Influence of storage conditions and packaging of fortified wheat flour on microbial load and stability of folate and vitamin B12.

Flour fortification with folic acid (FA) is implemented in many countries, and the fortification of flour with vitamin B12 has been planned. However, vitamins losses can occur during storage. In this study, fortified wheat flour was packaged either in paper bags or multilayer aluminum/PET bags, and stored in controlled conditions of temperature (25 °C or 40 °C) and relative humidity (65% or 85% RH) for 6 months.

Storage conditions and packaging greatly affects the stability of fortified wheat flour: Influence on vitamin A, iron, zinc, and oxidation.

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).

Influence of light exposure and oxidative status on the stability of vitamins A and D₃ during the storage of fortified soybean oil.

Food fortification is implemented to address vitamins A and D deficiencies in numerous countries. The stability of vitamins A and D3 was assessed during a two-month period reproducing the usual oil storage conditions before sale to consumers. Soybean oils with different oxidative status and vitamin E contents were stored in the dark, semi-dark, or exposed to natural light.

Assessment of a portable device to quantify vitamin A in fortified foods (flour, sugar, and milk) for quality control.

Background: Simple-to-use quantitative methods are needed to check the adequacy of vitamin A fortification levels.

Objective: To assess the capacity of a portable fluorometer (iCheck FLUORO) and its test kit vials (iEx Mila) to quantify retinyl palmitate in fortified milks, flours (wheat, maize), and sugar.

Methods: The portable fluorometer was assessed in a three-step procedure to determine its working range and linearity, intra-assay precision, and interperson precision.