (IAN‐AF 2015–2016). Food consumption, sociodemographic and other health‐related factors, and physical activity data were computerised using the You Eat & Move e‐platform. Foods consumed by participants and labelled foods reported as consumed were included in the database. Mn‐FF were considered all foods containing added micronutrients legally authorised, and MN‐FF users were those who consumed at least one Mn‐FF on at least one of the dietary recall days.Approximately 57% of the population consumed at least one Mn‐FF. Children and adolescents consumed significantly more Mn‐FF than older age groups. The primary contributors to Mn‐FF consumption were breakfast cereals and fat spreads. Being a child (female OR 2.07 [95% CI: 1.52, 2.83]; male OR 4.80 [95% CI: 3.23, 7.14]) or adolescent (female OR 1.62 [95% CI: 1.78, 2.22]; male OR 4.59 [95% CI: 3.26, 6.47]), having a higher level of education (female OR 1.52 [95% CI: 1.17, 1.99]; male OR 1.85 [95% CI: 1.42, 2.42]) and engaging in regular physical activity (female OR 1.31 [95% CI: 1.09, 1.58]; male OR 1.36 [95% CI: 1.11, 1.68]) were factors positively associated with Mn‐FF consumption. Conversely, obesity (female OR 0.76 [95% CI: 0.60, 0.96]), living in predominantly rural areas (male OR 0.70 [95% CI: 0.49, 0.91]) and eating fewer mid‐meals per day (female OR 0.60 [95% CI: 0.48, 0.76]; male OR 0.64 [95% CI: 0.49, 0.84]) were associated with lower Mn‐FF consumption.Younger age, higher education and physical activity practice were positively associated with Mn‐FF consumption. These findings provide important insights on priority factors to be considered when deciding on nutrient fortification policies from both public health and food industry perspectives.
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