Preservation Of Vitamin Research Articles

Stability of Vitamin C Content in Plant and Vegetable Juices under Different Storing Conditions

The effect of environmental variables on vitamin C degradation in the analysed plant and vegetable juice samples was investigated. The study focused on samples from chives, dandelion, and nettle, as well as tomato, carrot, cucumber, red and white peppers, and cabbage. The aims of the study were to summarise the impact of storage time, temperature, and packaging materials on antioxidants (using vitamin C as an example) in processing plant and vegetable juices. The vitamin C concentration was tested iodometrically at 0 to 21 days intervals. Storage was carried out at different temperatures (4 °C, 23 °C, −18 °C) and in two selected packaging materials (glass and plastic). The analyses showed that low temperatures (t = 4 °C) and storage in glass containers are best for preserving vitamin C content. Storage time influenced the decrease in vitamin C values, with higher losses accompanying longer storage times. Plastic containers had a shorter shelf life for vitamin C compared to glass containers. In general, high temperatures during processing and storage have a negative effect on the preservation of vitamin C. Therefore, storing juices in the refrigerator and glass containers intended for food applications to minimise vitamin C degradation is important.

Justifi cation of the choice of raw materials for confectionery safety management

It is shown that a certain set of indicators of oxidative spoilage corresponds to a certain shelf life of confectionery products. The ratio of the induction time, peroxide value, and other indicators allows predicting the safety of confectionery. Diff erent fats have diff erent eff ects on the preservation of vitamins. It has been found that the loss of vitamin B1 in cookies made using sunfl ower oil was 34%. However, in cookies made with palm oil, the loss was only 13%. The infl uence of the quality of peanuts and cashews on the preservation of candy shells has been studied. After storage at a temperature of 18°C, the highest values of the peroxide value were found for the fat fraction of sweets made using peanuts. After 2 months, the induction time of the fat fraction of candy shells decreased by 1.7 times. With an increase in the storage temperature of sweets by 10ºС, the rate of oxidative processes increased by 2 times. This approach can be used to predict the shelf life using the accelerated aging method.

Thermal Stability and Fat Uptake of Fried Zucchini (Cucurbita pepo) Cuttings Coated with Apricot Gum

The effect of apricot gum-based edible coating at different concentrations (0, 8, 10, and 12%, w/w) during deep-fat frying of zucchini cuttings were evaluated. Physicochemical properties such as moisture, oil uptake, frying yield, coating pick-up, color, vitamin C, shrinkage, oxidation parameters, and sensory properties were determined. The results showed that coating with apricot gum had a significant effect on moisture and oil contents and the frying yield of zucchini cuttings ( P < 0.05 ). The highest coating pick-up was observed in the coated sample with 12% gum (S12). Coating with apricot gum resulted in more preservation of vitamin C in fried zucchini cuttings. The lowest shrinkage and Δ E was also observed in the coated samples. The fried coated samples had lower hydrolysis and oxidation rate (acid, peroxide, and anisidine values) during storage. The coated samples had a good overall acceptability similar to the control treatment. In conclusion, apricot gum due to thermal stability, good properties, and its facility to use, suggested for coating and usage in industrial fried zucchini cuttings production.

Development of sublimation drying modes of rose hip fruits Freezing drying of rose hip

The aim of the study was the selection of effective modes of rosehip sublimation dehydration. An Iney-6M unit was used for freeze drying. The selection of the duration of the sublimation stage and the final drying temperature was carried out. At the same time, such indicators as the duration of drying, organoleptic assessment and the preservation of vitamin C were analyzed. The duration of freeze drying of rose hips with a period of sublimation of 4, 5, 6 and 7 hours was 6, 7, 8 and 8.5 hours, respectively. It was found that with a decrease in the duration of the sublimation stage, a decrease in the quality characteristics of dry rose hips is observed. It was found that when the drying temperature changes from 70 to 40 °C, the drying time increases from 6.5 to 9.5 hours. At the same time, the loss of vitamin C also decreases. Based on the research, the most favorable modes of sublimation dehydration of rose hips have been determined - the final drying temperature is 50 °C and the duration of the sublimation stage is 5 hours. Under these modes, the duration of lyophilization is 8 hours, the total organoleptic assessment is 18.25 points out of 20, and the preservation of vitamin C is 27%. Lyophilized rose hips can be used as an independent product, or ground into powder for adding to other products - confectionery, dairy, bakery products, as well as biologically active additives and functional food.

Optimizacija pripreme čaja od šipka sa područja Stare planine

Stara Planina Mt is rich in medicinal plants, that are natural sources of various bioactive substances and have many useful medicinal properties. Rosehip, the fruit of wild rose (Rosa canina L.) is very popular and widely used. There is extensive empirical evidence of its therapeutic effects. The high content of vitamins, organic acids, phenolic compounds, carotenoids and pleasant taste define it as a valuable dietary supplement. There are different procedures for making rosehip teas. In this paper, we have optimized the process of preparation of rosehip tea from the aspect of maximum extraction and preservation of vitamin C content in tea. The antioxidant activity of aqueous extracts of rosehips, depending on the extraction time and the temperature at which the extraction is performed, was also examined..The free radical scavenging activity of the plant extracts was analyzed by using the 2.2-diphenyl-1-picrylhydrazyl (DPPH) assay. Optimal conditions are 30 minutes and a temperature of 40 °С. In this way, vitamin C is best extracted and its stability is preserved, which results in the high antioxidant activity of the tested teas.

The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade

Based on the study results, this paper reports a technology to produce natural fruit and berry pastila and marmalade of improved nutritional and biological value with a long shelf life. Critical control points of product safety have been identified and scientifically substantiated. The technological process to prepare pastila and marmalade involves exposing the raw materials to high and low temperatures while maintaining certain indicators of the content of dry substances. The identification feature of marmalade products is the content of a certain type of fruit raw materials, which poses risks throughout the life cycle of product manufacturing despite the fact that the preparation and storage of the raw materials implies the temperature range from 0 °C to minus 15 °C. Problematic issues of mold occurrence have been considered. It was established that the moisture content in the product above 15 % leads to an increase in the content of mold fungi and significantly reduces its shelf life. This paper gives the results of a study to identify the preservation of vitamin C in products prepared from fresh berries and from berries subjected to freezing. It was revealed that in the process of storing the raw materials at a temperature of minus 15 °C, the amount of vitamin C in the resulting product decreased by 11.3 % compared to the product prepared from fresh raw materials. The maximum limit of the high preparation temperatures of 108 °C did not significantly affect the loss of vitamin C. Studies were conducted to determine the sugar content in products whereby a high fructose content was identified. Critical control points at all stages of production were determined, which has made it possible to choose the optimal technological modes and parameters for the safety and quality of the product

РАЗРАБОТКА И ИСПЫТАНИЕ СОЛНЕЧНОЙ УСТАНОВКИ С ПОЛИКАРБОНАТНЫМ ПОКРЫТИЕМ ДЛЯ СУШКИ ПРОДУКТОВ СЕЛЬСКОГО ХОЗЯЙСТВА

The proposed solar drying system significantly reduces the drying time and improves the quality of the product, including the preservation of vitamins. When drying rosehip, a laboratory analysis for vitamin "C" showed that 28% of this vitamin is destroyed during natural drying, and 17% when using a solar dryer.The drying speed increases by 2.5 - 4 times compared to traditional outdoor drying.In the proposed installation, you can dry different agricultural products, you can change the coating of the solar drying unit. In S/D, the air temperature is higher than in the environment from about 13 to 32 degrees Celsius, depending on weather conditions.The drying process in the S/D apparatus allows you to ensure the purity of the products. S/D is covered and during the drying process the product is not contaminated with dust and rain, by influence of dew, is not damaged by birds, insects or wasps.This device is convenient for transportation, during the day it can be moved and rotated to align to the sun.The proposed solar dryer is easy to manufacture and can be widely used in large and small farms, private and subsidiary farms.

Justification of selection of packaging material and packing method for preservation of vitamin-mineral concentrate quality

In the production of quality food products, special attention must be paid to its packaging and storage. These process steps are especially important for products containing labile biologically active substances. In order to select packaging materials and packing method, an analysis of the scientific literature was conducted with the search query “packaging materials for foodstuffs” and “the effect of packaging on the preservation of vitamins during food storage” in the Google Scholar system. The article presents trends in the development and use of packaging materials, reflects the advantages and disadvantages of biopolymers, as well as prospects for improving the characteristics of packaging materials. As an example, for the choice of packaging material and packing method, data from Russian scientists based on packaging materials used in the Russian Federation is given. Storage of beef steaks in bags with reduced gas permeability under vacuum and a modified gas atmosphere with a reduced content of free space for 14 days contributes to the inhibition of bacteria. Storage of sterilized and ultra-pasteurized milk is preferably in bags of a three-word film filled with titanium dioxide, in comparison with glass packaging, due to a decrease in light transmission and a decrease in the rate of decomposition of vitamin C. It is preferable to store orange juice in packages of combined materials that exclude the presence of an air cushion, which positively affects the content of vitamin C. Based on the analysis of packaging materials used in the food industry and taking into account the humidity and chemical composition of the vitamin and mineral concentrate, it seems appropriate to use packaging materials made of polymer films with high light and gas impermeability, which can reduce the rate of destruction of vitamin C and other easily oxidized components and eliminate the use of ? -radiation, replacing it by evacuation. The use of edible films for vitamin and mineral concentrate as packaging materials remains open and requires more careful study.

Actual directions of processing fruits and vegetables into dietary foods

Ensuring public health is a task of national importance. One of the most significant factors that determine a person’s health and performance is nutrition. Dietary foods containing less sugar and carbohydrates, but more vitamins and natural substances, can significantly improve the health of the population, make agricultural technologies progressive and popular. The fruit and vegetable sector of the agro-industrial complex (AIC) is considered one of the most labor-intensive and energy-intensive sectors of the economy, since it plays a significant role in the process of providing the population with nutritious food. Preservation of vitamins and minerals, achievement of high consumer properties of food products obtained from vegetables and fruits, is possible with the help of new original processing technologies. Improving the processing industry, processing lines and the methods of preparing fruit and vegetable products themselves is becoming an important part of the development of the agricultural industry. The beneficial properties of pumpkin and the possibility of obtaining new products from it with high consumer and pharmacological properties are considered. The high content of pectin in the pumpkin fruits makes it stand out among gourds. It should be noted that pumpkin pectin does not have gelling properties, but has a beneficial effect on human metabolism. As a food additive that changes the consistency and taste, pectin allows you to solve the traditional problem of improving the consumer properties of products, as well as affect the range of low-calorie foods of high biological value.

Microencapsulation of vitamin D in protein matrices: in vitro release and storage stability

Stability and preservation of vitamin D are major concerns that lead to its encapsulation. Whey protein isolates (WPI) and soy protein isolates (SPI) were used as a carrier to effectively encapsulate vitamin D. The resultant microcapsules were evaluated for encapsulation efficiency, morphological characteristics, XRD diffraction, gastric release and storage stability. Nine different formulations WPI (6, 8, 10%), SPI (6, 8, 10%) and WPI + SPI (6, 8, 10%) were prepared. Among them, 5% WPI + 5% SPI exhibited the highest encapsulation efficiency (> 95%). SPI microcapsules had a large size as compared to WPI. Scanning electron microscope revealed that the combination of both proteins produced smoother beads with fewer fissures and better retention for vitamin D. The structural changes of WPI and SPI from crystallinity to amorphous confirm vitamin D encapsulation through XRD diffraction. Maximum release was observed in SPI (66–50%) in simulated gastric fluid. All the encapsulates showed significantly higher stability and vitamin D retention (> 93%) during storage at 4 °C as compared to free vitamin D. The present study demonstrates both proteins as a potential carrier to encapsulate lipophilic vitamin.

ВИКОРИСТАННЯ ЗБРОДЖЕНОГО ЯБЛУЧНОГО СОКУ В ТЕХНОЛОГІЇ ВИРОБНИЦТВА ЖИТНЬО-ПШЕНИЧНОГО ХЛІБА

Urgency of the research is due to the need to increase the nutritional value of bakery products while maintaining quality and increasing the cost-effectiveness of innovations. Target setting. The growth of consumption of bakery products around the world dictates the need to develop new accelerated production technologies on the one hand, and on the other - preservation of vitamins, micro-and macro elements in products. Analysis of recent research and publications. Scientific publications show the promising introduction into the recipe of baked goods of fermented grape juice, with high content of biologically active substances that increase the nutritional value of finished products. Uninvestigated parts of general matters defining. The use of rye-wheat bakery products in the technology of other herbal additives has not been investigated, which provides for improvement of qualitative indices of products with the simultaneous enrichment of nutritive value. Setting objectives. Development of the technology of making rye and wheat bread on the fermentation of fermented apple juice, which will improve the vitality of the mineral composition of the resulting products. The statement of basic materials. The developed recipe for preparing rye-wheat bread on a spontaneous fermenting leaver with the addition of fermented apple juice in various concentrations (20, 40 and 60 g per 1 kg of flour), assessed the quality indicators of the studied samples in leaven, test semi-finished products, finished products. Conclusions and offers. The positive effect of fermented apple juice on the activity of lactic acid bacteria of rye starters of spontaneous fermentation, due to the influence of its components on the starter microbiota, leads to improved quality indicators. The optimal dosage of the additive in 40 g has been established, which ensures the maximum possible values of porosity, crumb elasticity and form-stability of rye-wheat bread.

Stability of Nanocomposite Edible Films Based on Polysaccharides and Vitamin C from Agroindustrial Residue

The agroindustrial residue from the production of acerola pulp is rich in residual vitamin C. Thus, aiming its extraction and stabilization, this work proposed the nanoparticle (NP) encapsulation via ionic gelation with subsequent preparation of nanocomposites (NC) film based on galactomannan matrix. NP were characterized and their stabilities were evaluated under different storage conditions (incidence of light, temperature and oxidizing atmosphere). The results by Dynamic Light Scattering (DLS) and Scanning Electron Microscopy (SEM) indicated homogeneous morphology, spherical shape and size of ~220 nm. Regarding the stability, the UV-visible spectrophotometric analysis showed a much lower degradation rate for encapsulated vitamin C, resulting in more than 30% of preservation compared with the non-encapsulated systems at the end of 15th day of storage. In agreement, the NC films also resulted in preservation of vitamin C mainly for the test in high temperature, which maintained about 80% of the initial concentration, whereas in the non-encapsulated condition this value fell to 45%. The morphological analysis of these films by SEM indicated good distribution of the NP in the galactomannan matrix. Thus, the results indicate the feasibility of using the encapsulation method to stabilize vitamin C extracted from the agroindustrial residue of acerola.

Особенности сохранности витаминов в шоколаде

Особенности сохранности витаминов в шоколаде

Towards Include Preservation of Vitamins in Fenugreek and Carob Seeds by the Instant Controlled Pressure-Drop Process (DIC Process)

Fenugreek and carob seed were germinated in the dark for 4 days and 15 days respectively. The two species are rich in vitamins A, B1, B3, B8. Germination promotes the increase in their concentrations. To ensure preservation and increased bioavailability of the vitamins, it is necessary to apply a DIC of 30s to 400 kPa making it possible to support the cellular expansion and the decontamination of germinated seeds. Vitamin A content in germinated carob seed increased by 82.54%, which is not the case for fenugreek. A decrease in vitamin A concentration of 4 μg/100 g of dry matter. DIC increase vitamin B1, B3 and B8 in germinated fenugreek seeds. A slight decrease of B vitamins in germinated carob seed after treatment with DIC has been noticed. This loss can be explained by the low bioavailability caused mainly by the botanical structures of the seeds.

Preservation of vitamin C, lycopene and carbohydrate content in tomato dried in a tunnel type dryer

The aim of this study was to find an optimal way of tomato drying in a tunnel type dryer, in order to achieve the lowest possible losses in nutritive value of dried tomato products. Domestic variety of tomato (SP-109) was used in this research. Drying was performed in three ways, applying five temperature regimes, as follows: cocurrent system (variant 1 at 70-80 oC; variant 2 at 90-75 oC), countercurrent system (variant 1 at 55-65 oC, variant 2 at 65-75 oC) and combined system (85-55 oC and 55-65 oC). In these systems, the kinetic of changes in nutritive value of tomato fruits was monitored by measuring the content of carbohydrates, lycopene and vitamin C. Different influences of temperature regimes on nutritive value of dried tomato were observed at the level of statistical difference (LSD 0.05; 0.01) in the researched systems. Cocurrent system was statistically significant for differences in temperature modes (variant 1 and variant 2). Monitoring of the tomato drying kinetics showed that, in all variants, period of constant drying rate lasted about 3.5 h and that the total drying was the fastest in parallel cocurrent flow of non-saturated hot air and material. The content of total carbohydrates in tomato was dependent on the temperature regime of the tested drying systems. The carbohydrate content obtained in tomato samples dried at lower temperatures was higher compared to the values observed in the samples dried at higher drying temperatures. Significant losses of vitamin C were determined in all drying systems. The lycopene content under all experimental conditions generally showed a tendency to decrease slightly. Comparing its content in dry and fresh tomato fruits, the loss ranged from 4.94% to 19.98% but did not reach the significant level as the occurrence remained below 95% of cases.

Microwave- and infrared-assisted convective drying of green pepper: Quality and energy considerations

This article presents the results of combined convective-, microwave- and infrared drying of green pepper. Five drying programs with different application of microwave and infrared radiation were used to dehydrate this biomaterial. The pure convective drying was a reference test. The aim of the study was to analyze the effect of hybrid drying on drying kinetics, energy consumption and quality of the product. The quality of the dried bioproduct was assessed based on the vitamin C retention, water activity, total color change and the ability to rehydration. The experiments proved that convective drying assisted with both microwave and/or infrared radiation significantly shortened the drying time, allowed better preservation of vitamin C content, improved the color of the product, and saved energy consumption compared to pure convective drying.

Antioxidant effects on retinyl palmitate stability and isomerization in nonfat dry milk during thermally accelerated storage

The effects of antioxidants on vitamin A oxidation and isomerization in nonfat dry milk (NFDM) were evaluated during thermally accelerated storage. High performance liquid chromatography was used to measure all-trans, 13-cis, 9-cis, and 9, 13-di-cis retinol present in two lots of antioxidant-treated, vitamin A and D fortified NFDM samples at zero, one, and two weeks of 50 °C storage. After two weeks, the NFDM sample retaining the most vitamin A was the one treated with butylated hydroxytoluene at 0.29 ppm with 250 ppm ascorbic acid; this treatment retained approximately 76% of its original retinol activity equivalents. The control retained significantly less than this: only 19% of its original vitamin A activity. Butylated hydroxytoluene in combination with ascorbic acid appears to be effective in the preservation of vitamin A in NFDM during heated storage; however, its use in dried beverage mixes is currently prohibited.

The influence of high pressure on bio-system reaction kinetics and the preservation of vitamin C

Producing of safer products by applying high pressure on biosystem, is a novel non-thermal technology with significant results in maintaining the natural characteristics of the food items. Modeling of the microorganism kinetics inactivation by the high pressure was determined and certificated by an experimental approach. It is established that the basic laws of the joint influence of the factors of high pressure, temperature and process time on microorganisms and vitamin C are reproduced in the framework of the linear kinetics. By choosing the values of the process parameters (pressure, temperature, duration of the process), the averaged thermodynamic characteristics of micro flora can be changed, as well as the value of the activation barrier of the biochemical reaction. Based on these results, working 40 min at the pressure 400 MPa, and temperature 300 K, the microorganism activity is minimum, and the vitamin C contain is preserved about 90 percent.

Polyunsaturated Fatty Acid, Riboflavin and Vitamin C: Effect of Different Storage Conditions of Human Milk

This study addresses a matter of importance for: healthy infants; sick infants in the Neonatal Intensive Care Units; infants fed expressed human milk and infants who receive milk from Human Milk Banks. Current storage parameters for freezing of mother’s milk are not well established and are often contradictory. Pooled fresh human milk was stored raw, in nitrogen gas and following Holder pasteurization for 6 days at 4oC and for 6 months at -20oC and at -80oC. Contents of linoleic (LA), α−linolenic (ALA), arachidonic (ARA) and docosahexaenoic (DHA) acids, riboflavin and total vitamin C were analyzed under these conditions and during these storage times as they are sensitive to oxidation. The results of this study confirm the general appropriateness of freezing human milk at either -20oC or at -80oC, for preservation of two vitamins and four fatty acids. These storage recommendations are applicable also for the storage of human milk which underwent Holder pasteurization. Both the exclusion of oxygen and freezing at -80oC may be redundant for nutrient preservation and in some cases even detrimental. Recommendations for human milk storage while based on bacteriological safety appear to be appropriate for preservation of vitamins C and riboflavin and LA, ALA, DHA and ARA. As vitamin C is highly susceptible to oxidation, its addition to human milk or direct supplementation of the infant is recommended, if the milk had been frozen for longer than 2 weeks or had been pasteurized. We recommend supplementation of the infant with vitamin C at the Adequate Intake (AI) level in these cases.

Association between Low Density Lipoprotein Receptor-Related Protein 2 Gene Polymorphisms and Bone Mineral Density Variation in Chinese Population

Low density lipoprotein receptor-related protein 2 gene (LRP2) is located next to the genomic region showing suggestive linkage with both hip and wrist bone mineral density (BMD) phenotypes. LRP2 knockout mice showed severe vitamin D deficiency and bone disease, indicating the involvement of LRP2 in the preservation of vitamin D metabolites and delivery of the precursor to the kidney for the generation of 1α,25(OH)2D3. In order to investigate the contribution of LRP2 gene polymorphisms to the variation of BMD in Chinese population, a total of 330 Chinese female-offspring nuclear families with 1088 individuals and 400 Chinese male-offspring nuclear families with 1215 individuals were genotyped at six tagSNPs of the LRP2 gene (rs2389557, rs2544381, rs7600336, rs10210408, rs2075252 and rs4667591). BMD values at the lumbar spine 1–4 (L1-4) and hip sites were measured by DXA. The association between LRP2 polymorphisms and BMD phenotypes was assessed by quantitative transmission disequilibrium tests (QTDTs) in female- and male-offspring nuclear families separately. In the female-offspring nuclear families, rs2075252 and haplotype GA of rs4667591 and rs2075252 were identified in the nominally significant total association with peak BMD at L1-4; however, no significant within-family association was found between peak BMD at the L1-4 and hip sites and six tagSNPs or haplotypes. In male-offspring nuclear families, neither the six tagSNPs nor the haplotypes was in total association or within-family association with the peak BMD variation at the L1-4 and hip sites by QTDT analysis. Our findings suggested that the polymorphisms of LRP2 gene is not a major factor that contributes to the peak BMD variation in Chinese population.