Hemery Youna, Fontan Laura, Laillou A., Jallier V., Moench-Pfanner R., Avallone S., Berger Jacques. (2020). Influence of storage conditions and packaging of fortified wheat flour on microbial load and stability of folate and vitamin B12. Food Chemistry : X, 5, 10076 [10 p.]. ISSN 2590-1575.
Titre du document
Influence of storage conditions and packaging of fortified wheat flour on microbial load and stability of folate and vitamin B12
Année de publication
2020
Auteurs
Hemery Youna, Fontan Laura, Laillou A., Jallier V., Moench-Pfanner R., Avallone S., Berger Jacques
Source
Food Chemistry : X, 2020,
5, 10076 [10 p.] ISSN 2590-1575
Flour fortification with folic acid (FA) is implemented in many countries, and the fortification of flour with vitamin B12 has been planned. However, vitamins losses can occur during storage. In this study, fortified wheat flour was packaged either in paper bags or multilayer aluminum/PET bags, and stored in controlled conditions of temperature (25 degrees C or 40 degrees C) and relative humidity (65% or 85% RH) for 6 months. FA content, cyanocobalamin content, and microbial quality were regularly assessed. In flours packed in multilayer bags (non-permeable to oxygen and humidity), no significant FA and cyanocobalamin losses were observed, irrespective of temperature and RH. In flours packed in permeable paper bags, the microbial quality deteriorated in flours stored at 85% RH, FA loss reached 22-53% after 6 months at 85% RH, whereas cyanocobalamin loss reached 49-63% after 6 months at 65% RH. This shows that, depending on environmental conditions, packaging choice is of critical importance.
Plan de classement
Biochimie [020BIOCHI]
;
Nutrition, alimentation : technologies [054ALIM03]
Descripteurs
ALIMENTATION HUMAINE ; CEREALE ; FARINE ; FORTIFICATION ALIMENTAIRE ; NUTRIMENT ; VITAMINE ; MICROBIOLOGIE ; STOCKAGE ; QUALITE ; ACIDE FOLIQUE
Description Géographique
SENEGAL ; DAKAR ; TIERS MONDE
Localisation
Fonds IRD [F B010085725]
Identifiant IRD
fdi:010085725
