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Sen C, Arora S, Singh R, Sharma V, Meena GS, Singh AK. Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions. Food Res Int 2024; 183:114175. [PMID: 38760120 DOI: 10.1016/j.foodres.2024.114175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
Lactose hydrolysed concentrated milk was prepared using β-galactosidase enzyme (4.76U/mL) with a reaction period of 12 h at 4 °C. Addition of polysaccharides (5 % maltodextrin/β-cyclodextrin) to concentrated milk either before or after lactose hydrolysis did not result in significant differences (p > 0.05) in degree of hydrolysis (% DH) of lactose and residual lactose content (%). Three different inlet temperatures (165 °C, 175 °C and 185 °C) were used for the preparation of powders which were later characterised based on physico-chemical and maillard browning characteristics. Moisture content, solubility and available lysine content of the powders decreased significantly, whereas, browning parameters i.e., browning index, 5-hydroxymethylfurfural, furosine content increased significantly (p < 0.05) with an increase in inlet air temperature. The powder was finally prepared with 5 % polysaccharide and an inlet air temperature of 185 °C which reduced maillard browning. Protein-polysaccharide interactions were identified using Fourier Transform infrared spectroscopy, fluorescence spectroscopy and determination of free amino groups in the powder samples. Maltodextrin and β-cyclodextrin containing powder samples exhibited lower free amino groups and higher degree of graft value as compared to control sample which indicated protein-polysaccharide interactions. Results obtained from Fourier Transform infrared spectroscopy also confirmed strong protein-polysaccharide interactions, moreover a significant decrease in fluorescence intensity was also observed in the powder samples. These interactions between the proteins and polysaccharides reduced the maillard browning in powders.
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Affiliation(s)
- Chandrakanta Sen
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Sumit Arora
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
| | - Richa Singh
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Vivek Sharma
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Ganga Sahay Meena
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
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2
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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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3
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von Oesen T, Schrader K, Clawin-Rädecker I, Martin D, Treblin M, Hoffmann W, Bode K, Zink R, Rohn S, Fritsche J. Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5898-5911. [PMID: 38459945 DOI: 10.1021/acs.jafc.3c08731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
In view of potential future changes of German food legislation with regard to cheese product quality parameters, this study aimed to evaluate the quality of whey protein-enriched semihard cheese (WPEC). Model WPEC was produced in a pilot plant and on an industrial scale by adding defined amounts of high-heat (HH) milk to the cheese milk and comprehensively analyzed during cheese processing. The dry matter, total protein, pure protein, fat, and sodium chloride content of six-week ripened cheese samples were not significantly different (p < 0.05) when the technologically necessary heating of the curd was adapted to the amount of HH milk. However, the ripening, firmness, and melting behavior of WPEC was different compared to cheese without HH milk. During ripening, no formation of whey protein peptides was observed, but differences in the amount of some bitter peptides deriving from the casein fraction were found. Sensory data suggested a slightly more bitter taste perception by the panelists for the WPEC. Further technological adjustments are recommended to obtain marketable WPEC.
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Affiliation(s)
- Tobias von Oesen
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Ingrid Clawin-Rädecker
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Dierk Martin
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Mascha Treblin
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, Hamburg 20146, Germany
| | - Wolfgang Hoffmann
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Katja Bode
- Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, Bremen 28199, Germany
| | - Ralf Zink
- Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, Bremen 28199, Germany
| | - Sascha Rohn
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3 1, Gustav-Meyer-Allee 25, Berlin 13355, Germany
| | - Jan Fritsche
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
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Shang F, Zhu R, Li H, Zhen T, Li T, Song L, Pan Z, Zhang Q, Lan H, Duan Z. Galactooligosaccharides in infant formulas: Maillard reaction characteristics and influence on formation of advanced glycation end products. Food Funct 2024; 15:2197-2207. [PMID: 38304954 DOI: 10.1039/d3fo02355a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2024]
Abstract
As prebiotics supplemented in infant formulas (IFs), galactooligosaccharides (GOSs) also have many other biological activities; however, their Maillard reaction characteristics are still unclear. We investigated the Maillard reactivity of GOSs and their effects on advanced glycation end product (AGE) formation during IF processing. The results showed that AGE and HMF formation was temperature-dependent and reached the maximum at pH 9.0 in the Maillard reaction system of GOSs and Nα-acetyl-L-lysine. Acidic conditions accelerated HMF formation; however, protein cross-linking was more likely to occur under alkaline conditions. The degree of polymerization (DP) of GOSs had no significant effect on AGEs formation (except pyrraline); however, the greater the DP, the higher the concentration of HMF and pyrraline. Besides, compared with arginine and casein, lysine and whey protein were more prone to Maillard reaction with GOSs. GOSs promoted AGEs formation in a dose-dependent manner during the processing of IFs. These results provide a reliable theoretical basis for application of GOSs in IFs.
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Affiliation(s)
- Feifei Shang
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Rugang Zhu
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
- 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.
| | - Huan Li
- 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.
| | - Tianyi Zhen
- 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.
| | - Tiejing Li
- 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.
| | - Lifeng Song
- Institute for Cadre of Liaoning Economic Management, Shenyang 110122, China
| | - Zhongtian Pan
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Qiao Zhang
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Haijing Lan
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Zhenhua Duan
- College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
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Måge I, Wubshet SG, Wold JP, Solberg LE, Böcker U, Dankel K, Lintvedt TA, Kafle B, Cattaldo M, Matić J, Sorokina L, Afseth NK. The role of biospectroscopy and chemometrics as enabling technologies for upcycling of raw materials from the food industry. Anal Chim Acta 2023; 1284:342005. [PMID: 37996160 DOI: 10.1016/j.aca.2023.342005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 09/25/2023] [Accepted: 11/05/2023] [Indexed: 11/25/2023]
Abstract
It is important to utilize the entire animal in meat and fish production to ensure sustainability. Rest raw materials, such as bones, heads, trimmings, and skin, contain essential nutrients that can be transformed into high-value products. Enzymatic protein hydrolysis (EPH) is a bioprocess that can upcycle these materials to create valuable proteins and fats. This paper focuses on the role of spectroscopy and chemometrics in characterizing the quality of the resulting protein product and understanding how raw material quality and processing affect it. The article presents recent developments in chemical characterisation and process modelling, with a focus on rest raw materials from poultry and salmon production. Even if some of the technology is relatively mature and implemented in many laboratories and industries, there are still open challenges and research questions. The main challenges are related to the transition of technology and insights from laboratory to industrial scale, and the link between peptide composition and critical product quality attributes.
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Affiliation(s)
- Ingrid Måge
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway.
| | - Sileshi Gizachew Wubshet
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Jens Petter Wold
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Lars Erik Solberg
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Ulrike Böcker
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Katinka Dankel
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Tiril Aurora Lintvedt
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; Norwegian University of Life Sciences, Faculty of Science and Technology, 1432, Ås, Norway
| | - Bijay Kafle
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; Norwegian University of Life Sciences, Faculty of Science and Technology, 1432, Ås, Norway
| | - Marco Cattaldo
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; Universidad Politécnica de Valencia, Department of Applied Statistics, Operations Research and Quality, 46022, Valencia, Spain
| | - Josipa Matić
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Liudmila Sorokina
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; University of Oslo, Department of Chemistry, 0371, Oslo, Norway
| | - Nils Kristian Afseth
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
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Makame J, De Kock H, Emmambux MN. Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6-24 months. J Texture Stud 2023; 54:481-497. [PMID: 36932962 DOI: 10.1111/jtxs.12753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 03/09/2023] [Accepted: 03/13/2023] [Indexed: 03/19/2023]
Abstract
Child malnutrition is an endemic public health problem in Africa. Infants are supposed to receive complementary foods from about 6 months onwards, as breastmilk alone no longer provide adequate nutrients. Commercially available complementary foods (CACFs) form an important part of baby foods in developing countries. However, systematic evidence on whether they really meet optimal quality specifications for infant feeding is limited. Some CACFs commonly used in Southern Africa and other parts of the world were investigated to establish if they meet optimal quality standards for protein and energy content, viscosity, and oral texture. For the energy content, most CACFs for 6-24-month-old children both in the dry and ready-to-eat forms (range: 372.0-1816.0 kJ/100 g), were below Codex Alimentarius guidelines. The protein density of all CACFs (0.48-1.3 g/100 kJ) conformed with Codex Alimentarius requirements, but some (33%) were below the minimum World Health Organization (World Health Organization. Regional Office for Europe (2019a). Commercial foods for infants and young children in the WHO European region) target of 0.7 g/100 kJ. Most CACFs had high viscosity values even at high shear rate of 50 s-1 , and were too thick or thick, sticky, grainy, and slimy, which may limit nutrient intake in infants, potentially causing child malnutrition. There is a need to improve the oral viscosity and sensory texture of CACFs for better nutrient intake by infants.
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Affiliation(s)
- James Makame
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028, South Africa
| | - Henriette De Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028, South Africa
| | - M Naushad Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria, 0028, South Africa
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Charton E, Henry G, Cahu A, Le Gouar Y, Dahirel P, Moughan PJ, Montoya CA, Bellanger A, Dupont D, Le Huërou-Luron I, Deglaire A. Ileal Digestibility of Nitrogen and Amino Acids in Human Milk and an Infant Formula as Determined in Neonatal Minipiglets. J Nutr 2023; 153:1063-1074. [PMID: 36868512 DOI: 10.1016/j.tjnut.2023.02.025] [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: 11/11/2022] [Revised: 02/16/2023] [Accepted: 02/21/2023] [Indexed: 03/05/2023] Open
Abstract
BACKGROUND Infant formula (IF) has to provide at least the same amount of amino acids (AAs) as human milk (HM). AA digestibility in HM and IF was not studied extensively, with no data available for tryptophan digestibility. OBJECTIVES The present study aimed to measure the true ileal digestibility (TID) of total nitrogen and AAs in HM and IF to estimate AA bioavailability using Yucatan mini-piglets as an infant model. METHODS Twenty-four 19-day-old piglets (males and females) received either HM or IF for 6 days or a protein-free diet for 3 days, with cobalt-EDTA as an indigestible marker. Diets were fed hourly over 6 h before euthanasia and digesta collection. Total N, AA, and marker contents in diets and digesta were measured to determine the TID. Unidimensional statistical analyses were conducted. RESULTS Dietary N content was not different between HM and IF, while true protein was lower in HM (-4 g/L) due to a 7-fold higher non-protein N content in HM. The TID of total N was lower (P < 0.001) for HM (91.3 ± 1.24%) than for IF (98.0 ± 0.810%), while the TID of amino acid nitrogen (AAN) was not different (average of 97.4 ± 0.655%, P = 0.272). HM and IF had similar (P > 0.05) TID for most of the AAs including tryptophan (96.7 ± 0.950%, P = 0.079), except for some AAs (lysine, phenylalanine, threonine, valine, alanine, proline, and serine), with small significant difference (P < 0.05). The first limiting AA was the aromatic AAs, and the digestible indispensable AA score (DIAAS) was higher for HM (DIAASHM = 101) than for IF (DIAASIF = 83). CONCLUSION HM, compared to IF, had a lower TID for total N only, whereas the TID of AAN and most AAs, including Trp, was high and similar. A larger proportion of non-protein N is transferred to the microbiota with HM, which is of physiological relevance, although this fraction is poorly considered for IF manufacturing.
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Affiliation(s)
- Elise Charton
- STLO, Institut Agro, INRAE, Rennes, France; Institut NuMeCan, INRAE, INSERM, Univ Rennes, Saint Gilles, France
| | | | - Armelle Cahu
- Institut NuMeCan, INRAE, INSERM, Univ Rennes, Saint Gilles, France
| | | | - Patrice Dahirel
- Institut NuMeCan, INRAE, INSERM, Univ Rennes, Saint Gilles, France
| | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Carlos A Montoya
- Riddet Institute, Massey University, Palmerston North, New Zealand; Smart Foods Innovation and Bioproducts, AgResearch Limited, Palmerston North, New Zealand
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8
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Current insights into protein solubility: A review of its importance for alternative proteins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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9
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Effect of casein-whey ingredient blends on the protein stability of model infant formulas. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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10
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Akıllıoğlu HG, Chatterton DEW, Lund MN. Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage. Food Chem 2022; 396:133687. [PMID: 35858513 DOI: 10.1016/j.foodchem.2022.133687] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 06/28/2022] [Accepted: 07/10/2022] [Indexed: 11/04/2022]
Abstract
The formation of Maillard reaction products, including Amadori compounds (determined as furosine), advanced glycation end products (AGEs), α-dicarbonyl and furfural compounds, as well as amino acid cross-links (lysinoalanine and lanthionine) was investigated in direct (DI) and indirect (IN) UHT-treated experimental liquid infant formula (IF) during storage at 40 °C. IN-IF had higher concentrations of all investigated compounds compared to DI-IF and low pasteurized IF. IN UHT treatment induced significantly higher concentrations of α-dicarbonyl compounds (glyoxal, methylglyoxal, 3-deoxyglucosone and 3-deoxygalactosone) compared to DI, which facilitated increased formation of AGEs (N-Ɛ-(carboxymethyl)lysine, methylglyoxal- and glyoxal-derived hydroimidazolones) in unstored IFs. During storage for 6 months, concentrations of furosine and AGEs increased while α-dicarbonyl compounds decreased. Principal component analysis indicated that differences between IN-IF and DI-IF disappeared after 2 months of storage. IN-IF had higher concentrations of lysinoalanine and lanthionine and lower concentrations of available lysine and arginine than DI-IF indicating higher loss of protein quality in IN-IF.
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Affiliation(s)
- Halise Gül Akıllıoğlu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| | - Dereck E W Chatterton
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark.
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11
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Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy. Foods 2022; 11:foods11070926. [PMID: 35407012 PMCID: PMC8997926 DOI: 10.3390/foods11070926] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 12/27/2022] Open
Abstract
Cow’s milk-based infant formulas are the most common substitute to mother’s milk in infancy when breastfeeding is impossible or insufficient, as cow’s milk is a globally available source of mammalian proteins with high nutritional value. However, cow’s milk allergy (CMA) is the most prevalent type of food allergy among infants, affecting up to 3.8% of small children. Hypoallergenic infant formulas based on hydrolysed cow’s milk proteins are commercially available for the management of CMA. Yet, there is a growing demand for more options for infant feeding, both in general but especially for the prevention and management of CMA. Milk from other mammalian sources than the cow, such as goat, sheep, camel, donkey, and horse, has received some attention in the last decade due to the different protein composition profile and protein amino acid sequences, resulting in a potentially low cross-reactivity with cow’s milk proteins. Recently, proteins from plant sources, such as potato, lentil, chickpeas, quinoa, in addition to soy and rice, have gained increased interest due to their climate friendly and vegan status as well as potential lower allergenicity. In this review, we provide an overview of current and potential future infant formulas and their relevance in CMA prevention and management.
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12
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Tu Y, Guan L, Ren F, Zhang H. Changes in antigenicity and functional characteristics of the Maillard reaction products between β-lactoglobulin and 2’-fucosyllactose. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Fourier-transform infrared (FTIR) fingerprinting for quality assessment of protein hydrolysates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112339] [Citation(s) in RCA: 5] [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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14
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Walshe EJ, O’Regan J, O’Mahony JA. Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Emma J Walshe
- Nestle Development Centre Nutrition Askeaton, Co. Limerick Ireland
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Jonathan O’Regan
- Nestle Development Centre Nutrition Askeaton, Co. Limerick Ireland
| | - James A O’Mahony
- School of Food and Nutritional Sciences University College Cork Cork Ireland
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15
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Pica V, Stuknytė M, Masotti F, De Noni I, Cattaneo S. Model infant biscuits release the opioid-acting peptides milk β-casomorphins and gluten exorphins after in vitro gastrointestinal digestion. Food Chem 2021; 362:130262. [PMID: 34118509 DOI: 10.1016/j.foodchem.2021.130262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 05/28/2021] [Accepted: 05/29/2021] [Indexed: 12/19/2022]
Abstract
Infant biscuits (IBs) are commonly used during the complementary feeding of infants from the 6th month of life. They contain wheat flour and dairy ingredients, which can release the opioid-acting peptides β-casomorphins (BCMs) and gluten exorphins (GEs) after gastrointestinal digestion. In the present study, five model IBs were prepared with or without gluten and different powdered milk derivatives in the formulations. IBs were digested simulating an in vitro static gastrointestinal digestion for infants aged 6-12 months. BCMs and GEs were identified and quantified by UPLC/HR-MS. The amounts of BCM7 and the GE A5 were related to the β-CN and gluten content of the formulations. To date, levels of BCMs and GEs in digests of IBs have not been reported in literature. This work represents an in vitro investigation regarding the release of opioid-acting peptides in IBs. It could add additional knowledge on complementary foods for infant health.
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Affiliation(s)
- Valentina Pica
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Milda Stuknytė
- Unitech COSPECT - University Technological Platforms Office, Università degli Studi di Milano, Via C. Golgi 19, 20133 Milan, Italy
| | - Fabio Masotti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Ivano De Noni
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
| | - Stefano Cattaneo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
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Saxena J, Adhikari B, Brkljaca R, Huppertz T, Zisu B, Chandrapala J. Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928182] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Juhi Saxena
- School of Science, RMIT University, Bundoora, Melbourne, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Bundoora, Melbourne, Australia
| | - Robert Brkljaca
- Monash Biomedical Imaging, Monash University, Clayton, Australia
| | - Thom Huppertz
- FrieslandCampina, Amersfoort, The Netherlands
- Wageningen University and Research, Wageningen, The Netherlands
| | - Bogdan Zisu
- Spraying Systems, Fluid Air, Melbourne, Australia
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17
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Model infant formulas: Influence of types of whey proteins and oil composition on emulsion and powder properties. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110256] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Masum AKM, Chandrapala J, Huppertz T, Adhikari B, Zisu B. Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios. Food Chem 2020; 319:126591. [PMID: 32187569 DOI: 10.1016/j.foodchem.2020.126591] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 03/08/2020] [Accepted: 03/09/2020] [Indexed: 10/24/2022]
Abstract
This study investigated the effect of storage parameters on the physicochemical changes of spray-dried infant milk formula (IMF) powders prepared with various lactose-to-maltodextrin (L:M) ratios (L:M 100:0, L:M 85:15 and L:M 70:30). Powders were characterized during 180 days of storage at 22 and 40 °C and relative humidity (RH) of 11, 23 and 54%. IMF powders were found mostly stable at both temperatures up to 23RH. Deteriorative physicochemical changes were observed at 54RH which were more rapid at 40 °C than at 22 °C. Increasing temperature and RH during storage decreased the glass transition temperature (Tg) to <0 °C and solubility to <25%, while crystallinity increased to >40%. Surface fat content, degree of aggregation and caking increased during storage. Increased surface fat was accompanied by a decrease in surface protein and carbohydrate contents. Incorporation of maltodextrin increased the Tg, decreased the crystallinity and improved the stability of powders.
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Affiliation(s)
- A K M Masum
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, Australia; Department of Dairy Science, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Jayani Chandrapala
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, Australia
| | - Thom Huppertz
- FrieslandCampina, Amersfoort, The Netherlands; Food Quality and Design Group, Wageningen University and Research, Wageningen, The Netherlands
| | - Benu Adhikari
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, Australia.
| | - Bogdan Zisu
- Spraying Systems Co., Fluid Air, Melbourne, Australia
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19
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Identification and Detection of Bioactive Peptides in Milk and Dairy Products: Remarks about Agro-Foods. Molecules 2020; 25:molecules25153328. [PMID: 32707993 PMCID: PMC7435915 DOI: 10.3390/molecules25153328] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 07/13/2020] [Accepted: 07/17/2020] [Indexed: 02/07/2023] Open
Abstract
Food-based components represent major sources of functional bioactive compounds. Milk is a rich source of multiple bioactive peptides that not only help to fulfill consumers 'nutritional requirements but also play a significant role in preventing several health disorders. Understanding the chemical composition of milk and its products is critical for producing consistent and high-quality dairy products and functional dairy ingredients. Over the last two decades, peptides have gained significant attention by scientific evidence for its beneficial health impacts besides their established nutrient value. Increasing awareness of essential milk proteins has facilitated the development of novel milk protein products that are progressively required for nutritional benefits. The need to better understand the beneficial effects of milk-protein derived peptides has, therefore, led to the development of analytical approaches for the isolation, separation and identification of bioactive peptides in complex dairy products. Continuous emphasis is on the biological function and nutritional characteristics of milk constituents using several powerful techniques, namely omics, model cell lines, gut microbiome analysis and imaging techniques. This review briefly describes the state-of-the-art approach of peptidomics and lipidomics profiling approaches for the identification and detection of milk-derived bioactive peptides while taking into account recent progress in their analysis and emphasizing the difficulty of analysis of these functional and endogenous peptides.
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20
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Rodríguez Arzuaga M, Bosch A, Añón MC, Abraham AG. Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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21
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Roux LL, Chacon R, Dupont D, Jeantet R, Deglaire A, Nau F. In vitro static digestion reveals how plant proteins modulate model infant formula digestibility. Food Res Int 2020; 130:108917. [DOI: 10.1016/j.foodres.2019.108917] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 12/12/2019] [Accepted: 12/15/2019] [Indexed: 11/15/2022]
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22
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Le Roux L, Mejean S, Chacon R, Lopez C, Dupont D, Deglaire A, Nau F, Jeantet R. Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108891] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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23
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Ghasemi Fard S, Loh SP, Turchini GM, Wang B, Elliott G, Sinclair AJ. Microencapsulated Tuna Oil Results in Higher Absorption of DHA in Toddlers. Nutrients 2020; 12:nu12010248. [PMID: 31963702 PMCID: PMC7019307 DOI: 10.3390/nu12010248] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 01/15/2020] [Accepted: 01/15/2020] [Indexed: 02/06/2023] Open
Abstract
Docosahexaenoic acid (DHA) is an essential component for brain and visual acuity development during foetal and early postnatal life. A newly released directive under the European Commission stipulates DHA as a mandatory ingredient in infant formula. This poses challenges to manufacturers in preserving the stability and bioavailability of DHA at levels akin to human breast milk. The aims of this study were (a) to investigate the bioavailability of microencapsulated omega-3 DHA formulations in healthy toddlers compared with high DHA fish oil for a one-month period and (b) to assess the effect of DHA supplementation on children’s sleep and cry patterns. Sixty toddlers were randomly allocated to four groups: 1. unfortified formula, 2. unfortified formula plus high DHA tuna oil, 3. fortified formula with dairy-based microencapsulated high DHA tuna oil powder, and 4. fortified formula with allergenic-free microencapsulated high DHA tuna oil powder. Bioavailability was assessed from both blood and faecal fatty acid levels. The results showed an enhanced bioavailability with significantly greater concentrations of blood DHA levels in formulas with microencapsulated powders. There were no significant effects of treatment on sleep and cry patterns. Application and delivery of microencapsulated DHA tuna oil powder in toddlers’ formula provided better bioavailability of the active DHA.
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Affiliation(s)
| | - Su Peng Loh
- Department of Nutrition & Dietetics, Faculty of Medicine & Health Sciences, Universiti Putra Malaysia, Serdang 43300, Selangor, Malaysia;
| | - Giovanni M. Turchini
- School of Life and Environmental Sciences, Deakin University, Geelong, VIC 3220, Australia;
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, NSW 2000, Australia;
| | - Glenn Elliott
- Nu-Mega Ingredients Pty Ltd., Brisbane, QLD 4000, Australia; (S.G.F.); (G.E.)
| | - Andrew J. Sinclair
- Department of Nutrition, Dietetics and Food, Monash University, Clayton, Melbourne, VIC 3168, Australia
- Correspondence: ; Tel.: +61-0414906341
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Wang Y, Selomulya C. Spray drying strategy for encapsulation of bioactive peptide powders for food applications. ADV POWDER TECHNOL 2020. [DOI: 10.1016/j.apt.2019.10.034] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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25
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Masum A, Huppertz T, Chandrapala J, Adhikari B, Zisu B. Physicochemical properties of spray-dried model infant milk formula powders: Influence of whey protein-to-casein ratio. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104565] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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26
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Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin. Food Sci Biotechnol 2019; 28:1367-1374. [PMID: 31695935 DOI: 10.1007/s10068-019-00577-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 01/29/2019] [Accepted: 02/04/2019] [Indexed: 10/27/2022] Open
Abstract
Changes in whey protein (10%, w/v) induced by dry-heating (60 °C for 5 days at a relative humidity of 63%), wet-heating (85 °C for 30 min) or the two-combined heating in absence or presence of inulin (8%, w/v) were studied. Mixture of whey protein and inulin showed significantly higher absorbance at 290 nm than whey protein alone in all heating conditions while only dry-heated samples showed significantly increased absorbance value at 420 nm (p < 0.05). Whey protein after heating showed significantly lower zeta potential and inulin decreased the value of all heated samples further (p < 0.05) except for samples after dry-heating. Heating decreased the free sulfhydryl group content of whey protein samples while presence of inulin decreased further (p < 0.05). Dry-heating decreased while wet-heating increased the surface hydrophobicity of whey protein. Inulin had no effect on the surface hydrophobicity of heated whey protein under dry-heating but decreased under wet-heating.
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27
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Wazed MA, Farid M. Hypoallergenic and Low-Protein Ready-to-Feed (RTF) Infant Formula by High Pressure Pasteurization: A Novel Product. Foods 2019; 8:E408. [PMID: 31547383 PMCID: PMC6770407 DOI: 10.3390/foods8090408] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 09/04/2019] [Accepted: 09/10/2019] [Indexed: 02/07/2023] Open
Abstract
Infant milk formula (IMF) is designed to mimic the composition of human milk (9-11 g protein/L); however, the standard protein content of IMF (15 g/L) is still a matter of controversy. In contrast to breastfed infants, excessive protein in IMF is associated with overweight and symptoms of metabolic syndrome in formula-fed infants. Moreover, the beta-lactoglobulin (β-Lg) content in cow milk is 3-4 g/L, whereas it is not present in human milk. It is considered to be a major reason for cow milk allergy in infants. In this respect, to modify protein composition, increasing the ratio of alpha-lactalbumin (α-Lac) to β-Lg would be a pragmatic approach to develop a hypoallergenic IMF with low protein content. Such a formula would ensure the necessary balance of essential amino acids, as 123 and 162 amino acid residues are available in α-Lac and β-Lg, respectively. Hence, in this study, a pasteurized form of hypoallergenic and low-protein ready-to-feed (RTF) formula, a new product, is developed to retain heat-sensitive bioactives and other components. Therefore, the effects of high pressure processing (HPP) under 300-600 MPa at approximately 20-40 °C and HTST pasteurization (72 °C for 15 and 30 s) were investigated and compared. The highest ratio of α-Lac to β-Lg was achieved after HPP (600 MPa for 5 min applied at 40.4 °C), which potentially explains the synergistic effect of HPP and heat on substantial denaturation of β-Lg, with significant retention of α-Lac in reconstituted IMF. Industrial relevance: This investigation showed the potential production of a pasteurized RTF formula, a niche product, with a reduced amount of allergenic β-Lg.
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Affiliation(s)
- Md Abdul Wazed
- Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Mohammed Farid
- Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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28
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Masum A, Chandrapala J, Adhikari B, Huppertz T, Zisu B. Effect of lactose-to-maltodextrin ratio on emulsion stability and physicochemical properties of spray-dried infant milk formula powders. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.023] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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Sillner N, Walker A, Hemmler D, Bazanella M, Heinzmann SS, Haller D, Schmitt-Kopplin P. Milk-Derived Amadori Products in Feces of Formula-Fed Infants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8061-8069. [PMID: 31264412 DOI: 10.1021/acs.jafc.9b01889] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Food processing of infant formula alters chemical structures, including the formation of Maillard reaction products between proteins and sugars. We detected early Maillard reaction products, so-called Amadori products, in stool samples of formula-fed infants. In total, four Amadori products (N-deoxylactulosyllysine, N-deoxyfructosyllysine, N-deoxylactulosylleucylisoleucine, N-deoxyfructosylleucylisoleucine) were identified by a combination of complementary nontargeted and targeted metabolomics approaches. Chemical structures were confirmed by preparation and isolation of reference compounds, LC-MS/MS, and NMR. The leucylisoleucine Amadori compounds, which most likely originate from β-lactoglobulin, were excreted throughout the first year of life in feces of formula-fed infants but were absent in feces of breastfed infants. Despite high inter- and intraindividual differences of Amadori products in the infants' stool, solid food introduction resulted in a continuous decrease, proving infant formula as the major source of the excreted Amadori products.
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Affiliation(s)
- Nina Sillner
- Research Unit Analytical BioGeoChemistry , Helmholtz Zentrum München , 85764 Neuherberg , Germany
- ZIEL Institute for Food and Health , Technical University of Munich , 85354 Freising , Germany
| | - Alesia Walker
- Research Unit Analytical BioGeoChemistry , Helmholtz Zentrum München , 85764 Neuherberg , Germany
| | - Daniel Hemmler
- Research Unit Analytical BioGeoChemistry , Helmholtz Zentrum München , 85764 Neuherberg , Germany
- Chair of Analytical Food Chemistry , Technical University of Munich , 85354 Freising , Germany
| | - Monika Bazanella
- Chair of Nutrition and Immunology , Technical University of Munich , 85354 Freising , Germany
| | - Silke S Heinzmann
- Research Unit Analytical BioGeoChemistry , Helmholtz Zentrum München , 85764 Neuherberg , Germany
| | - Dirk Haller
- ZIEL Institute for Food and Health , Technical University of Munich , 85354 Freising , Germany
- Chair of Nutrition and Immunology , Technical University of Munich , 85354 Freising , Germany
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry , Helmholtz Zentrum München , 85764 Neuherberg , Germany
- ZIEL Institute for Food and Health , Technical University of Munich , 85354 Freising , Germany
- Chair of Analytical Food Chemistry , Technical University of Munich , 85354 Freising , Germany
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Makame J, Cronje T, Emmambux NM, De Kock H. Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities. Foods 2019; 8:foods8060221. [PMID: 31234403 PMCID: PMC6617364 DOI: 10.3390/foods8060221] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 06/11/2019] [Accepted: 06/13/2019] [Indexed: 02/03/2023] Open
Abstract
Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African children subsist on locally available starchy foods, whose oral texture is not well-characterized in relation to their sensorimotor readiness. The sensory quality of CP affects oral processing (OP) abilities in infants and young children. Unsuitable oral texture limits nutrient intake, leading to protein-energy malnutrition. The perception of the oral texture of selected African CPs (n = 13, Maize, Sorghum, Cassava, Orange-fleshed sweet potato (OFSP), Cowpea, and Bambara) was investigated by a trained temporal-check-all-that-apply (TCATA) panel (n = 10), alongside selected commercial porridges (n = 19). A simulated OP method (Up-Down mouth movements- munching) and a control method (lateral mouth movements- normal adult-like chewing) were used. TCATA results showed that Maize, Cassava, and Sorghum porridges were initially too thick, sticky, slimy, and pasty, and also at the end not easy to swallow even at low solids content—especially by the Up-Down method. These attributes make CPs difficult to ingest for infants given their limited OP abilities, thus, leading to limited nutrient intake, and this can contribute to malnutrition. Methods to improve the texture properties of indigenous CPs are needed to optimize infant nutrient intake.
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Affiliation(s)
- James Makame
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Tanita Cronje
- Department of Statistics, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Naushad M Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
| | - Henriette De Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
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Jia HX, Chen WL, Qi XY, Su MY. The stability of milk-based infant formulas during accelerated storage. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1561519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Hong-xin Jia
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
- Shanghai Engineering Research Center of Dairy Biotechnology
- Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Wen-Liang Chen
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
- Shanghai Engineering Research Center of Dairy Biotechnology
- Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Xiao-Yan Qi
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
- Shanghai Engineering Research Center of Dairy Biotechnology
- Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, China
| | - Mi-Ya Su
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
- Shanghai Engineering Research Center of Dairy Biotechnology
- Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, China
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32
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Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-products: a Spectroscopic Approach. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2161-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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33
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Golkar A, Milani JM, Vasiljevic T. Altering allergenicity of cow's milk by food processing for applications in infant formula. Crit Rev Food Sci Nutr 2018; 59:159-172. [DOI: 10.1080/10408398.2017.1363156] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Abdolkhalegh Golkar
- Department of Food Science & Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran
| | - Jafar M. Milani
- Department of Food Science & Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Melbourne, VIC, Australia
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34
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Sabater C, Montilla A, Ovejero A, Prodanov M, Olano A, Corzo N. Furosine and HMF determination in prebiotic-supplemented infant formula from Spanish market. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Östbring K, Sjöholm I, Sörenson H, Ekholm A, Erlanson-Albertsson C, Rayner M. Characteristics and functionality of appetite-reducing thylakoid powders produced by three different drying processes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1554-1565. [PMID: 28816350 DOI: 10.1002/jsfa.8627] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 07/17/2017] [Accepted: 08/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Thylakoids, a chloroplast membrane extracted from green leaves, are a promising functional ingredient with appetite-reducing properties via their lipase-inhibiting effect. Thylakoids in powder form have been evaluated in animal and human models, but no comprehensive study has been conducted on powder characteristics. The aim was to investigate the effects of different isolation methods and drying techniques (drum-drying, spray-drying, freeze-drying) on thylakoids' physicochemical and functional properties. RESULTS Freeze-drying yielded thylakoid powders with the highest lipase-inhibiting capacity. We hypothesize that the specific macromolecular structures involved in lipase inhibition were degraded to different degrees by exposure to heat during spray-drying and drum-drying. We identified lightness (Hunter's L-value), greenness (Hunter's a-value), chlorophyll content and emulsifying capacity to be correlated to lipase-inhibiting capacity. Thus, to optimize the thylakoids functional properties, the internal membrane structure indicated by retained green colour should be preserved. This opens possibilities to use chlorophyll content as a marker for thylakoid functionality in screening processes during process optimization. CONCLUSION Thylakoids are heat sensitive, and a mild drying technique should be used in industrial production. Strong links between physicochemical parameters and lipase inhibition capacity were found that can be used to predict functionality. The approach from this study can be applied towards production of standardized high-quality functional food ingredients. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Karolina Östbring
- Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Chemical Centre, Lund University, 221 00, Lund, Sweden
| | - Ingegerd Sjöholm
- Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Chemical Centre, Lund University, 221 00, Lund, Sweden
| | - Henrietta Sörenson
- Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Chemical Centre, Lund University, 221 00, Lund, Sweden
| | - Andrej Ekholm
- Department of Experimental Medical Science, Appetite Control Unit, BMC, Lund University, 221 84, Lund, Sweden
| | | | - Marilyn Rayner
- Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Chemical Centre, Lund University, 221 00, Lund, Sweden
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37
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Joubran Y, Moscovici A, Portmann R, Lesmes U. Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion. Food Funct 2017; 8:2295-2308. [PMID: 28589996 DOI: 10.1039/c7fo00588a] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
This study investigated the functionality and digestibility of Maillard reaction products (MRPs) of alpha-lactalbumin (α-la), a major whey protein and component of infant formulas. The impact of different carbohydrates (glucose, galactose or galacto-oligosaccharides (GOS)) and heating duration was studied. SDS-PAGE, UV and color measurements monitored reaction extent, which varied between carbohydrates whereby galactose reacted more readily than glucose. Surface hydrophobicity and antioxidant capacity were found to be significantly (p < 0.05) higher following Maillard conjugation, with GOS-based MRPs elevating antioxidant capacity ∼50-fold compared to α-la. In addition, the digestive proteolysis of MRPs was evaluated using an infant in vitro gastro-duodenal model. SDS-PAGE analyses of digesta revealed Maillard conjugation generally increased α-la's susceptibility to proteolysis. Interestingly, GOS-based MRPs presented an optimization challenge, since heating for 12 h delayed proteolysis, while extended heating resulted in the highest susceptibility to proteolysis. Proteomic analyses further demonstrated the differences in enzymatic cleavage patterns and helped identify bioactive peptides rendered bioaccessible during the digestion of α-la or its MRPs. Bioinformatic mining of the proteomic data using PeptideRanker also gave rise to two potentially novel bioactive peptides, FQINNKIW and GINYWLAHKALCS. Finally, antioxidant capacity of luminal contents, measured by DPPH, revealed Maillard conjugation increased the antioxidant capacity of both gastric and duodenal digesta. Overall, this work draws a link between the Maillard reaction, digestive proteolysis and the bioaccessibility of bioactive peptides and antioxidant species in the infant alimentary canal. This could help rationally process infant formulas towards improved nutritional and extra-nutritional benefits.
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Affiliation(s)
- Yousef Joubran
- Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
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38
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Shani Levi C, Goldstein N, Portmann R, Lesmes U. Emulsion and protein degradation in the elderly: Qualitative insights from a study coupling a dynamic in vitro digestion model with proteomic analyses. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.02.017] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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39
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Production of Cow's Milk Free from Beta-Casein A1 and Its Application in the Manufacturing of Specialized Foods for Early Infant Nutrition. Foods 2017; 6:foods6070050. [PMID: 28704923 PMCID: PMC5532557 DOI: 10.3390/foods6070050] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 07/04/2017] [Accepted: 07/06/2017] [Indexed: 11/24/2022] Open
Abstract
Beta-casein (BC) is frequently expressed as BC A2 and BC A1 in cow’s milk. Gastrointestinal digestion of BC A1 results in the release of the opioid peptide beta-casomorphin 7 (BCM7) which is less likely to occur from BC A2. This work was aimed to produce milk containing BC A2 with no BC A1 (BC A2 milk) using genetically selected CSN2 A2A2 Jersey cows. Additionally, we aimed to develop an infant formula (IF) suitable for healthy full-term infants during the first six months of life based on BC A2 milk. The concentration of BCM7 released from BC A2 IF, from commercially available IFs as well as from human milk and raw cow’s milk was evaluated after simulated gastrointestinal digestion (SGID). BC A2 IF presented the lowest mean relative abundance of BC A1 (IF 1 = 0.136 ± 0.010), compared with three commercially available IFs (IF 2 = 0.597 ± 0.020; IF 3 = 0.441 ± 0.014; IF 4 = 0.503 ± 0.011). Accordingly, SGID of whole casein fraction from BC A2 IF resulted in a significantly lower release of BCM7 (IF 1 = 0.860 ± 0.014 µg/100 mL) compared to commercially available IFs (IF 2 = 2.625 ± 0.042 µg/100 mL; IF 3 = 1.693 ± 0.012 µg/100 mL; IF 4 = 1.962 ± 0.067 µg/100 mL). Nevertheless, BCM7 levels from BC A2 IF were significantly higher than those found in SGID hydrolysates of BC A2 raw milk (0.742 ± 0.008 µg/100 mL). Interestingly, results showed that BCM7 was also present in human milk in significantly lower amounts (0.697 ± 0.007 µg/100 mL) than those observed in IF 1 and BC A2 milk. This work demonstrates that using BC A2 milk in IF formulation significantly reduces BCM7 formation during SGID. Clinical implications of BC A2 IF on early infant health and development need further investigations.
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40
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Investigation of caking by fat bridging in aged infant formula. Food Chem 2017; 218:30-39. [DOI: 10.1016/j.foodchem.2016.09.043] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2016] [Revised: 07/16/2016] [Accepted: 09/06/2016] [Indexed: 11/17/2022]
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41
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Cattaneo S, Stuknytė M, Masotti F, De Noni I. Protein breakdown and release of β-casomorphins during in vitro gastro-intestinal digestion of sterilised model systems of liquid infant formula. Food Chem 2017; 217:476-482. [DOI: 10.1016/j.foodchem.2016.08.128] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 08/30/2016] [Accepted: 08/31/2016] [Indexed: 10/21/2022]
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42
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Mehta BM, Deeth HC. Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications. Compr Rev Food Sci Food Saf 2015; 15:206-218. [DOI: 10.1111/1541-4337.12178] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 09/18/2015] [Accepted: 09/21/2015] [Indexed: 01/02/2023]
Affiliation(s)
- Bhavbhuti M. Mehta
- Dairy Chemistry Dept; SMC College of Dairy Science, Anand Agricultural Univ; Anand-388110 Gujarat India
| | - Hilton C. Deeth
- School of Agriculture and Food Sciences; The Univ. of Queensland; Brisbane Qld 4072 Australia
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43
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Infant Milk Formulas: Effect of Storage Conditions on the Stability of Powdered Products towards Autoxidation. Foods 2015; 4:487-500. [PMID: 28231219 PMCID: PMC5224537 DOI: 10.3390/foods4030487] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 09/08/2015] [Accepted: 09/15/2015] [Indexed: 12/31/2022] Open
Abstract
Thirty samples of powdered infant milk formulas containing polyunsaturated fatty acids (PUFAs) have been stored at four different temperatures (20, 28, 40 and 55 °C) and periodically monitored for their malondialdehyde (MDA) content up to one year. MDA levels ranged between 250 and 350 ng/kg in sealed samples with a maximum of 566 ng/kg in samples stored at 28 °C for three weeks after opening of their original packages, previously maintained for ten months at 20 °C. Sample stored at 40° and 55 °C were also submitted to CIE (Commission Internationale de l'Eclairage) colorimetric analysis, since color is the first sensorial property that consumers may evaluate. Overall, the results demonstrated a good stability of PUFA-enriched infant milk formulas in terms of MDA content. However, some care has to be paid when these products are not promptly consumed and stored for a long time after first opening.
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44
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Properties of microalgal enzymatic protein hydrolysates: Biochemical composition, protein distribution and FTIR characteristics. ACTA ACUST UNITED AC 2015. [PMID: 28626707 PMCID: PMC5466257 DOI: 10.1016/j.btre.2015.02.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Chlorella vulgaris SAG 211-12, a green microalga, as model organism was cultivated photomixotrophically using various organic carbon and nitrogen sources at Erlenmeyer scale. The modified medium selected for the experiments was standard BG11 supplemented with 5 g l-1 glucose and 1 g l-1 proteose peptone (PP). To evaluate the effects of light/dark cycles, 12:12; 18:6 and 24:0 light/dark cycle conditions were examined on hourly basis. 24:0 continuous illumination condition was chosen to continue 2 l continuous stirred tank photobioreactor (CSTR) experiments under 1 vvm aeration, 120 rpm mixing time, 23 ± 2 °C, and 70 μE m-2 s-1 illumination conditions. The results showed significant effect of the culture conditions on the cellular composition. To enhance digestibility of the intact cell; dry biomass was digested with pancreatin enzyme solution and in vitro protein digestibility (IVPD) of crude biomass (UTS), cell debris (CVA) and protein hydrolysates (CVH) was measured. IVPD values of UTS, CVA and CVH were found to be 33-41%, 46-58%, 67-89%; respectively with no significant changes regarding culture conditions (p > 0,05). Results also showed the positive effect of the enzyme treatment for digestion which is a key advantage for nutritional characteristic of the algal biomass.
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45
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Joubran Y, Moscovici A, Lesmes U. Antioxidant activity of bovine alpha lactalbumin Maillard products and evaluation of their in vitro gastro-duodenal digestive proteolysis. Food Funct 2015; 6:1229-40. [DOI: 10.1039/c4fo01165a] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Maillard conjugation alters alpha lactalbumin antioxidant capacity, including during in vitro digestion, with different effect in adults versus infants.
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Affiliation(s)
- Yousef Joubran
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000
- Israel
| | - Alice Moscovici
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000
- Israel
| | - Uri Lesmes
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000
- Israel
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46
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Murphy EG, Fenelon MA, Roos YH, Hogan SA. Decoupling macronutrient interactions during heating of model infant milk formulas. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10585-10593. [PMID: 25251787 DOI: 10.1021/jf503620r] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Understanding macronutrient interactions during heating is important for controlling viscosity during infant milk formula (IMF) manufacture. Thermal behavior of macronutrients (casein, whey, lactose, fat) was studied, in isolation and combination, over a range of concentrations. Addition of phosphocasein to whey protein solutions elevated denaturation temperature (Td) of β-lactoglobulin and the temperature at which viscosity started to increase upon heating (Tv). Secondary structural changes in whey proteins occurred at higher temperatures in dispersions containing phosphocasein; the final extent of viscosity increase was similar to that of whey protein alone. Addition of lactose to whey protein solutions delayed secondary structural changes, increased Td and Tv, and reduced post heat treatment viscosity. This study demonstrated that heat-induced changes in IMF associated with whey protein (denaturation, viscosity) are not only a function of concentration but are also dependent on interactions between macronutrients.
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Affiliation(s)
- Eoin G Murphy
- Food Chemistry and Technology Department, Teagasc Food Research Centre , Moorepark, Fermoy, County Cork, Ireland
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47
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Prakash S, Ma Q, Bhandari B. Rheological behaviour of selected commercially available baby formulas in simulated human digestive system. Food Res Int 2014; 64:889-895. [DOI: 10.1016/j.foodres.2014.08.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2014] [Revised: 08/05/2014] [Accepted: 08/24/2014] [Indexed: 11/16/2022]
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48
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Soltanizadeh N, Mirmoghtadaie L, Nejati F, Najafabadi LI, Heshmati MK, Jafari M. Solid-State Protein-Carbohydrate Interactions and Their Application in the Food Industry. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12089] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Nafiseh Soltanizadeh
- Dept. of Food Science and Technology; College of Agriculture; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran
| | - Leila Mirmoghtadaie
- Dept. of Food Science and Technology; Natl. Nutrition and Food Technology Research Inst; College of Nutrition Science and Food Technology; Shahid Beheshti Univ. of Medical Science; Tehran 1981619573 Iran
| | - Fatemeh Nejati
- Dept. of Food Science and Technology; College of Agriculture; Islamic Azad Univ. (Shahrekord Branch); Shahrekord Iran
| | - Leila Izadi Najafabadi
- Dept. of Food Science and Technology; College of Agriculture; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran
| | - Maryam Khakbaz Heshmati
- Dept. of Food Science and Technology; Ahar Faculty of Agriculture and Natural Resources, Univ. of Tabriz; 51664-16471 Tabriz Iran
| | - Maryam Jafari
- Dept. of Food Science and Technology; College of Agriculture; Isfahan Univ. of Technology; Isfahan 84156-83111 Iran
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49
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Malunga LN, Bar-El Dadon S, Zinal E, Berkovich Z, Abbo S, Reifen R. The potential use of chickpeas in development of infant follow-on formula. Nutr J 2014; 13:8. [PMID: 24447426 PMCID: PMC3913840 DOI: 10.1186/1475-2891-13-8] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Accepted: 01/08/2014] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Undernutrition during childhood is a common disorder in the developing countries, however most research has focussed much on its treatment rather than its prevention. OBJECTIVE We investigated the potential of using chickpeas in infant follow-on formula production against the requirements of WHO/FAO on complementary foods and EU regulations on follow-on formula. METHODS Chickpeas were germinated for 72 hours followed by boiling, drying and dehulling in order to minimise associated anti-nutrition factors. Saccharifying enzymes were used to hydrolyse starch to maltose and the resulting flours were analysed for their protein content and amino acid profile. RESULTS The protein content (percentage) increased from 16.66 ± 0.35 and 20.24 ± 0.50 to 20.00 ± 0.15 and 21.98 ± 0.80 for the processed desi and kabuli cultivar compared to raw chickpeas, respectively (P < 0.05). There was insignificant change (P = 0.05) in amino acid profile following processing and the resulting flour was found to meet the amino acid requirements of WHO/FAO protein reference for 0-24 month's children. CONCLUSION The designed chickpea based infant follow-on formula meets the WHO/FAO requirements on complementary foods and also the EU regulations on follow-on formula with minimal addition of oils, minerals and vitamins. It uses chickpea as a common source of carbohydrate and protein hence making it more economical and affordable for the developing countries without compromising the nutrition quality.
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Affiliation(s)
- Lovemore Nkhata Malunga
- The School of Nutritional Sciences Plant Genetics, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
| | - Shimrit Bar-El Dadon
- The School of Nutritional Sciences Plant Genetics, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
| | - Eli Zinal
- Tnuva Research and Development Center, Rehovot, Israel
| | - Zipi Berkovich
- The School of Nutritional Sciences Plant Genetics, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
| | - Shahal Abbo
- Plant Genetics The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
| | - Ram Reifen
- The School of Nutritional Sciences Plant Genetics, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot 76100, Israel
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50
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Moscovici AM, Joubran Y, Briard-Bion V, Mackie A, Dupont D, Lesmes U. The impact of the Maillard reaction on the in vitro proteolytic breakdown of bovine lactoferrin in adults and infants. Food Funct 2014; 5:1898-908. [DOI: 10.1039/c4fo00248b] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The impact of the Maillard reaction on proteolysis of the bioactive bovine lactoferrin is comparedin vitrobetween adults and infants for the first time, coupling proteomics to elucidate bioactive peptide formation.
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Affiliation(s)
- Alice M. Moscovici
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
| | - Yousef Joubran
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
| | | | - Alan Mackie
- Food and Health Group
- Institute of Food Research
- Norwich Research Park
- Norwich NR4 7UA, UK
| | | | - Uri Lesmes
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
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