Li Yao Olive, Lam Jane, Diosady Levente L, Jankowski Shirley
Department of Chemical Engineering and Applied Chemistry, University of Toronto, 200 College St., Toronto, ON M5S 3E5, Canada.
Food Nutr Bull. 2009 Mar;30(1):82-9. doi: 10.1177/156482650903000109.
Ultra Rice grains are micronutrient-fortified, extruded rice grains designed to address specific nutritional deficiencies in populations where rice is a staple food. Vitamin A and some of the B vitamins, as well as iron and zinc, are target nutrients for fortification through Ultra Rice technology. Vitamin A is sensitive to degradation. Therefore, the original Ultra Rice formulations included stabilizers, some of which were not approved as food additives in all of the receiving markets.
To develop a new antioxidant system for improving vitamin A storage stability in Ultra Rice grains, while complying with international food regulations.
Ten formulations were prepared containing various combinations of hydrophilic and hydrophobic antioxidants, as well as moisture stabilizers. Accelerated vitamin A storage stability tests were conducted at 25 degrees, 35 degrees, and 45 degrees C with 70% to 100% relative humidity.
The most stable samples contained one or more phenolic antioxidants, a water-soluble antioxidant, and stabilizing agents. The best results were obtained by using butylated hydroxyanisole (BHA) in combination with butylated hydroxytoluene (BHT) as the hydrophobic antioxidants and ascorbic acid as the hydrophilic antioxidant. Citric acid and sodium tripolyphosphate (STPP) were used to chelate metal ions and to stabilize moisture, respectively. The best formulations retained more than 85% and approximately 70% of the added vitamin A at 25 degrees and 45 degrees C, respectively, after 24 weeks storage.
The best antioxidant system, composed of generally accepted food additives, improved vitamin A stability while reducing the price, thus greatly improving the commercial viability of Ultra Rice grains for use as a ricefortificant.
超级大米颗粒是经过微营养素强化的挤压大米颗粒，旨在解决以大米为主食的人群中特定的营养缺乏问题。维生素A、部分B族维生素以及铁和锌是通过超级大米技术进行强化的目标营养素。维生素A对降解敏感。因此，最初的超级大米配方中包含稳定剂，其中一些在所有接收市场中未被批准作为食品添加剂。
开发一种新的抗氧化剂体系，以提高超级大米颗粒中维生素A的储存稳定性，同时符合国际食品法规。
制备了十种配方，其中包含亲水性和疏水性抗氧化剂以及水分稳定剂的各种组合。在25℃、35℃和45℃以及70%至100%相对湿度下进行加速维生素A储存稳定性测试。
最稳定的样品包含一种或多种酚类抗氧化剂、一种水溶性抗氧化剂和稳定剂。通过使用丁基羟基茴香醚（BHA）与丁基羟基甲苯（BHT）组合作为疏水性抗氧化剂以及抗坏血酸作为亲水性抗氧化剂获得了最佳结果。柠檬酸和三聚磷酸钠（STPP）分别用于螯合金属离子和稳定水分。在储存24周后，最佳配方在25℃和45℃下分别保留了超过85%和约70%的添加维生素A。
由普遍认可的食品添加剂组成的最佳抗氧化剂体系提高了维生素A的稳定性，同时降低了价格，从而大大提高了超级大米颗粒作为大米强化剂的商业可行性。
