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Vitamin C degradation during storage of fortified foods.

Author(s) : STESKOVÁ A., MOROCHOVICOVÁ M., LESKOVÁ E.

Type of article: Article

Summary

The papers on the degradation of vitamin C in fortified foods have been reviewed. In order to compare the data published, the rate constants of degradation have been calculated assuming the first-order kinetics of degradation. It has been shown that temperature, the form of vitamin and the matrix are the factors affecting most the stability of vitamin C in foods and beverages. Lower storage temperature brings about a higher retention of vitamin C. For liquid matrices and for comparable temperatures, the rate constants are much higher for the degradation in milk that in fruit juices and drinks. As for the solid matrices, the rate constants of vitamin C degradation in bread are by 2-3 orders of magnitude higher than those for the bran flakes, cereals, dried apple chips and potato flakes. The literature data indicate that encapsulation is the best way of protecting vitamin C.

Details

  • Original title: Vitamin C degradation during storage of fortified foods.
  • Record ID : 2006-2975
  • Languages: English
  • Source: J. Food Nutr. Res. - vol. 45 - n. 2
  • Publication date: 2006

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