<p>This dissertation investigates two
major structure-function relationships important to food science: vitamin
stability and water-solid interactions. Thiamine, vitamin B<sub>1</sub>, is an
essential micronutrient in the human diet. While thiamine is found naturally
and as a fortification supplement in many foods, it is chemically unstable on
exposure to heat and some co-formulated ingredients, with degradation
exacerbated in prolonged shelf-life products. The instability of thiamine is a
concern for the development of dietary deficiencies, which are prevalent even
in developed countries; however, thiamine stability is not widely studied in
the food or pharmaceutical industries. Thiamine is commercially available in
two salt forms: thiamine mononitrate (TMN) and thiamine chloride hydrochloride
(TClHCl). This study focused on documenting the storage stability of thiamine
in solution, considering the effects of which commercially available salt form
of the vitamin was used, vitamin concentration, pH, and ions present in
solution by monitoring chemical stability and degradation kinetics over a
6-month to 1-year period following storage at 25-80ºC, and expanded these
studies into food systems (bread doughs). The results from these studies,
including the reaction kinetics of thiamine degradation, the degradation pathway,
and the sensory impacts of the degradation products formed, especially as
affected by pH and food matrix, can be used to improve thiamine stability and
delivery in foods.</p><p></p><p>The studies of water-solid
interactions in this dissertation covered two topics: 1) the effects of
formulating a variety of food-relevant additives on the crystallization
tendency of amorphous sucrose; and 2) the effects of formulation on the
moisture sorption behaviors and physical stability of spices, herbs, and
seasoning blends. Sucrose lyophiles were co-formulated with a variety of
additives and stored at 11-40% relative humidity (RH). The structural
compatibility of sucrose with the additive, and related intermolecular
interactions, dictated the tendency of the additive to either delay, prevent,
or accelerate sucrose crystallization. Spices, herbs, and seasoning blends were
exposed to increasing RH (23-75%) and temperature (20-50ºC) to determine the effect
of storage and formulation on a variety of physical properties. In general, as
complexity of blends increased, physical stability decreased. While this
dissertation covers a wide variety of food chemistry and food materials science
topics, including vitamin chemical stability, amorphous sucrose physical
stability, and moisture sorption behaviors of spices, herbs, and seasoning
blends, the findings provide valuable information on the chemical and physical
stability of ingredient systems and how the structure-function relationships of
the systems can be controlled for optimal ingredient functionality.</p><p></p>
| Identifer | oai:union.ndltd.org:purdue.edu/oai:figshare.com:article/13082210 |
| Date | 16 December 2020 |
| Creators | Adrienne Lea Voelker (9510965) |
| Source Sets | Purdue University |
| Detected Language | English |
| Type | Text, Thesis |
| Rights | CC BY 4.0 |
| Relation | https://figshare.com/articles/thesis/Vitamin_Stability_and_Water-Solid_Interactions/13082210 |
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