Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity

Abstract

Literature data for the rates of thiamine destruction in a wide variety of model systems, buffer solutions and foods have been used to determine the kinetics of thiamine destruction during processing. A range of conditions, including temperature, pH, oxygen and catalysts indicate that, in most cases, the destruction of thiamine follows first order reaction kinetics. When information is limited, these calculations may be used to extrapolate data and predict modifications of processing to minimize losses of thiamine.

Kinetics of ascorbic acid loss during hot water blanching of fluted pumpkin (Telfairia occidentalis) leaves

“…Activation energy value varied between 16.9 and 41.2 kJ/mol. Activation energy values for ascorbic acid degradation are in agreement with reported ranges by Mauri et al (1989). Higher activation energy implies that a smaller temperature change is required to degrade a specific compound more rapidly.…”

Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar

“…A first-order kinetics of thiamine degradation in red gram splits (Cajanus cajan L.) at pH 4.5, 5.5 and 6.5, over a temperature range of 50-120 o C (steady state temperature process) was observed by Rekhaa et al (2004). In addition, first order reaction behavior of ascorbic acid, thiamine and other vitamin degradation in foods and model systems under different conditions by a number of researchers (Mulley et al, 1975;Vikram et al, 2005;Mauri et al, 2007;Peleg et al, 2016) also have been reported. Dn the other hand; there are no published data on the thermal degradation of TH and RB in RHN.…”

Industrial fuel ethanol yeasts contain adaptive copy number changes in genes involved in vitamin B1 and B6 biosynthesis

“…Besides significant differences Cold Spring Harbor Laboratory Press on May 10, 2018 -Published by genome.cshlp.org Downloaded from in the raw material (i.e., the type of cane, and processing routines that can vary during the crop season), all treatments used to produce the sugar crystals (heating/boiling, sulfite/acid addition, etc.) are known to affect the stability of vitamins B1 and B6 (Saidi and Warthesen 1983;Mauri et al 1989). Furthermore, the bioavailability of vitamin B6 for the yeast cells is also of concern, as the form normally found in plants is not readily available for yeast cell usage (Gregory 1997).…”