Kinetic study of vitamin D2 degradation in mushroom powder to improve its applications in fortified foods
| Autor: | Vera Lavelli, Francesca Gallotti, Davide Pedrali, Ella Pagliarini, Cristina Proserpio |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Arrhenius equation Vitamin biology Water activity Chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences symbols.namesake Ingredient chemistry.chemical_compound 0404 agricultural biotechnology Reaction rate constant 010608 biotechnology symbols Pleurotus ostreatus Food science Fortified Food Water content Food Science |
| Zdroj: | LWT. 125:109248 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2020.109248 |
| Popis: | The aim of this study was to develop a value chain approach to address the need for sustainable vitamin D2 food sources. A combined process of UV-irradiation and air-drying was used to produce a Pleurotus ostreatus powder with a target amount of vitamin D2 as an ingredient for functional foods. The kinetics of vitamin D2 degradation was studied as a function of water activity (aw) in the range 0.11–0.75 at 30 °C, and temperature in the range 20–40 °C, at aw 0.32. The Guggenheim–Anderson–de Boer equation was applied to model experimental data of moisture content as a function of aw at 30 °C, and the resulting monolayer water activity was found to correspond to the aw level of 0.45. During storage under different environmental conditions, vitamin D2 degradation followed first-order kinetics. The rate constants ranged from 0.00308 to 0.0121 d−1 at aw 0.11 and 0.75 at 30 °C, respectively. The Arrhenius equation was applied to calculate the activation energy for vitamin D2 degradation at aw 0.32, which resulted 37.6 kJ/mol. The kinetics data obtained can be used as a basis to design the best formulation strategy to deliver this vitamin with functional foods. |
| Databáze: | OpenAIRE |
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