Publicado

2022-09-22

Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale

Efecto del tratamiento térmico sobre la concentración de vitaminas durante la fabricación de productos alimenticios a escala industrial

DOI:

https://doi.org/10.15446/dyna.v89n223.99775

Palabras clave:

degradation; vitamins; heating; industrial scale (en)
degradación; vitaminas; calentamiento; escala industrial (es)

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The molecular structure of vitamins makes them easily degradable under various conditions such as temperature, pressure, and pH. It is necessary to understand and determine the stability of vitamins during the processing of food products to ensure their presence at the time of consumption. In this study, the degradation of vitamins added was assessed before and after heat treatments during the manufacturing of food products. Vitamins of interest were quantified by HPLC. The results obtained allowed to establish that prolonged heating of the product caused water-soluble vitamins degradation. The greatest degradation was observed for vitamin B12, decreasing by 94% in a baby porridge product after pasteurizing at 85 °C for 15 s. In contrast, vitamin B1 showed the lowest reduction in a chocolate milk, decreasing by 4% after ultra-high-temperature (UHT) treatment at 139 °C for 5s.

La estructura molecular de las vitaminas las hace fácilmente degradables bajo diversos factores como temperatura, presión y pH. Es necesario determinar la estabilidad de las vitaminas durante la elaboración de productos alimenticios para garantizar su presencia al momento de consumo. Este estudio evaluó la degradación de vitaminas adicionadas en productos alimenticios antes y después de los tratamientos térmicos durante su fabricación a nivel industrial. Las vitaminas de interés fueron cuantificadas por HPLC. Los resultados obtenidos permitieron establecer que tiempos prolongados de calentamiento causaron una degradación drástica de vitaminas hidrosolubles. La mayor degradación se observó en la vitamina B12, decreciendo un 94% en un producto tipo papilla luego de pasteurizar a 85°C por 15 s. Por el contrario, la vitamina B1 presentó la menor reducción en una leche achocolatada decreciendo un 4% durante el proceso de ultra pasteurización (UHT) 139°C por 5 s.

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Cómo citar

IEEE

[1]
Y. M. . Herrera-Ardila, D. . Orrego, A. F. . Bejarano-López, y B. Klotz-Ceberio, «Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale», DYNA, vol. 89, n.º 223, pp. 127–132, sep. 2022.

ACM

[1]
Herrera-Ardila, Y.M. , Orrego, D. , Bejarano-López, A.F. y Klotz-Ceberio, B. 2022. Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale. DYNA. 89, 223 (sep. 2022), 127–132. DOI:https://doi.org/10.15446/dyna.v89n223.99775.

ACS

(1)
Herrera-Ardila, Y. M. .; Orrego, D. .; Bejarano-López, A. F. .; Klotz-Ceberio, B. Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale. DYNA 2022, 89, 127-132.

APA

Herrera-Ardila, Y. M. ., Orrego, D. ., Bejarano-López, A. F. . & Klotz-Ceberio, B. (2022). Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale. DYNA, 89(223), 127–132. https://doi.org/10.15446/dyna.v89n223.99775

ABNT

HERRERA-ARDILA, Y. M. .; ORREGO, D. .; BEJARANO-LÓPEZ, A. F. .; KLOTZ-CEBERIO, B. Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale. DYNA, [S. l.], v. 89, n. 223, p. 127–132, 2022. DOI: 10.15446/dyna.v89n223.99775. Disponível em: https://revistas.unal.edu.co/index.php/dyna/article/view/99775. Acesso em: 18 mar. 2026.

Chicago

Herrera-Ardila, Yenny Mayerly, David Orrego, Andrés Felipe Bejarano-López, y Bernadette Klotz-Ceberio. 2022. «Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale». DYNA 89 (223):127-32. https://doi.org/10.15446/dyna.v89n223.99775.

Harvard

Herrera-Ardila, Y. M. ., Orrego, D. ., Bejarano-López, A. F. . y Klotz-Ceberio, B. (2022) «Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale», DYNA, 89(223), pp. 127–132. doi: 10.15446/dyna.v89n223.99775.

MLA

Herrera-Ardila, Y. M. ., D. . Orrego, A. F. . Bejarano-López, y B. Klotz-Ceberio. «Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale». DYNA, vol. 89, n.º 223, septiembre de 2022, pp. 127-32, doi:10.15446/dyna.v89n223.99775.

Turabian

Herrera-Ardila, Yenny Mayerly, David Orrego, Andrés Felipe Bejarano-López, y Bernadette Klotz-Ceberio. «Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale». DYNA 89, no. 223 (septiembre 5, 2022): 127–132. Accedido marzo 18, 2026. https://revistas.unal.edu.co/index.php/dyna/article/view/99775.

Vancouver

1.
Herrera-Ardila YM, Orrego D, Bejarano-López AF, Klotz-Ceberio B. Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale. DYNA [Internet]. 5 de septiembre de 2022 [citado 18 de marzo de 2026];89(223):127-32. Disponible en: https://revistas.unal.edu.co/index.php/dyna/article/view/99775

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