High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions

Cheng, Hong; Zhu, Rongshu; Erichsen, Henriette R.; Soerensen, John; Petersen, Mikael Agerlin; Skibsted, Leif H.

doi:10.1016/j.idairyj.2017.05.007

Cited by 57 publications

(35 citation statements)

References 13 publications

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“…These molecules, combined with small amounts of , render a product with a glass transition temperature lower than the typical drying temperatures (Ahmad & Nguyen, 2017). This phenomena results in milk sugars above the glassy state yielding higher molecular mobility and higher hygroscopicity, both increasing the Maillard reaction rate that affects sensory properties and shelf-life (Cheng et al, 2017). Due to high throughput and continuous operation, spray drying is considered the most cost-effective drying process.…”

Section: Introductionmentioning

confidence: 99%

Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition

Rodrigues

Paiva

Oliveira

et al. 2020

JAS

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Lactose-free milk powders are an interesting topic, as the industry still struggles with the enhanced stickiness of the material. To better understand this topic, an industrial scale spray-dryer was used to assess the influence of process parameters on the powder properties of lactose-free milk. A simple design of experiments was conducted varying the inlet temperature in combination with the atomization flow rate. The intention was to set different driving forces for drying in combination with the different surfaces are for mass transport. Yield is typically the process bottleneck, but from results, high inlet temperature combined with small droplet size resulted in a 50.73% yield. Powder's moisture contents were between 0.53% and 5%, and water activity between 0.21 and 0.43, being all values within a safety threshold for storage. From bulk and tap density results, all powders revealed to be cohesive with the Hausner ratio above 1.5. Color measurements revealed off white samples, with a tendency to become brown when higher inlet temperatures are used, possibly due to Maillard reactions. Powder particle size ranged from 5.6 to 13.5 mm and revealed extensive agglomeration, possibly due to some protein denaturation at the particle surface. Inlet temperature revealed to be the most influential parameter on all properties.

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Section: Introductionmentioning

confidence: 99%

Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition

Rodrigues

Paiva

Oliveira

et al. 2020

JAS

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“…Proteins are differentially degraded by Maillard reactions depending on water activity and temperature. Hydroxymethylfurfural (HMF) is an intermediate in the Maillard reaction, which is formed and destroyed at the rates depending on the temperature (Cheng, Erichsen, Soerensen, Petersen, & Skibsted, ). Generally, it has been reported that HMF content get accumulated in the protein‐rich food products and dried milk during storage (Akhtar & Hashmi, ; Leiva, Naranjo, & Malec, ).…”

Section: Resultsmentioning

confidence: 99%

“…The protein gets denatured during spray drying due to exposure to high temperature. The insolubility index of the groundnut milk powder varied between 0.75 and 3.88 ml in aluminum foil package whereas in metal tin can it varied between 0.75 and 3.56 ml ( which is formed and destroyed at the rates depending on the temperature (Cheng, Erichsen, Soerensen, Petersen, & Skibsted, 2019). Generally, it has been reported that HMF content get accumulated in the protein-rich food products and dried milk during storage (Akhtar & Hashmi, 2000;Leiva, Naranjo, & Malec, 2017).…”

Section: Insolubility Index Of Groundnut Milk Powdermentioning

confidence: 99%

Shelf‐life study of spray‐dried groundnut milk powder

Saha

Nanda

Yadav

2019

J Food Process Engineering

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Shelflife study of spray‐dried groundnut milk powder was conducted in metal tin can and aluminum foil package. The observations were recorded at 0th, 1st, 2nd, 4th, 8th, 12th, and 16th week of storage. There was an increasing trend in the values of moisture content (3.69–7.56% w.b. and 3.69–7.08% w.b.), water activity (0.44–0.68 and 0.44–0.64), and free fatty acid (0.48–2.02% and 0.48–1.87%) in aluminum foil package and metal tins can, respectively. Dispersibility of powder varied between 96.10–90.22% and 96.10–91.78% while insolubility index varied between 0.75–3.88 ml and 0.75–3.56 ml in aluminum foil package and metal tin can, respectively. Results indicated that groundnut milk powder can be safely stored in both the packaging materials for 3 months and metal tin can packaging is better than aluminum foil packaging. A significant difference in the values of the above parameters was observed in commercially available milk powder during the same storage period. Practical Applications Groundnut is widely used for oil extraction or consumed as roasted nuts. Considering its wide acceptability and nutritional value, groundnut processing needs more diversification in order to utilize its potential. Groundnut can be used for the preparation of imitation milk for lactose intolerant population of the country. However, groundnut milk has a very limited shelf life (5–7 days under refrigerated condition) and adds to the increased transportation cost of carrying liquid milk from one place to another. The conversion of groundnut milk into powder using spray drying will reduce product perishability as well as storage and transportation costs. Further, the shelf life study of the groundnut milk powder in different packaging material will be useful in determining the safe storage period as well as the type of packaging material to be used for storing the powder considering the quality as well as sensory attributes of the powder during the duration of storage.

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“…A few researchers have reported the beneficial effect of O 2 ‐free MA on oxidation prevention and sensory quality of milk‐based powder products including infant formula . However, different combinations of N 2 and CO 2 have not been investigated comprehensively in terms of important quality attributes.…”

Section: Introductionmentioning

confidence: 99%

“…7 A few researchers have reported the beneficial effect of O 2 -free MA on oxidation prevention and sensory quality of milk-based powder products including infant formula. 2,4,8 However, different combinations of N 2 and CO 2 have not been investigated comprehensively in terms of important quality attributes. Recently, probiotic ingredients have often been added into the infant formula product for extra health purposes and may be affected by MA conditions.…”

Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packaging conditions on quality preservation of powdered infant formula

Wang

Jaisan

et al. 2018

Packag Technol Sci

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The effect of different modified atmospheres (100% N2, 100% CO2, 70% N2/30% CO2, 50% N2/50% CO2, and air) on the quality preservation of powdered infant formula was investigated by a storage test at 30°C. Metal can packages of 400 g per unit were stored for 493 days with periodic measurements of package gas composition and product quality attributes, which included peroxide value (POV), pH, titratable acidity, bifidobacteria count, hydroxymethylfurfural content, surface colour, and solubility. In the air package, POV as an oxidative quality index increased highly along with oxygen concentration decrease, reaching a maximum of 58.7 meq/kg lipid at 350 days. Compared with the air package, POV increase of the product was significantly lower, with all the O2‐excluded modified atmosphere packages showing a maximum of 28.5 to 29.3 meq/kg at 350 days. Packages of high CO2 concentration experienced a pH decrease and an acidity increase of the stored product caused by dissolution of CO2. The count of bifidobacteria in the product was maintained higher after 119 days in the package of 100% CO2 than in the other packages. Hydroxymethylfurfural content showed a slight increase after an initial period of slight decrease, with little difference among the package treatments. There were no significant changes in product solubility and surface colour during storage. Considering that the high CO2 atmosphere helps the survival of bifidobacteria and protects the product from oxidation without negative effects on the other quality attributes, it is suggested for use in packaging of powdered infant formula.

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High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions

Cited by 57 publications

References 13 publications

Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition

Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition

Shelf‐life study of spray‐dried groundnut milk powder

Effects of modified atmosphere packaging conditions on quality preservation of powdered infant formula

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