Effect of electron beam on chemical changes of nutrients in infant formula

Tesfai, Adiam; Beamer, Sarah K.; Matak, Kristen E.; Jaczynski, Jacek

doi:10.1016/j.foodchem.2013.10.110

Cited by 15 publications

(4 citation statements)

References 43 publications

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“…Mean vitamin B 12 concentrations did not significantly differ for the 3 eBeam processing treatments ( P > 0.05). Studies have shown that calcium, along with other minerals, are not degraded at irradiation doses commonly employed in food pasteurization (<10.0 kGy) (Bhat and Sridhar ; Bhat and others ; Tesfai and others ). Care must be taken when reviewing the literature, as many studies state vitamins are sensitive to irradiation (and thus, were degraded) using doses much higher than needed to pasteurize foods (Diehl ).…”

Section: Resultsmentioning

confidence: 99%

“…Studies have shown that at low doses of eBeam processing, foods retain their original sensory and visual characteristics (Castell‐Perez and others ; Moreno and others ; Gomes and others ; Park and others ). Studies have also shown that eBeam processing at varying doses (depending on the food matrix) does not significantly affect the nutrients present in foods (Arvanitoyannis and Tziatzios ; Carocho and others ; Tesfai and others ). The underlying hypothesis for this study was that an eBeam dose at 2.0 kGy is not only effective for nonthermal raw milk pasteurization but also does not significantly break down key nutrients found in milk, especially when compared to the daily recommended intakes of such nutrients.…”

Section: Introductionmentioning

confidence: 99%

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Nutrient Profiles and Volatile Odorous Compounds of Raw Milk After Exposure to Electron Beam Pasteurizing Doses

Ward

Kerth

Pillai

2017

Journal of Food Science

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Raw milk is known to contain relatively high numbers of microorganisms, some of which include microbial pathogens. Electron beam (eBeam) processing is a nonthermal pasteurization food processing technology. The underlying hypothesis was that eBeam processing will not negatively influence the composition, nutrient content, and aroma profile of raw milk. Raw milk samples were exposed to eBeam doses of 1 and 2 kGy, since our studies had shown that 2 kGy is suitable for raw milk pasteurization. The untreated and eBeam-treated raw milk samples were analyzed to detect changes in lactose, vitamin B , vitamin B , and calcium concentrations. The possible breakdown of casein and whey proteins and lipid oxidation were investigated along with the formation of volatile aroma compounds. Even though vitamin B showed a 31.6% decrease in concentration, the B content in eBeam-pasteurized raw milk met all USDA nutritional guidelines. Even though there were no indications of lipid oxidation after the 2.0-kGy eBeam treatment, there was lipid oxidation (58%) after 7 d of refrigerated storage. However, based on the GC-olfactory analysis, the lipid oxidation did not necessarily result in the development of a wide variety of off-odors.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutrient Profiles and Volatile Odorous Compounds of Raw Milk After Exposure to Electron Beam Pasteurizing Doses

Ward

Kerth

Pillai

2017

Journal of Food Science

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“…The ionizing radiation methods, such as gamma and beta radiation, effectively inactivate foodborne bacterial pathogens while maintaining the macronutrient composition. But, the preservation of the nutritional matrix depends upon the food composition, environmental conditions and irradiation dosage ( 279 , 280 ). Both the γ and β radiations comprise the kinetic energy of photons and electrons.…”

Section: Manufacturing Of Infant Formulamentioning

confidence: 99%

“…On the industrial scale, Co 60 is mainly utilized for radiation generation from Co 59 , which is a non-radioactive stable metal ( 286 ). For Electron Beam, a high voltage power supply is the source of electrons applied to IF with a dose range of 0–25 kGy and 10 MeV energy ( 280 , 287 ). In order to monitor radiation levels and create regulations on radiation safety, it is crucial to determine the radioactivity levels in IF and the associated doses ( 288 ).…”

Section: Manufacturing Of Infant Formulamentioning

confidence: 99%

A comprehensive review on infant formula: nutritional and functional constituents, recent trends in processing and its impact on infants’ gut microbiota

Bakshi,

Paswan,

Yadav

et al. 2023

Front. Nutr.

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Human milk is considered the most valuable form of nutrition for infants for their growth, development and function. So far, there are still some cases where feeding human milk is not feasible. As a result, the market for infant formula is widely increasing, and formula feeding become an alternative or substitute for breastfeeding. The nutritional value of the formula can be improved by adding functional bioactive compounds like probiotics, prebiotics, human milk oligosaccharides, vitamins, minerals, taurine, inositol, osteopontin, lactoferrin, gangliosides, carnitine etc. For processing of infant formula, diverse thermal and non-thermal technologies have been employed. Infant formula can be either in powdered form, which requires reconstitution with water or in ready-to-feed liquid form, among which powder form is readily available, shelf-stable and vastly marketed. Infants’ gut microbiota is a complex ecosystem and the nutrient composition of infant formula is recognized to have a lasting effect on it. Likewise, the gut microbiota establishment closely parallels with host immune development and growth. Therefore, it must be contemplated as an important factor for consideration while developing formulas. In this review, we have focused on the formulation and manufacturing of safe and nutritious infant formula equivalent to human milk or aligning with the infant’s needs and its ultimate impact on infants’ gut microbiota.

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