Vitamins of B complex are precursors of gene redox reactions [1]. A low intake of them can produce diseases as pellagra, cancer and so on [2].Vitamins of B complex are found in most foods, nonetheless due to their heat sensitiveness, they degrade during cooking [3]. Bacterial nanocellulose (BNC) have been used in food formulations as fibre dietary, thickening and water-binding agent [4]; additionally in composite materials the inclusion of BNC improves the thermal stability of polymeric matrices [5]. With this background, the aim of this research is to evaluate the use of BNC as a thermal protection agent for vitamin B1, B2, B3, B6 and B12. Vitamins were added in a suspension of BNC at 0.5 wt% and dried by spray drying. Thermogravimetrical analysis (TGA) was carried out to compare the thermal behaviour of these vitamins in the presence or not of BNC. Additionally, they were characterized by scanning electron microscopy, in order to observe the BNC morphology, absorption/desorption isotherms and optical microscopy. BNC enhances the heat stability of the vitamins up to 300 °C in onset temperature. The morphology of BNC dried by spray dry is like crumpled paper balls of 7.5 ± 5.5 µm that is nanostructure by BNC nanorribbons. BNC can absorb/desorbs enough micronutrient to supply the daily human requirements. Optical microscopy shows that micronutrient prevalent on the surface of the BNC, nonetheless because the establishment of secondary forces trough hydrogen bonds the micronutrient is thermally protected. References: [1] D. O. Kennedy, R. Veasey, A. Watson, F. Dodd, E. Jones, S. Maggini, and C. F. Haskell, “Effects of high-dose B vitamin complex with vitamin C and minerals on subjective mood and performance in healthy males.,” Psychopharmacology (Berl)., vol. 211, no. 1, pp. 55–68, Jul. 2010. [2] J. B. Kirkland, “Niacin requirements for genomic stability.,” Mutat. Res., vol. 733, no. 1–2, pp. 14–20, May 2012. [3] E. C. P. Moreschi, J. R. Matos, and L. B. Almeida-Muradian, “Thermal analysis of vitamin PP Niacin and niacinamide,” J. Therm. Anal. Calorim., vol. 98, no. 1, pp. 161–164, Jul. 2009. [4] Z. Shi, Y. Zhang, G. O. Phillips, and G. Yang, “Utilization of bacterial cellulose in food,” Food Hydrocoll., vol. 35, pp. 539–545, Mar. 2014. [5] J. George, K. V Ramana, a S. Bawa, and Siddaramaiah, “Bacterial cellulose nanocrystals exhibiting high thermal stability and their polymer nanocomposites.,” Int. J. Biol. Macromol., vol. 48, no. 1, pp. 50–7, Jan. 2011.

Thermal protection of vitamins B1, B2, B3, B6 and B12 with bacterial nanocellulose

249th National Meeting (2015)

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