Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder

Abstract

Headspace gas chromatography‐ion migration spectrometry (HS‐GC‐IMS) was used to analyze the effect of nitrogen‐filled technology on inhibiting flavor deterioration of infant nutrition powder (INP). Through fingerprint analysis, fat oxidation, Maillard reaction, and protein degradation occurred during accelerated storage of INP. The accelerated test showed that nitrogen‐filled technology improved the storage stability of the product, and after 120 days of accelerated storage, INP treated by nitrogen filling still had a good flavor. The inhibition rate of acetophenone, 2, 4‐heptadienal, E‐2‐pentenal, furfural, diethyl disulfide undesirable flavor substance was more than 50% after 60 days of accelerated storage. After 120 days of accelerated storage, the inhibition rate of 2,4‐heptadiene was 67.43 ± 0.50%. In this study, the effect of nitrogen‐filled technology to protect the INP was verified. The above results can provide a theoretical basis for the quality control technology and flavor change mechanism of INP. Practical applications Nitrogen‐filled technology can effectively improve the stability of infant nutrition powder. Meanwhile, the flavor change in infant nutrition powder during storage was analyzed. The results provide a theoretical basis for the quality control technology and flavor change mechanism of infant nutrition powder, and broaden the application prospect of infant nutrition powder in food industry. This will better help children in poor areas to improve nutritional deficiencies.

Comparative Analysis of Characteristic Volatile Compounds in Five Types of Infant Nutrition Powders by HS-GC-IMS and GC-MS

“…Infant Supplemental Nutrition Pack (YYB), is a supplement containing a variety of micronutrients (vitamins, minerals, etc.) added to ready-to-eat complementary foods for infants and toddlers (6–36 months), and can also be used as a dietary supplement for children (37–60 months) for their growth needs [ 5 ].…”

“…With the development of volatile compound detection technology, gas chromatography-ion mobility spectrometry (GC-IMS), an emerging detection technology, has both GC separation characteristics and IMS high sensitivity and does not require sample pretreatment [ 9 ]. It has been increasingly applied to the research of the flavor and quality of various foods such as nutritional powders [ 5 ].…”

Dual Action of Reduced Allergenicity and Improved Memory of Instant Soybean Powder Hydrolysates

“…It is coformulated with 70% or more instant soybean powder (ISP) with a certain amount of food-grade excipients . In China’s National Nutrition Program (2017–2030), infant nutritional powder can be used for nutritional interventions for children in impoverished areas to effectively improve malnutrition in infants and young children and protect their growth and development. , Soybean, as one of the eight types of food that cause food allergies, contains protein that is a typical component that triggers an immune response and can stimulate allergic symptoms in infants and young children. , According to reports, 0.3–0.4% of infants and young children have allergic reactions to soybean, and if they are allergic to IgE-mediated cow’s milk proteins, the chances of them being allergic to soy protein are as high as 53–63%. , It greatly limits the popularization and application of soy-protein-based infant complementary feeding packages.…”