Stability of added and in situ-produced vitamin B12 in breadmaking
| Autor: | Vieno Piironen, Susanna Kariluoto, Minnamari Edelmann, Bhawani Chamlagain, Marco Santin |
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| Přispěvatelé: | Department of Food and Nutrition, Food quality and safety: lipids, vitamins and other bioactive compounds, Food Sciences |
| Rok vydání: | 2015 |
| Předmět: |
0301 basic medicine
food.ingredient Food Handling education 116 Chemical sciences In situ-produced vitamin B12 Animal origin Food handling Analytical Chemistry 03 medical and health sciences 0404 agricultural biotechnology Risk groups food Drug Stability Hydroxocobalamin medicine Vitamin B12 Cyanocobalamin Food science 030109 nutrition & dietetics Chromatography Chemistry Food additive 04 agricultural and veterinary sciences General Medicine Bread Hydrogen-Ion Concentration 040401 food science Breadmaking Vitamin B 12 416 Food Science Food Additives Stability Food Science medicine.drug |
| Zdroj: | Food chemistry. 204 |
| ISSN: | 1873-7072 |
| Popis: | Vitamin B12 exists naturally in foods of animal origin and is synthesised only by certain bacteria. New food sources are needed to ensure vitamin B12 intake in risk groups. This study aimed to investigate the stability of added cyanocobalamin (CNCbl, chemically modified form) and hydroxocobalamin (OHCbl, natural form) and in situ-synthesised vitamin B12 in breadmaking. Samples were analysed both with a microbiological (MBA) and a liquid chromatographic (UHPLC) method to test applicability of these two methods. Proofing did not affect CNCbl and OHCbl levels. By contrast, 21% and 31% of OHCbl was lost in oven-baking steps in straight- and sponge-dough processes, respectively, whereas CNCbl remained almost stable. In sourdough baking, 23% of CNCbl and 44% of OHCbl were lost. In situ-produced vitamin B12 was almost as stable as added CNCbl and more stable than OHCbl. The UHPLC method showed its superiority to the MBA in determining the active vitamin B12. |
| Databáze: | OpenAIRE |
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