Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

Abstract

The aim of the study is to explore the possibility of vegetables being used as carriers of thiamine. The influence of carrier type (thiamine hydrochloride—TCh and thiamine pyrophosphate—TP) for the thiamine stability were investigated. Two varieties of pumpkin, Muscat and Hokkaido, as well as Cauliflower and Broccoli, were used as a matrix for the thiamine applied. The impregnated and freeze-dried vegetables were stored (230 days) with changing access to light (access to and restriction of light) and temperature (21 °C and 40 °C). The analyzed carriers were also used in the production of gnocchi dumplings. The content of thiamine was analyzed using the thiochromium method. In the study, consumer tests (n = 199) and sensory profiling were used to assess the impact of thiamine carriers on the sensory quality of gnocchi dumplings. It was found that the introduction of dried vegetables at the level of 30% allows for high sensory desirability of analyzed products, as well as suggesting the possibility of their frequent consumption. Such a product could potentially become an alternative to pork meat as a good source of thiamine. However, it should be noted that the thiamine losses may occur during the storage of dried vegetables and their culinary preparation.

Thiamine in Lipid Systems vs. the Antioxidant Activity of Epigallocatechin Gallate and Caffeine

“…When analyzing the stability of thiamine, in the course of 31 days of storage, it was found that thiamine in the form of pyrophosphate exhibits a lower stability. This is confirmed by previous studies related to both high-temperature processing and storage [9,11]. This could be explained by the fact that a smaller amount of activation energy is required to break down the thiazole ring of thiamine [7,15,73,74].…”

“…It was found that the amounts of losses depended on the forms of thiamine. Moreover, earlier studies showed higher losses of thiamine introduced in the form of thiamine pyrophosphate [9].…”

“…The comparison of the dynamics of changes in thiamine content during the storage was conducted by linear regression analysis of the values obtained experimentally. Half-life T 1/2 was determined, i.e., the time within which the initial thiamine content decreased by half [9]. The accuracy of the models was estimated using the coefficient of determination (R 2 ) and the root mean square error (RMSE).…”

“…This vitamin is found in high concentrations in yeast, cereal products (especially whole wheat), legume seeds (especially fermented), and meat (especially pork). Small amounts of thiamine can also be synthesized by intestinal microorganisms [9]. Unfortunately, thiamine is one of the most labile vitamins [4,[10][11][12][13][14].…”

The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine

“…In other studies, reactions such as oxidation and/or polymerization have been observed to pH above 6.0 [ 72 , 73 ]. The pH value above 4 and high temperatures (above 20 °C) affect structural stability, favoring chemical degradation of both EGCG and thiamine [ 74 , 75 , 76 ]. Recent research proves that the bioavailability of EGCG in systems containing variable nutrients is reduced [ 77 , 78 ].…”