Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates

Background: Human milk is considered the best source of nutrition for young infants. However, if mothers cannot provide adequate breast milk or if infants are premature or have a low birth weight, breast-feeding must often be replaced or complemented with infant formulas (IFs). The interactions bet...

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Autores principales:	José del Carmen CONTRERAS-CALDERÓN, Eduardo Jesús GUERRA-HERNÁNDEZ, Belén GARCÍA-VILLANOVA
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2015
Materias:	Infant formulas available lysine milk protein fatty acids peroxides Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/ef931921ac2b463a90e14e038c261f9d
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spelling	oai:doaj.org-article:ef931921ac2b463a90e14e038c261f9d2021-11-19T04:10:24ZModification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates0121-40042145-2660https://doaj.org/article/ef931921ac2b463a90e14e038c261f9d2015-09-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/18646https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: Human milk is considered the best source of nutrition for young infants. However, if mothers cannot provide adequate breast milk or if infants are premature or have a low birth weight, breast-feeding must often be replaced or complemented with infant formulas (IFs). The interactions between infant formula components (proteins, fats, carbohydrates, vitamin and minerals) mainly affect carbohydrates and proteins (Maillard reaction, MR), but those involving proteins are especially important in products used in infant feeding because of the high protein requirements of infants. On the other hand, fatty acids (FAs) are considered important in infant development. Objectives: The aim of the present work was to test the stability of IFs made with different ingredients, analyzing the available lysine losses (for protein stability) and the FAs content and the peroxide value (for fat stability) during stored at normal and adverse conditions and to propose a faster control of that stability. Methods: Available lysine analyzed by high-performance liquid chromatography (HPLC), lipid oxidation by titrimetric method and FAs profile by gas chromatography (GC) were determined in four types of IFs prepared with intact and partially hydrolyzed proteins and different carbohydrates (lactose or maltodextrins) during storage at 4, 20 and 30 ºC for 24 months at normal water activity (Aw=0.1-0.4), and at Aw of 0.65 at 20 and 30 ºC for 4 weeks. These IFs were prepared twice (IF1 and IF2) in different batches by a Spanish dietary product company. Results: At 30ºC, available lysine losses were 40-50% in all IFs analyzed. The behavior and percentage lysine loss between 1 and 4 weeks of storage at 30 °C with Aw=0.65 was similar to those obtained after 24 months of storage at 30 °C. No significant changes were observed in fatty acid profile during storage. Oxidation was only observed in opened packs and after 4 weeks/30 °C/Aw=0.65. Conclusions: The losses of available lysine increase to higher time and storage temperatures. The FAs shows a good stability for any storage condition; however peroxide values prove more sensitive than FAs changes for evaluating fat oxidation during the storage of IFs. José del Carmen CONTRERAS-CALDERÓNEduardo Jesús GUERRA-HERNÁNDEZBelén GARCÍA-VILLANOVAUniversidad de AntioquiaarticleInfant formulasavailable lysinemilk proteinfatty acidsperoxidesFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 22, Iss 2 (2015)
institution	DOAJ
collection	DOAJ
language	EN
topic	Infant formulas available lysine milk protein fatty acids peroxides Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Infant formulas available lysine milk protein fatty acids peroxides Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 José del Carmen CONTRERAS-CALDERÓN Eduardo Jesús GUERRA-HERNÁNDEZ Belén GARCÍA-VILLANOVA Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates
description	Background: Human milk is considered the best source of nutrition for young infants. However, if mothers cannot provide adequate breast milk or if infants are premature or have a low birth weight, breast-feeding must often be replaced or complemented with infant formulas (IFs). The interactions between infant formula components (proteins, fats, carbohydrates, vitamin and minerals) mainly affect carbohydrates and proteins (Maillard reaction, MR), but those involving proteins are especially important in products used in infant feeding because of the high protein requirements of infants. On the other hand, fatty acids (FAs) are considered important in infant development. Objectives: The aim of the present work was to test the stability of IFs made with different ingredients, analyzing the available lysine losses (for protein stability) and the FAs content and the peroxide value (for fat stability) during stored at normal and adverse conditions and to propose a faster control of that stability. Methods: Available lysine analyzed by high-performance liquid chromatography (HPLC), lipid oxidation by titrimetric method and FAs profile by gas chromatography (GC) were determined in four types of IFs prepared with intact and partially hydrolyzed proteins and different carbohydrates (lactose or maltodextrins) during storage at 4, 20 and 30 ºC for 24 months at normal water activity (Aw=0.1-0.4), and at Aw of 0.65 at 20 and 30 ºC for 4 weeks. These IFs were prepared twice (IF1 and IF2) in different batches by a Spanish dietary product company. Results: At 30ºC, available lysine losses were 40-50% in all IFs analyzed. The behavior and percentage lysine loss between 1 and 4 weeks of storage at 30 °C with Aw=0.65 was similar to those obtained after 24 months of storage at 30 °C. No significant changes were observed in fatty acid profile during storage. Oxidation was only observed in opened packs and after 4 weeks/30 °C/Aw=0.65. Conclusions: The losses of available lysine increase to higher time and storage temperatures. The FAs shows a good stability for any storage condition; however peroxide values prove more sensitive than FAs changes for evaluating fat oxidation during the storage of IFs.
format	article
author	José del Carmen CONTRERAS-CALDERÓN Eduardo Jesús GUERRA-HERNÁNDEZ Belén GARCÍA-VILLANOVA
author_facet	José del Carmen CONTRERAS-CALDERÓN Eduardo Jesús GUERRA-HERNÁNDEZ Belén GARCÍA-VILLANOVA
author_sort	José del Carmen CONTRERAS-CALDERÓN
title	Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates
title_short	Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates
title_full	Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates
title_fullStr	Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates
title_full_unstemmed	Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates
title_sort	modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates
publisher	Universidad de Antioquia
publishDate	2015
url	https://doaj.org/article/ef931921ac2b463a90e14e038c261f9d
work_keys_str_mv	AT josedelcarmencontrerascalderon modificationofnutritionalvalueduringstorageofinfantformulaselaboratedwithdifferentintactandpartiallyhydrolyzedproteinsandcarbohydrates AT eduardojesusguerrahernandez modificationofnutritionalvalueduringstorageofinfantformulaselaboratedwithdifferentintactandpartiallyhydrolyzedproteinsandcarbohydrates AT belengarciavillanova modificationofnutritionalvalueduringstorageofinfantformulaselaboratedwithdifferentintactandpartiallyhydrolyzedproteinsandcarbohydrates
_version_	1718420527589097472

Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates

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