Formation and structure of insoluble particles in reconstituted model infant formula powders

Toikkanen, Outi; Outinen, Marko; Malafronte, Loredana; Rojas, Orlando J.

doi:10.1016/j.idairyj.2018.03.001

Cited by 28 publications

(13 citation statements)

References 16 publications

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“…Solubility time ranged from 40 to 58 s. The shortest time required in which microencapsulated milk powder was dissolved completely was achieved for sample A (40 s) and the longest time required for sample C (58 s). However, solubility of milk powder depends on the several factors such as atomization speed, heat treatment of milk, type of spray drying, and type of coating materials used ( Sharma et al., 2012 , Toikkanen et al., 2018 , Lee et al., 2018 ). It is reported that maltodextrin showed significantly shorter time period than dextrin.…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability

Mazumder

Ranganathan

2020

Current Research in Food Science

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This study was carried out for extraction of soy isoflavones and entrapment of the isoflavones so obtained into whole milk via encapsulation techniques. Three different solvent (ethanol, methanol and acetonitrile) were used for the extraction of isoflavone using three stage of extraction. The extracted isoflavone was encapsulated into 200 ml of whole milk by spray drying using different concentrations of gum acacia (4, 6 and 8% w/v) and 10% w/v maltodextrin DE 18. The ratio between cores to coating materials was 1:10. Though acetonitrile extracted higher amount of isoflavone, ethanol was selected for subsequent studies of extraction of isoflavone, as per the legislations regarding use of Food-grade solvents. There was no significant difference (p > 0.5) among all three samples 4% gum acacia+10% maltodextrin (A), 6% gum acacia+10% maltodextrin (B) and 8% gum acacia+10% maltodextrin (C) in terms of moisture content and hygroscopicity. However, insolubility index showed that sample A possessed a higher solubility index. Encapsulation techniques suggested that sample A showed higher encapsulation efficiency than others. Statistical analysis suggested that there was no significant difference among samples A, B and C during storage at 4°C for the time period (30 days) studied, in terms of isoflavone retention rate. However, samples stored at 25 and 37°C showed significant difference in the retention rate. Among all the three samples, sample B showed significantly lower isoflavone degradation rate of 3.80, 4.07 and 4.70 × 10 −3 /day at 4, 25 and 37°C, respectively. The highest amount of isoflavone degradation was observed at 37°C. Results indicate that isoflavone can be encapsulated using a combination of gum acacia either 4 or 6% w/v and 10% maltodextrin along with milk proteins at 4°C for longer shelf life.

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Section: Resultsmentioning

confidence: 99%

Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability

Mazumder

Ranganathan

2020

Current Research in Food Science

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“…For each sample, there will be a different set of quality characteristics, because of the varied surface tension of components, such as protein, fats, carbohydrates, vitamin, and minerals in the powder when it comes in contact with water (Fang, Selomulya, & Chen, 2007). The composition of insoluble particles primarily consists of fats and proteins that form a network when mixed with water (Toikkanen, Outinen, Malafronte, & Rojas, 2018). In a processing condition, the most important parameter that determines the physicochemical properties of powder while spray-drying is the inlet temperature which affects the moisture content and hygroscopicity of the powder (Santhalakshmy, Don Bosco, Francis, & Sabeena, 2015).…”

Section: Reconstitution Propertiesmentioning

confidence: 99%

Physical properties of complementary food powder obtained from upcycling of Greek yogurt acid whey with kodo and proso millets

Malik

Krishnaswamy

Mustapha

2021

J Food Process Engineering

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Acid whey from Greek yogurt manufacturing currently lacks an efficient utilization system posing serious environmental problems. Millets are underutilized healthy alkaline grains that can be used for neutralizing acid whey and enabling efficient upcycling. The objective of this study was to characterize the spray‐dried powder of feed containing acid whey, kodo and proso millets. Adding millets to acid whey increased the efficiency of spray‐drying process by increasing the yield. The obtained powder was of free‐flowing character with high water solubility and dispersibility. The constructed matrix was found to have potential to be used as a shelf‐stable complementary food. Practical Applications The practical application of this paper is to provide solution to the Greek yogurt manufacturing companies to problem of improper handling and disposal of acid whey. Addition of millets to acid whey helps the spray‐drying process to generate high yield resulting in a complementary food matrix. The study was able to prove that acid whey‐millet complimentary food powder that is shelf stable and has a free‐flowing characteristics. The reconstitution properties of formulation were also found to be similar to commercial baby food powder. The produced complementary food can also help in solving the problem of undernutrition because of its potential nutritional health benefiting properties.

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“…The rate at which rehydrated IF powders destabilise, or "cream", is related to the extent of emulsification of fat by protein prior to spray-drying [2]. Similarly, the discrete visible and insoluble particles, known as white flecks, which are occasionally present post-rehydration of IF powders, have been shown by Toikkanen et al [21] to be linked to emulsion quality. Hydrolysis of whey proteins in IF can also be expected to affect emulsification and related properties such as creaming.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, there has been an increase in the publications dealing with IF manufacture [2,6,7,21,[25][26][27][28]. Some publications [25,27,28] provided limited information regarding the physical properties of commercial IF and FO samples; however, it is difficult to discern usable information regarding the range of structures and physical properties present in commercial products from these studies.…”

Section: Introductionmentioning

confidence: 99%

Powder and Reconstituted Properties of Commercial Infant and Follow-On Formulas

Murphy

Regost²,

Roos

et al. 2020

Foods

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The physical properties of 15 commercially available infant formulas (IF) and follow-on (FO) formulas were analysed. Powders made with intact milk proteins were classified into two groups; Type I—homogenous mixtures of milk powder particles (n = 6); and Type II—heterogeneous mixtures of milk powder particles and tomahawk-shaped α-lactose monohydrate crystals (n = 6). Powders made using hydrolysed proteins were classified as Type III powders (n = 3). Type II powders exhibited similar flow characteristics to Type I powders despite having significantly (p < 0.05) smaller particle size, lower circularity, and greater elongation. Type III powders exhibited lowest particles size, highest surface free fat, and poorest flow properties (p < 0.05 for all). Upon reconstitution of powders (12.5% w/w), no significant difference (p < 0.05) in apparent viscosity was observed between Type I and II powders. Reconstituted Type III powders had relatively poor stability to separation compared to Type I and II powders, caused by large starch granules and/or poor emulsification by hydrolysed proteins. Overall, this study illustrated the range of physical behaviour and structures present in commercial IF powders. In particular, the effect of dry addition of lactose and the hydrolysis of protein were found to have major effects on physical properties.

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Formation and structure of insoluble particles in reconstituted model infant formula powders

Cited by 28 publications

References 16 publications

Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability

Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability

Physical properties of complementary food powder obtained from upcycling of Greek yogurt acid whey with kodo and proso millets

Powder and Reconstituted Properties of Commercial Infant and Follow-On Formulas

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