Fortification of wheat flour and oil with vitamins B12 and D3: Effect of processing and storage

Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

“…The activation energy found for vitamin D 2 degradation in mushroom powder at a w 0.33 was 36.7 kJ/mol, which is close to the activation energy for oxygen diffusion in unsaturated lipids—i.e., 24 kJ/mol—and to the activation energies found for the free radical chain reactions in triglycerides—i.e., 34.0–37.3 kJ/mol [ 72 ]; hence, autoxidation was assumed to be the mechanism by which vitamin D 2 was lost [ 71 ]. The half-life of vitamin D 2 at a w 0.33, calculated on the basis of the activation energy provided by this latter study, was 175 d at 25 °C, which is the same as that found for vitamin D 3 in whole wheat flour under the same temperature and a w conditions [ 68 ]. Conversely, in fresh irradiated mushrooms, vitamin D 2′ s half-life was approximately 7 d at both 4 °C and −14 °C [ 73 ]; hence, storage at −20 °C is necessary to preserve vitamin D 2 in fresh mushroom [ 74 ].…”

“…Whole wheat flour was also considered for vitamin D 3 incorporation, which is a strategy to develop various fortified bakery products [ 68 ]. In dry and intermediate-moisture foods, chemical stability is critically dependent on water activity (a w ).…”

“…Accordingly, the half-times for vitamin D 3 added to whole wheat flour at 25 °C were found to be 173, 169, and 116 d at a w levels of 0.33, 0.63, and 0.93, respectively. The stability of vitamin D 3 greatly decreases with increasing temperature to 45 °C, with half-times for degradation of 87, 77, and 63 d at a w of 0.33, 0.63, and 0.93, respectively [ 68 ].…”

“…Rye bread has a lower pH than wheat bread, which was the explanation for the lower retention of vitamin D, due to the acid-catalyzed isomerization to isotachysterol [ 28 ]. In another fortification study of bread fortified with free vitamin D 3 , retention was only 40%, but baking was carried out at a higher temperature, i.e., 200 °C for 20 min [ 68 ]. For cookies baked at 200–205 °C for a shorter time (12 min), the retention of vitamin D 3 was 65% [ 68 ].…”

Micronutrient Malnutrition – A Glimpse on the Current Strategies and Future Prospects

“…Generally, any food could be fortified, but cereals are the most accomplished ones as they are staple foods, especially in the hotspot regions [40][41][42]. In addition, oils, milk and dairy products, noodles, beverages and chocolates have also been exploited [31,[43][44][45][46][47]. Most importantly, bioavailability and compatibility dictate the micronutrient choice.…”