Inter-relationship between lactose crystallization and surface free fat during storage of infant formula

Saxena, Juhi; Adhikari, Benu; Brkljača, Robert; Huppertz, Thom; Chandrapala, Jayani; Zisu, Bogdan

doi:10.1016/j.foodchem.2020.126636

Cited by 24 publications

(13 citation statements)

References 24 publications

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“…2011) reported that vitamins could provide antioxidant effect and prooxidant effect under different circumstances. Also, the crystallization lactose might trigger the release of entrapped fat from the infant formula powder(Juhi et al, 2020).…”

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confidence: 99%

Characteristics on the oxidation stability of infant formula powder with different ingredients during storage

Cai

Fang

2020

Food Science & Nutrition

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Milk powder is a favorite food for consumers. However, milk powder is prone to lipid oxidation during processing and storage. Free radicals are produced in the induction stage of lipid oxidation. Then hydroperoxides are formed from free radicals by reaction with oxygen (Hong et al., 2017). That will automatically form chain reaction and promote some related reactions, leading to the decline of milk powder quality (Cluskey et al., 2006; Concetta et al., 2020; Nursten, 1997). The oxidation deterioration during the processing and storage of milk powder is the main bottleneck of its consumption and application (Hough et al., 2002). The oxidation of milk powder is affected by factors, such as processing technology, the compositions, and storage conditions (Cluskey

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confidence: 99%

Characteristics on the oxidation stability of infant formula powder with different ingredients during storage

Cai

Fang

2020

Food Science & Nutrition

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“…In addition to the formulations and additives of IFs (Liao et al ., 2022; Wu et al ., 2022), storage conditions also have an impact on product stability. Storage conditions, including temperature, time and humidity, affect the physicochemical properties and stability of IFs (Masum et al ., 2020; Saxena et al ., 2020a). In addition to MR, lactose crystallisation, fat oxidation and a reduction in protein concentration often occur during storage.…”

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confidence: 99%

Research of Maillard reaction and stability of liquid infant formulas during storage

Liao,

Yang,

Jin

et al. 2024

Int J of Food Sci Tech

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SummaryThis study investigated the Maillard reaction (MR) and the stability of liquid infant formulas (LIF) stored at 5 °C, 25 °C and 40 °C for 6 months. With the increase of storage temperature, the concentrations of 2‐furoylmethyl‐ε‐lysine (furosine) increased from 60.72 to 109.60 mg/100 g protein and Nϵ‐ Carboxy methyl lysine (CML) increased 106.82 to 197.04 mg/100 g protein. Color became darker, yellower and redder and pH values decreased. Negative charges increased during the first 3 months and decreased during the last 3 months. Fat globule sizes increased and particle size distribution (PSD) regressed, and the accumulation of fat was clearly observed by confocal laser scanning microscopy (CLSM). Shear thickened with the increase of shear rate and the turbiscan stability index (TSI) values increased. In summary, these results indicated that lower storage temperature (5 °C) inhibits the MR and reduces unstable changes of LIF during storage period, thus, the nutritional value of LIF can be largely preserved.This article is protected by copyright. All rights reserved.

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“…With the addition of GA, the charge interactions between the positively and negatively charged fractions of WP and GA, respectively, increased the microencapsulation capacity [ 6 , 7 ]. Likewise, MX suppresses the hygroscopicity of GA [ 8 ]. Haladyn et al [ 9 ] found that the stability of polyphenolic compounds in microspheres after 14 and 28 days of storage was increased by adding guar gum and sodium alginate, while decreasing with the addition of chitosan.…”

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confidence: 99%

An Equilibrium State Diagram for Storage Stability and Conservation of Active Ingredients in a Functional Food Based on Polysaccharides Blends

et al. 2023

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A functional food as a matrix based on a blend of carbohydrate polymers (25% maltodextrin and 75% inulin) with quercetin and Bacillus claussi to supply antioxidant and probiotic properties was prepared by spray drying. The powders were characterized physiochemically, including by moisture adsorption isotherms, X-ray diffraction (XRD), scanning electron microscopy (SEM), and modulated differential scanning calorimetry (MDSC). The type III adsorption isotherm developed at 35 °C presented a monolayer content of 2.79 g of water for every 100 g of dry sample. The microstructure determined by XRD presented three regions identified as amorphous, semicrystalline, and crystalline-rubbery states. SEM micrographs showed variations in the morphology according to the microstructural regions as (i) spherical particles with smooth surfaces, (ii) a mixture of spherical particles and irregular particles with heterogeneous surfaces, and (iii) agglomerated irregular-shape particles. The blend’s functional performance demonstrated antioxidant activities of approximately 50% of DPPH scavenging capacity and viability values of 6.5 Log10 CFU/g. These results demonstrated that the blend displayed functional food behavior over the complete interval of water activities. The equilibrium state diagram was significant for identifying the storage conditions that promote the preservation of functional food properties and those where the collapse of the microstructure occurs.

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Inter-relationship between lactose crystallization and surface free fat during storage of infant formula

Cited by 24 publications

References 24 publications

Characteristics on the oxidation stability of infant formula powder with different ingredients during storage

Characteristics on the oxidation stability of infant formula powder with different ingredients during storage

Research of Maillard reaction and stability of liquid infant formulas during storage

An Equilibrium State Diagram for Storage Stability and Conservation of Active Ingredients in a Functional Food Based on Polysaccharides Blends

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