scholarly journals Impact of storage conditions and premix type on fat-soluble vitamin stability1

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Marut Saensukjaroenphon ◽  
Caitlin E Evans ◽  
Chad B Paulk ◽  
Jordan T Gebhardt ◽  
Jason C Woodworth ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin A ◽  
Chemical Treatment ◽  
Storage Time ◽  
Storage Condition ◽  
The United States ◽  
Heat Pulse ◽  
Pulse Treatment ◽  
Fat Soluble Vitamins ◽  
And Storage

Abstract Feed ingredients and additives could be a potential medium for foreign animal disease entry into the United States. The feed industry has taken active steps to reduce the risk of pathogen entry through ingredients. Medium chain fatty acid (MCFA) and heat pulse treatment could be an opportunity to prevent pathogen contamination. The objective of experiment 1 was to determine the impact of 0, 30, 60, or 90 d storage time on fat-soluble vitamin stability when vitamin premix (VP) and vitamin trace mineral premix (VTM) were blended with 1% inclusion of MCFA (1:1:1 blend of C6:C8:C10) or mineral oil (MO) with different environmental conditions. Samples stored at room temperature (RT) (~22 °C) or in an environmentally controlled chamber set at 40 °C and 75% humidity, high-temperature high humidity (HTHH). The sample bags were pulled out at days 0, 30, 60 and 90 for RT condition and HTHH condition. The objective of experiment 2 was to determine the effect of heat pulse treatment and MCFA addition on fat-soluble vitamin stability with two premix types. A sample from each treatment was heated at 60 °C and 20% humidity. For experiment 1, the following effects were significant for vitamin A: premix type × storage condition (P = 0.031) and storage time × storage condition (P = 0.002) interactions; for vitamin D3: main effect of storage condition (P < 0.001) and storage time (P = 0.002); and for vitamin E: storage time × storage condition interaction (P < 0.001). For experiment 2, oil type did not affect the stability of fat-soluble vitamins (P > 0.732) except for vitamin A (P = 0.030). There were no differences for fat-soluble vitamin stability between VP and VTM (P > 0.074) except for vitamin E (P = 0.016). Therefore, the fat-soluble vitamins were stable when mixed with both vitamin and VTM and stored at 22 °C with 28.4% relative humidity (RH). When premixes were stored at 39.5 °C with 78.8%RH, the vitamin A and D3 were stable up to 30 d while the vitamin E was stable up to 60 d. In addition, MCFA did not influence fat-soluble vitamin degradation during storage up to 90 d and in the heat pulse process. The vitamin stability was decreased by 5% to 10% after the premixes was heated at 60 °C for approximately nine and a half hours. If both chemical treatment (MCFA) and heat pulse treatment have similar efficiency at neutralizing or reducing the target pathogen, the process of chemical treatment could become a more practical practice.

scholarly journals Impact of storage conditions and premix type on phytase stability

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Marut Saensukjaroenphon ◽  
Caitlin E Evans ◽  
Chad B Paulk ◽  
Jordan T Gebhardt ◽  
Jason C Woodworth ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Storage Time ◽  
Storage Condition ◽  
Storage Conditions ◽  
Mineral Oil ◽  
Heat Pulse ◽  
Pulse Treatment ◽  
And Storage ◽  
Potential Use ◽  
Oil Type

Abstract Potential use of medium-chain fatty acids (MCFA), increased temperatures and exposure time may be implemented to mitigate biological hazards in premixes and feed ingredients. However, there are no data on how these strategies influence phytase stability. For Exp. 1, there were no four- and three-way interactions among premix type (PT), oil type (OT), storage condition (SC), and storage time (ST) for phytase stability (P > 0.111). There were two-way interactions for PT × SC (P < 0.001) and SC × ST (P < 0.001). The OT did not affect phytase stability when premixes-containing phytase were added as either mineral oil (MO) or MCFA (P = 0.382). For Exp. 2, there was no interaction between PT and OT (P = 0.121). There were also no differences for phytase stability between vitamin premix (VP)- and vitamin trace mineral (VTM) premix-containing phytase were heated at 60 °C (P = 0.141) and between premixes-containing phytase were mixed with 1% MO added and 1% MCFA (P = 0.957). Therefore, the phytase was stable when mixed with both VP and VTM premix and stored at 22 °C with 28.4% relative humidity (RH). The phytase stability was dramatically decreased when the phytase was mixed with premixes and stored at 39.5 °C with 78.8% RH. Also, MCFA did not influence phytase degradation during storage up to 90 d and in the heat pulse process. The phytase activity was decreased by 20% after the premixes containing the phytase was heated at 60 °C for approximately 9.5 h. If both MCFA and heat pulse treatment have similar efficiency at neutralizing or reducing the target pathogen, the process of chemical treatment could become a more practical practice.

scholarly journals CFTR Modulator Therapy with Lumacaftor/Ivacaftor Alters Plasma Concentrations of Lipid-Soluble Vitamins A and E in Patients with Cystic Fibrosis

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 483
Author(s):  
Olaf Sommerburg ◽  
Susanne Hämmerling ◽  
S. Philipp Schneider ◽  
Jürgen Okun ◽  
Claus-Dieter Langhans ◽  
...  
Keyword(s):  
Cystic Fibrosis ◽  
Vitamin E ◽  
Vitamin A ◽  
Clinical Chemistry ◽  
Pancreatic Insufficiency ◽  
Plasma Concentrations ◽  
Plasma Vitamin ◽  
Hypervitaminosis A ◽  
Cholesterol Ratio ◽  
Fat Soluble Vitamins

Rationale: Cystic fibrosis (CF), caused by mutations in the cystic fibrosis transmembrane conductance regulator (CFTR) gene, leads to impaired pancreatic function and therefore reduced intestinal absorption of lipids and fat-soluble vitamins especially in patients with CF developing pancreatic insufficiency (PI). Previous studies showed that CFTR modulator therapy with lumacaftor-ivacaftor (LUM/IVA) in Phe508del-homozygous patients with CF results in improvement of pulmonary disease and thriving. However, the effects of LUM/IVA on plasma concentration of the lipid soluble vitamins A and E remain unknown. Objectives: To investigate the course of plasma vitamin A and E in patients with CF under LUM/IVA therapy. Methods: Data from annual follow-up examinations of patients with CF were obtained to assess clinical outcomes including pulmonary function status, body mass index (BMI), and clinical chemistry as well as fat-soluble vitamins in Phe508del-homozygous CF patients before initiation and during LUM/IVA therapy. Results: Patients with CF receiving LUM/IVA improved substantially, including improvement in pulmonary inflammation, associated with a decrease in blood immunoglobulin G (IgG) from 9.4 to 8.2 g/L after two years (p < 0.001). During the same time, plasma vitamin A increased significantly from 1.2 to 1.6 µmol/L (p < 0.05), however, levels above the upper limit of normal were not detected in any of the patients. In contrast, plasma vitamin E as vitamin E/cholesterol ratio decreased moderately over the same time from 6.2 to 5.5 µmol/L (p < 0.01). Conclusions: CFTR modulator therapy with LUM/IVA alters concentrations of vitamins A and vitamin E in plasma. The increase of vitamin A must be monitored critically to avoid hypervitaminosis A in patients with CF.

Fat-Soluble Vitamins in Human Lactation

2007 ◽  
Vol 77 (5) ◽  
pp. 303-310 ◽  
Author(s):  
Campos ◽  
Paixão ◽  
Ferraz
Keyword(s):  
Vitamin E ◽  
Vitamin A ◽  
Beta Carotene ◽  
Group Differences ◽  
Early Lactation ◽  
Sharp Decline ◽  
Mature Milk ◽  
Human Lactation ◽  
Total Fat ◽  
Fat Soluble Vitamins

Lactation has three distinct phases: colostrum, transition, and mature, with the quantity of fat-soluble vitamins and carotenoids tending to decline while the total fat content increases. The number of deliveries seems to be directly related to higher concentrations of beta-carotene and vitamin E in colostrum. Little is known about vitamin quantities during the other phases. In the present study, vitamin A and E concentrations during different phases of lactation were measured in primiparous and multiparous mothers to analyze the variation and suitability for the diet of a breastfed child. Phase of lactation and number of deliveries were highly significant for log mean vitamin A while only one phase showed significance for log mean vitamin E. There was a sharp decline in the levels of vitamin A and E in the course of the initial phase of lactation. The variability between measurements declined as colostrum transitioned to mature milk. There were significant measurable inter-group differences in retinol levels in milk obtained during early lactation. Vitamin A and E content can reach 2.5 and 1.4 times of levels recommended intake, respectively.

scholarly journals Effect of post-harvest treatment and storage temperature on fragrance of Jasmine (J. grandiflorum)

2018 ◽  
Vol 7 (8) ◽  
pp. 2391
Author(s):  
Mohana Sundari ◽  
Sivakumar T. ◽  
Krishna Surendar K. ◽  
Ganga M.
Keyword(s):  
Shelf Life ◽  
Chemical Treatment ◽  
Storage Temperature ◽  
Storage Condition ◽  
Flower Senescence ◽  
Nano Particle ◽  
Flower Production ◽  
Chemical Solutions ◽  
And Storage ◽  
Silver Nano Particle

The postharvest experiment was conducted to maximize the shelf life of Jasminum grandiflorum without losing its fragrance using with different chemical solution in department of Crop Physiology, Tamilnadu Agricultural University during 2017 - 2018. The demand for this species for oil extraction is more compared to other species. Among the Jasmine flower production major quantity of Jasmine flowers are utilized for isolating and manufacturing Jasmine oils. The experimental design followed for this study is FCRD. The chemical solutions viz., silver nano particle (20 ppm), Boric acid (4%), sucrose (4%), NAA (100 ppm), BA (500 ppm), α-AIB (20µM) are used as anti-senescence. After chemical treatment the flower buds packed in polypropylene bags (200 gauges) and stored in ambient and cold storage condition. The observation was made periodically up to flower senescence. Among the different chemical treatment silver nano-particle (20 ppm) having the significant effect on fragrance and shelf life over control.

scholarly journals Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1504
Author(s):  
Vassilios Raikos ◽  
Lynn P. Pirie ◽  
Sati Gürel ◽  
Helen E. Hayes
Keyword(s):  
Vitamin E ◽  
Starter Culture ◽  
Chilled Storage ◽  
Culture Viability ◽  
Physicochemical Stability ◽  
Dietary Requirements ◽  
Processing And Storage ◽  
Fat Soluble Vitamins ◽  
And Storage

Yogurt is a nutritious food that is regularly consumed in many countries around the world and is widely appreciated for its organoleptic properties. Despite its contribution to human dietary requirements, yogurt in its traditional recipe is a poor source of fat-soluble vitamins. To respond to consumer demands and further increase the nutritional value of this product, this work aimed to fortify yogurt with vitamin E by using emulsification as the method of encapsulation. The effects of thermal processing and chilled storage on the physicochemical stability of the yogurt-based beverage was investigated. Vitamin E was only minorly affected by bulk pasteurization at 63 °C for 30 min and remained stable during storage at 4 °C for 28 days. Fortified samples showed increased in vitro antioxidant activity compared with non-fortified samples. Lactic acid bacterial counts were above the minimum recommended levels (>106 cfu/g) after processing and storage. In conclusion, this work has demonstrated that emulsification can be an effective strategy for developing yogurt-based products fortified with fat soluble vitamins.

Association Between Fat-soluble Vitamins and Lipid Profile in the Overweight Population

2020 ◽  
Vol 11 (1) ◽  
pp. 56-62
Author(s):  
Sadegh Piran ◽  
Sahar Sarmasti ◽  
Mohammad Shabani ◽  
Naser Kakavandi ◽  
Bita Hosseni ◽  
...  
Keyword(s):  
Vitamin E ◽  
Vitamin A ◽  
Lipid Profile ◽  
Total Cholesterol ◽  
Serum Vitamin ◽  
Cross Sectional Study ◽  
Hplc Method ◽  
Cross Sectional ◽  
Fat Soluble Vitamins ◽  
Overweight Subjects

Background &Aims: It is well-known that the coronary artery stenosis is related to lipid profile. This is a descriptive cross-sectional study to investigate the relationship between the serum fat-soluble vitamins (A, E and D), circulating proprotein convertase subtilisin/kexin type 9 (PCSK9), and lipid profile in the study population. Methods: A total of 120 overweight subjects were participated in this study. The circulating PCSK9 and vitamin D were measured by ELISA technique. The serum vitamin A and vitamin E amounts were simultaneously measured by the HPLC method. The Serum Small Dense LDLCholesterol (sdLDL-C) values were evaluated using heparin-Mg2+ precipitation technique. The lipid profile was measured by routine laboratory techniques. Results: The serum vitamin E values correlated significantly to vitamin A (r= 0.47, P= 0.0001), VLDL-C (r= 0.30, P= 0.002), total cholesterol (r= 0.309, P= 0.001), PCSK9 (r= 0.233, P= 0.01) and total triglyceride (r= 0.61, P= 0.0001) values. The circulating PCSK9 values correlated significantly to LDL-C (r= 0.17, P= 0.05) and total cholesterol (r= 0.23, P= 0.009) values. However, there were not correlations between the levels of serum D and A vitamins, the serum LDL-C, sdLDL-C and total cholesterol values. Conclusion: The data showed the correlations between serum vitamin E and PCSK9-related LDLC values lower than the normal range. Furthermore, the results suggested a nutritional need on the patents considering supplementation or fortification of vitamin E for the overweight subjects with higher LDL-C levels.

scholarly journals Environment is crucial to the cooking time of beans

2012 ◽  
Vol 32 (3) ◽  
pp. 573-578 ◽  
Author(s):  
Bruna Arruda ◽  
Altamir Frederico Guidolin ◽  
Jefferson Luís Meirelles Coimbra ◽  
Jaqueline Battilana
Keyword(s):  
Storage Time ◽  
Storage Condition ◽  
Storage Conditions ◽  
Cooking Time ◽  
Dependent Manner ◽  
Simple Linear Regression ◽  
Long Term Storage ◽  
And Storage ◽  
Term Storage

The objectives of this study were to understand how genotype, storage time, and storage conditions affect cooking time of beans and to indicate storage techniques that do not affect the cooking time. The grains were subjected to five different storage periods and six different storage conditions. The cooking time was estimated using the Mattson Cooker. The data were subjected to analysis of variance and a subsequent adjustment of simple linear regression for deployment of the interactions between the factors. Contrasts were used to determine the best levels of the factor storage condition. Genotype did not impact cooking time when the storage time and storage conditions were considered. Time and storage conditions affect the cooking time of beans in a dependent manner, but time of storage had the biggest influence. The best conditions for long-term storage of beans ensuring a smaller increase in cooking time is plastic storage at low temperatures. Thus, plastic freezer storage is a practical alternative for consumers.

scholarly journals PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KANDUNGAN VITAMIN A DAN VITAMIN C BUAH GANDARIA (Bouea macrophylla Griff) SERTA IMPLIKASINYA PADA PEMBELAJARAN BIOLOGI

2016 ◽  
Vol 3 (1) ◽  
pp. 9-17
Author(s):  
Agnes A Patty ◽  
Pamela Papilaya ◽  
Prelly Tuapattinaya
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Time ◽  
Cold Temperature ◽  
Storage Duration ◽  
Influence Of Temperature ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

Background: The purpose of this study was to determine whether there is influence of temperature and storage time to vitamin A and vitamin C content in gandaria. Method: This study was an experimental study using Completely Randomized Design (RAL), with a combination of cold and room temperature treatments and storage duration (1, 4, 7, and 10 days). Each treatment was repeated three times. The parameters observed were vitamin A and vitamin C content of gandaria. Analysis of vitamin A and C content using UV-Vis Spectrophotometric method. The data obtained were analyzed with ANOVA and continued with Duncan Test. Results: The results showed that temperature and storage time had an effect on vitamin A and vitamin C content of gandaria. The highest decrease in vitamin A content was found in storage at room temperature for 10 days that was 21.69%, while in cold temperature only 15.36%. The content of vitamin C in gandaria stored at room temperature for 10 days decreased 35.05%, while in cold temperature only 21.03%. Conclusion: The longer the storage and the high temperature, the levels of vitamin A and vitamin C decreases.

scholarly journals Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins - a review

2008 ◽  
Vol 25 (No. 1) ◽  
pp. 1-16 ◽  
Author(s):  
J. Velíšek ◽  
K. Cejpek
Keyword(s):  
Vitamin D ◽  
Vitamin E ◽  
Vitamin A ◽  
Vitamin K ◽  
Review Article ◽  
Biosynthetic Pathways ◽  
Fat Soluble Vitamins ◽  
Reaction Schemes

This review article gives a survey of the generally accepted biosynthetic pathways that lead to fat-soluble vitamins (vitamin A, vitamin D, vitamin E, vitamin K, the corresponding provitamins, and the closely related ubiquinones and plastoquinones) in animals, plants, and microorganisms. Extensively used are reaction schemes, sequences, and mechanisms with the enzymes involved, with detailed explanations using chemical principles and mechanisms.

Sign in / Sign up

Export Citation Format

Share Document