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Encapsulation is a valued procedure, useful for protecting liable nutrients and other bioactives from environmental conditions that would otherwise result in destruction or loss of biological activity. Folates refer to naturally occurring, water‐soluble, vitamin B compounds that are an essential nutrient and involved in numerous metabolic reactions. Natural folates are unstable when exposed to food...
Abstract: The thermal stability of L‐5‐methyltetrafolic acid (L‐5‐MTHF) was investigated in model/buffer systems and food systems. L‐5‐MTHF degradation followed first‐order reaction kinetics with relatively greater (P < 0.01) stability at pH 4 compared to pH 6.8 in the buffer systems. This was confirmed using cyclic voltammetry. The stability (for example, k‐values) of L‐5‐MTHF in an oxygen controlled...
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