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Handbook of Food Fortification and Health pp 199–211Cite as

The Stability of Water-Soluble Vitamins and Issues in the Fortification of Foods

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Part of the book series: Nutrition and Health ((NH))

Abstract

Vitamins are chemically reactive components of foods and their retention can be influenced by various factors during processing and storage. Reflecting their global significance as staples, there has been a renewed focused upon cereal grain foods including the various styles of Asian wheaten noodles. Although these are typically regarded as good sources of the B-group vitamins, relatively high losses of up to 97% have been reported. The factors responsible for the losses vary for each vitamin investigated, with product pH, as well as heat, being among the significant determinants of retention. The nutritional potential of cereal grain foods, including Asian noodles and rice, is reviewed with particular emphasis on folic acid fortification. The recent studies have highlighted the risks of assuming similar patterns of retention in all foods, along with the importance of applying rigour in adapting extraction procedures and analytical methodology for use with different food products.

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Author information

Authors and Affiliations

  1. Human Protection and Performance Division, Defence Science and Technology Organisation, 76 George Street, Scottsdale, TAS, 7260, Australia

    Lan T. T. Bui BSc. FoodTech (Hons), PhD. & Ross Coad BAppSc, MBA

  2. School of Applied Sciences, RMIT University, La Trobe Street, 2476V, Melbourne, VIC, 3001, Australia

    Darryl M. Small BScAgr (Hons), PhD

Authors
  1. Lan T. T. Bui BSc. FoodTech (Hons), PhD.
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  2. Darryl M. Small BScAgr (Hons), PhD
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  3. Ross Coad BAppSc, MBA
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Corresponding author

Correspondence to Lan T. T. Bui BSc. FoodTech (Hons), PhD. .

Editor information

Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. University Hospital Lewisham, Department of Gastroenterology, Department of Gastroenterology, Kings College Hospital, London, SM68SU, United Kingdom

    Rajaventhan Srirajaskanthan

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

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Bui, L.T.T., Small, D.M., Coad, R. (2013). The Stability of Water-Soluble Vitamins and Issues in the Fortification of Foods. In: Preedy, V., Srirajaskanthan, R., Patel, V. (eds) Handbook of Food Fortification and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7076-2_16

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  • DOI: https://doi.org/10.1007/978-1-4614-7076-2_16

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  • Publisher Name: Humana Press, New York, NY

  • Print ISBN: 978-1-4614-7075-5

  • Online ISBN: 978-1-4614-7076-2

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