Stability of folic acid under several parameters

Gazzali, Amirah Mohd; Lobry, Mathilde; Colombeau, Ludovic; Acherar, Samir; Azaïs, Henri; Mordon, Serge; Arnoux, Philippe; Baros, Francis; Vanderesse, Régis; Frochot, Céline

doi:10.1016/j.ejps.2016.08.045

Cited by 145 publications

(112 citation statements)

References 71 publications

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“…Although no age group or sex is free from the bane of micronutrient deficiencies, the effect is prominent in pregnant women and children (Bailey, West Jr, & Black, ; Lopez, Cacoub, Macdougall, & Peyrin‐Biroulet, ). The effect of micronutrient deficiencies on pregnant women is serious as it can directly impact on the fetus which may lead to birth defects (Gazzali et al., ). The Food Engineering Group at the University of Toronto developed salt fortified with iron and iodine (DFS) for the purpose of solving the problem of iron and iodine deficiencies, which are key factors to maternal health (Yao O. Li, Diosady, & Wesley, ).…”

Section: Introductionmentioning

confidence: 99%

Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine

Modupe

Krishnaswamy

Diósady

2019

Journal of Food Science

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As many of the maternal and child health complications result from folic acid, iron, and iodine deficiencies; it makes sense to combat these simultaneously. We have developed cost‐effective technology to deliver these three micronutrients simultaneously through salt. Our goal was to retain at least 70% of the micronutrients during 6 months of storage. The fortified salt was formulated by spraying a solution that contained 2% iodine and 0.5% or 1% folic acid onto salt and adding encapsulated ferrous fumarate. The formulated triple fortified salt contained 1,000 ppm iron, 50 ppm iodine, and 12.5 or 25 ppm folic acid. The spray solution and the salt were stored for 2 and 6 months respectively at 25, 35, and 45 °C 60 to 70% relative humidity. Even at 45 °C, over 70% of both iodine and folic acid were retained in the salt. The best formulation based on the color of the salt and stability of iodine and folic acid contained 12.5 ppm folic acid, 50 ppm iodine, and 1,000 ppm iron. These results indicate that iron, iodine, and folic acid can be simultaneously delivered to a vulnerable population through salt using the technology described. Also, the quality control of the process can be developed around pteroic acid that was detected as a primary degradation product of folic acid. Practical Application The technology developed is already transferred to India for industrial scale up. When fully operational, the technology will simultaneously solve iron, iodine, and folic acid deficiencies in vulnerable populations at a very low cost.

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Section: Introductionmentioning

confidence: 99%

Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine

Modupe

Krishnaswamy

Diósady

2019

Journal of Food Science

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“…Flavors #1, #2, and #3 contained small amounts of EtOH, giving final EtOH concentrations in the model beverage of 0.008%, 0.03%, and 0.096% (v/v), respectively. FA content decreases in acidic solutions, such as acidic beverages, over time (Frommherz et al., ), with the main mechanism of FA decomposition under acidic conditions being proton attack (Gazzali et al., ). Therefore, we expected even small amounts of EtOH to enhance FA decomposition in acidic solution.…”

Section: Resultsmentioning

confidence: 99%

“…Molecular structure and degradation scheme of folic acid (Gazzali et al., ). Folic acid is composed of different moieties, namely pterin, 4‐aminobenzoic acid, and l ‐glutamic acid (inset, top right).…”

Section: Introductionmentioning

confidence: 99%

Small amounts of ethanol attenuate folic acid stability in acidic beverages during storage

Kida¹,

Tomotake²,

Sasako

et al. 2017

Food Science & Nutrition

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Folic acid (FA) is an essential compound involved in important biochemical processes and is used to fortify various food products. FA in fortified acidic beverages decomposes during storage due to H+ attack. FA stability in acidic beverages is a serious problem as food fortification should guarantee labeled FA concentrations until the expiry date. In this study, we investigated the influence of ethanol (EtOH) on FA depletion using a model acidic beverage and observed that small amounts of EtOH, derived from added flavor, promoted FA depletion. FA depletion was promoted by only small amounts of EtOH, but not by acetonitrile. This suggested that FA decomposition might be accelerated by EtOH, which surrounds FA molecules in solution due to selective solvation. In the development of FA‐fortified beverages, EtOH content should be decreased or removed altogether, to prevent accelerating FA decomposition.

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“…This photodegradation preferentially occurs in acidic solutions and in the presence of oxygen (Thomas et al, 2000). Although B9 is known to remain mostly stable in aqueous solution at 37°C (Tripet & Kesselring, 1975;Vora, Riga, Dollimore, & Alexander, 2002), addition of H 2 O 2 significantly increases oxidative degradation via the production of singlet oxygen (Gazzali et al, 2016;Thomas et al, 2000). These oxidative conditions allowed degradation of native B9 forming peteridin product that was identified by mass spectrometry.…”

Section: Discussionmentioning

confidence: 99%

“…Vitamin B9 plays a crucial role in various metabolic and biochemical processes such as the replication of DNA and cell division, notably during the early stages of embryology (Herrmann & Obeid, 2011;Lucock, 2000). This bioactivity is mostly due to the native form of B9 (Gazzali et al, 2016;Hirakawa, Suzuki, Oikawa, & Kawanishi, 2003;Patro, Adhikari, Mukherjee, & Chattopadhyay, 2005). To prepare biocarriers that maintain the bioactivity of the vitamin, it is therefore critical to preserve its chemical integrity.…”

Section: Discussionmentioning

confidence: 99%

Coacervates of whey proteins to protect and improve the oral delivery of a bioactive molecule

Chapeau

Bertrand

Briard‐Bion

et al. 2017

Journal of Functional Foods

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a b s t r a c tThe potentiality of heteroprotein complex coacervates as biocarrier for a bioactive was investigated. Vitamin B9 (B9), also known as folic acid, was encapsulated by complex coacervation of two whey proteins (WP), b-lactoglobulin and lactoferrin. The stability and bioavailability of formed B9-WP coacervates was then characterized. Under degradative conditions in vitro (UV light irradiation, and oxidation by H 2 O 2 ), WP coacervates protected the vitamin against chemical degradation. B9-WP coacervates also showed considerable physical stability over time when incorporated in real food matrices. Compared to unencapsulated B9, oral administration of B9-WP coacervates to healthy rats enhanced the plasma level of the vitamin. This improved bioavailability can be ascribed to the improvement in the solubility of B9 throughout the gastro-intestinal tract. We thus demonstrate the efficiency of WP coacervates as biocarrier for the protection and delivery of small bioactive molecules.

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Stability of folic acid under several parameters

Cited by 145 publications

References 71 publications

Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine

Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine

Small amounts of ethanol attenuate folic acid stability in acidic beverages during storage

Coacervates of whey proteins to protect and improve the oral delivery of a bioactive molecule

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