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Vitamin Loss (vitamin + loss)
Selected AbstractsLimiting light-induced lipid peroxidation and vitamin loss in infant parenteral nutrition by adding multivitamin preparations to IntralipidACTA PAEDIATRICA, Issue 3 2001KM Silvers Parenteral lipids are susceptible to light-induced peroxidation, particularly under phototherapy. Ascorbic acid is protective. The aim of this study was to investigate whether dark delivery tubing and/or coadministration of multivitamin preparations could prevent peroxidation of Intralipid without undue vitamin loss. In experiments carried out on the benchtop, lipid peroxidation occurred in ambient light and was more extensive under phototherapy. Dark tubing decreased peroxide formation, but only by about 65%. In simulated clinical conditions in which solutions were pumped through standard clear or dark minibore plastic tubing, Intralipid accumulated lipid peroxides as measured by the FOX assay (280 ,M) or as triglyceride hydroperoxides (52 ,M). Multivitamin preparations (MVIP or Soluvit/Vitlipid) inhibited peroxide formation almost completely, and were fully protective when used with dark tubing. There was loss of riboflavin (65% from Soluvit and 35% from MVIP) in clear tubing but this was decreased to 18% and 11%, respectively, in dark tubing. Ascorbate loss was 20% (MVIP) and 50% (Soluvit) and only slightly less in dark tubing. Ascorbate loss was also seen in the absence of Intralipid and is due to riboflavin-induced photo-oxidation. Conclusion: Multivitamin preparations protect Intralipid against light-induced formation of lipid hydroperoxides, and administering multivitamins with Intralipid via dark delivery tubing provides a practical way of preventing peroxidation of the lipid while limiting vitamin loss. This procedure should be considered for routine use as well as with phototherapy. [source] MATHEMATICAL MODELLING OF THIN-LAYER DRYING OF KIWIFRUIT SLICESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2009M DOYMAZ ABSTRACT The effect of temperature on the drying kinetics of kiwifruit was investigated. The drying process was carried out at temperatures of 50, 55 and 60C, air velocity of 2.4 m/s and relative humidity between 10,25%. Drying time decreased considerably with increased air temperature. Drying process took place in the falling rate period. Twelve mathematical models available in the literature were fitted to the experimental data. The models were compared by four statistical parameters; i.e., determination of coefficient, mean relative percent error, reduced chi-square and root mean square error, and the best-fit model was selected. The modified Henderson and Pabis and Verma et al. models were given the best results in describing thin-layer drying of kiwifruits. The effective diffusivity of water during air-drying varied from 1.743 to 2.241 × 10,10 m2/s over the temperature range investigated, with activation energy equal to 22.48 kJ/mol. PRACTICAL APPLICATIONS Drying can be described as an industrial preservation method in which water content and activity of agricultural products are decreased by heated air to minimize biochemical, chemical and microbiological deterioration. Kiwifruit has a very short life because of softening and vitamin loss during cold storage. The use of drying prolongs the shelf-life of the kiwifruit, as the water content reduction slows down deterioration reactions. In this study, drying characteristics of kiwifruits were studied in a convectional hot-air dryer. The objectives of the present study were to determine experimentally the thin-layer drying characteristics and rehydration capacity of samples, and to fit the experimental data to 12 mathematical models available from the literature. [source] Production and Shelf Stability of Multiple-Fortified Quick-Cooking Rice As a Complementary FoodJOURNAL OF FOOD SCIENCE, Issue 7 2008S. Porasuphatana ABSTRACT:, Rice-based complementary foods normally contain inadequate amounts of several micronutrients, such as iron, calcium, and zinc. This study aimed at improving the quality of commercially produced rice-based complementary foods. The analysis centered on identifying a rice-based complementary food that is safe, stable, sensory acceptable, and economical in terms of fortificants (iron, calcium, zinc, thiamine, folate) and effectively packaged for industrial production and distribution. Product colors were mostly in green-yellow tone and slightly changed to more yellow during storage. Sensory acceptability was affected by changes in odor and rancidity but not in color. Rancidity scores were low in aluminum foil laminated plastic bags (ALU). Lipid oxidation significantly increased during storage, but at a slower rate when sodium citrate and ALU were used. Color differences of raw products were detected but not in the cooked ones. Mineral and vitamin losses during processing were 2% to 11% and 20% to 30%, respectively, but no losses were found during storage. FeSO4+ NaFeEDTA added with sodium citrate resulted in the most acceptable product for all packagings. The multiple-fortified quick-cooking rice (MFQCR) developed from this study could be a potentially useful tool for combating micronutrient deficiencies among infants and young children in the countries where rice is the staple food. [source] | ||||||||||