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Effects of Processing and Storage on the Water‐Soluble Vitamin Content of Human Milk
Author(s) -
GOLDSMITH S. J.,
EITENMILLER R. R.,
TOLEDO R. T.,
BARNHART H. M.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14951.x
Subject(s) - pantothenic acid , riboflavin , chemistry , vitamin , niacin , food science , vitamin c , biotin , thiamine , b vitamins , pyridoxine , biochemistry , endocrinology , biology
Effects of four heat treatments (62.5°C, 30 min; 72°C, 15 sec; 88°C, 5 sec; and 100°C, 5 min) and frozen storage (−20°C, 4 wk) on water‐soluble vitamin content of composite samples of mature human milk were determined. No changes in riboflavin, biotin, and total pantothenic acid content were observed after any of the treatments. Heating at 100°C for 5 min decreased thiamin, vitamin B 12 , and vitamin C contents. Vitamin Bs content was reduced by heating at 88°C and 100°C. Free folate was not affected by heating while total folate concentration was decreased similarly by all heat treatments. During frozen storage at −20°C, niacin and free pantothenic acid concentrations were reduced; riboflavin, vitamin Bs, biotin, total pantothenic acid, vitamin C, and vitamin B 12 were unaffected; while measurable thiamin and free folate concentrations increased. Overall, the two lower temperature treatments were less detrimental to the water‐soluble vitamins in human milk.