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Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins: 2. Influence on the content of water-soluble vitamins
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| Zeitschriftentitel: | British Journal of Nutrition |
|---|---|
| Personen und Körperschaften: | , , |
| In: | British Journal of Nutrition, 49, 1983, 3, S. 355-364 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Cambridge University Press (CUP)
|
| Schlagwörter: |
| author_facet |
Ford, J. E. Hurrell, R. F. Finot, P. A. Ford, J. E. Hurrell, R. F. Finot, P. A. |
|---|---|
| author |
Ford, J. E. Hurrell, R. F. Finot, P. A. |
| spellingShingle |
Ford, J. E. Hurrell, R. F. Finot, P. A. British Journal of Nutrition Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins Nutrition and Dietetics Medicine (miscellaneous) |
| author_sort |
ford, j. e. |
| spelling |
Ford, J. E. Hurrell, R. F. Finot, P. A. 0007-1145 1475-2662 Cambridge University Press (CUP) Nutrition and Dietetics Medicine (miscellaneous) http://dx.doi.org/10.1079/bjn19830044 <jats:p>1. Storage of milk powder under unfavourable conditions accelerates the normally slow deterioration in nutritional quality. The effects of such storage on the water-soluble vitamin composition were examined.</jats:p><jats:p>2. (<jats:italic>a</jats:italic>) Spray-dried whole milk containing 25 g water/kg was stored at 60° and 70° and sampled weekly to 9 weeks. (<jats:italic>b</jats:italic>) Spray-dried whole milk and skimmed milk were adjusted to contain 40 and 100 g water/kg and stored at 37° in nitrogenand in oxygen. Samples were taken for analysis at intervals during storage.</jats:p><jats:p>3. The samples were analysed for eight B-complex vitamins and ascorbic acid, and also for total lysine, ‘reactive lysine’ and ‘lysine as lactulosyl-lysine’.</jats:p><jats:p>4. Storage at 60° caused rapid destruction of folic acid (53% loss at 4 weeks) and slower loss of thiamin, vitamin B<jats:sub>6</jats:sub> and pantothenic acid (18% at 8 weeks). There was no change in the content of riboflavin, biotin, nicotinic acid and vitamin B<jats:sub>12</jats:sub>. At 70° the rate of destruction of the four labile vitamins was much increased; 18% or less survived at 4 weeks.</jats:p><jats:p>5. At 37° and 40 g water/kg there was little change in total and ‘reactive’ lysine during storage for 57 d. Lactulosyl-lysine was demonstrably present butatlow concentration. There was considerable loss of folate (72%) and ascorbate (91%) during storage for 30 d in O<jats:sub>2</jats:sub>, but no significant loss in N<jats:sub>2</jats:sub>. Thiamin fell by approximately 12% in 57 d, equally in O<jats:sub>2</jats:sub> and N<jats:sub>2</jats:sub>. The content of the remaining vitamins was unchanged. At 100 g water/kg there were progressive Maillard changes. During 27 d in N<jats:sub>2</jats:sub> the colour changed from cream to palebrown, but in O<jats:sub>2</jats:sub> there was no perceptible colour change. Total lysine fell by 20% in 27 d, and ‘reactive lysine’ by 30%. Folate was stable during 16 d in N<jats:sub>2</jats:sub>, but largely (94%) destroyed in O<jats:sub>2</jats:sub>. Ascorbic acid was also destroyed in N<jats:sub>2</jats:sub> as in O<jats:sub>2</jats:sub>. Thiamin fell by 41% in 27 d, equally in O<jats:sub>2</jats:sub> and N<jats:sub>2</jats:sub>. Vitamin B<jats:sub>6</jats:sub> was more labile, especially in N<jats:sub>2</jats:sub>, falling by 71% in 16d.</jats:p><jats:p>6. With skimmed-milk powder containing 100 g water/kg, storage at 37° in O<jats:sub>2</jats:sub> and N<jats:sub>2</jats:sub> gave much the same results as for the corresponding whole-milk powder. The presence of milk fat had no marked effect on the stability of the water-soluble vitamins.</jats:p><jats:p>7. Destruction of vitamins was clearly linked to the progress of Maillard-type reactions and was strongly influenced by time and temperature of storage, moisture content and, in some instances, by the presence of O<jats:sub>2</jats:sub>.</jats:p> 2. Influence on the content of water-soluble vitamins Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins British Journal of Nutrition |
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Cambridge University Press (CUP), 1983 |
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Cambridge University Press (CUP), 1983 |
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British Journal of Nutrition |
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49 |
| title_sub |
2. Influence on the content of water-soluble vitamins |
| title |
Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins |
| title_unstemmed |
Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins |
| title_full |
Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins |
| title_fullStr |
Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins |
| title_full_unstemmed |
Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins |
| title_short |
Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins |
| title_sort |
storage of milk powders under adverse conditions : 2. influence on the content of water-soluble vitamins |
| topic |
Nutrition and Dietetics Medicine (miscellaneous) |
| url |
http://dx.doi.org/10.1079/bjn19830044 |
| publishDate |
1983 |
| physical |
355-364 |
| description |
<jats:p>1. Storage of milk powder under unfavourable conditions accelerates the normally slow deterioration in nutritional quality. The effects of such storage on the water-soluble vitamin composition were examined.</jats:p><jats:p>2. (<jats:italic>a</jats:italic>) Spray-dried whole milk containing 25 g water/kg was stored at 60° and 70° and sampled weekly to 9 weeks. (<jats:italic>b</jats:italic>) Spray-dried whole milk and skimmed milk were adjusted to contain 40 and 100 g water/kg and stored at 37° in nitrogenand in oxygen. Samples were taken for analysis at intervals during storage.</jats:p><jats:p>3. The samples were analysed for eight B-complex vitamins and ascorbic acid, and also for total lysine, ‘reactive lysine’ and ‘lysine as lactulosyl-lysine’.</jats:p><jats:p>4. Storage at 60° caused rapid destruction of folic acid (53% loss at 4 weeks) and slower loss of thiamin, vitamin B<jats:sub>6</jats:sub> and pantothenic acid (18% at 8 weeks). There was no change in the content of riboflavin, biotin, nicotinic acid and vitamin B<jats:sub>12</jats:sub>. At 70° the rate of destruction of the four labile vitamins was much increased; 18% or less survived at 4 weeks.</jats:p><jats:p>5. At 37° and 40 g water/kg there was little change in total and ‘reactive’ lysine during storage for 57 d. Lactulosyl-lysine was demonstrably present butatlow concentration. There was considerable loss of folate (72%) and ascorbate (91%) during storage for 30 d in O<jats:sub>2</jats:sub>, but no significant loss in N<jats:sub>2</jats:sub>. Thiamin fell by approximately 12% in 57 d, equally in O<jats:sub>2</jats:sub> and N<jats:sub>2</jats:sub>. The content of the remaining vitamins was unchanged. At 100 g water/kg there were progressive Maillard changes. During 27 d in N<jats:sub>2</jats:sub> the colour changed from cream to palebrown, but in O<jats:sub>2</jats:sub> there was no perceptible colour change. Total lysine fell by 20% in 27 d, and ‘reactive lysine’ by 30%. Folate was stable during 16 d in N<jats:sub>2</jats:sub>, but largely (94%) destroyed in O<jats:sub>2</jats:sub>. Ascorbic acid was also destroyed in N<jats:sub>2</jats:sub> as in O<jats:sub>2</jats:sub>. Thiamin fell by 41% in 27 d, equally in O<jats:sub>2</jats:sub> and N<jats:sub>2</jats:sub>. Vitamin B<jats:sub>6</jats:sub> was more labile, especially in N<jats:sub>2</jats:sub>, falling by 71% in 16d.</jats:p><jats:p>6. With skimmed-milk powder containing 100 g water/kg, storage at 37° in O<jats:sub>2</jats:sub> and N<jats:sub>2</jats:sub> gave much the same results as for the corresponding whole-milk powder. The presence of milk fat had no marked effect on the stability of the water-soluble vitamins.</jats:p><jats:p>7. Destruction of vitamins was clearly linked to the progress of Maillard-type reactions and was strongly influenced by time and temperature of storage, moisture content and, in some instances, by the presence of O<jats:sub>2</jats:sub>.</jats:p> |
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| description | <jats:p>1. Storage of milk powder under unfavourable conditions accelerates the normally slow deterioration in nutritional quality. The effects of such storage on the water-soluble vitamin composition were examined.</jats:p><jats:p>2. (<jats:italic>a</jats:italic>) Spray-dried whole milk containing 25 g water/kg was stored at 60° and 70° and sampled weekly to 9 weeks. (<jats:italic>b</jats:italic>) Spray-dried whole milk and skimmed milk were adjusted to contain 40 and 100 g water/kg and stored at 37° in nitrogenand in oxygen. Samples were taken for analysis at intervals during storage.</jats:p><jats:p>3. The samples were analysed for eight B-complex vitamins and ascorbic acid, and also for total lysine, ‘reactive lysine’ and ‘lysine as lactulosyl-lysine’.</jats:p><jats:p>4. Storage at 60° caused rapid destruction of folic acid (53% loss at 4 weeks) and slower loss of thiamin, vitamin B<jats:sub>6</jats:sub> and pantothenic acid (18% at 8 weeks). There was no change in the content of riboflavin, biotin, nicotinic acid and vitamin B<jats:sub>12</jats:sub>. At 70° the rate of destruction of the four labile vitamins was much increased; 18% or less survived at 4 weeks.</jats:p><jats:p>5. At 37° and 40 g water/kg there was little change in total and ‘reactive’ lysine during storage for 57 d. Lactulosyl-lysine was demonstrably present butatlow concentration. There was considerable loss of folate (72%) and ascorbate (91%) during storage for 30 d in O<jats:sub>2</jats:sub>, but no significant loss in N<jats:sub>2</jats:sub>. Thiamin fell by approximately 12% in 57 d, equally in O<jats:sub>2</jats:sub> and N<jats:sub>2</jats:sub>. The content of the remaining vitamins was unchanged. At 100 g water/kg there were progressive Maillard changes. During 27 d in N<jats:sub>2</jats:sub> the colour changed from cream to palebrown, but in O<jats:sub>2</jats:sub> there was no perceptible colour change. Total lysine fell by 20% in 27 d, and ‘reactive lysine’ by 30%. Folate was stable during 16 d in N<jats:sub>2</jats:sub>, but largely (94%) destroyed in O<jats:sub>2</jats:sub>. Ascorbic acid was also destroyed in N<jats:sub>2</jats:sub> as in O<jats:sub>2</jats:sub>. Thiamin fell by 41% in 27 d, equally in O<jats:sub>2</jats:sub> and N<jats:sub>2</jats:sub>. Vitamin B<jats:sub>6</jats:sub> was more labile, especially in N<jats:sub>2</jats:sub>, falling by 71% in 16d.</jats:p><jats:p>6. With skimmed-milk powder containing 100 g water/kg, storage at 37° in O<jats:sub>2</jats:sub> and N<jats:sub>2</jats:sub> gave much the same results as for the corresponding whole-milk powder. The presence of milk fat had no marked effect on the stability of the water-soluble vitamins.</jats:p><jats:p>7. Destruction of vitamins was clearly linked to the progress of Maillard-type reactions and was strongly influenced by time and temperature of storage, moisture content and, in some instances, by the presence of O<jats:sub>2</jats:sub>.</jats:p> |
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| spelling | Ford, J. E. Hurrell, R. F. Finot, P. A. 0007-1145 1475-2662 Cambridge University Press (CUP) Nutrition and Dietetics Medicine (miscellaneous) http://dx.doi.org/10.1079/bjn19830044 <jats:p>1. Storage of milk powder under unfavourable conditions accelerates the normally slow deterioration in nutritional quality. The effects of such storage on the water-soluble vitamin composition were examined.</jats:p><jats:p>2. (<jats:italic>a</jats:italic>) Spray-dried whole milk containing 25 g water/kg was stored at 60° and 70° and sampled weekly to 9 weeks. (<jats:italic>b</jats:italic>) Spray-dried whole milk and skimmed milk were adjusted to contain 40 and 100 g water/kg and stored at 37° in nitrogenand in oxygen. Samples were taken for analysis at intervals during storage.</jats:p><jats:p>3. The samples were analysed for eight B-complex vitamins and ascorbic acid, and also for total lysine, ‘reactive lysine’ and ‘lysine as lactulosyl-lysine’.</jats:p><jats:p>4. Storage at 60° caused rapid destruction of folic acid (53% loss at 4 weeks) and slower loss of thiamin, vitamin B<jats:sub>6</jats:sub> and pantothenic acid (18% at 8 weeks). There was no change in the content of riboflavin, biotin, nicotinic acid and vitamin B<jats:sub>12</jats:sub>. At 70° the rate of destruction of the four labile vitamins was much increased; 18% or less survived at 4 weeks.</jats:p><jats:p>5. At 37° and 40 g water/kg there was little change in total and ‘reactive’ lysine during storage for 57 d. Lactulosyl-lysine was demonstrably present butatlow concentration. There was considerable loss of folate (72%) and ascorbate (91%) during storage for 30 d in O<jats:sub>2</jats:sub>, but no significant loss in N<jats:sub>2</jats:sub>. Thiamin fell by approximately 12% in 57 d, equally in O<jats:sub>2</jats:sub> and N<jats:sub>2</jats:sub>. The content of the remaining vitamins was unchanged. At 100 g water/kg there were progressive Maillard changes. During 27 d in N<jats:sub>2</jats:sub> the colour changed from cream to palebrown, but in O<jats:sub>2</jats:sub> there was no perceptible colour change. Total lysine fell by 20% in 27 d, and ‘reactive lysine’ by 30%. Folate was stable during 16 d in N<jats:sub>2</jats:sub>, but largely (94%) destroyed in O<jats:sub>2</jats:sub>. Ascorbic acid was also destroyed in N<jats:sub>2</jats:sub> as in O<jats:sub>2</jats:sub>. Thiamin fell by 41% in 27 d, equally in O<jats:sub>2</jats:sub> and N<jats:sub>2</jats:sub>. Vitamin B<jats:sub>6</jats:sub> was more labile, especially in N<jats:sub>2</jats:sub>, falling by 71% in 16d.</jats:p><jats:p>6. With skimmed-milk powder containing 100 g water/kg, storage at 37° in O<jats:sub>2</jats:sub> and N<jats:sub>2</jats:sub> gave much the same results as for the corresponding whole-milk powder. The presence of milk fat had no marked effect on the stability of the water-soluble vitamins.</jats:p><jats:p>7. Destruction of vitamins was clearly linked to the progress of Maillard-type reactions and was strongly influenced by time and temperature of storage, moisture content and, in some instances, by the presence of O<jats:sub>2</jats:sub>.</jats:p> 2. Influence on the content of water-soluble vitamins Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins British Journal of Nutrition |
| spellingShingle | Ford, J. E., Hurrell, R. F., Finot, P. A., British Journal of Nutrition, Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins, Nutrition and Dietetics, Medicine (miscellaneous) |
| title | Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins |
| title_full | Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins |
| title_fullStr | Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins |
| title_full_unstemmed | Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins |
| title_short | Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins |
| title_sort | storage of milk powders under adverse conditions : 2. influence on the content of water-soluble vitamins |
| title_sub | 2. Influence on the content of water-soluble vitamins |
| title_unstemmed | Storage of milk powders under adverse conditions : 2. Influence on the content of water-soluble vitamins |
| topic | Nutrition and Dietetics, Medicine (miscellaneous) |
| url | http://dx.doi.org/10.1079/bjn19830044 |