Dietary advanced glycation end‐products, 2‐monochloropropane‐1,3‐diol esters and 3‐monochloropropane‐1,2‐diol esters and glycidyl esters in infant formulas: Occurrence, formulation and processing effects, mitigation strategies

Abstract

Infant formula contains thermal processing contaminants, such as dietary advanced glycation end-products (dAGEs), glycidyl esters (GEs), 2-monochloropropane-1,3-diol esters and 3-monochloropropane-1,2-diol esters (MCPDEs). This systematic review aimed to gain insights into the occurrence of these contaminants in different types of infant formula, to understand potential effects of the formulation and processing of infant formulas on these contaminants, as well as into possible mitigation strategies. The occurrence of dAGEs in infant formula depends on the recipes and processing conditions. Hydrolyzed protein formulations promote dAGEs formation in infant formula since peptides are more prone to glycation than intact proteins, which is reflected in high dAGEs concentration in hypoallergenic infant formula.Different carbohydrates in recipes result into different glycation extents of infant formula: maltodextrin containing formulas contained less dAGEs than those with lactose. Concerning mitigation strategies, applying ultra-high-temperature (UHT) treatment during milk processing leads to less dAGEs formation than using in-bottle sterilization. Although data are limited, evidence showed that encapsulation of raw ingredients or the use of antioxidants or enzymes in recipes is promising. The occurrence of MCPDEs and GEs in infant formula fully depends on the vegetable oils used in the recipe. High levels of these contaminants can be found when relatively high amounts of palm oils or fats are

Ultra‐High Temperature Treatment and Storage of Infant Formula Induces Dietary Protein Modifications, Gut Dysfunction, and Inflammation in Preterm Pigs

“…CML values in IF samples used in this study are comparable to previous findings for liquid IF (5.0–508 µg g −1 protein). [ 35 ] Concomitantly, available lysine and arginine concentrations decreased by 10% in SUHT, possibly due to their modifications by carbohydrates and α‐dicarbonyl compounds during storage.…”

“…[ 34 ] The furosine concentrations found in the present study are in agreement with the previously reported values across studies (214–19370 µg g −1 protein). [ 35 ] With the progress of the Maillard reaction during UHT processing and storage, Amadori compounds degrade to form α‐dicarbonyl compounds. In the current study, UHT contained increased concentrations of the α‐dicarbonyl compounds glyoxal, methylglyoxal, glucosone, galactosone, 3‐deoxyglucosone, and 3‐deoxygalactosone (Table 1 ).…”

The clean label trend: An ineffective heuristic that disserves both consumers and the food industry?

“…Heat processing of foods containing reducing sugars on the one hand, and proteins or free amino acids on the other hand, can generate Maillard reaction products: this encompasses essentially all situations where color and flavor are generated through cooking, roasting, baking, or frying. Notable products of these reactions are advanced glycation end products, which may be linked to type 2 diabetes and cardiovascular diseases through oxidative stress and inflammation (Xie et al., 2021; Zhang et al., 2020), and acrylamide, which has been shown to be carcinogenic (Cantrell & McDougal, 2021).…”

Bibliometric Analysis of Research Trends on 3-Monochloropropane-1,2-Diol Esters in Foods

“…The presence of both 3-MCPD and 3-MCPDE in food was first suggested in 2004 . Later, 3-MCPDE was widely found in foods such as refined cooking oils, infant formula, fried potato chips, fried bread, salted biscuits, roasted coffee, and so on, − and the level of 3-MCPDE was higher than the corresponding 3-MCPD . Studies have shown that 3-MCPDE in processed foods, such as coffee creamers, is mainly derived from the oil in the formulation .…”

“…Several reviews of 3-MCPDE have been published in recent years. − However, those reviews mainly focused on a certain aspect of research and lack of analysis of the research difficulties and trends, which cannot reflect the development process of the related research fields sufficiently. The study of the development process of 3-MCPDE can help us to understand the main research areas of researchers, pressing issues to be addressed, and future research trends.…”