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Renard CM, Brick H, Maingonnat JF, Kadelka C, Delchier N. Relative role of leaching and chemical degradation in the loss of water-soluble vitamins C and B9 from frozen vegetables cooked in water. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Hardy DM, Pike OA, Taylor BJ, Dunn ML. Effect of process parameters on vitamins and sensory acceptability in micronutrient-fortified soymilk prepared by small-scale batch processing. Food Sci Nutr 2023; 11:1272-1282. [PMID: 36911816 PMCID: PMC10002871 DOI: 10.1002/fsn3.3161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/14/2022] [Accepted: 11/11/2022] [Indexed: 12/12/2022] Open
Abstract
Effects of holding time before cooling, cooling method, and light or dark refrigerated storage on the stability of vitamin A, vitamin C, thiamine, riboflavin, and folate were investigated in fortified and unfortified soymilk. Vitamin C loss (6%) and mild vitamin A isomerization occurred when soymilk was held hot after fortification. Cooling bottled soymilk at ambient temperature or in an ice-water bath did not affect any vitamins. Loss of riboflavin (18%) and vitamin A isomerization occurred during 12 days of light-exposed refrigerated storage, in contrast to no vitamin degradation during dark refrigerated storage. A sensory panel of youth and children indicated no significant preferences between fortified and unfortified soymilk except for color, where the lighter-colored unfortified soymilk was preferred. Acceptable vitamin stability and sensory characteristics can be achieved in fortified soymilk produced in small-scale batch processes with appropriate management of production and storage conditions.
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Affiliation(s)
- Dallin M Hardy
- Department of Nutrition, Dietetics, and Food Science Brigham Young University Provo Utah USA
| | - Oscar A Pike
- Department of Nutrition, Dietetics, and Food Science Brigham Young University Provo Utah USA
| | - Bradley J Taylor
- Department of Nutrition, Dietetics, and Food Science Brigham Young University Provo Utah USA
| | - Michael L Dunn
- Department of Nutrition, Dietetics, and Food Science Brigham Young University Provo Utah USA
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Premjit Y, Pandey S, Mitra J. Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2077361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Yashaswini Premjit
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Sachchidanand Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Jayeeta Mitra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
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Yang Y, Li J, Gu L, Chang C, Su Y, Liu Y, Yang Y, Dong S. Degradation of 5-methyltetrahydrofolate in model and egg yolk systems and strategies for its stabilization. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3473-3481. [PMID: 34366464 DOI: 10.1007/s13197-021-04992-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2021] [Accepted: 01/20/2021] [Indexed: 11/29/2022]
Abstract
In this study, the stability of 5-methyltetrahydrofolate (5-MTHF) in the model system and folate-enriched egg yolk and strategies for 5-MTHF stabilization were investigated. The oxygen, temperature and light affect the stability of 5-MTHF in the model system, among which oxygen is the main factor. In thermal pasteurization and spray-drying with normal air media, 5-MTHF is sensitive to oxidation, with the retention rate of blank group only reaching 74.96% ± 1.28%. The addition of vitamin C or vitamin E can protect 5-MTHF in egg yolk from degradation and the latter has a better protective effect. By adding 0.2% (w/v) vitamin E to egg yolk liquid, the retention rate of 5-MTHF during thermal pasteurization and spray-drying with normal air media were 94.16% ± 0.48% and 84.80% ± 0.82% respectively. Additionally, the spray-drying technique with inert gas media (N2) was also an effective method to improve the stability of the 5-MTHF in egg yolk. Our study explored the factors affecting the stability of 5-MTHF in both model systems and egg yolk liquid and provided effective strategies for the protection of 5-MTHF during the processing of egg.
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Affiliation(s)
- Yan Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.,School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.,School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.,School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.,School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.,School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yin Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.,School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.,School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Shijian Dong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.,School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
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Deobald D, Hanna R, Shahryari S, Layer G, Adrian L. Identification and characterization of a bacterial core methionine synthase. Sci Rep 2020; 10:2100. [PMID: 32034217 PMCID: PMC7005905 DOI: 10.1038/s41598-020-58873-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Accepted: 01/20/2020] [Indexed: 11/18/2022] Open
Abstract
Methionine synthases are essential enzymes for amino acid and methyl group metabolism in all domains of life. Here, we describe a putatively anciently derived type of methionine synthase yet unknown in bacteria, here referred to as core-MetE. The enzyme appears to represent a minimal MetE form and transfers methyl groups from methylcobalamin instead of methyl-tetrahydrofolate to homocysteine. Accordingly, it does not possess the tetrahydrofolate binding domain described for canonical bacterial MetE proteins. In Dehalococcoides mccartyi strain CBDB1, an obligate anaerobic, mesophilic, slowly growing organohalide-respiring bacterium, it is encoded by the locus cbdbA481. In line with the observation to not accept methyl groups from methyl-tetrahydrofolate, all known genomes of bacteria of the class Dehalococcoidia lack metF encoding for methylene-tetrahydrofolate reductase synthesizing methyl-tetrahydrofolate, but all contain a core-metE gene. We heterologously expressed core-MetECBDB in E. coli and purified the 38 kDa protein. Core-MetECBDB exhibited Michaelis-Menten kinetics with respect to methylcob(III)alamin (KM ≈ 240 µM) and L-homocysteine (KM ≈ 50 µM). Only methylcob(III)alamin was found to be active as methyl donor with a kcat ≈ 60 s-1. Core-MetECBDB did not functionally complement metE-deficient E. coli strain DH5α (ΔmetE::kan) suggesting that core-MetECBDB and the canonical MetE enzyme from E. coli have different enzymatic specificities also in vivo. Core-MetE appears to be similar to a MetE-ancestor evolved before LUCA (last universal common ancestor) using methylated cobalamins as methyl donor whereas the canonical MetE consists of a tandem repeat and might have evolved by duplication of the core-MetE and diversification of the N-terminal part to a tetrahydrofolate-binding domain.
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Affiliation(s)
- Darja Deobald
- Leipzig University, Institute of Biochemistry, Brüderstraße 34, 04103, Leipzig, Germany
- Helmholtz Centre for Environmental Research - UFZ, Isotope Biogeochemistry, Permoserstraße 15, 04318, Leipzig, Germany
| | - Rafael Hanna
- Leipzig University, Institute of Biochemistry, Brüderstraße 34, 04103, Leipzig, Germany
- Freiburg University, Institute of Pharmaceutical Sciences, Stefan-Meier-Straße 19, 79104, Freiburg im Breisgau, Germany
| | - Shahab Shahryari
- Helmholtz Centre for Environmental Research - UFZ, Isotope Biogeochemistry, Permoserstraße 15, 04318, Leipzig, Germany
| | - Gunhild Layer
- Leipzig University, Institute of Biochemistry, Brüderstraße 34, 04103, Leipzig, Germany
- Freiburg University, Institute of Pharmaceutical Sciences, Stefan-Meier-Straße 19, 79104, Freiburg im Breisgau, Germany
| | - Lorenz Adrian
- Helmholtz Centre for Environmental Research - UFZ, Isotope Biogeochemistry, Permoserstraße 15, 04318, Leipzig, Germany.
- Technische Universität Berlin, Chair of Geobiotechnology, Ackerstraße 76, 13355, Berlin, Germany.
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Abstract
The term folate (vitamin B9) refers to a group of water-soluble compounds that are nutritionally essential for the support of optimal human health and development. Folates participate in numerous one-carbon transfer reactions, including the methylation of important biomolecules (lipids, amino acids, DNA). A deficiency of folate leads to pathological outcomes including anemia and impairments in reproductive health and fetal development. Due to the linkage of impaired folate status with an increased prevalence of neural tube defects (NTDs) in babies, several jurisdictions required the fortification of the food supply with folic acid, a synthetic and stable form of folate. Data from the postfortification era have provided strong evidence for the reduction of NTDs due to folic acid fortification. However, concern is now growing with respect to the amount of synthetic folic acid within the human food supply. Excess folic acid intake has been linked to a masking of vitamin B12 deficiency, and concerns regarding the promotion of folate-sensitive cancers, including colorectal cancer. New strategies to ensure the supply of optimal folate to at-risk populations may be needed, including the use of biofortification approaches, in order to address recent concerns.
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Affiliation(s)
- Nassim Naderi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
| | - James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.
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Quantification of the catalytic performance of C1-cellulose-specific lytic polysaccharide monooxygenases. Appl Microbiol Biotechnol 2017; 102:1281-1295. [PMID: 29196788 PMCID: PMC5778151 DOI: 10.1007/s00253-017-8541-9] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Revised: 08/25/2017] [Accepted: 09/09/2017] [Indexed: 01/15/2023]
Abstract
Lytic polysaccharide monooxygenases (LPMOs) have recently been shown to significantly enhance the degradation of recalcitrant polysaccharides and are of interest for the production of biochemicals and bioethanol from plant biomass. The copper-containing LPMOs utilize electrons, provided by reducing agents, to oxidatively cleave polysaccharides. Here, we report the development of a β-glucosidase-assisted method to quantify the release of C1-oxidized gluco-oligosaccharides from cellulose by two C1-oxidizing LPMOs from Myceliophthora thermophila C1. Based on this quantification method, we demonstrate that the catalytic performance of both MtLPMOs is strongly dependent on pH and temperature. The obtained results indicate that the catalytic performance of LPMOs depends on the interaction of multiple factors, which are affected by both pH and temperature.
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Liu Y, Walkey CJ, Green TJ, van Vuuren HJ, Kitts DD. Enhancing the natural folate level in wine using bioengineering and stabilization strategies. Food Chem 2016; 194:26-31. [DOI: 10.1016/j.foodchem.2015.07.138] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2015] [Revised: 07/07/2015] [Accepted: 07/29/2015] [Indexed: 10/23/2022]
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Delchier N, Herbig AL, Rychlik M, Renard CMGC. Folates in Fruits and Vegetables: Contents, Processing, and Stability. Compr Rev Food Sci Food Saf 2016; 15:506-528. [PMID: 33401816 DOI: 10.1111/1541-4337.12193] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Revised: 12/18/2015] [Accepted: 12/22/2015] [Indexed: 02/06/2023]
Abstract
Folates play a key role in human one-carbon metabolism and are provided by food. It is well established that folates are beneficial in the prevention of neural tube defects and cardiovascular and neurodegenerative diseases. Fruits and vegetables, and especially green vegetables, are the main sources of folates. In parallel, fruits and vegetables, with high contents of folates, are mostly consumed after processing, such as, canning, freezing, or home-cooking, which involve folate losses during their preparation. Hence, it is important to know the percentage of folate losses during processing and, moreover, the mechanisms underlying those losses. The current knowledge on folate losses from fruit and vegetables are presented in this review. They depend on the nature of the respective fruit or vegetable and the respective treatment. For example, steaming involves almost no folate losses in contrast to boiling. Two main mechanisms are involved in folate losses: (i) leaching into the surrounding liquid and (ii) oxidation during heat treatment, the latter of which depending on the nature of the vitamer considered. In this respect, a vitamer stability decreases in the order starting from folic acid followed by 5-HCO-H4 folate, 5-CH3 -H4 folate, and, finally, H4 folate. Further studies are required, especially on the diffusion of the vitamers in real foods and on the determination of folate degradation products.
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Affiliation(s)
- Nicolas Delchier
- Chair of Analytical Food Chemistry, Technische Univ. München, Alte Akademie 10, D-85354, Freising, Germany
| | - Anna-Lena Herbig
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Domaine Saint Paul, Site Agroparc, F-84000, Avignon, France.,Univ. d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Technische Univ. München, Alte Akademie 10, D-85354, Freising, Germany
| | - Catherine M G C Renard
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Domaine Saint Paul, Site Agroparc, F-84000, Avignon, France.,Univ. d'Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000, Avignon, France
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Liu Y, Green TJ, Kitts DD. Stability of microencapsulated L-5-methyltetrahydrofolate in fortified noodles. Food Chem 2015; 171:206-11. [DOI: 10.1016/j.foodchem.2014.08.129] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2013] [Revised: 06/13/2014] [Accepted: 08/29/2014] [Indexed: 11/28/2022]
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15
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Araya-Farias M, Gaudreau A, Rozoy E, Bazinet L. Rapid HPLC-MS method for the simultaneous determination of tea catechins and folates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4241-4250. [PMID: 24734959 DOI: 10.1021/jf4053258] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
An effective and rapid HPLC-MS method for the simultaneous separation of the eight most abundant tea catechins, gallic acid, and caffeine was developed. These compounds were rapidly separated within 9 min by a linear gradient elution using a Zorbax SB-C18 packed with sub 2 μm particles. This methodology did not require preparative and semipreparative HPLC steps. In fact, diluted tea samples can be easily analyzed using HPLC-MS as described in this study. The use of mass spectrometry detection for quantification of catechins ensured a higher specificity of the method. The percent relative standard deviation was generally lower than 4 and 7% for most of the compounds tested in tea drinks and tea extracts, respectively. Furthermore, the method provided excellent resolution for folate determination alone or in combination with catechins. To date, no HPLC method able to discriminate catechins and folates in a quick analysis has been reported in the literature.
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Affiliation(s)
- Monica Araya-Farias
- Institute of Nutrition and Functional Foods (INAF) and ‡Department of Food Sciences and Nutrition, Laval University , Quebec, QC, Canada G1V 0A6
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Green TJ, Liu Y, Dadgar S, Li W, Böhni R, Kitts DD. Wheat rolls fortified with microencapsulated L-5-methyltetrahydrofolic acid or equimolar folic acid increase blood folate concentrations to a similar extent in healthy men and women. J Nutr 2013; 143:867-71. [PMID: 23616513 DOI: 10.3945/jn.113.174268] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Mandatory folic acid fortification of grains such as wheat flour has been introduced in several countries to reduce the incidence of neural tube defects. There are concerns, however, that folic acid could mask the hematologic signs of vitamin B-12 deficiency and lead to other adverse health outcomes in the population. Calcium L-5-methyltetrahydrofolic acid (L-5-MTHF), a synthetic form of reduced folate, should not mask vitamin B-12 deficiency and may be safer than folic acid. Unfortunately, L-5-MTHF is not stable in most food matrices such as bread. Microencapsulation of L-5-MTHF with sodium ascorbate and a modified starch is effective at preventing loss of the vitamin during baking and storage. Our aim was to assess the efficacy of wheat rolls fortified with microencapsulated L-5-MTHF or equimolar folic acid compared with wheat rolls containing no added folate (placebo) at increasing blood folate concentrations during 16 wk. Healthy men and women aged 18-45 y (n = 45) were randomly assigned to consume wheat rolls that contained L-5-MTHF (452 μg/d), the molar equivalent of folic acid (400 μg/d), or placebo. At 16 wk, the mean (95% CI) erythrocyte folate was 0.48 (0.27, 0.71) and 0.37 (0.17, 0.57) μmol/L higher in the L-5-MTHF (P < 0.001) and folic acid wheat roll (P = 0.001) groups, respectively, than in the placebo group. Likewise, the mean plasma folate was 23 (12, 34) and 23 (12, 34) nmol/L higher in the L-5-MTHF (P < 0.001) and folic acid wheat roll (P < 0.001) groups, respectively, than in the placebo group. There were no significant differences in blood folate concentrations between the L-5-MTHF and folic acid wheat roll groups. Both microencapsulated L-5-MTHF and folic acid-fortified wheat rolls increased blood folate concentrations compared with placebo.
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Affiliation(s)
- Timothy J Green
- Food, Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada.
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Redox properties of catechins and enriched green tea extracts effectively preserve l-5-methyltetrahydrofolate: Assessment using cyclic voltammetry analysis. Food Chem 2013; 138:1982-91. [DOI: 10.1016/j.foodchem.2012.09.135] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2012] [Revised: 09/24/2012] [Accepted: 09/28/2012] [Indexed: 11/21/2022]
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Liu Y, Green TJ, Wong P, Kitts DD. Microencapsulation of L-5-methyltetrahydrofolic acid with ascorbate improves stability in baked bread products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:247-254. [PMID: 23234354 DOI: 10.1021/jf304229b] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Fortification of foods with L-5-methyltetrahydrofolic acid (L-5-MTHF) is challenging due to low stability to environmental conditions that include exposure to pH, moisture, and temperature. The objective of the present study was to stabilize L-5-MTHF using microencapsulation technology. L-5-MTHF microcapsules constructed with different core-to-wall ratios of L-5-MTHF, both alone or in combination with sodium ascorbate, yielded high (>89%) recovery of L-5-MTHF. Time-of-flight secondary ion mass spectrometry (ToF-SIMS) analysis confirmed successful encapsulation of L-5-MTHF with high core-to-wall ratios. Microencapsulation of L-5-MTHF alone with a high core-to-wall ratio significantly (p < 0.05) improved the stability of L-5-MTHF over the course of bread baking, performed both in pilot plant and in commercial baking conditions. Breads made with fortified flour containing sodium ascorbate coencapsulated with L-5-MTHF had recoveries of L-5-MTHF that were 97% and 77%, respectively, for pilot plant and bakery breads. Co-encapsulating L-5-MTHF with ascorbate also significantly (p < 0.05) improved stability during storage, as compared to breads that contained free L-5-MTHF.
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Affiliation(s)
- Yazheng Liu
- Food Nutrition and Health, University of British Columbia, Vancouver, British Columbia, Canada
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