Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale
Abstract The molecular structure of vitamins makes them easily degradable under various conditions such as temperature, pressure, and pH. It is necessary to understand and determine the stability of vitamins during the processing of food products to ensure their presence at the time of consumption. In this study, the degradation of vitamins added was assessed before and after heat treatments during the manufacturing of food products. Vitamins of interest were quantified by HPLC. The results obtained allowed to establish that prolonged heating of the product caused water-soluble vitamins degradation. The greatest degradation was observed for vitamin B12, decreasing by 94% in a baby porridge product after pasteurizing at 85 °C for 15 s. In contrast, vitamin B1 showed the lowest reduction in a chocolate milk, decreasing by 4% after ultra-high-temperature (UHT) treatment at 139 °C for 5s.
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Universidad Nacional de Colombia
2022
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oai:scielo:S0012-735320220004001272022-11-17Effect of heat treatment on vitamin content during the manufacture of food products at industrial scaleHerrera-Ardila,Yenny MayerlyOrrego,DavidBejarano-López,Andrés FelipeKlotz-Ceberio,Bernadette degradation vitamins heating industrial scale Abstract The molecular structure of vitamins makes them easily degradable under various conditions such as temperature, pressure, and pH. It is necessary to understand and determine the stability of vitamins during the processing of food products to ensure their presence at the time of consumption. In this study, the degradation of vitamins added was assessed before and after heat treatments during the manufacturing of food products. Vitamins of interest were quantified by HPLC. The results obtained allowed to establish that prolonged heating of the product caused water-soluble vitamins degradation. The greatest degradation was observed for vitamin B12, decreasing by 94% in a baby porridge product after pasteurizing at 85 °C for 15 s. In contrast, vitamin B1 showed the lowest reduction in a chocolate milk, decreasing by 4% after ultra-high-temperature (UHT) treatment at 139 °C for 5s.info:eu-repo/semantics/openAccessUniversidad Nacional de ColombiaDYNA v.89 n.223 20222022-09-01info:eu-repo/semantics/articletext/htmlhttp://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532022000400127en10.15446/dyna.v89n223.99775 |
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Herrera-Ardila,Yenny Mayerly Orrego,David Bejarano-López,Andrés Felipe Klotz-Ceberio,Bernadette |
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Herrera-Ardila,Yenny Mayerly Orrego,David Bejarano-López,Andrés Felipe Klotz-Ceberio,Bernadette Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale |
| author_facet |
Herrera-Ardila,Yenny Mayerly Orrego,David Bejarano-López,Andrés Felipe Klotz-Ceberio,Bernadette |
| author_sort |
Herrera-Ardila,Yenny Mayerly |
| title |
Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale |
| title_short |
Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale |
| title_full |
Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale |
| title_fullStr |
Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale |
| title_full_unstemmed |
Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale |
| title_sort |
effect of heat treatment on vitamin content during the manufacture of food products at industrial scale |
| description |
Abstract The molecular structure of vitamins makes them easily degradable under various conditions such as temperature, pressure, and pH. It is necessary to understand and determine the stability of vitamins during the processing of food products to ensure their presence at the time of consumption. In this study, the degradation of vitamins added was assessed before and after heat treatments during the manufacturing of food products. Vitamins of interest were quantified by HPLC. The results obtained allowed to establish that prolonged heating of the product caused water-soluble vitamins degradation. The greatest degradation was observed for vitamin B12, decreasing by 94% in a baby porridge product after pasteurizing at 85 °C for 15 s. In contrast, vitamin B1 showed the lowest reduction in a chocolate milk, decreasing by 4% after ultra-high-temperature (UHT) treatment at 139 °C for 5s. |
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Universidad Nacional de Colombia |
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2022 |
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http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532022000400127 |
| work_keys_str_mv |
AT herreraardilayennymayerly effectofheattreatmentonvitamincontentduringthemanufactureoffoodproductsatindustrialscale AT orregodavid effectofheattreatmentonvitamincontentduringthemanufactureoffoodproductsatindustrialscale AT bejaranolopezandresfelipe effectofheattreatmentonvitamincontentduringthemanufactureoffoodproductsatindustrialscale AT klotzceberiobernadette effectofheattreatmentonvitamincontentduringthemanufactureoffoodproductsatindustrialscale |
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