title: Stability of added and in situ-produced vitamin B12 in breadmaking.
abstract: Vitamin B12 exists naturally in foods of animal origin and is synthesised only by certain bacteria. New food sources are needed to ensure vitamin B12 intake in risk groups. This study aimed to investigate the stability of added cyanocobalamin (CNCbl, chemically modified form) and hydroxocobalamin (OHCbl, natural form) and in situ-synthesised vitamin B12 in breadmaking. Samples were analysed both with a microbiological (MBA) and a liquid chromatographic (UHPLC) method to test applicability of these two methods. Proofing did not affect CNCbl and OHCbl levels. By contrast, 21% and 31% of OHCbl was lost in oven-baking steps in straight- and sponge-dough processes, respectively, whereas CNCbl remained almost stable. In sourdough baking, 23% of CNCbl and 44% of OHCbl were lost. In situ-produced vitamin B12 was almost as stable as added CNCbl and more stable than OHCbl. The UHPLC method showed its superiority to the MBA in determining the active vitamin B12.
authors.affiliation: Department of Food and Environmental Sciences, P.O. Box 27, University of Helsinki, FI-00014, Finland. Electronic address: minnamari.edelmann@helsinki.fi.
authors.forename: Minnamari
authors.initials: M
authors.lastname: Edelmann
authors.affiliation: Department of Food and Environmental Sciences, P.O. Box 27, University of Helsinki, FI-00014, Finland.
authors.forename: Bhawani
authors.initials: B
authors.lastname: Chamlagain
authors.affiliation: Department of Food and Environmental Sciences, P.O. Box 27, University of Helsinki, FI-00014, Finland.
authors.forename: Marco
authors.initials: M
authors.lastname: Santin
authors.affiliation: Department of Food and Environmental Sciences, P.O. Box 27, University of Helsinki, FI-00014, Finland.
authors.forename: Susanna
authors.initials: S
authors.lastname: Kariluoto
authors.affiliation: Department of Food and Environmental Sciences, P.O. Box 27, University of Helsinki, FI-00014, Finland.
authors.forename: Vieno
authors.initials: V
authors.lastname: Piironen
mesh_terms: D001939:Bread / Q000032:analysis*; D004355:Drug Stability; D005503:Food Additives / Q000737:chemistry*; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D006879:Hydroxocobalamin / Q000737:chemistry*; D014805:Vitamin B 12 / Q000737:chemistry*
chemical_list: D005503:Food Additives; D014805:Vitamin B 12; D006879:Hydroxocobalamin
keywords: Breadmaking; Cyanocobalamin; Hydroxocobalamin; In situ-produced vitamin B12; Stability