Kinetics of vitamin B12 thermal degradation in cow's milk
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Kinetics of vitamin B12 thermal degradation in cow's milk. / Ceribeli, Caroline; Otte, Jeanette; Cardoso, Daniel Rodrigues; Ahrné, Lilia Maria.
In: Journal of Food Engineering, Vol. 357, 111633, 2023.Research output: Contribution to journal › Journal article › Research › peer-review
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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