Effect of Environmental Conditions and Packaging on Nutrient Stability

6 EFFECT OF ENVIRONMENTAL CONDITIONS AND PACKAGING ON NUTRIENT STABILITY 

There are many factors that lower nutrient availability in packaged and stored foods. Environmental factors such as the presence of oxygen and light, or processing variables such as temperature, time, pH, and oxidizing and reducing agents affect the stability of nutrients like amino acids and vitamins (Borenstein et al. 1990, Harris 1977). Table 17.6 summarizes the susceptibility of hydrosoluble and liposoluble vitamins to these factors. 

The different water soluble vitamins lose activity when exposed to light, oxygen, heat, and the presence of metals, acids, or alkalis. Vitamin C is air stable when it is 

Susceptibility of Water and Fat-Soluble Vitamins to Light, Oxygen, Heat, and Presence of Trace Minerals 

Vitamin Light Oxygen Water Soluble Heat Metals 

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