Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins

The effect of ultra-high hydrostatic pressure on selected hydrosoluble vita mins (B1, B6 and C) is studied. Vitamin retention after pressurization has been compared to that induced by several classic food processing treatments , such as pasteurization or sterilization. Ascorbate, pyridoxal, and thiami n hydrochloride, included in a multivitamin model system (mvMS), are analyz ed by high performance liquid chromatography (HPLC), and under current oper ating parameters for the above processes. Thereafter, these vitamins indica te the impact of ultra-high hydrostatic pressure on the nutritional quality of tested matrices, on the basis of equivalent effects induced by several industrial treatments. Minor variations are found among the vitamins after pressurization. Vitamins B1 and B6 undergo no significant losses after the treatments. Vitamin C levels, although significant, are not dependent on th e intensity of the ultra-high hydrostatic pressure process. Naturally occur ring vitamin C losses are analyzed in two representative foodstuffs (egg yo lk and strawberry coulis) after several processes, in order to validate the model system results. A survey of ascorbate retention has been carried out on ultra-high pressurized strawberry coulis, over 30 days. Results have sh own that ultra-high hydrostatic pressure plays only a minor role in degrada tion kinetics of vitamin C. This article will integrate a general and struc tured evaluation framework, including other precise nutritional data of foo d processing. (C) 1999 Elsevier Science Ltd. All rights reserved.