Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders

Walshe, Emma; O’Regan, Jonathan; O’Mahony, James A.

doi:10.1111/1471-0307.12788

Cited by 6 publications

(2 citation statements)

References 27 publications

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“…The emerging neonatal pathogen Cronobacter sakazakii (Enterobacter sakazakii) belongs to the family of Cronobacteriaceae, which can cause neonatal meningitis, sepsis and brain abscess in infants (Akineden et al 2020). Over the years, powdered infant formula (PIF) has been used as the main source of nutrition for infants under the age of 6 months who cannot be breastfed (Drapala et al 2018;Walshe et al 2021;Wu et al 2022). However, growing evidence suggests that bacteria can be found and isolated from contaminated PIF and PIF manufacturing facilities (Cho et al 2018;Fu et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Specific detection of viable Cronobacter sakazakii in powdered infant formula by phage amplification combined with qPCR (PAA‐qPCR) assay

Zhang

Yuan

Chen

et al. 2022

Int J of Dairy Tech

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Cronobacter sakazakii is a foodborne pathogen that has become a significant challenge to public health and poses a serious risk to food safety, especially in powdered infant formula. This study applied a novel approach combining the Phage Amplification Assay with qPCR (PAA‐qPCR), amplifying the C. sakazakii phage EspYZU12 coupled with phage‐specific qPCR to detect viable C. sakazakii in milk samples. Results showed that the limit of detection of 6.58 × 102 CFU/mL of C. sakazakii could be assayed in less than 5.5 h with phage EspYZU12 (103 PFU/mL). Additionally, compared with plate counting, the accuracy factor value (Af), the bias factor value (Bf) and the root mean square error (RMSE) of the PAA‐qPCR method were 1.029, 1.026 and 1.808 respectively. The PAA‐qPCR method exhibited high sensitivity, rapidity and specificity for detecting live C. sakazakii in dairy products.

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Section: Introductionmentioning

confidence: 99%

Specific detection of viable Cronobacter sakazakii in powdered infant formula by phage amplification combined with qPCR (PAA‐qPCR) assay

Zhang

Yuan

Chen

et al. 2022

Int J of Dairy Tech

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“…The unfolding of the protein structure and the diffusion at the air–water interface are related to the foaming capacity (FC) and the viscoelastic film formed around the bubbles is associated with the foam stability (FS) [ 5 ]. Demineralized whey powder (DWP), whey protein concentrate (WPC), and skimmed milk powder (SMP) are the main protein ingredients used in infant formula formulation [ 6 ]. DWP is divided into various categories according to the degree of ash removal.…”

Section: Introductionmentioning

confidence: 99%

Foaming and Physicochemical Properties of Commercial Protein Ingredients Used for Infant Formula Formulation

Zhang

Cheng

Xie³

et al. 2022

Foods

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Protein, as one of the main ingredients for infant formula, may be closely related to the undesirable foam formed during the reconstitution of infant formula. Demineralized whey powder (D70 and D90), whey protein concentrate (WPC), and skimmed milk powder (SMP) are the four protein ingredients commonly used in infant formula formulation. The foaming and physicochemical properties of these four protein ingredients from different manufacturers were analyzed in the present study. Significant differences (p < 0.05) in foaming properties were found between the samples from different manufacturers. SMP showed a highest foaming capacity (FC) and foam stability (FS), followed by D70, D90, and WPC. Although the protein composition was similar based on reducing SDS-PAGE, the aggregates varied based on non-reducing SDS-PAGE, probably resulting in the different foaming properties. Particle size, zeta potential, and solubility of the protein ingredients were assessed. The protein structure was evaluated by circular dichroism, surface hydrophobicity, and free sulfhydryl. Pearson’s correlation analysis demonstrated that FC and FS were positively correlated with random coil (0.55 and 0.74), β-turn (0.53 and 0.73), and zeta potential (0.55 and 0.51) but negatively correlated with β-strand (−0.56 and −0.71), free sulfhydryl (−0.56 and −0.63), particle size (−0.45 and −0.53), and fat content (−0.50 and −0.49). The results of this study could provide a theoretical guidance for reducing formation of foam of infant formula products during reconstitution.

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Physicochemical properties of infant formula model emulsions stabilised by different whey protein hydrolysates and characteristics of interfacial peptides

Hartinger

Zhu

2023

Food Hydrocolloids

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Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders

Cited by 6 publications

References 27 publications

Specific detection of viable Cronobacter sakazakii in powdered infant formula by phage amplification combined with qPCR (PAA‐qPCR) assay

Specific detection of viable Cronobacter sakazakii in powdered infant formula by phage amplification combined with qPCR (PAA‐qPCR) assay

Foaming and Physicochemical Properties of Commercial Protein Ingredients Used for Infant Formula Formulation

Physicochemical properties of infant formula model emulsions stabilised by different whey protein hydrolysates and characteristics of interfacial peptides

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