Abstract
Evaluation of the chemical effects of food processing on vitamins is a difficult task because of the diverse nature of the various vitamins as well as the chemical heterogeneity within each class of compounds. Although the general stability properties of many of the vitamins have been determined, many of the factors affecting retention of vitamins in complex food systems have not been well established. The variables that must be considered include (a) the time and temperature of processing or storage; (b) the concentration dependence and temperature dependence of the degradation reaction; (c) environmental variables such as the pH and the concentration of oxygen, metal ions, and various reducing or oxidizing agents; (d) the rate of competing or sequential reactions; (e) the relative stability of the various forms of a vitamin present; (f) the chemical nature of other food components (e.g., reducing vs. nonreducing sugars); (g) the mechanism(s) of chemical loss of vitamin activity in the food; and (h) the water activity of the food system. Because of the complex interactions of these variables, generalization on the basis of existing knowledge about the stability of vitamins in specific foods is often unreliable.
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Gregory, J.F. (1985). Chemical Changes of Vitamins during Food Processing. In: Richardson, T., Finley, J.W. (eds) Chemical Changes in Food during Processing. Basic Symposium Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-2265-8_17
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