Photothermal Stability Analysis of Vitamins in Neutral Double Protein Drinks under Different Storage Conditions
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Abstract:
Enhancing the stability of vitamins in foods and beverages is important to ensure the quality of products and the compliance of the declared values on the label with regulatory requirements. In this study, neutral double protein drinks was used as the research object, the effects of storage temperature (37 ℃ and 55 ℃), light conditions (natural light and xenon lamp irradiation) on the stability of vitamins in the drinks were systematically investigated. The results showed that during the 3-month storage at room temperature, the content of VE essentially remained unchanged, with the attenuation rates of VA, VD, nicotinamide, VB1, VB2 and VB6 being 5.45%, 8.74%, 8.99%, 18.13%, 21.40% and 33.72%, respectively. As the temperature increased to 37 ℃ or 55 ℃, the changes in the attenuation rate for VE were the smallest, followed bynicotinamide, VB2 and VB6. The storage at 55 ℃ for 2 months led to the increases in the average attenuation rates of VA and VB1 to 89.23% and 83.33%, respectively. The sensitivities of VA and VB1 to light differed. The attenuation rates of VE, VA, VD, nicotinamide, VB1,VB2 and VB6 after 3 months of natural light were 1.28%, 15.03%, 8.68%, 14.42%, 7.92%, 86.41% and 35.27%, respectively. However, after 5 days of xenon-lamp light irradiation, the contents of VE and VB6 changed insignificantly, with the attenuation rate of nicotinamide being relatively small (9.32%), and the attenuation rate of VB2 as high as 76.62%. The comparison results showed that VE and nicotinamide exhibited higher photostability. VA, VD and VB1 were more sensitive to ultraviolet light than to visible light, whilst VB6 was more sensitive to visible light. This study provides basic data for the development and application of high-quality beverages.
