Small amounts of ethanol attenuate folic acid stability in acidic beverages during storage. Issue 1 (20th November 2017)

• Record Type: Journal Article
• Authors: Kida, Kaori; Tomotake, Muneaki; Sasako, Hiroshi; Matsuda, Yoshihito; Sasaki, Naomi; Yamamoto, Norio
• Is Part Of: Food science & nutrition. Volume 6:Issue 1(2018)
• Page Start: 214
• Page End: 219
• Publication Date: 2017-11-20
• Subjects: beverage -- ethanol -- folic acid -- proton attack -- stability; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.549
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Folic acid (FA) is an essential compound involved in important biochemical processes and is used to fortify various food products. FA in fortified acidic beverages decomposes during storage due to H + attack. FA stability in acidic beverages is a serious problem as food fortification should guarantee labeled FA concentrations until the expiry date. In this study, we investigated the influence of ethanol (EtOH) on FA depletion using a model acidic beverage and observed that small amounts of EtOH, derived from added flavor, promoted FA depletion. FA depletion was promoted by only small amounts of EtOH, but not by acetonitrile. This suggested that FA decomposition might be accelerated by EtOH, which surrounds FA molecules in solution due to selective solvation. In the development of FA‐fortified beverages, EtOH content should be decreased or removed altogether, to prevent accelerating FA decomposition. Abstract : Folic acid in fortified acidic beverages decomposes during storage due to H + attack. Small ethanol amounts (<0.5%, v/v) promoted folic acid depletion in acidic beverages. Acidic beverages should decrease ethanol content to improve folic acid stability.