33F-32 |
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M. UZZAN and T. P. Labuza. Dept. of Food Science & Nutrition, Univ. of Minnesota, 1334 Eckles Ave., 225 Food Science & Nutrition Bldg., Saint Paul, MN 55108-6099 Several animal and human studies have implied beneficial effects of glucosamine and chondroitin oral administration on the management of osteoarthritis, through pain relief, maintenance of cartilage functionality, and anti-inflammatory activity. These two nutraceuticals are widely sold in the US as dietary supplements in form of tablets and pills, for maximal storage stability. Swallowing tablets or pills is often unpleasant, especially among elderly populations where osteoarthritis symptoms are most frequent. Our objective was to evaluate the stability of glucosamine and chondroitin during thermal processing and storage, using a milk-based beverage enriched with glucosamine hydrochloride and chondroitin sulfate. Because this is a liquid system at near neutral pH, it is expected that significant degradation would occur in processing and storage. To evaluate this, the enriched milk beverage was processed at pasteurization, sterilization, and UHT typical temperatures (72, 121, and 140 °C, respectively) with different holding times. Thermal processing was performed using a Microthermics pilot plan thermal processing unit, equipped with a laminar flow hood packaging end, where the product was filled into sterile 50 ml caped tubes. Samples were stored at refrigeration and room temperature for evaluation of the kinetics of loss. Quantification of glucosamine and chondroitin sulfate was performed simultaneously by high performance liquid chromatography with UV and refractive index detectors, after solid phase extraction and degradation of the chondroitin polymer to the corresponding disaccharides using chondroitinaze ABC. Data were fit to both apparent first and zero order kinetics and the rate constant ± 95% CL was determined for both processing and storage. From these results we showed the amount of overrun needed for different processing conditions to guarantee the label value of glucosamine and chondroitin in a chuggable dietary supplement.
Session 33F, Nutraceuticals & Functional Foods: Antioxidants and phytochemical analysis
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