<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0012-7353</journal-id>
<journal-title><![CDATA[DYNA]]></journal-title>
<abbrev-journal-title><![CDATA[Dyna rev.fac.nac.minas]]></abbrev-journal-title>
<issn>0012-7353</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0012-73532022000400127</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v89n223.99775</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of heat treatment on vitamin content during the manufacture of food products at industrial scale]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto del tratamiento térmico sobre la concentración de vitaminas durante la fabricación de productos alimenticios a escala industrial]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera-Ardila]]></surname>
<given-names><![CDATA[Yenny Mayerly]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Orrego]]></surname>
<given-names><![CDATA[David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bejarano-López]]></surname>
<given-names><![CDATA[Andrés Felipe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Klotz-Ceberio]]></surname>
<given-names><![CDATA[Bernadette]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Alpina Productos Alimenticios S.A  ]]></institution>
<addr-line><![CDATA[Sopó ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2022</year>
</pub-date>
<volume>89</volume>
<numero>223</numero>
<fpage>127</fpage>
<lpage>132</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532022000400127&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532022000400127&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532022000400127&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The molecular structure of vitamins makes them easily degradable under various conditions such as temperature, pressure, and pH. It is necessary to understand and determine the stability of vitamins during the processing of food products to ensure their presence at the time of consumption. In this study, the degradation of vitamins added was assessed before and after heat treatments during the manufacturing of food products. Vitamins of interest were quantified by HPLC. The results obtained allowed to establish that prolonged heating of the product caused water-soluble vitamins degradation. The greatest degradation was observed for vitamin B12, decreasing by 94% in a baby porridge product after pasteurizing at 85 °C for 15 s. In contrast, vitamin B1 showed the lowest reduction in a chocolate milk, decreasing by 4% after ultra-high-temperature (UHT) treatment at 139 °C for 5s.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La estructura molecular de las vitaminas las hace fácilmente degradables bajo diversos factores como temperatura, presión y pH. Es necesario determinar la estabilidad de las vitaminas durante la elaboración de productos alimenticios para garantizar su presencia al momento de consumo. Este estudio evaluó la degradación de vitaminas adicionadas en productos alimenticios antes y después de los tratamientos térmicos durante su fabricación a nivel industrial. Las vitaminas de interés fueron cuantificadas por HPLC. Los resultados obtenidos permitieron establecer que tiempos prolongados de calentamiento causaron una degradación drástica de vitaminas hidrosolubles. La mayor degradación se observó en la vitamina B12, decreciendo un 94% en un producto tipo papilla luego de pasteurizar a 85°C por 15 s. Por el contrario, la vitamina B1 presentó la menor reducción en una leche achocolatada decreciendo un 4% durante el proceso de ultra pasteurización (UHT) 139°C por 5 s.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[degradation]]></kwd>
<kwd lng="en"><![CDATA[vitamins]]></kwd>
<kwd lng="en"><![CDATA[heating]]></kwd>
<kwd lng="en"><![CDATA[industrial scale]]></kwd>
<kwd lng="es"><![CDATA[degradación]]></kwd>
<kwd lng="es"><![CDATA[vitaminas]]></kwd>
<kwd lng="es"><![CDATA[calentamiento]]></kwd>
<kwd lng="es"><![CDATA[escala industrial]]></kwd>
</kwd-group>
</article-meta>
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