Comprehensive Stability Evaluation of Iron-Fortified Milk Powder

Abstract

Well-documented stability studies on iron-fortified food are limited due to the complexity of ingredients and processing methods. Here, we performed a comprehensive stability evaluation on iron-fortified milk powder with various iron contents and packaging methods. Free fatty acid increased gradually over a 9 month storage period in both iron-fortified and non iron-fortified formulas, regardless of the packaging methods. Thiobarbituric acid (TBA) value level remained stable in anaerobic packaging condition but increased in aerobic condition. Lipid oxidation was highest in Fe(III)-fortified formula. We showed significant increment of browning reactions, moisture and water activities in aerobic condition, especially in iron-fortified formulas, while no significant changes in anaerobic-packaged formulas. Scanning electron microscopy (SEM) showed highest porosity in Fe(III)-fortified formula. Our results showed Fe(III)-fortified formula has the lowest stability in aerobic condition but its stability improved significantly with vacuum/anaerobic packaging. Thus, our studies contribute to understanding and improving the processing and quality of iron-fortified food.

Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes

“…This significant negative function was because furosine is the acid hydrolysis product of Amadori products and almost no CML was generated at an early stage of storage. Also, ΔE has a significant linear negative correlation with available lysine during the whole storage, R 2 = 0.976 and 0.984 of formulas A and B, the same phenomenon has been reported in iron-fortified milk powder ( Lee, Ho, Khoo, & Chow, 2012 ) and regular infant formulas (Emilia Ferrer, Alegría, Farré, Clemente, & Calvo, 2005 ), this means there was a correlation between color and Maillard reaction.…”

The stability of milk-based infant formulas during accelerated storage

“…Infant formulas contain fatty acids, which contain unsaturated fatty acids that satisfy the needs of the neonates. While some prooxidant in infant formula (Lee, Ho, Kean, & Chow, 2012;Schaich & Pryor, 1980a, 1980b could make fat oxidation to appear in the powder, especially the unsaturated fatty acid such as linolenic acid, linoleic acid (LA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), arachidonic acid (ARA) (Cesa, Casadei, Cerreto, & Paolicelli, 2015;Manglano et al, 2005).…”