Hemery Youna M, Laillou Arnaud, Fontan Laura, Jallier Vincent, Moench-Pfanner Regina, Berger Jacques, Avallone Sylvie
French National Research Institute for Sustainable Development (IRD), UMR NUTRIPASS "Food and Nutrition Research in the Global South" (IRD Univ. Montpellier Montpellier SupAgro), 911 Avenue Agropolis, Montpellier, France.
UNICEF, Maternal Child Health and Nutrition Section, Phnom Penh, Cambodia.
Food Chem. 2018 Feb 1;240:43-50. doi: 10.1016/j.foodchem.2017.07.084. Epub 2017 Jul 18.
Micronutrient deficiencies result in irreversible physical and cognitive consequences. Fortification of flour is widely applied to address micronutrient deficiencies, but vitamin losses can occur during the storage of fortified products. This work aimed at assessing the combined influence of different factors on vitamin A retention and the oxidative status of wheat flours: storage duration (up to 6months), temperature during storage, relative humidity within storage facilities, type of packaging (oxygen-permeable or not), and premix composition (with or without ferrous sulphate). Vitamin A degradation was high and occurred rapidly: more than 45% was lost within 3months in the mildest conditions, whereas over 85% was lost within 3months in the most severe conditions. Vitamin A retention was related to the extent of oxidation reactions that occurred in flours during storage, and the factors that mostly affected vitamin A retention were the storage duration, the type of packaging and the temperature.
微量营养素缺乏会导致不可逆转的身体和认知后果。对面粉进行强化是解决微量营养素缺乏问题的广泛应用方法，但在强化产品储存期间可能会发生维生素损失。这项工作旨在评估不同因素对小麦粉中维生素A保留率和氧化状态的综合影响：储存时间（长达6个月）、储存温度、储存设施内的相对湿度、包装类型（透气或不透气）以及预混料成分（含或不含硫酸亚铁）。维生素A降解程度高且发生迅速：在最温和的条件下，3个月内损失超过45%，而在最恶劣的条件下，3个月内损失超过85%。维生素A保留率与储存期间面粉中发生的氧化反应程度有关，对维生素A保留率影响最大的因素是储存时间、包装类型和温度。
