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Zhang J, Wang L, Shen Y, Wan L, Zhuang K, Yang X, Man C, Zhao Q, Jiang Y. Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes. Food Chem X 2024; 21:101055. [PMID: 38173901 PMCID: PMC10762361 DOI: 10.1016/j.fochx.2023.101055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 01/05/2024] Open
Abstract
The formula of food for special medical purpose has a direct impact on physicochemical stability, especially in hot climes and high temperature transport storage environments. An accelerated test (50 °C for 7 weeks) was used to analyze the mechanism of the physicochemical instability of formula A with lactose and maltodextrin, and formula B with maltodextrin. Deep dents and wrinkles were observed on the surface of the formula B, and more fat globules covered the surface of formula A particles after storage for a long time. Significantly higher amounts of furosine and Nε-carboxymethl-l-lysine (CML) were formed and the loss of available lysine was greater in formula A than in formula B. No significant difference was observed in lipid oxidation indicators between the two formulas. The results of this research demonstrated lactose was more active than maltodextrin and led to physicochemical instability.
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Affiliation(s)
| | | | - Yu Shen
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Longyu Wan
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Kejin Zhuang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qianyu Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
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Jiang Q, Shen H, Gao P, Yu P, Yang F, Xu Y, Yu D, Xia W, Wang L. Non-enzymatic browning path analysis of ready-to-eat crayfish (Promcambarus clarkii) tails during thermal treatment and storage. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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3
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Response Surface Optimization of Solar Drying Conditions and the Effect on the Quality Attributes and Drying Characteristics of Qula Casein. Foods 2022; 11:foods11162406. [PMID: 36010406 PMCID: PMC9407629 DOI: 10.3390/foods11162406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/28/2022] [Accepted: 08/05/2022] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to investigate the potential application of a mixed-mode solar dryer to Qula dehydration in the Qinghai-Tibet Plateau of China. A three-factor five-level central composite rotatable design (CCD) of the response surface methodology (RSM) was employed to evaluate the influences of drying process variables on quality attributes in terms of lipid oxidation [peroxide (POV) and thiobarbituric acid reactive substance (TBARS)] and Maillard reaction (5-hydroxymethylfurfural, 5-HMF). The impact of drying temperature (30−50 °C), material thickness (5−15 mm), and wind velocity (0.4−1.4 m/s) on the color, POV, TBARS, and 5-HMF of Qula were studied. Optimum operating conditions were found to be a temperature of 43.0 °C, material thickness of 11.0 mm, and wind velocity of 1.0 m/s based on the minimum of POV, TBARS, and 5-HMF. In this condition, the values of POV, TBARS, and 5-HMF were 0.65 meq/kg, 0.516 mg/kg, and 4.586 mg water/L, respectively, which are significantly lower than for drying of Qula by open sun-drying (p < 0.05). Compared with open sun-drying, the drying time of Qula by solar drying was shortened by 61.5%. The results indicate that the mixed-mode solar dryer is a feasibility drying technology for Qula and could effectively improve the quality of products.
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Jiang S, Luo W, Peng Q, Wu Z, Li H, Li H, Yu J. Effects of Flash Evaporation Conditions on the Quality of UHT Milk by Changing the Dissolved Oxygen Content in Milk. Foods 2022; 11:foods11152371. [PMID: 35954137 PMCID: PMC9368124 DOI: 10.3390/foods11152371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/27/2022] [Accepted: 08/01/2022] [Indexed: 11/16/2022] Open
Abstract
This study assessed the impact of reducing dissolved oxygen (DO) content on the quality of UHT milk using a flash deoxygenation treatment. Flash deoxygenation was designed based on preheated milk reaching boiling early under low-pressure conditions to remove DO from the milk. Two parameters were designed for flash deoxygenation: preheating temperature 65 °C, -0.08 Mpa, and 70 °C, -0.06 Mpa. The flash conditions were applied to two UHT sterilization conditions (135 °C for 10 s and 145 °C for 5 s). After deoxygenation, the total oxidation (TOTOX) value of UHT milk was reduced by 1.4~1.71, and the protein carbonyl (PC) value was reduced by 1.15~1.52 nmol/mg of protein. The maximum inhibition rates of furusine and 5-HMF were 33.23 ± 1.72% and 25.43 ± 3.14%, respectively. The particle size was reduced by 0.141~0.178 μm. The ketones and stale aldehydes causing oxidized taste in the UHT milk were significantly reduced. This study showed that the oxidation and Maillard reactions of UHT milk were significantly inhibited, stability was improved, and the content of undesirable volatile flavor substances was reduced after flash deoxygenation. Therefore, reducing DO content was beneficial to improving the quality of UHT milk.
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Affiliation(s)
| | | | | | | | | | | | - Jinghua Yu
- Correspondence: ; Tel.: +86-022-60912401
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Wang H, Huang T, Liu K, Yu J, Yao G, Zhang W, Zhang H, Sun T. Protective effects of whey protein hydrolysate on Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and storage. J Dairy Sci 2022; 105:7308-7321. [PMID: 35931487 DOI: 10.3168/jds.2021-21546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Accepted: 04/20/2022] [Indexed: 11/19/2022]
Abstract
We evaluated the potential of whey protein hydrolysate as a lyoprotectant for maintaining the cell viability of Bifidobacterium animalis ssp. lactis Probio-M8 during freeze-drying and subsequent storage. The moisture content and water activity of the lyophilized samples treated by different concentrations of whey protein hydrolysate were ≤5.23 ± 0.33 g/100 g and ≤0.102 ± 0.003, respectively. During storage at 25°C and 30°C, whey protein hydrolysate had a stronger protective effect on B. lactis Probio-M8 than the same concentration of whey protein. Using the Excel tool GinaFit, we estimated the microbial inactivation kinetics during storage. Whey protein hydrolysate reduced cell damage caused by an increase in temperature. Whey protein hydrolysate could protect cells by increasing the osmotic pressure as a compatible solute. Whey protein hydrolysate improved cell membrane integrity and reduced the amounts of reactive oxygen species and malondialdehyde produced. The findings indicated that whey protein hydrolysate was a novel antioxidant lyoprotectant that could protect probiotics during freeze-drying and storage.
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Affiliation(s)
- Haoqian Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Tian Huang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Kailong Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Guoqiang Yao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Wenyi Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, 010018, China.
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6
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Zhu R, Sun X, Zhang Y, Yang T, Wang C, Zhang J, Duan Z, Shang F, Fan J, Liu Y, Peng X, Wang N, Chen G. Effect of pectin oligosaccharides supplementation on infant formulas: The storage stability, formation and intestinal absorption of advanced glycation end products. Food Chem 2022; 373:131571. [PMID: 34802802 DOI: 10.1016/j.foodchem.2021.131571] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 10/10/2021] [Accepted: 11/06/2021] [Indexed: 01/02/2023]
Abstract
Pectin oligosaccharides with a molecular weight greater than 700 Da was obtained from the pomace of kiwi (Actinidia arguta). Based on characteristics analysis and inhibitory activity of advanced glycation end products (AGEs) formation in vitro, the target pectin oligosaccharides was added to infant formulas and then subjected to accelerated storage. Results showed that pectin oligosaccharides supplementation inhibited the browning of infant formulas and glassy transition of lactose, and slowed down the increase of water activity under accelerated storage conditions. Pectin oligosaccharides also inhibited the formation of AGEs in infant formulas, such as 5-(hydroxymethyl)furfural, Nε-carboxymethyl-lysine, Nε-carboxyethyl-lysine, methylglyoxal hydromidazolones, glyoxal hydromidazolones, glyoxal-lysine dimer, methylglyoxal-lysine dimer and pyrraline. Besides, permeability studies using Caco-2 cell monolayer also showed that pectin oligosaccharides supplementation inhibited the intestinal absorption of AGEs, especially 5-(hydroxymethyl)furfural, Nε-carboxymethyl-lysine, Nε-carboxyethyl-lysine and glyoxal hydromidazolones. These results provide a reliable theoretical basis for the application of pectin oligosaccharides in infant formulas.
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Affiliation(s)
- Rugang Zhu
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China; College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China.
| | - Xiaoyi Sun
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Yuxin Zhang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Tianze Yang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Chuan Wang
- Department of Materials Science, Light Industry College of Liaoning University, Shenyang 110036, China
| | - Jingnan Zhang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Zhenhua Duan
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Feifei Shang
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Jungang Fan
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China
| | - Yifei Liu
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China
| | - Xue Peng
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Ning Wang
- Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China
| | - Gang Chen
- Forestry Biotechnology and Analysis Test Center, Liaoning Academy of Forestry Sciences, Shenyang 110032, China.
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Saxena J, Adhikari B, Brkljaca R, Huppertz T, Zisu B, Chandrapala J. Influence of lactose pre-crystallization on the storage stability of infant formula powder containing lactose and maltodextrin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106385] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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8
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Wang X, Esquerre C, Downey G, Henihan L, O'Callaghan D, O'Donnell C. Development of chemometric models using Vis-NIR and Raman spectral data fusion for assessment of infant formula storage temperature and time. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102551] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Wang W, Li Y, Cai L, Fang L. Characteristics on the oxidation stability of infant formula powder with different ingredients during storage. Food Sci Nutr 2020; 8:6392-6400. [PMID: 33312525 PMCID: PMC7723196 DOI: 10.1002/fsn3.1928] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 08/17/2020] [Accepted: 09/16/2020] [Indexed: 11/20/2022] Open
Abstract
Infant formula powder is prone to oxidation reaction during storage, which leads to the decrease of milk powder quality. The whole milk powder (WMP) was formulated, and the characteristics of infant formula powder were tracked during storage. The addition of metal ions, polyunsaturated fatty acids, and vitamins could reduce the peroxide value and increase the thiobarbituric acid value in the infant formula powder during the early stage of storage. When the samples were stored for 6 months, the free fat content of the base milk powder and the sample added with metal ions had high level (3.3%-3.6%). With adding vitamins, the content of free fat in the samples decreased first and then increased. The color value L of all the samples decreased during storage. Compared with WMP, the color value B of all the infant formula powder with different ingredients decreased. Levels of 2-heptanone and 2-nonaone indicated that the formation of the main methyl ketones in the infant formula powder with different ingredients decreased. The content of hexanal in the sample added metal ions was the highest. The type and intensity of free radicals changed with the formula components. The range of g value was 2.0043-2.0060 after 6 months of storage and 2.0017-2.1338 after 12 months of storage, respectively. The index of peroxide value and color value B were significantly related to the existence of free radicals in the infant formula powder with different ingredients.
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Affiliation(s)
- Weijun Wang
- Research & Development InstituteZhejiang Yi Ming Food Co. Ltd.WenzhouChina
| | - Yanhua Li
- College of Food Science and Biotechnology EngineeringZhejiang Gongshang UniversityHangzhouChina
| | - Liqin Cai
- College of Food Science and Biotechnology EngineeringZhejiang Gongshang UniversityHangzhouChina
| | - Luping Fang
- College of Food Science and Biotechnology EngineeringZhejiang Gongshang UniversityHangzhouChina
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10
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Li D, Xie H, Liu Z, Li A, Li J, Liu B, Liu X, Zhou D. Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage. Food Chem 2019; 297:124951. [DOI: 10.1016/j.foodchem.2019.124951] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 04/26/2019] [Accepted: 06/05/2019] [Indexed: 02/02/2023]
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11
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Jiang S, Xie Y, Li M, Guo Y, Cheng Y, Qian H, Yao W. Evaluation on the oxidative stability of edible oil by electron spin resonance spectroscopy. Food Chem 2019; 309:125714. [PMID: 31671375 DOI: 10.1016/j.foodchem.2019.125714] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2016] [Revised: 10/12/2019] [Accepted: 10/14/2019] [Indexed: 11/28/2022]
Abstract
Evaluation on the oxidative stability of oils, based on the tendency of free radicals production, can be operated by using electron spin resonance (ESR) spectroscopy. Induction Periods (IP) can be determined by Boltzmann equation fitting under accelerated conditions (heated). The IPs were compared with IPs of Rancimat method, and high linear correlation was found between these two methods (r = 0.996 and 0.985 separately), suggesting that ESR method can predict the oxidative stabilities provided by the Rancimatt method. This study indicated that ESR provided a sensitive method to evaluate the oxidative stability of edible oils.
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Affiliation(s)
- Shouhao Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Mi Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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12
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Li Y, Wang W, Guo L, Shao Z, Xu X. Comparative study on the characteristics and oxidation stability of commercial milk powder during storage. J Dairy Sci 2019; 102:8785-8797. [DOI: 10.3168/jds.2018-16089] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Accepted: 06/08/2019] [Indexed: 11/19/2022]
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13
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Xie Y, Jiang S, Li M, Guo Y, Cheng Y, Qian H, Yao W. Evaluation on the formation of lipid free radicals in the oxidation process of peanut oil. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.016] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Chen D, Wiertzema J, Peng P, Cheng Y, Liu J, Mao Q, Ma Y, Anderson E, Chen P, Baumler DJ, Chen C, Vickers Z, Feirtag J, Lee L, Ruan R. Effects of intense pulsed light on Cronobacter sakazakii inoculated in non-fat dry milk. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.022] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Zhu RG, Cheng H, Li L, Erichsen HR, Petersen MA, Soerensen J, Skibsted LH. Temperature effect on formation of advanced glycation end products in infant formula milk powder. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.09.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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16
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Cheng H, Zhu RG, Erichsen H, Soerensen J, Petersen MA, Skibsted LH. High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.05.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Phupoksakul T, Leuangsukrerk M, Somwangthanaroj A, Tananuwong K, Janjarasskul T. Storage stability of packaged baby formula in poly(lactide)-whey protein isolate laminated pouch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3365-3373. [PMID: 27990664 DOI: 10.1002/jsfa.8187] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Revised: 10/15/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The use of biodegradable polymeric materials has been proposed as an environmentally-friendly alternative to petroleum-based packaging. To extend the shelf life of food products, these bioplastics must possess appropriate barrier properties and food-package stability. In the present study, shelf life analysis of packaged baby formula in biopolymeric, multilayer film, fabricated from poly(lactide) (PLA) and whey protein isolate (WPI), PLA/WPI/PLA and PLA pouches was performed at 4-35 o C and 50-59% relative humidity. RESULTS Despite the possible sorption of food components into contact PLA surfaces, the results demonstated that the transparency and barrier properties of PLA-based pouches were insignificantly changed over time (P > 0.05), although the films showed a slow rate of color change. The baby formula packaged in PLA/WPI/PLA had a delayed lipid oxidation compared to the sample in the PLA pouch, especially at a higher temperature. The application of WPI in the multilayer structure shifted the shelf life determination factor from lipid oxidation to moisture gain. CONCLUSION The results indicate that the PLA/WPI/PLA pouch has good storage stability. The film could be used to package dry food properly at 4-35 o C and 50-59% relative humidity for an extended period of time. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Thunyaluck Phupoksakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Pathumwan, Bangkok, Thailand
| | - Manusawee Leuangsukrerk
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Pathumwan, Bangkok, Thailand
| | - Anongnat Somwangthanaroj
- Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Phayathai Road, Pathumwan, Bangkok, Thailand
| | - Kanitha Tananuwong
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Pathumwan, Bangkok, Thailand
| | - Theeranun Janjarasskul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Pathumwan, Bangkok, Thailand
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18
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Stephani R, Oliveira KDS, de Almeida CER, Perrone ÍT, de Carvalho AF, de Oliveira LFC, Almeida MR. Raman spectroscopy as a tool to identify modification of whey protein concentrate (WPC) during shelf life. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2016.10.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Dey Paul I, Jayakumar C, Niwas Mishra H. Optimization of process parameters for supercritical fluid extraction of cholesterol from whole milk powder using ethanol as co-solvent. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4885-4895. [PMID: 27098993 DOI: 10.1002/jsfa.7760] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Revised: 03/03/2016] [Accepted: 04/08/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND In spite of being highly nutritious, the consumption of milk is hindered because of its high cholesterol content, which is responsible for numerous cardiac diseases. Supercritical carbon dioxide using ethanol as co-solvent was employed to extract cholesterol from whole milk powder (WMP). This study was undertaken to optimize the process parameters of supercritical fluid extraction (SCFE), viz. extraction temperature, pressure and volume of ethanol. RESULTS The cholesterol content of WMP was quantified using high-performance liquid chromatography. The impact of the extraction conditions on the fat content (FC), solubility index (SI) and lightness (L*) of the SCFE-treated WMP were also investigated. The process parameters were optimized using response surface methodology. About 46% reduction in cholesterol was achieved at the optimized conditions of 48 °C, 17 MPa and 31 mL co-solvent; flow rate of expanded CO2 , static time and dynamic time of extraction were 6 L min-1 , 10 min and 80 min respectively. The treated WMP retained its FC, SI, and L* at moderate limits of 183.67 g kg-1 , 96.3% and 96.90, respectively. CONCLUSION This study demonstrated the feasibility of ethanol-modified SCFE of cholesterol from WMP with negligible changes in its physicochemical properties. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Indira Dey Paul
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, 721302, India.
| | - Chitra Jayakumar
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, 721302, India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, 721302, India
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Li Y, Zhang L, Wang W, Han X. Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder. J Dairy Sci 2013; 96:4784-93. [DOI: 10.3168/jds.2012-5799] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2012] [Accepted: 04/23/2013] [Indexed: 11/19/2022]
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21
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Scheidegger D, Radici PM, Vergara-Roig VA, Bosio NS, Pesce SF, Pecora RP, Romano JC, Kivatinitz SC. Evaluation of milk powder quality by protein oxidative modifications. J Dairy Sci 2013; 96:3414-23. [DOI: 10.3168/jds.2012-5774] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2012] [Accepted: 02/04/2013] [Indexed: 11/19/2022]
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22
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Liu L, Hedegaard RV, Skibsted LH. Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders. Aust J Chem 2013. [DOI: 10.1071/ch13081] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Advanced glycation end products (AGEs) were determined by a polyclonal ELISA method in three milk powders of varying lipid content, during storage in sealed containers at 65°C for up to 20 days. AGEs content correlated with increased water activity (aw), decreased glass transition temperature (Tg), increased lactose crystallisation, and browning in the three milk powders. Formation of stable radicals as detected by electron spin resonance spectroscopy correlated with crystallisation of lactose and brown discoloration in the three powders indicating origin from Maillard reactions rather than lipid oxidation. AGEs content was greatest in whole milk powder with highest lipid content, while in butter milk powder formation of secondary lipid oxidation products increased faster as determined by thiobarbituric acid reactive substances.
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23
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Raitio R, Orlien V, Skibsted LH. Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste. Food Chem 2012; 132:1324-1332. [DOI: 10.1016/j.foodchem.2011.11.112] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2011] [Revised: 11/08/2011] [Accepted: 11/28/2011] [Indexed: 10/14/2022]
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24
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Ahn JJ, Akram K, Kwon JH. Electron Spin Resonance Analyses of Grinding- and Radiation-Induced Signals in Raw and Refined Sugars. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9364-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Storage stability of cauliflower soup powder: The effect of lipid oxidation and protein degradation reactions. Food Chem 2011; 128:371-9. [DOI: 10.1016/j.foodchem.2011.03.038] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2010] [Revised: 02/07/2011] [Accepted: 03/08/2011] [Indexed: 11/23/2022]
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26
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Le TT, Bhandari B, Deeth HC. Chemical and physical changes in milk protein concentrate (MPC80) powder during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:5465-73. [PMID: 21539356 DOI: 10.1021/jf2003464] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The solubility and chemical changes due to the Maillard reaction were investigated in milk protein concentrate powder containing 80% protein (MPC80) during storage at temperatures and relative humidities in the ranges of 25-40 °C and 44-84%, respectively. The Maillard reaction was studied by measuring furosine (a product of lactosylated protein after digestion with acid) and free hydroxymethylfurfural (HMF) contents by HPLC and L*, a*, b* values with a color-meter. Furosine, free HMF, and browning in MPC80 increased during storage, whereas the solubility decreased. The correlation between the Maillard reaction and solubility loss was explored in modified MPC80 to which glucose was added to enhance the rate of the Maillard reaction. More furosine and brown pigments were observed in the glucose-containing MPC80 than in MPC80 with added lactose. The opposite trend occurred for solubility, suggesting that the Maillard reaction may be a cause of solubility loss in MPC powder.
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Affiliation(s)
- Thao T Le
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
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27
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28
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Lee HM, Kwak BM, Ahn JH, Jeong SH. Development of ESR method for gamma-irradiated lactose powders. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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30
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Granda-Restrepo DM, Soto-Valdez H, Peralta E, Troncoso-Rojas R, Vallejo-Córdoba B, Gámez-Meza N, Graciano-Verdugo AZ. Migration of α-tocopherol from an active multilayer film into whole milk powder. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.07.007] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Westermann S, Brüggemann DA, Olsen K, Skibsted LH. Light-induced formation of free radicals in cream cheese. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.059] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Kurtmann L, Skibsted LH, Carlsen CU. Browning of freeze-dried probiotic bacteria cultures in relation to loss of viability during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:6736-6741. [PMID: 19591471 DOI: 10.1021/jf901044u] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Freeze-dried cultures of Lactobacillus acidophilus (La-5) showed visible brown discoloration even after a short storage at relatively mild conditions (a(w) = 0.22 and 30 degrees C), and the browning processes were found to coincide with bacteria inactivation. It was demonstrated, by using high-pressure treatment for obtaining bacteria samples with different ratios of live/dead bacteria, that death of bacteria is not a prerequisite for the browning processes. Furthermore, it was shown that hydroxymethylfurfural (HMF) (or condensation products of HMF) introduces accelerated viability loss when HMF is added to the freeze-drying medium. Discoloration of bacteria cultures containing only sucrose/maltodextrin or lactose/maltodextrin in the freeze-drying matrices is suggested to be related to various types of nonenzymatic browning reactions, including carbonyl-protein (or carbonyl-DNA) interactions and carbohydrate condensation/polymerization (without involvement of proteins), the latter proceeding at low a(w) following hydrolysis of the peptidoglycan layer in the bacteria cell wall. More than one single type of browning reaction is accordingly concluded to be related to bacteria death, and the loss of viability in freeze-dried bacteria seems to be influenced by oxidation reactions, browning reactions, and the physical instability of the bacteria membrane/cell wall.
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Affiliation(s)
- Lone Kurtmann
- Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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33
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Storage stability of freeze–dried Lactobacillus acidophilus (La-5) in relation to water activity and presence of oxygen and ascorbate. Cryobiology 2009; 58:175-80. [DOI: 10.1016/j.cryobiol.2008.12.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2008] [Revised: 11/25/2008] [Accepted: 12/03/2008] [Indexed: 11/21/2022]
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34
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Partanen R, Raula J, Seppänen R, Buchert J, Kauppinen E, Forssell P. Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:5717-5722. [PMID: 18572915 DOI: 10.1021/jf8005849] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Flaxseed oil was emulsified in whey protein isolate (WPI) and spray-dried. Powder characteristics and oxidative stability of oil at relative humidities (RH) from RH approximately 0% to RH 91% at 37 degrees C were analyzed. Oil droplets retained their forms in drying and reconstitution, but the original droplet size of the emulsion was not restored when the powder was dispersed in water. The particles seemed to be covered by a protein-rich surface layer as analyzed by electron spectroscopy for chemical analysis (ESCA). Oxidation of flaxseed oil dispersed in the WPI matrix was retarded from that of bulk oil but followed the same pattern as bulk oil with respect to humidity. A high rate of oxidation was found for both low and high humidity conditions. The lowest rate of oxidation as followed by peroxide values was found at RH 75%, a condition that is likely to diverge significantly from the monolayer moisture value. A weak baseline transition observed for the WPI matrix in a differential scanning calorimetry (DSC) thermogram suggested a glassy state of the matrix at all storage conditions. This was not consistent with the observed caking of the powder at RH 91%. Scanning electron microscopy (SEM) images revealed a considerable structural change in the WPI matrix in these conditions, which was suggested to be linked with a higher rate of oxygen transport. Possible mechanisms for oxygen transport in the whey protein matrix under variable RHs are discussed.
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35
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Zhou Q, Sun S, Zhan D, Yu Z. Point-point and point-line moving-window correlation spectroscopy and its applications. J Mol Struct 2008. [DOI: 10.1016/j.molstruc.2008.01.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Danzl W, Ziegleder G. Untersuchung der Kristallisation amorpher Lactose in Milchpulver anhand Dynamischer Wasserdampfsorption. CHEM-ING-TECH 2008. [DOI: 10.1002/cite.200700098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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37
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Drusch S, Serfert Y, Van Den Heuvel A, Schwarz K. Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. Food Res Int 2006. [DOI: 10.1016/j.foodres.2006.03.003] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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