Abstract Encapsulation may solve thermal and storage stability issues for vitamins in foods. Here, the role of encapsulation in improving thermal and oxidative stability of vitamin C (encapsulated (EVC) and non-encapsulated (NVC), lipid-soluble vitamins (A & E together, esterified forms) was determined in mashed potato. The product was vacuum packed in four different oxygen barrier films, pasteurized using a microwave-assisted system or conventionally, and then stored at 5 °C for 90 days. We observed 4–5 % losses of NVC, while no losses occurred in EVC, vitamin A & E after thermal processing. At the end of storage, NVC and EVC losses in mashed potato varied between 12–76 % and 13–31 %, respectively depending upon film type, while vitamin A & E remained stable. TPC and pH of mashed potato were stable over the storage period in all selected films, but the color changed significantly in the lowest barrier film. Processing affected the gas barrier, dielectric, and thermal properties of films to a variable extent. This study demonstrated the effectiveness of encapsulation in improving the stability of vitamin C and can help processors in selecting optimal packaging film.

中文翻译：

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研究包装在阻隔包装膜中的巴氏杀菌土豆泥中维生素的热稳定性和储存稳定性

摘要 封装可以解决食品中维生素的热稳定性和储存稳定性问题。在这里，包封在改善土豆泥中维生素 C（包封 (EVC) 和非包封 (NVC)、脂溶性维生素（A 和 E 一起，酯化形式）的热和氧化稳定性方面的作用）在马铃薯泥中测定。该产品是真空包装在四种不同的氧气阻隔膜中，使用微波辅助系统或常规巴氏杀菌，然后在 5°C 下储存 90 天。我们观察到 NVC 损失 4-5%，而 EVC、维生素 A 和热处理后的 E. 在储存结束时，土豆泥中的 NVC 和 EVC 损失分别在 12-76% 和 13-31% 之间变化，具体取决于薄膜类型，而维生素 A 和 E 保持稳定。在所有选择的薄膜中，土豆泥的 TPC 和 pH 值在整个储存期间都是稳定的，但在最低的阻隔膜中颜色发生了显着变化。加工在不同程度上影响了薄膜的气体阻隔性、介电性和热性能。该研究证明了封装在提高维生素 C 稳定性方面的有效性，并可帮助加工商选择最佳包装薄膜。