Acidified infant formula explained

Labuschagne, I.L.; Niekerk, Evette van; Lombard, Martani J

doi:10.1080/20786204.2013.10874376

Cited by 5 publications

(5 citation statements)

References 14 publications

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“…Indeed, the porous structure of the protein can trap phenolics and change their availability for absorption [40]. Recently, whey fortification in food formulations is becoming very attractive for the consumers, such as bread [41], cereals blends [42], baby food [43], and fermented infant formula [44].…”

Section: Discussionmentioning

confidence: 99%

Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity

Tlais,

Trossolo,

Tonini

et al. 2023

Antioxidants

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This study aimed to recycle whey milk by-products (protein source) in fruit smoothies (phenolic compounds source) through started-assisted fermentation and delivering sustainable and healthy food formulations capable of providing nutrients that are unavailable due to an unbalanced diet or incorrect eating habits. Five lactic acid bacteria strains were selected as best starters for smoothie production based on the complementarity of pro-technological (kinetics of growth and acidification) traits, exopolysaccharides and phenolics release, and antioxidant activity enhancement. Compared to raw whey milk-based fruit smoothies (Raw_WFS), fermentation led to distinct profiles of sugars (glucose, fructose, mannitol, and sucrose), organic acids (lactic acid and acetic acid), ascorbic acid, phenolic compounds (gallic acid, 3-hydroxybenzoic acid, chlorogenic acid, hydrocaffeic acid, quercetin, epicatechin, procyanidin B2, and ellagic acid) and especially anthocyanins (cyanidin, delphinidin, malvidin, peonidin, petunidin 3-glucoside). Protein and phenolics interaction enhanced the release of anthocyanins, notably under the action of Lactiplantibacillus plantarum. The same bacterial strains outperformed other species in terms of protein digestibility and quality. With variations among starters culture, bio-converted metabolites were most likely responsible for the increase antioxidant scavenging capacity (DPPH, ABTS, and lipid peroxidation) and the modifications in organoleptic properties (aroma and flavor).

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Section: Discussionmentioning

confidence: 99%

Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity

Tlais,

Trossolo,

Tonini

et al. 2023

Antioxidants

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“…Bacterial elimination from the formula can be achieved by means of heat, homogenization, pasteurization, sterilization, and/or spraydrying (Labuschagne et al 2012). Infant fermented formulas are generally mixtures of milk and whey in 50:50 and 40:60 ratios, respectively.…”

Section: Fermented Infant Formulamentioning

confidence: 99%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products.

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“…While the remaining bacterial components and the effects of bacterial metabolites after fermentation are the sources of additional benefits of such formulas (Szajewsk et al, 2015). In this concern, the bacterial metabolites which have been revealed after fermintation are considered to have probiotic effects on infant health although the bacteria itself is no more available (Labuschagne et al, 2013). The fermented infant formulae have been used successfully to prevent or relieve gastrointestinal symptoms in infants (Heijning et al, 2014).…”

Section: Fermented Infant Formula From Cow Milkmentioning

confidence: 99%

Breastfeeding Situation in Saudi Arabia and Recent Approaches in The Development of Follow-on Formula for Facing Breastfeeding Difficulties

Al-Nassir

Sakr²

2022

Journal of Food and Dairy Sciences

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Infant formulae are an alternative to breastfeeding for many parents, despite breastfeeding providing all of the benefits for an infant. In cases where breastfeeding is not possible, infant and follow-on formulas should be recommended. It is well known that the compositions of cow milk proteins are very different from human milk and infants do not tolerate it.Unfortunately,the majority of follow-on formulae are formulated on the basis of using cow milk whey in their composition. So, many researchers suggested the use of goat or camel milk fractions as a base for making infant formulae.On the other hand, efforts made by researchers for the valorization of milk whey revealed that using camel or goat whey in infant feeding has great benefits for increasing the nutritional and biological values and digestibility of milk proteins. Also, fermented formulae are recommended for infants since they promote digestibility and tolerance and are considered safe for infants. Therefore, using lactic acid bacteria to produce fermented and/or acidified infant milk formulae has been recommended by many researchers.This review is mainly focused on the importance of using follow-on formulae for feeding newborns when breastfeeding is not an option. As well, the review presents the approaches that have been used to prepare different follow-on formulae based on the use of different milk types to provide nutritional and functional properties as close as possible to human milk. Also, proposed recent trends for improving the nutritional value of formulae to narrow the gap between using regular formulae and infant's needs are shown.

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Acidified infant formula explained

Cited by 5 publications

References 14 publications

Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity

Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity

Whey-derived valuable products obtained by microbial fermentation

Breastfeeding Situation in Saudi Arabia and Recent Approaches in The Development of Follow-on Formula for Facing Breastfeeding Difficulties

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