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Chemical Changes of Vitamins during Food Processing

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Chemical Changes in Food During Processing

Part of the book series: ift Basic Symposium Series ((IFTBSS))

Abstract

Evaluation of the chemical effects of food processing on vitamins is a difficult task because of the diverse nature of the various vitamins as well as the chemical heterogeneity within each class of compounds. Although the general stability properties of many of the vitamins have been determined, many of the factors affecting retention of vitamins in complex food systems have not been well established. The variables that must be considered include (a) the time and temperature of processing or storage; (b) the concentration dependence and temperature dependence of the degradation reaction; (c) environmental variables such as the pH and the concentration of oxygen, metal ions, and various reducing or oxidizing agents; (d) the rate of competing or sequential reactions; (e) the relative stability of the various forms of a vitamin present; (f) the chemical nature of other food components (e.g., reducing vs. nonreducing sugars); (g) the mechanism(s) of chemical loss of vitamin activity in the food; and (h) the water activity of the food system. Because of the complex interactions of these variables, generalization on the basis of existing knowledge about the stability of vitamins in specific foods is often unreliable.

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Authors and Affiliations

  1. Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32611, USA

    Jesse F. Gregory III

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  1. Jesse F. Gregory III
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Editors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, California, USA

    Thomas Richardson

  2. Nabisco Brands, Inc., East Hanover, New Jersey, USA

    John W. Finley

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© 1985 Springer Science+Business Media New York

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Gregory, J.F. (1985). Chemical Changes of Vitamins during Food Processing. In: Richardson, T., Finley, J.W. (eds) Chemical Changes in Food During Processing. ift Basic Symposium Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-1016-9_17

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  • DOI: https://doi.org/10.1007/978-94-017-1016-9_17

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