Stability of vitamins during food processing and storage

Ottaway, P. Berry

doi:10.1533/9781845699260.3.539

Cited by 26 publications

(48 citation statements)

References 23 publications

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“…RF is sensitive to light, especially at high temperatures and in alkaline conditions [106]. In food process modifications, fortification or encapsulation has the potential to alter the stability of RF in food (Figure 9).…”

Section: Rf Encapsulationmentioning

confidence: 99%

Riboflavin: The Health Benefits of a Forgotten Natural Vitamin

Suwannasom

Kao

Pruß

et al. 2020

IJMS

225

107

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Riboflavin (RF) is a water-soluble member of the B-vitamin family. Sufficient dietary and supplemental RF intake appears to have a protective effect on various medical conditions such as sepsis, ischemia etc., while it also contributes to the reduction in the risk of some forms of cancer in humans. These biological effects of RF have been widely studied for their anti-oxidant, anti-aging, anti-inflammatory, anti-nociceptive and anti-cancer properties. Moreover, the combination of RF and other compounds or drugs can have a wide variety of effects and protective properties, and diminish the toxic effect of drugs in several treatments. Research has been done in order to review the latest findings about the link between RF and different clinical aberrations. Since further studies have been published in this field, it is appropriate to consider a re-evaluation of the importance of RF in terms of its beneficial properties.

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Section: Rf Encapsulationmentioning

confidence: 99%

Riboflavin: The Health Benefits of a Forgotten Natural Vitamin

Suwannasom

Kao

Pruß

et al. 2020

IJMS

225

107

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“…The degradation of vitamin C observed in this study could be justified by the electrochemical reactions due to the electric current flowing between electrodes during HIPEF processing (Morren, Roodenburg, & de Haan, 2003). In this sense, Ottaway, Ottaway, and Associates Ltd, U (2010) reported that the contact of food with traces of heavy metal ions such as Fe and Zn causes the degradation of vitamin C. Additionally, an incomplete inactivation of oxidative enzymes could catalyze the vitamin C losses. Although HIPEF is able to reduce the enzymatic activity in diverse fruit and vegetable juices (Aguiló-Aguayo, Soliva-Fortuny, Quitão-Teixeira, Aguiló-Aguayo, Ramos, & Martín-Belloso, 2008) there are HIPEF resistant enzymes, as has been demonstrated in other studies (Aguiló-Aguayo, Oms-Oliu, Soliva-Fortuny, Van Loey, Verachtert, & Hendrickx, 2001).…”

Section: Effect Of Electric Field Strength and Treatment Timementioning

confidence: 61%

Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice

Sánchez‐Vega¹,

Elez-Martı́nez²,

Martı́n-Belloso³

2015

Innovative Food Science & Emerging Technologies

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“…Vitamin E retention in both retort pouch and freeze-dried products was The degradation rate of vitamin E (α-tocopherol) has been found to increase with increasing water activity in the range 0.10-0.65 and increasing temperature in the range 20-37 • C [13]. Esterified forms of vitamin E are reported to be more stable (Ottaway, 2010) [14], therefore we and others have fortified using the acetate form of vitamin E to optimise retention during storage. Vitamin E losses of 50% after 253, 175 and 180 days at 4 • C, 20 • C and 30 • C respectively were observed from apple slices fortified with vitamin E acetate using a vacuum impregnation method [15].…”

Section: Stability Of Vitamins During Storagementioning

confidence: 99%

Stability of Vitamins B1, B2, B6 and E in a Fortified Military Freeze-Dried Meal During Extended Storage

Coad

Bui

2020

Foods

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Australian military ration packs contain a variety of processed foods, including some that are fortified with vitamins. In this study, freeze-dried meals, a key component of lightweight patrol ration packs, were fortified at the time of packing by direct addition of a vitamin premix containing vitamins B1, B2, B6 and E. Fortification was at three levels: 50%, 100% and 200% of the recommended vitamin content for military ration packs. Vitamin stability was determined following storage at temperatures of 1 °C, 30 °C and 40 °C for up to 24 months. HPLC methods were used to measure vitamin content; water activity and colour were also determined. Mean 24-month retention rates across all temperatures and fortification levels were 94%, 97%, 86% and 77% for vitamins B1, B2, B6 and E, respectively. Water activity increased with storage temperature, whereas colour changes due to fortification and storage temperature were at the threshold of visual detection. Fortification of freeze-dried meals would be an effective means of improving the quality of light weight military ration packs by addressing shortfalls in vitamin levels.

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Stability of vitamins during food processing and storage

Cited by 26 publications

References 23 publications

Riboflavin: The Health Benefits of a Forgotten Natural Vitamin

Riboflavin: The Health Benefits of a Forgotten Natural Vitamin

Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice

Stability of Vitamins B1, B2, B6 and E in a Fortified Military Freeze-Dried Meal During Extended Storage

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