Vitamins Are Retained in Fortified Whole-Grain Maize Meal When Stored Under Tropical Conditions When Optimal Storage Practices Are Used

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-08-22 DOI:10.1002/cche.70006

John R. N. Taylor, Tilana Graaff, Johnes David, David Kamau, Darshana Joshi, Benjamin Byinshi, Corinda Erasmus, Peiman Milani, Henriëtte L. de Kock

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Abstract

Background and Objective

To ensure provision of essential micronutrients to at-risk maize-consuming populations, their stability in stored fortified whole-grain maize meal (FWGMM) is essential. Vitamin stability in commercial FWGMM was studied over 6 months under two real-world tropical conditions (overall average 25.3°C, 53.5% relative humidity (RH) and 19.4°C, 66.5% RH) in grain stores. The maize was pre-dried before milling and optimal storage practices were employed.

Findings

No loss in Vitamin A (retinol palmitate), B1 and B2 (total and endogenous) occurred, contrary to other fortified maize meal storage studies without pre-drying and/or using suboptimal storage practices. Alternative treatments to maize pre-drying were investigated in an accelerated storage study at 40°C, 65% RH using similar storage practices. There was no loss in Vitamins B1 and B2 (total and endogenous) with any treatment including the not pre-dried maize control.

Conclusions

The vitamin stability in FWGMM during storage is attributable primarily to the use of a polyethylene inner liner in the sacks which largely prevented moisture ingress and to storage in semidarkness which prevented vitamin photodegradation. Maize pre-drying provides additional assurance against moisture-induced degradation.

Significance and Novelty

These simple practices can help provide the full benefit of micronutrient-fortified WGMM to consumers.

Abstract Image

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在热带条件下，当采用最佳储存方法时，强化全谷物玉米粉中的维生素得以保留

背景与目的为了确保向高危玉米消费人群提供必需微量营养素，其在储存强化全谷物玉米粉（FWGMM）中的稳定性至关重要。在两个真实的热带条件下（总体平均25.3°C，相对湿度（RH）为53.5%）和19.4°C，相对湿度为66.5%)，研究了商用FWGMM在6个月内的维生素稳定性。玉米在制粉前进行预干燥，并采用最佳贮藏方法。与其他没有预干燥和/或使用次优储存方法的强化玉米粉储存研究相反，没有发生维生素A（视黄醇棕榈酸酯）、B1和B2（总和内源性）的损失。在40°C， 65% RH的加速贮藏条件下，研究了玉米预干燥的替代处理方法。包括未干玉米对照在内的任何处理均未造成维生素B1和B2（总维生素和内源维生素）的损失。结论冬青在贮藏过程中维生素的稳定性主要是由于袋中使用了聚乙烯衬里，这在很大程度上防止了水分的进入，并且在半黑暗的环境中贮藏，防止了维生素的光降解。玉米预干燥为防止水分引起的退化提供了额外的保证。意义和新颖性这些简单的做法可以帮助消费者充分利用微量营养素强化的白藜芦酸。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.