1
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Sen C, Arora S, Singh R, Sharma V, Meena GS, Singh AK. Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions. Food Res Int 2024; 183:114175. [PMID: 38760120 DOI: 10.1016/j.foodres.2024.114175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
Lactose hydrolysed concentrated milk was prepared using β-galactosidase enzyme (4.76U/mL) with a reaction period of 12 h at 4 °C. Addition of polysaccharides (5 % maltodextrin/β-cyclodextrin) to concentrated milk either before or after lactose hydrolysis did not result in significant differences (p > 0.05) in degree of hydrolysis (% DH) of lactose and residual lactose content (%). Three different inlet temperatures (165 °C, 175 °C and 185 °C) were used for the preparation of powders which were later characterised based on physico-chemical and maillard browning characteristics. Moisture content, solubility and available lysine content of the powders decreased significantly, whereas, browning parameters i.e., browning index, 5-hydroxymethylfurfural, furosine content increased significantly (p < 0.05) with an increase in inlet air temperature. The powder was finally prepared with 5 % polysaccharide and an inlet air temperature of 185 °C which reduced maillard browning. Protein-polysaccharide interactions were identified using Fourier Transform infrared spectroscopy, fluorescence spectroscopy and determination of free amino groups in the powder samples. Maltodextrin and β-cyclodextrin containing powder samples exhibited lower free amino groups and higher degree of graft value as compared to control sample which indicated protein-polysaccharide interactions. Results obtained from Fourier Transform infrared spectroscopy also confirmed strong protein-polysaccharide interactions, moreover a significant decrease in fluorescence intensity was also observed in the powder samples. These interactions between the proteins and polysaccharides reduced the maillard browning in powders.
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Affiliation(s)
- Chandrakanta Sen
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Sumit Arora
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
| | - Richa Singh
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Vivek Sharma
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Ganga Sahay Meena
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
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2
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Zhang J, Wang L, Shen Y, Wan L, Zhuang K, Yang X, Man C, Zhao Q, Jiang Y. Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes. Food Chem X 2024; 21:101055. [PMID: 38173901 PMCID: PMC10762361 DOI: 10.1016/j.fochx.2023.101055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 01/05/2024] Open
Abstract
The formula of food for special medical purpose has a direct impact on physicochemical stability, especially in hot climes and high temperature transport storage environments. An accelerated test (50 °C for 7 weeks) was used to analyze the mechanism of the physicochemical instability of formula A with lactose and maltodextrin, and formula B with maltodextrin. Deep dents and wrinkles were observed on the surface of the formula B, and more fat globules covered the surface of formula A particles after storage for a long time. Significantly higher amounts of furosine and Nε-carboxymethl-l-lysine (CML) were formed and the loss of available lysine was greater in formula A than in formula B. No significant difference was observed in lipid oxidation indicators between the two formulas. The results of this research demonstrated lactose was more active than maltodextrin and led to physicochemical instability.
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Affiliation(s)
| | | | - Yu Shen
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Longyu Wan
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kejin Zhuang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qianyu Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
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3
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Kijewska M, Zawadzka M, Śleziak M, Stefanowicz P. Microwave-assisted solid-phase synthesis of lactosylated peptides for food analytical application. Food Chem 2024; 433:137367. [PMID: 37683469 DOI: 10.1016/j.foodchem.2023.137367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/21/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023]
Abstract
The lactosylation of whey proteins affects their properties, especially their allergenicity and nutritional value, which matters in infant feeding. The quantification of lactosylated peptides requires analytically pure standards which are not commercially available. Herein, we proposed a fast, simple, and efficient protocol for the synthesis of lactosylated peptides on solid support based on microwave-assisted synthesis combined with boronate affinity chromatography utilizing the functionalized resin developed in our research group. We have used our method to synthesize identified modified peptides derived from β-lactoglobulin in tryptic digestion. Thus, the standard peptides contain the dabcyl moiety for determination of the amount in a sample and a cleavable linker to obtain tryptic analogs of β-lactoglobulin. Moreover, for the first time, we applied the functionalized resin to enrich the sample of human serum albumin lactosylated in vitro, into lactosylated peptides.
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Affiliation(s)
- Monika Kijewska
- Faculty of Chemistry, University of Wrocław, Joliot-Curie 14, 50-383 Wrocław, Poland.
| | - Michalina Zawadzka
- Faculty of Chemistry, University of Wrocław, Joliot-Curie 14, 50-383 Wrocław, Poland
| | - Mikołaj Śleziak
- Faculty of Chemistry, University of Wrocław, Joliot-Curie 14, 50-383 Wrocław, Poland
| | - Piotr Stefanowicz
- Faculty of Chemistry, University of Wrocław, Joliot-Curie 14, 50-383 Wrocław, Poland
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4
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Li Y, Li R, Hu X, Liu J, Liu G, Gao L, Zhang Y, Wang H, Zhu B. Changes of the volatile compounds and odors in one-stage and three-stage infant formulas during their secondary shelf-life. Curr Res Food Sci 2024; 8:100693. [PMID: 38356611 PMCID: PMC10864756 DOI: 10.1016/j.crfs.2024.100693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 01/05/2024] [Accepted: 01/31/2024] [Indexed: 02/16/2024] Open
Abstract
The odor of infant formula changes due to alterations in its volatile composition during the shelf life. However, there is currently a lack of research on whether the odor changes in infant formula during the secondary shelf life, which refers to the period of repeated opening and usage in daily life. This study used headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-electrostatic orbitrap high-resolution mass spectrometry (GC-Orbitrap-MS) to investigate the volatile composition changes in one-stage and three-stage infant formulas during different stages (0 day, 3 days, and 7 days during the secondary shelf-life, i.e. simulated daily use). A total of 32 volatiles were identified, including nine aldehydes, seven ketones, four alcohols, three furans, two sulfur compounds, two esters, and five terpenoids. Of these, 16 compounds changed significantly in one-stage samples and 23 compounds in three-stage samples within 7 days of the secondary shelf-life. Further the odor of the three-stage infant formula samples was found changed substantially after 3 days of simulated use by using the triangle test. This study highlighted the considerable alterations in volatile compound composition and sensory changes during the simulated daily use and provided valuable insights for consumers in selecting and using infant formula products, as well as a new perspective for enterprises to improve the sensory quality of their products.
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Affiliation(s)
- Yilin Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
- Heilongjiang Feihe Dairy Co., Ltd, Beijing, 100015, China
| | - Ruotong Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Xinyu Hu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Jiani Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
| | - Guirong Liu
- Heilongjiang Feihe Dairy Co., Ltd, Beijing, 100015, China
| | - Lipeng Gao
- Heilongjiang Feihe Dairy Co., Ltd, Beijing, 100015, China
| | - Yongjiu Zhang
- Heilongjiang Feihe Dairy Co., Ltd, Beijing, 100015, China
| | - Houyin Wang
- China National Institute of Standardization, Beijing, 100191, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, 100083, China
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5
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Kijewska M, Zawadzka M, Stefanowicz P. High-Temperature, Solid-Phase Reaction of α-Amino Groups in Peptides with Lactose and Glucose: An Alternative Mechanism Leading to an α-Ketoacyl Derivative. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5796-5803. [PMID: 37000938 PMCID: PMC10103172 DOI: 10.1021/acs.jafc.3c00821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/22/2023] [Accepted: 03/22/2023] [Indexed: 06/19/2023]
Abstract
The reaction of proteins with reducing sugars results in the formation of Amadori products, which involves the N-terminal group and/or ε-amino group of the lysine side chain. However, less attention has been given to the reactivity of the N-terminus of a peptide chain under similar conditions. In our work, we focused on the reaction of the α-amino group of peptides in the presence of a reducing sugar, specifically lactose. We optimized the reaction conditions of model peptides with lactose in the solid phase and showed that temperatures above 120 °C lead to the deamination of the N-terminal amino acid moiety, ultimately resulting in α-ketoacids. We carried out detailed studies to confirm the structure of the deaminated product using analytical methods such as ESI-MS and LC-MS/MS, as well as chemical methods that involved the reduction of the carbonyl group combined with isotopic exchange and the reactivity of the carbonyl group with the hydroxylamine derivative. The structure of the reaction product was also confirmed by chemical synthesis. We suggested plausible mechanisms for the formation of the deaminated product and considered the probable path of its formation. Our aim was to determine whether the reaction proceeds according to the Strecker-based mechanism and direct imine isomerization by carrying out reactions of model peptides in the presence of lactose under aerobic and anaerobic conditions and comparing the results obtained.
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6
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Wang S, Wang M, Wang Y, Wu Z, Yang J, Li H, Li H, Yu J. Control of the Maillard reaction and secondary shelf-life prediction of infant formula during domestic use. J Food Sci 2023; 88:681-695. [PMID: 36576128 DOI: 10.1111/1750-3841.16437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 11/24/2022] [Accepted: 12/07/2022] [Indexed: 12/29/2022]
Abstract
To control the Maillard reaction of infant formula (IF) during secondary shelf-life (SSL) and establish an SSL prediction model, the effects of storage temperatures (25°C, 37°C) and relative humidity (RH) levels (32%, 57%, and 75%) on the Maillard reaction products (MRPs) were evaluated. Visible color changes were observed during storage in samples stored at 37°C and not at 25°C. The available lysine loss was the largest, up to 64.14% and 69.40% after 4 weeks of storage at 37°C and 57% RH. At the end of storage, the 5-hydroxymethylfurfural, 3-deoxyglucuronide, fluorescence of advanced Maillard products and soluble Tryptophan (FAST) index, and Nε -carboxymethyllysine (CML) of two commercial IFs increased by 0.48-3.32, 1.26-12.65, 0.01-4.87, and 0.30-1.05 times, respectively. During storage, the glyoxal content in two commercial IFs tended to increase and then decrease in the range of 0.21-3.43 mg/100 g. The SSL of IFs was predicted using the multivariate accelerated shelf-life test and the Arrhenius model. At 25°C, the estimated SLL of two commercial IFs were 10-9 and 7-6 weeks at 57% and 75% RH, respectively. MRPs and ΔE* could be used as indicators for predicting the SLL of infant formula. PRACTICAL APPLICATION: The results of the study suggested that the increase in storage temperature and humidity during the SSL can promote the MR of IF, which affects the sensory and safety of IF. Therefore, consumers need to focus on controlling storage conditions during the SSL to avoid degradation of IF quality.
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Affiliation(s)
- Sihui Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Mengqi Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Ying Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Zhengyan Wu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jingjing Yang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Hongjuan Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Hongbo Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jinghua Yu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
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7
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Gómez‐Narváez F, Díaz‐Osorio A, Gómez‐Narváez S, Simpson R, Contreras‐Calderón J. Modeling the impact of spray drying conditions on some Maillard reaction indicators in nano‐filtered whey. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
- Fáver Gómez‐Narváez
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences University of Antioquia Medellin Colombia
| | - Alejandra Díaz‐Osorio
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences University of Antioquia Medellin Colombia
| | | | - Ricardo Simpson
- Department of Chemical and Environmental Engineering Universidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional para el Estudio de Alimentos Saludables (CREAS) Conicyt Regional Gore Valparaíso (R06I1004) Valparaíso Chile
| | - José Contreras‐Calderón
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences University of Antioquia Medellin Colombia
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8
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Yan H, Yu Z, Liu L. Lactose crystallization and Maillard reaction in simulated milk powder based on the change in water activity. J Food Sci 2022; 87:4956-4966. [PMID: 36163688 DOI: 10.1111/1750-3841.16335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 08/10/2022] [Accepted: 08/26/2022] [Indexed: 11/28/2022]
Abstract
Maillard reaction (MR) and lactose crystallization (LC) are important reactions in the storage of milk powder. In this study, three models with different proteins based on skimmed milk powder were established to investigate the relationship between MR and LC at different water activities (aw ). Moisture sorption isotherm, glass transition temperature (Tg ), and glycation products were evaluated, and the protein structure and lactose crystallinity were determined. The results indicated that MR product content, browning, and LC subsequently enhanced with the increase in aw . The Tg value dropped lower than 0 at aw 0.43 in whey protein isolate-lactose (WP-Lac) model and at aw 0.54 in casein-whey protein isolate-lactose (CN-WP-Lac) model and casein-lactose (CN-Lac) model. The crystallinity of α-lactose monohydrate and anhydrous β-lactose in WP-Lac model was more significant than CN-WP-Lac and CN-Lac models (p < 0.05). The molecular band of whey protein gradually blurred in the Sodium dodecyl-sulfate polyacrylamide gel electrophoresis image, and the content of α-helix of WP-Lac model increased by 45.15% from aw 0.33 to 0.53 (p < 0.05), while that of CN-WP-Lac model increased by only 3.95% (p < 0.05). With the increase in aw , WP-Lac model formed more browning and crystallization products than CN-WP-Lac model, indicating that the presence of micelle macromolecules and the interaction between casein and whey proteins limited the browning and crystallization in CN-WP-Lac model. Practical Application Maillard reaction and lactose crystallization are important reactions in the storage of milk powder, and the result will provide theoretical guidance for the development of milk powder in the food industry.
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Affiliation(s)
- Haixia Yan
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Ziyin Yu
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
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9
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Ahlawat A, Basak S, Ananthanarayan L. Optimization of spray‐dried probiotic buttermilk powder using response surface methodology and evaluation of its shelf stability. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Anu Ahlawat
- Department of Food Engineering and Technology Institute of Chemical Technology Matunga, Mumbai – 400 019 India
| | - Somnath Basak
- Department of Food Engineering and Technology Institute of Chemical Technology Matunga, Mumbai – 400 019 India
| | - Laxmi Ananthanarayan
- Department of Food Engineering and Technology Institute of Chemical Technology Matunga, Mumbai – 400 019 India
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10
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Zhu R, Sun X, Zhang Y, Yang T, Wang C, Zhang J, Duan Z, Shang F, Fan J, Liu Y, Peng X, Wang N, Chen G. Effect of pectin oligosaccharides supplementation on infant formulas: The storage stability, formation and intestinal absorption of advanced glycation end products. Food Chem 2022; 373:131571. [PMID: 34802802 DOI: 10.1016/j.foodchem.2021.131571] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 10/10/2021] [Accepted: 11/06/2021] [Indexed: 01/02/2023]
Abstract
Pectin oligosaccharides with a molecular weight greater than 700 Da was obtained from the pomace of kiwi (Actinidia arguta). Based on characteristics analysis and inhibitory activity of advanced glycation end products (AGEs) formation in vitro, the target pectin oligosaccharides was added to infant formulas and then subjected to accelerated storage. Results showed that pectin oligosaccharides supplementation inhibited the browning of infant formulas and glassy transition of lactose, and slowed down the increase of water activity under accelerated storage conditions. Pectin oligosaccharides also inhibited the formation of AGEs in infant formulas, such as 5-(hydroxymethyl)furfural, Nε-carboxymethyl-lysine, Nε-carboxyethyl-lysine, methylglyoxal hydromidazolones, glyoxal hydromidazolones, glyoxal-lysine dimer, methylglyoxal-lysine dimer and pyrraline. Besides, permeability studies using Caco-2 cell monolayer also showed that pectin oligosaccharides supplementation inhibited the intestinal absorption of AGEs, especially 5-(hydroxymethyl)furfural, Nε-carboxymethyl-lysine, Nε-carboxyethyl-lysine and glyoxal hydromidazolones. These results provide a reliable theoretical basis for the application of pectin oligosaccharides in infant formulas.
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Affiliation(s)
- Rugang Zhu
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China; College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China.
| | - Xiaoyi Sun
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Yuxin Zhang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Tianze Yang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Chuan Wang
- Department of Materials Science, Light Industry College of Liaoning University, Shenyang 110036, China
| | - Jingnan Zhang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Zhenhua Duan
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Feifei Shang
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Jungang Fan
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China
| | - Yifei Liu
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China
| | - Xue Peng
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Ning Wang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Gang Chen
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China.
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11
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Zhang H, Zhang Y, Wang L, Song H, Li Z. Detection of odor difference between human milk and infant formula by sensory-directed analysis. Food Chem 2022; 382:132348. [PMID: 35149470 DOI: 10.1016/j.foodchem.2022.132348] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 01/16/2022] [Accepted: 02/01/2022] [Indexed: 11/30/2022]
Abstract
Infants who accustomed to consume human milk can hardly adapt to the odor of infant formula in a short time and prefer the odor of human milk. In this study, the sensory-directed analysis was used to investigate the odor differences between human milk and infant formula. Aroma extraction dilution analysis (AEDA) results showed that carbonyl compounds and alcohols were the most important components with the higher dilution factors (FD) in human milk and infant formula. There were 14 key aroma active compounds (OAV ≥ 1) in human milk, like octanal, linalool, benzaldehyde, and furfural, while 11 in infant formula, like hexanal, 1-octen-3-one, (E)-2-octenal, and octanal. The aroma recombination and omission experiment further revealed that compounds such as (E)-2-decenal, linalool, 2-furanmethanol, 2-pentylfuran, (E,E)-2,4-heptadienal, nonanal, (E)-2-nonenal, and 1-octen-3-one were the major reason for the odor difference between human milk and infant formula.
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Affiliation(s)
- Hao Zhang
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yu Zhang
- Department of Pediatrics, State Key Laboratory of Complex Severe and Rare Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Science and Peking Union Medical College, Beijing 100005, China
| | - Lijin Wang
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Zhenghong Li
- Department of Pediatrics, State Key Laboratory of Complex Severe and Rare Diseases, Peking Union Medical College Hospital, Chinese Academy of Medical Science and Peking Union Medical College, Beijing 100005, China.
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12
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Andrewes P. Predicting the shelf-life of microbially-stabilised dairy products: What are the roles of stability studies, storage trials, ‘accelerated’ trials, and dairy science? Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105239] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Singh TP, Raigar RK, Bam J, Paul V. Predictive modeling for physicochemical and microbial quality assessment of vacuum‐packed yak milk
paneer
under various storage temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Rakesh Kumar Raigar
- Department of Processing and Food Engineering College of Agricultural Engineering and Post Harvest Technology Central Agricultural University Ranipool, Gangtok India
| | - Joken Bam
- ICAR‐National Research Centre on Yak West Kameng India
| | - Vijay Paul
- ICAR‐National Research Centre on Yak West Kameng India
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14
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Nunes L, Lima de Paula I, Cristianini M, Stephani R, Tavares GM. Aging of infant formulas containing proteins from different sources. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Oxidative Quality of Dairy Powders: Influencing Factors and Analysis. Foods 2021; 10:foods10102315. [PMID: 34681366 PMCID: PMC8534860 DOI: 10.3390/foods10102315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.
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Wang X, Esquerre C, Downey G, Henihan L, O'Callaghan D, O'Donnell C. Development of chemometric models using Vis-NIR and Raman spectral data fusion for assessment of infant formula storage temperature and time. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102551] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Amorim TL, de Oliveira MAL. A capillary electrophoresis approach for major unsaturated fatty acids screening in milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104861] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Wang W, Li Y, Cai L, Fang L. Characteristics on the oxidation stability of infant formula powder with different ingredients during storage. Food Sci Nutr 2020; 8:6392-6400. [PMID: 33312525 PMCID: PMC7723196 DOI: 10.1002/fsn3.1928] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 08/17/2020] [Accepted: 09/16/2020] [Indexed: 11/20/2022] Open
Abstract
Infant formula powder is prone to oxidation reaction during storage, which leads to the decrease of milk powder quality. The whole milk powder (WMP) was formulated, and the characteristics of infant formula powder were tracked during storage. The addition of metal ions, polyunsaturated fatty acids, and vitamins could reduce the peroxide value and increase the thiobarbituric acid value in the infant formula powder during the early stage of storage. When the samples were stored for 6 months, the free fat content of the base milk powder and the sample added with metal ions had high level (3.3%-3.6%). With adding vitamins, the content of free fat in the samples decreased first and then increased. The color value L of all the samples decreased during storage. Compared with WMP, the color value B of all the infant formula powder with different ingredients decreased. Levels of 2-heptanone and 2-nonaone indicated that the formation of the main methyl ketones in the infant formula powder with different ingredients decreased. The content of hexanal in the sample added metal ions was the highest. The type and intensity of free radicals changed with the formula components. The range of g value was 2.0043-2.0060 after 6 months of storage and 2.0017-2.1338 after 12 months of storage, respectively. The index of peroxide value and color value B were significantly related to the existence of free radicals in the infant formula powder with different ingredients.
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Affiliation(s)
- Weijun Wang
- Research & Development InstituteZhejiang Yi Ming Food Co. Ltd.WenzhouChina
| | - Yanhua Li
- College of Food Science and Biotechnology EngineeringZhejiang Gongshang UniversityHangzhouChina
| | - Liqin Cai
- College of Food Science and Biotechnology EngineeringZhejiang Gongshang UniversityHangzhouChina
| | - Luping Fang
- College of Food Science and Biotechnology EngineeringZhejiang Gongshang UniversityHangzhouChina
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Effect of water activity on the functional, colloidal, physical, and microstructural properties of infant formula powder. J Colloid Interface Sci 2020; 586:56-66. [PMID: 33143850 DOI: 10.1016/j.jcis.2020.10.069] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 10/18/2020] [Accepted: 10/19/2020] [Indexed: 11/23/2022]
Abstract
We report on the physicochemical changes of infant formula (IF) powder and its macronutrients (lactose, fat, and proteins) under given storage conditions. Colloidal (particle size distribution, emulsion stability and sedimentation), morphological (scanning electron microscopy), thermal (differential scanning calorimetry), structural (synchrotron X-ray diffraction) as well as surface and chemical (X-ray photoelectron and Fourier transform infrared spectroscopies) data were used to elucidate the main cause-effect relationships for microstructural, functional, and other properties of the IF powder. The wetting behavior of the powder was found to be significantly affected by water activity (aw) during storage (aw in the range between 0.24 and 0.42). At the highest aw (aw = 0.42), lactose crystallization and fat migration took place, leading to changes on the surface of the particles that reduced powder wettability. We propose possible mechanisms to explain the observations, associated with changes in protein conformation. Interestingly, no major changes in the pH and colloidal characteristics, including particle size and distribution, stability, and sedimentation were observed in the reconstituted IF powder upon storage for 6 weeks. The results indicated a negligible contribution from possible Maillard reactions. We propose leading microstructural and wetting characterization to troubleshoot changes in the quality of IF powder, most relevant from the perspective of reconstitution after storage.
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Daoud S, Bou-Maroun E, Waschatko G, Horemans B, Mestdagh R, Billecke N, Cayot P. Detection of Lipid Oxidation in Infant Formulas: Application of Infrared Spectroscopy to Complex Food Systems. Foods 2020; 9:E1432. [PMID: 33050270 PMCID: PMC7599773 DOI: 10.3390/foods9101432] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 09/27/2020] [Accepted: 09/30/2020] [Indexed: 12/16/2022] Open
Abstract
Fish- or algal oils have become a common component of infant formula products for their high docosahexaenoic acid (DHA) content. DHA is widely recognized to contribute to the normal development of the infant, and the European Commission recently regulated the DHA content in infant formulas. For many manufacturers of first-age early life nutrition products, a higher inclusion level of DHA poses various challenges. Long-chain polyunsaturated fatty acids (LC-PUFAs) such as DHA are very prone to oxidation, which can alter the organoleptic property and nutritional value of the final product. Traditional methods for the assessment of oxidation in complex systems require solvent extraction of the included fat, which can involve harmful reagents and may alter the oxidation status of the system. A rapid, efficient, non-toxic real-time method to monitor lipid oxidation in complex systems such as infant formula emulsions would be desirable. In this study, infrared spectroscopy was therefore chosen to monitor iron-induced oxidation in liquid infant formula, with conjugated dienes and headspace volatiles measured with GC-MS as reference methods. Infrared spectra of infant formula were recorded directly in mid- and near-infrared regions using attenuated total reflectance Fourier-transform (ATR-FTIR) and near-infrared (NIRS) spectrophotometers. Overall, good correlation coefficients (R2 > 0.9) were acquired between volatiles content and infrared spectroscopy. Despite the complex composition of infant formula containing proteins and sugars, infrared spectroscopy was still able to detect spectral changes unique to lipid oxidation. By comparison, near-infrared spectroscopy (NIRS) presented better results than ATR-FTIR: prediction error ATR-FTIR 18% > prediction error NIRS 9%. Consequently, NIRS demonstrates great potential to be adopted as an in-line or on-line, non-destructive, and sustainable method for dairy and especially infant formula manufacturers.
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Affiliation(s)
- Samar Daoud
- Unité Mixte “Procédés Alimentaires et Microbiologiques”, Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (E.B.-M.); (P.C.)
| | - Elias Bou-Maroun
- Unité Mixte “Procédés Alimentaires et Microbiologiques”, Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (E.B.-M.); (P.C.)
| | - Gustav Waschatko
- Cargill R&D Centre Europe BVBA Havenstraat 84, B-1800 Vilvoorde, Belgium; (G.W.); (B.H.); (R.M.); (N.B.)
| | - Benjamin Horemans
- Cargill R&D Centre Europe BVBA Havenstraat 84, B-1800 Vilvoorde, Belgium; (G.W.); (B.H.); (R.M.); (N.B.)
| | - Renaud Mestdagh
- Cargill R&D Centre Europe BVBA Havenstraat 84, B-1800 Vilvoorde, Belgium; (G.W.); (B.H.); (R.M.); (N.B.)
| | - Nils Billecke
- Cargill R&D Centre Europe BVBA Havenstraat 84, B-1800 Vilvoorde, Belgium; (G.W.); (B.H.); (R.M.); (N.B.)
| | - Philippe Cayot
- Unité Mixte “Procédés Alimentaires et Microbiologiques”, Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; (E.B.-M.); (P.C.)
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Condurso C, Cincotta F, Merlino M, Stanton C, Verzera A. Stability of powdered infant formula during secondary shelf-life and domestic practices. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104761] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Yang S, Liu G, Munk DM, Qin Z, Petersen MA, Cardoso DR, Otte J, Ahrné L. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102378] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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23
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Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109370] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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24
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Gómez-Narváez F, Pérez-Martínez L, Contreras-Calderón J. Usefulness of some Maillard reaction indicators for monitoring the heat damage of whey powder under conditions applicable to spray drying. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.104553] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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25
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Nascimento A, Cavalcanti‐Mata MERM, Martins Duarte ME, Pasquali M, Lisboa HM. Construction of a design space for goat milk powder production using moisture sorption isotherms. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13228] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amanda Nascimento
- Food Engineering DepartmentFederal University of Campina Grande Campina Grande Paraiba Brazil
| | | | - Maria E. Martins Duarte
- Food Engineering DepartmentFederal University of Campina Grande Campina Grande Paraiba Brazil
| | - Matheus Pasquali
- Food Engineering DepartmentFederal University of Campina Grande Campina Grande Paraiba Brazil
| | - Hugo M. Lisboa
- Food Engineering DepartmentFederal University of Campina Grande Campina Grande Paraiba Brazil
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Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.02.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Zhang W, Ray C, Poojary MM, Jansson T, Olsen K, Lund MN. Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:875-886. [PMID: 30582810 DOI: 10.1021/acs.jafc.8b05565] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Lactose reduced dairy products are more prone to Maillard reactions due to the presence of reactive monosaccharides. Conventional β-galactosidases, which are used for lactose hydrolysis in lactose-reduced dairy products, will lead to conversion of lactose into glucose and galactose, where especially galactose is very reactive during Maillard reactions. Some β-galactosidases have transgalactosylating activity and will thus convert lactose into galacto-oligosaccharides (GOS) and hereby limit the release of galactose. The aim of this study was to investigate the extent of participation of GOS in Maillard reactions in comparison to lactose, a 50:50 mixture of glucose and galactose, and galactose exclusively in sodium caseinate-based milk-like model systems heated at 130 and 75 °C at pH 6.8. The GOS system exhibited reduced loss of free amino groups; accumulated less furosine and less of the following advanced glycation end products (AGEs): Nε-carboxyethyl lysine, methylglyoxal-derived hydroimidazolone isomers, glyoxal-derived lysine dimer, and methylglyoxal-derived lysine dimer; and also developed less browning compared to monosaccharide models. However, the GOS-caseinate system accumulated more 3-deoxyglucosone and 3-deoxygalactosone, which resulted in higher concentrations of 5-(hydroxymethyl)furfural and pyrraline. The results indicated that GOS overall participate less readily in Maillard reactions than the monosaccharides investigated but were more prone to degradation to C6 α-dicarbonyls species. Finally, relationship analysis indicated that C6 α-dicarbonyls seemed to primarily increase concentrations of 5-(hydroxymethyl)furfural instead of AGEs. Our results suggest that conversion of lactose into GOS instead of monosaccharides in milk by transgalactosylating β-galactosidases could be a useful strategy for production of lactose-free milk for people with lactose intolerance.
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Affiliation(s)
- Wei Zhang
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Colin Ray
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Mahesha M Poojary
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Therese Jansson
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Karsten Olsen
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg C , Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences , University of Copenhagen , Blegdamsvej 3 , 2200 Copenhagen N , Denmark
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Zhu R, Hong M, Zhuang C, Zhang L, Wang C, Liu J, Duan Z, Shang F, Hu F, Li T, Ning C, Chen G. Pectin oligosaccharides from hawthorn (Crataegus pinnatifidaBunge. Var. major) inhibit the formation of advanced glycation end products in infant formula milk powder. Food Funct 2019; 10:8081-8093. [DOI: 10.1039/c9fo01041f] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Pectin oligosaccharides (POSs) can not only be used as prebiotics but also can be used as natural food-borne antiglycation agents, which is related to their structure, including molecular weight and galacturonic acid content.
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Camargo Novaes SS, Hellmeister Dantas FB, Alvim ID, Rauen de Oliveira Miguel AM, Dantas ST, Vercelino Alves RM. Stability of omega-3 enriched milk powder in different commercial packages stored under accelerated conditions of temperature and relative humidity. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.07.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Seo CW, Hong S, Shin YK, Kang SH. Physicochemical Properties of Liquid Infant Formula Stored at Different Temperatures. Korean J Food Sci Anim Resour 2018; 38:995-1007. [PMID: 30479506 PMCID: PMC6238046 DOI: 10.5851/kosfa.2018.e31] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 08/06/2018] [Accepted: 08/06/2018] [Indexed: 11/25/2022] Open
Abstract
Changes in the physicochemical properties of ready-to-feed liquid infant formula
(LIF) stored at different temperatures (10, 20, 30, and 40°C) for 6 mon,
focusing on 5-hydroxymethylfurfural (HMF) content, color, pH, fat globule size
distribution, and rheological properties were determined. The HMF content
increased with storage time, and LIF stored at 40°C had a higher HMF
content than that of LIF stored at 10°C. The lightness (L*) decreased
while redness (a*) and yellowness (b*) increased with increasing HMF content.
The fat globule size and pH of LIF stored at 10°C did not change.
However, in the case of LIF stored at 30°C and 40°C, the fat
globule size increased and the pH decreased during storage for 6 mon. LIF stored
at 40°C had a higher apparent viscosity (ηa,10) than
that of LIF stored at 10°C, and the shear-thinning behavior of LIF stored
at higher temperature was stronger than that of LIF stored at low temperature.
The physicochemical changes of LIF during storage were accelerated by Maillard
reaction (MR) at higher storage temperatures. Therefore, even if LIF is
aseptically manufactured, we recommend that sterilized LIF should be stored at
low temperature in order to minimize quality changes during storage.
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Affiliation(s)
- Chan Won Seo
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
| | - Shik Hong
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
| | | | - Shin Ho Kang
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
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Assessment of infant formula quality and composition using Vis-NIR, MIR and Raman process analytical technologies. Talanta 2018; 183:320-328. [DOI: 10.1016/j.talanta.2018.02.080] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 02/16/2018] [Accepted: 02/19/2018] [Indexed: 11/18/2022]
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32
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Zhu RG, Cheng H, Li L, Erichsen HR, Petersen MA, Soerensen J, Skibsted LH. Temperature effect on formation of advanced glycation end products in infant formula milk powder. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.09.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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