6 research outputs found
Natural and Synthetic Antioxidants Prevent the Degradation of Vitamin D3 Fortification in Canola Oil during Baking and In Vitro Digestion
International audienceVitamin D insufficiency is widespread in the northern and partly equatorial hemisphere countries. Fortification of vitamin D in commonly consumed vegetable oils can prevent rickets in children, osteoporosis and bone fractures in adults. Avoiding the loss of vitamin D3 fortification in oils during cooking is beneficial for consumerâs health. The aim of this work was to investigate the stability of cholecalciferol (vitamin D3) fortification in canola oil during baking at 80 to 230°C for 10 to 40 min. The natural antioxidants (Îē-carotene and Îą-tocopherol) and the synthetic ones (butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ)) were used to prevent the degradation of vitamin D3. The kinetic degradation of vitamin D3, oxidative status of canola oil and the bioaccessibility in in vitro digestion were assessed. Vitamin D3 was relatively stable at 80 and 130°C for 10 to 40 min. High temperatures of 180 and 230°C caused the highest loss of vitamin D3 being up to 90%. Reaction rate of vitamin D3 degradation ranged from 2.01 to 6.80 à 10â2 secâ1. BHT and TBHQ had the highest antioxidant activity (> 50 %) to decrease the degradation of vitamin D3 at 230°C. The oxidative status (peroxide value, malondialdehyde content) of canola oil was improved after incorporating antioxidant agents. The vitamin D3 bioaccessibility was increased 1.5 fold after in vitro digestion. The consumption of 5 g brownie containing vitamin D3 100 Ξg/L and antioxidant agents 180 mg/L in 1 mL of canola oil would cover the daily intake
Natural and Synthetic Antioxidants Prevent the Degradation of Vitamin D3 Fortification in Canola Oil during Baking and In Vitro Digestion
Vitamin D insufficiency is widespread in the northern and partly equatorial hemisphere countries. Fortification of vitamin D in commonly consumed vegetable oils can prevent rickets in children, osteoporosis and bone fractures in adults. Avoiding the loss of vitamin D3 fortification in oils during cooking is beneficial for consumerâs health. The aim of this work was to investigate the stability of cholecalciferol (vitamin D3) fortification in canola oil during baking at 80 to 230°C for 10 to 40 min. The natural antioxidants (Îē-carotene and Îą-tocopherol) and the synthetic ones (butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ)) were used to prevent the degradation of vitamin D3. The kinetic degradation of vitamin D3, oxidative status of canola oil and the bioaccessibility in in vitro digestion were assessed. Vitamin D3 was relatively stable at 80 and 130°C for 10 to 40 min. High temperatures of 180 and 230°C caused the highest loss of vitamin D3 being up to 90%. Reaction rate of vitamin D3 degradation ranged from 2.01 to 6.80 à 10â2 secâ1. BHT and TBHQ had the highest antioxidant activity (> 50 %) to decrease the degradation of vitamin D3 at 230°C. The oxidative status (peroxide value, malondialdehyde content) of canola oil was improved after incorporating antioxidant agents. The vitamin D3 bioaccessibility was increased 1.5 fold after in vitro digestion. The consumption of 5 g brownie containing vitamin D3 100 Ξg/L and antioxidant agents 180 mg/L in 1 mL of canola oil would cover the daily intake
āļāļēāļĢāđāļāļīāđāļĄāļāļĨāļāļĨāļīāļāļāļĨāļēāļāļđāļāđāļēāļŠāļēāļĒāļāļąāļāļāļļāđ Skipjack (Katsuwonus pelamis) āđāļāļāļĢāļ°āļāļ§āļāļāļēāļĢāļāļķāđāļāļāļĨāļēāđāļāļ·āđāļāļāļĨāļīāļāđāļāđāļāļāļēāļŦāļēāļĢāļŠāļģāļŦāļĢāļąāļāļŠāļąāļāļ§āđāđāļĨāļĩāđāļĒāļ Increasing Production Yield of Skipjack Tuna (Katsuwonus pelamis) During Pre-Cooking Process for Pet Food
āļāļąāļāļāļļāļāļąāļāļāļļāļāļŠāļēāļŦāļāļĢāļĢāļĄāļāļĨāļēāļāļđāļāđāļēāļŠāļģāļŦāļĢāļąāļāļŠāļąāļāļ§āđāđāļĨāļĩāđāļĒāļāļĄāļĩāļāļēāļĢāđāļāđāļāļāļąāļāļāļĩāđāļŠāļđāļ āļāļķāđāļāļāļēāļĢāļĨāļāļāđāļāļāļļāļāđāļāđāļāļāļąāļāļāļąāļĒāļŦāļāļķāđāļāđāļāļāļēāļĢāđāļāļīāđāļĄāļāļģāđāļĢāđāļŦāđāļāļąāļāļāļĢāļīāļĐāļąāļ āļāļąāļāļāļąāđāļāļāļēāļāļ§āļīāļāļąāļĒāļāļĩāđāļĄāļĩāļ§āļąāļāļāļļāļāļĢāļ°āļŠāļāļāđāđāļāļ·āđāļāđāļāļīāđāļĄāļāļĨāļāļĨāļīāļāđāļāļāļĢāļ°āļāļ§āļāļāļēāļĢāļāļķāđāļāļāļĨāļē āđāļāļĒāđāļāđāļāļĨāļēāļāļđāļāđāļēāļŠāļēāļĒāļāļąāļāļāļļāđ Skipjack (Katsuwonas pelamis) āļāļēāļĢāļāļĢāļąāļāļāļĢāļļāļāđāļāļĒāđāļāđāļŦāļĨāļąāļ DMAIC āļāļāļ§āđāļē 1) āļāļąāđāļāļāļāļāļāļēāļĢāļĢāļ°āļāļļāļāļąāļāļŦāļē (Defined Phase) āļāļ·āļ āļāļĢāļ°āļāļ§āļāļāļēāļĢāļāļķāđāļāļāļĨāļēāđāļāļīāļāļāļēāļĢāļŠāļđāļāđāļŠāļĩāļĒāļāđāļģāļŦāļāļąāļāļāļĨāļēāđāļāļīāļāļāļĢāļīāļĄāļēāļāļāļĩāđāļāļģāļŦāļāļ 2) āļāļąāđāļāļāļāļāļāļēāļĢāļ§āļąāļāļāļĨ (Measure Phase) āļāļĢāļ°āļāļ§āļāļāļēāļĢāļāļķāđāļāļāļĨāļēāđāļāđāđāļ§āļĨāļēāļāļķāđāļāđāļāļĨāļĩāđāļĒ 47 āļāļēāļāļĩ āļŠāđāļāļāļĨāđāļŦāđāļāļĨāļāļĨāļīāļāđāļāđāļēāļāļąāļāļĢāđāļāļĒāļĨāļ° 86.02 Âą2.65 āđāļāđāļēāļŦāļĄāļēāļĒāļāļĩāđāļāđāļāļāļāļēāļĢāļāļĢāļąāļāļāļĢāļļāļāļĄāļĩāļāđāļēāđāļāđāļēāļāļąāļāļĢāđāļāļĒāļĨāļ° 90 3) āļāļąāđāļāļāļāļāļ§āļīāđāļāļĢāļēāļ°āļŦāđāļŦāļēāļŠāļēāđāļŦāļāļļāļāļāļāļāļąāļāļŦāļē (Analysis Phase) āđāļāļĒāđāļāđāđāļāļāļāļąāļāđāļŦāļāļļāđāļĨāļ°āļāļĨ (Cause and Effect Diagram) āļĄāļēāļ§āļīāđāļāļĢāļēāļ°āļŦāđāļāļāļ§āđāļēāļĄāļĩ 2 āļŠāļēāđāļŦāļāļļ āđāļāđāđāļāđ āđāļ§āļĨāļēāđāļĨāđāļāļēāļāļēāļĻāļāļāļāļāļđāđāļāļķāđāļāđāļĨāļ°āđāļ§āļĨāļēāļāļķāđāļāļāļĨāļēāļāļĩāđāļāļēāļāđāļāļīāļāđāļ 4) āļāļąāđāļāļāļāļāļāļēāļĢāļāļĢāļąāļāļāļĢāļļāļāđāļāđāđāļ (Improved Phase) āļŠāļēāđāļŦāļāļļāļāļĩāđ 1 āđāļāđāđāļāđāļāļĒāļāļģāļŦāļāļāđāļ§āļĨāļēāđāļĨāđāļāļēāļāļēāļĻāļāļāļāļāļļāļāļāļđāđāđāļŦāđāđāļāđāļēāļāļąāļ āļāļ·āļ 8 āļāļēāļāļĩ āļŠāļēāđāļŦāļāļļāļāļĩāđ 2 āđāļāđāđāļāđāļāļĒāļāļēāļĢāļāļąāļāļāļģāļĄāļēāļāļĢāļāļēāļāđāļ§āļĨāļēāđāļāļāļēāļĢāļāļķāđāļ āļāļķāđāļāļŠāļēāļĄāļēāļĢāļāļĨāļāđāļ§āļĨāļēāđāļāļĨāļĩāđāļĒāđāļāļāļēāļĢāļāļķāđāļāļāļēāļāđāļāļīāļĄ 47 āļāļēāļāļĩ āļĨāļāļĨāļāđāļŦāļĨāļ·āļ 30 āļāļēāļāļĩ āđāļĨāļ° 5) āļāļąāđāļāļāļāļāļāļ§āļāļāļļāļĄāđāļĨāļ°āļāļīāļāļāļēāļĄāļāļĨ (Control- Phase) āđāļāļĒāļāļēāļĢāļāļģāļĄāļēāļāļĢāļāļēāļāđāļ§āļĨāļēāđāļāļāļēāļĢāļāļķāđāļāļāļĨāļēāđāļāđāļāđāļāļāļīāļāļąāļāļīāļāļēāļāļāļĢāļīāļ āļŠāļēāļĄāļēāļĢāļāđāļāļīāđāļĄāļāļĨāļāļĨāļīāļāļāļēāļāđāļāļīāļĄāļĢāđāļāļĒāļĨāļ° 86.02 Âą2.65 āđāļāļīāđāļĄāļāļķāđāļāđāļāđāļāļĢāđāļāļĒāļĨāļ° 89.83 Âą1.87 āļŠāļēāļĄāļēāļĢāļāļĨāļāļāđāļāļāļļāļāļāđāļēāļāļ§āļąāļāļāļļāļāļīāļāđāļāđāļāđ 208,539 āļāļēāļāļāđāļāđāļāļ·āļāļ āļŦāļĢāļ·āļ 2,502,468 āļāļēāļāļāđāļāļāļĩRecently, the canned tuna for pet food industry is highly competitive. Thus, cost reduction is a main way to increases the company's profitability. This research aims to increase the productivity of tuna during pre-cooking process. Skipjack tuna (Katsuwonas pelamis) was used in this experiment. Production yield was improved by DMAIC technique revealing the results as follows. 1) Defined Phase; The pre-cooking process of tuna caused weight loss. 2) Measure Phase; the time of pre-cooking process was an average 47 minutes which resulted in lowering tuna yield as 86.02 Âą2.65% from the improving expected outcome as 90%. 3) Analysis phase; using cause and effect diagram showed that there were 2 causes namely excessing time in exhausting process and pre-cooking. 4) Improved phase; the exhausting time was set up similarly at 8 minutes for all batches. In addition, standard time for pre-cooking process was established which can reduce the pre-cooking time from averagely 47 minutes to 30 minutes. and 5) Control and follow-up steps (Control-Phase); the pre-cooking time and exhausting time were applied to this work. The results showed that the productivity increased from 86.02 Âą2.65 % to 89.83 Âą1.87% resulted in reducing raw material costs 208,539 baht per month or 2,502,468 baht per year