Kinetics of vitamin B12 thermal degradation in cow's milk

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Standard

Kinetics of vitamin B12 thermal degradation in cow's milk. / Ceribeli, Caroline; Otte, Jeanette; Cardoso, Daniel Rodrigues; Ahrné, Lilia Maria.

I: Journal of Food Engineering, Bind 357, 111633, 2023.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Ceribeli, C, Otte, J, Cardoso, DR & Ahrné, LM 2023, 'Kinetics of vitamin B12 thermal degradation in cow's milk', Journal of Food Engineering, bind 357, 111633. https://doi.org/10.1016/j.jfoodeng.2023.111633

APA

Ceribeli, C., Otte, J., Cardoso, D. R., & Ahrné, L. M. (2023). Kinetics of vitamin B12 thermal degradation in cow's milk. Journal of Food Engineering, 357, [111633]. https://doi.org/10.1016/j.jfoodeng.2023.111633

Vancouver

Ceribeli C, Otte J, Cardoso DR, Ahrné LM. Kinetics of vitamin B12 thermal degradation in cow's milk. Journal of Food Engineering. 2023;357. 111633. https://doi.org/10.1016/j.jfoodeng.2023.111633

Author

Ceribeli, Caroline ; Otte, Jeanette ; Cardoso, Daniel Rodrigues ; Ahrné, Lilia Maria. / Kinetics of vitamin B12 thermal degradation in cow's milk. I: Journal of Food Engineering. 2023 ; Bind 357.

Bibtex

@article{07d29721097e46b28d2fd304d3d76aa9,
title = "Kinetics of vitamin B12 thermal degradation in cow's milk",
abstract = "Cow's milk containing approximately 0.54 μg of B12/100 g of milk is an important source of B12 in our diets. Although some studies have reported the effects of heat processing on B12 in milk, kinetic studies regarding the thermal degradation of this vitamin are still scarce. In this study, the kinetics of thermal degradation of vitamin B12 in cow's milk were obtained in the temperature range of 102.5–141.6 °C and holding times up to 1200 s. The results showed that the degradation of B12 in milk followed a first-order kinetic reaction in the range of temperature tested. The Arrhenius model with an activation energy of 130 ± 5 kJ/mol and was successfully used to predict few data reported in literature for B12 degradation in milk. Compared with other foods, our results suggest that the milk matrix may protect B12 from thermal degradation.",
keywords = "Kinetics of degradation, Milk, Thermal processing, Vitamin B",
author = "Caroline Ceribeli and Jeanette Otte and Cardoso, {Daniel Rodrigues} and Ahrn{\'e}, {Lilia Maria}",
note = "Publisher Copyright: {\textcopyright} 2023 The Authors",
year = "2023",
doi = "10.1016/j.jfoodeng.2023.111633",
language = "English",
volume = "357",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Kinetics of vitamin B12 thermal degradation in cow's milk

AU - Ceribeli, Caroline

AU - Otte, Jeanette

AU - Cardoso, Daniel Rodrigues

AU - Ahrné, Lilia Maria

N1 - Publisher Copyright: © 2023 The Authors

PY - 2023

Y1 - 2023

N2 - Cow's milk containing approximately 0.54 μg of B12/100 g of milk is an important source of B12 in our diets. Although some studies have reported the effects of heat processing on B12 in milk, kinetic studies regarding the thermal degradation of this vitamin are still scarce. In this study, the kinetics of thermal degradation of vitamin B12 in cow's milk were obtained in the temperature range of 102.5–141.6 °C and holding times up to 1200 s. The results showed that the degradation of B12 in milk followed a first-order kinetic reaction in the range of temperature tested. The Arrhenius model with an activation energy of 130 ± 5 kJ/mol and was successfully used to predict few data reported in literature for B12 degradation in milk. Compared with other foods, our results suggest that the milk matrix may protect B12 from thermal degradation.

AB - Cow's milk containing approximately 0.54 μg of B12/100 g of milk is an important source of B12 in our diets. Although some studies have reported the effects of heat processing on B12 in milk, kinetic studies regarding the thermal degradation of this vitamin are still scarce. In this study, the kinetics of thermal degradation of vitamin B12 in cow's milk were obtained in the temperature range of 102.5–141.6 °C and holding times up to 1200 s. The results showed that the degradation of B12 in milk followed a first-order kinetic reaction in the range of temperature tested. The Arrhenius model with an activation energy of 130 ± 5 kJ/mol and was successfully used to predict few data reported in literature for B12 degradation in milk. Compared with other foods, our results suggest that the milk matrix may protect B12 from thermal degradation.

KW - Kinetics of degradation

KW - Milk

KW - Thermal processing

KW - Vitamin B

U2 - 10.1016/j.jfoodeng.2023.111633

DO - 10.1016/j.jfoodeng.2023.111633

M3 - Journal article

AN - SCOPUS:85164226780

VL - 357

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

M1 - 111633

ER -

ID: 362382879