Influence of storage conditions and packaging of fortified wheat flour on microbial load and stability of folate and vitamin B12
2020
Youna M. Hemery | Laura Fontan | Arnaud Laillou | Vincent Jallier | Regina Moench-Pfanner | Sylvie Avallone | Jacques Berger
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. FA content, cyanocobalamin content, and microbial quality were regularly assessed. In flours packed in multilayer bags (non-permeable to oxygen and humidity), no significant FA and cyanocobalamin losses were observed, irrespective of temperature and RH. In flours packed in permeable paper bags, the microbial quality deteriorated in flours stored at 85% RH, FA loss reached 22–53% after 6 months at 85% RH, whereas cyanocobalamin loss reached 49–63% after 6 months at 65% RH. This shows that, depending on environmental conditions, packaging choice is of critical importance. Keywords: Folic acid, Cyanocobalamin, Stability, Water activity, Mold, Yeast, Reaction, Cereal
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