Stability of vitamin A, E, C and thiamine during storage of different powdered enteral formulas

Degradation kinetics of vitamins in different enteral feeding formulas during storage at different temperatures

“…The activation energies of vitamin A were 45.24 and 67.65 kJ/mol for EFF-A and EFF-B, respectively, in the present study. They were close to the result of 43.88 kJ/mol that Baéz et al [ 10 ] studied in a powdered enteral formula, while far lower than those previously reported by our team, that the activation energies of vitamin A were 122.94 kJ/mol and 125.29 kJ/mol in two different powdered enteral formulas [ 38 ]. Also, Albalá-Hurtado et al [ 25 ] studied the activation energy of vitamin A, which was 92.05 kJ/mol in liquid infant milks.…”

“…The results were significantly lower than previous papers, which was presumably due to the difference in food matrices. The activation energies for vitamin B 1 were 123.48 kJ/mol and 105.98 kJ/mol in two different powdered enteral formulas, as reported by our team in a previous paper [ 38 ]. Moreover, the R 2 values of vitamin B 1 determined by the Arrhenius calculations had far lower correlations (0.52–0.57) than vitamins A and C in this study.…”

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

“…Irradiation also affects the stability of vitamins in meat [87], with some research reporting that it causes a decrease in the levels of some vitamins, such as vitamin B complex and vitamin C, while those of others, including vitamin E, remain stable [87,149]. Vitamins degrade quickly due to temperature, light, oxygen, water alkalinity, pH, and contact with other components [150]. Meat contains water-soluble B-complex vitamins such thiamin (B1), riboflavin (B2), niacin (B5), pyridoxine (B6), biotin (B10), cobalamin (B12), choline, folic acid, and pantothenic acid.…”