The Effect of Various Sugars and Polyols on The Stability of Vitamin B12**Department of Pharmacy, Philadelphia College of Pharmacy and Science

Determination of the Chemical Stability of Cyanocobalamin in Medical Food by a Validated Immunoaffinity Column-Linked HPLC Method

“…In this study, samples with added sorbitol that were treated at 124 °C for 10 min showed a 47.72% increase in cyanocobalamin compared with heat-/ascorbic acid-treated samples (Figure 4(b)). is supports previous findings that degradation of cyanocobalamin is reduced by sorbitol that binds to available water and slows down the rate of hydrolysis [14,16]. Taken together, the addition of e medical food was sterilized twice (primary sterilization, 135 °C, 72 s; secondary sterilization, 124 °C, 10 min) ( * p < 0.05 and * * p < 0.01 versus the nonsterilized sample; one-way ANOVA followed by Tukey's post hoc test).…”

“…Barr et al confirmed that sucrose and dextrose cause a reduction in cyanocobalamin content [14]. Sorbitol, on the other hand, was compatible in cobalamin aqueous solution at high temperatures, which decreases the amount of available water that promotes cobalamin hydrolysis [14,16]. In this study, samples with added sorbitol that were treated at 124 °C for 10 min showed a 47.72% increase in cyanocobalamin compared with heat-/ascorbic acid-treated samples (Figure 4(b)).…”

“…Recently, it is regarded as a preferable substitute to high-fructose corn syrup and sucrose that improves preservation effects in the production of dried fruit products [16,31]. Barr et al confirmed that sucrose and dextrose cause a reduction in cyanocobalamin content [14]. Sorbitol, on the other hand, was compatible in cobalamin aqueous solution at high temperatures, which decreases the amount of available water that promotes cobalamin hydrolysis [14,16].…”

“…Because medical food is generally consumed by patients who require use of the product as a major component of dietary management specific to a condition or disease, it is essential to have a sterilization process in the medical food production process [11,12]. When exposed to heat, cyanocobalamin in aqueous solution undergoes degradation that is temperature and time dependent [13,14]. Berry Ottaway reported that cyanocobalamin is unstable in conditions for sterilization of milk [15].…”

“…In medical foods, cyanocobalamin is a crucial nutrient for the dietary management of disease and nutritional requirements [17]. erefore, the stability of cyanocobalamin in medical foods of liquid form can be affected by heat treatment and interactions between various nutrients during the production process and storage [13][14][15][16]. However, the stability of cyanocobalamin in medical foods has not been studied.…”