Evolution of available lysine and lactose contents in supplemented microencapsulated fish oil infant formula powder during storage

Chávez-Servín, Jorge L.; Castellote, Ana I.; López‐Sabater, M. Carmen

doi:10.1111/j.1365-2621.2007.01588.x

Cited by 13 publications

(6 citation statements)

References 32 publications

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“…They observed lysine loss of about 65% after storage at 37°C of a lactosecasein model system for 16 days for a water activity of 0.52 and after 50 days for a water activity of 0.33. Chavez-Servin et al (2008) measured lysine loss of 7.98% in infant formula stored at 25°C for 6 months. These results are in good accordance with our study in contrast to the results of Ferrer et al (2000) who did not determine significant lysine loss in adapted infant formula stored at 20 and 37°C for 6 months.…”

Section: Discussionmentioning

confidence: 99%

Impact of the spray drying conditions and residence time distribution on lysine loss in spray dried infant formula

Schmitz-Schug

Foerst

Kulozik

2013

Dairy Sci. & Technol.

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The essential amino acid lysine plays an important role for the nutritional quality of infant formula. Unfortunately, it is easily damaged during spray drying which is usually used to produce infant formula powders. In this study, we showed that the extent of lysine loss can be controlled by adjusting the air inlet temperature and the air-to-liquid ratio. Depending on the spray drying conditions, 10.4±2.9% lysine loss down to no lysine loss was determined after spray drying in laboratory scale and in pilot scale. A main impact on lysine loss could be attributed to the particle residence time which was shown to be longer for the short-form, pilot-scale spray dryer than for the tall-form, laboratory-scale spray dryer. Median particle residence time was 6 s in the laboratory scale dryer and 17 s in the pilot scale dryer. The air-to-liquid ratio of the spray dryer proved to be a good parameter to compare different types of spray dryers. The extent of lysine loss during storage of the spray dried powders was independent of the extent of lysine loss during spray drying. Lysine loss during storage can be reduced by low storage temperatures and low water contents of the powder. Coupling kinetics of lysine loss that take into account the physical state of lactose, i.e., glassy, rubbery, or crystalline, with the processing conditions and particle residence time during spray drying was shown to be a promising tool to improve the nutritional quality of spray dried infant formula.

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Section: Discussionmentioning

confidence: 99%

Impact of the spray drying conditions and residence time distribution on lysine loss in spray dried infant formula

Schmitz-Schug

Foerst

Kulozik

2013

Dairy Sci. & Technol.

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“…In studies with omega-3 microcapsules applied in food products, Chavez-Servín et al [84] examined the addition of microencapsulated omega-3 fatty acids in infant formulas. Lysine and lactose degradation were observed; however, it was determined that the microcapsules did not affect the sensory acceptance of the final product.…”

Section: Wall Materials Core Materials Sourcementioning

confidence: 99%

Microencapsulation and Its Uses in Food Science and Technology: A Review

Amaral¹,

Andrade²,

Conto³

2019

Microencapsulation - Processes, Technologies and Industrial Applications

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Microencapsulation is a group of technologies aiming to produce small particles called microcapsules that can be released at a specific speed under certain conditions. Microencapsulation technology is used in the pharmaceutical, agrochemical, and food industries; however, microcapsule production is most challenging for applications in the food industry owing to the high costs of the technique, which may make the final product too expensive. Common methods for microencapsulation include spray-drying and coacervation, and different wall materials and filling materials can be used for both techniques. In this review, we summarize current methodologies used for microencapsulation, with a focus on applications in the food industry.

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“…the nutritional value and the digestibility, depends on the loss of available lysine [5,6]. Several authors studied the loss of available lysine during storage of infant formula [5,7]. or focused on long term heating of simple model systems [8,9].…”

Section: Introductionmentioning

confidence: 99%

“…Consequently, the protein quality, i.e. the nutritional value and the digestibility, depends on the loss of available lysine [5,6]. Several authors studied the loss of available lysine during storage of infant formula [5,7].…”

Section: Introductionmentioning

confidence: 99%

Influence of temperature and the physical state on available lysine in powdered infant formula

Schmitz

Gianfrancesco

Kulozik

et al. 2011

Procedia Food Science

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In this study the kinetics of lysine loss in an infant formula model system were studied at conditions relevant for spray drying. The model system was composed of skim milk powder, lactose and whey protein isolate as reactive compounds. This composition was derived from the typical composition of milk-based infant formulas. Lysine blockage was studied under stationary conditions, i.e. the samples were adjusted to discrete water activities (0.11 -0.43) and the impact of temperature (60 -90 °C) was analyzed at a heating time of 30 min. Lysine losses reached up to 13.8 ± 3.5 % at 60 °C, 29.2 ± 5.7 % at 70 °C, 53.8 ± 6.1% at 80 °C and 78.5 ± 3.5 % at 90 °C. The obtained lysine losses were correlated with the physical state of the system and the phase transitions taking place during heating. The smallest lysine losses were detected in the glassy state whereas the highest losses were found in the transition zone from the rubbery to the crystalline state. To highlight the impact of the state of the system further, the molecular mobility was measured by means of low-resolution 1 H-NMR. T 2 -relaxation times showed that the mobility continuously increased from the glassy to the crystalline state. This is in contrast to the kinetics of lysine blockage which show a maximum in the transition zone from rubbery to crystalline state. So it can be concluded that crystalline lactose is less reactive with regard to lysine blockage.

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Evolution of available lysine and lactose contents in supplemented microencapsulated fish oil infant formula powder during storage

Cited by 13 publications

References 32 publications

Impact of the spray drying conditions and residence time distribution on lysine loss in spray dried infant formula

Impact of the spray drying conditions and residence time distribution on lysine loss in spray dried infant formula

Microencapsulation and Its Uses in Food Science and Technology: A Review

Influence of temperature and the physical state on available lysine in powdered infant formula

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