Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

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

doi:10.1016/j.idairyj.2019.02.008

Cited by 28 publications

(19 citation statements)

References 30 publications

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“…Of interest, the resulting content of hexanal, an LO product, was higher in the GL cookies at 150 • C-20 min baking condition. The same behaviour was also observed for the other aliphatic aldehydes (LO products), which can be volatile aromatic compounds that are already present in flour [64], and also for benzaldehyde, which can be formed from the amino acid phenylalanine via Streker degradation or oxidation [65].…”

Section: Effect Of Sugar Substitution On Aroma Volatile Compounds Of Cookiessupporting

confidence: 65%

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Cincotta

Brighina

Condurso

et al. 2021

Foods

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In the last decade, several preventive strategies were considered to mitigate the chemical hazard accumulation in food products. This work aimed to study the effect of different sugars on the development of the main chemical hazard in cookies. For this purpose, model biscuits prepared using sucrose, fructose, and glucose were baked at different temperatures (150, 170, and 190 °C) and for different times (from 5 to 45 min), and the levels of α-dicarbonyl compounds, such as 3-deoxyglucosone (3-DG), glyoxal (GO) and methylglyoxal (MGO), 5-hydroxymethylfurfural (HMF), and furanic aromatic compounds were monitored. The replacement of sucrose in the cookie recipes with monosaccharides had as a consequence the highest accumulation of 3-DG (200–600 times higher), MGO, HMF, and furanic volatile compounds, while the use of sucrose allowed for maintaining the 3-DG, MGO, and HMF levels at less than 10 mg/kg dry matter in cookies for the estimated optimal baking time. Moreover, cookies with sucrose were characterised in terms of volatile compounds, mainly in terms of lipid oxidation products, while cookies with fructose or glucose baked at the highest temperature were characterised almost exclusively by Maillard reaction products, confirming a faster development of this reaction during baking at the studied temperatures.

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Section: Effect Of Sugar Substitution On Aroma Volatile Compounds Of Cookiessupporting

confidence: 65%

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Cincotta

Brighina

Condurso

et al. 2021

Foods

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“…Our results are in agreement with Cheng et al. (2019), who reported Maillard’s browning in infant formula milk powder during storage at 40°C for 14 weeks under three different water activities (0.11, 0.33, and 0.53). Similarly, Sahin et al.…”

Section: Resultssupporting

confidence: 93%

“…Maillard browning could be expected to explain the changes in color values, which occurs at higher extent under high water activity and temperature. Our results are in agreement with Cheng et al (2019), who reported Maillard's browning in infant formula milk powder during storage at 40°C for 14 weeks under three different water activities (0.11, 0.33, and 0.53). Similarly, Sahin et al (2018) also reported an increase in browning index in spray dried full-fat white cheese powders during storage in different multilayer packages at 20°C for 12 months duration.…”

Section: Changes In Instrumental Color Parameterssupporting

confidence: 93%

Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic

Meena

Gote

Prasad

et al. 2021

J Food Process Preserv

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In the present work, curcumin encapsulate was prepared by spray drying an emulsion comprising of butteroil as the core material and a mix of whey protein, maltodextrin, and gum Arabic as the wall material. Based upon visual appearance, buffalo milk butteroil was found to be more suitable core material for curcumin as compared to cow milk butteroil. Spray dried encapsulates were packaged in metalized laminated pouches and stored at 25°C and 37°C for 6 months. At the end of the study, about 95% of the core material remained within the encapsulate and retained 92.20% and 90.10% of curcumin at 25°C and 37°C temperature, respectively. Lipid oxidation was highest in control sample (devoid of curcumin) stored at 37°C and lowest in curcumin added sample stored at 25°C. Moisture content, water activity, flowability, and reconstitutional parameters remained similar (p > .05) for both the experimental and control sample. Higher extent of changes in physico-chemical attributes were observed in the samples stored at higher temperature; however, decrease in microbial counts was higher at lower storage temperature. Practical applicationsFunctional attributes of curcumin are widely reported; however, very low water solubility limit its direct application in food products. The developed encapsulate could be added in different products having aqueous phase as the continuous medium to enhance their functionality and storage stability. The study may also find its application in pharmaceutical and food industries which are involved in the preparation of spray dried encapsulates for ascertaining storage conditions and shelf-life determination.How to cite this article: Meena S, Gote S, Prasad W, Khamrui K. Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic.

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“…Numerous deteriorative reactions, including lipid oxidation, Maillard browning, and enzymatic reactions still occur at relatively low a w values [26]. Specifically, for oxidative deterioration, Sun, Senecal, Chinachoti and Faustman [26] demonstrated that lipid oxidation was favoured at low a w (0.0–0.33) in freeze-dried beef patties stored at 49 °C while Cheng et al [27] showed that lipid oxidation still occurred at a w = 0.33 in formulated infant milk powder. Thus, the measurement of a w is crucial to determine the stability for dried foods stored over long time.…”

Section: Resultsmentioning

confidence: 99%

Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products

et al. 2019

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Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage on shredded beef and chicken products (locally known as serunding) for physicochemical analysis, lipid oxidation (conjugated dienes and malondialdehydes) and protein co-oxidation (soluble protein content, amino acid composition, protein carbonyl, tryptophan loss and Schiff base fluorescence) at 25 °C, 40 °C and 60 °C. The lipid stability of chicken serunding was significantly lower than beef serunding, illustrated by higher conjugated dienes content and higher rate of malondialdehyde formation during storage. In terms of protein co-oxidation, chicken serunding with higher polyunsaturated fatty acids (PUFA) experienced more severe oxidation, as seen from lower protein solubility, higher protein carbonyl and Schiff base formation compared to beef serunding. To conclude, chicken serunding demonstrates lower lipid and protein stability and exhibits higher rate of lipid oxidation and protein co-oxidation than beef serunding. These findings provide insights on the progression of lipid oxidation and protein co-oxidation in cooked, shredded meat products and could be extrapolated to minimize possible adverse effects arising from lipid oxidation and protein co-oxidation, on the quality of low-moisture, high-lipid, high-protein foods.

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Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

Cited by 28 publications

References 30 publications

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Storage stability of spray dried curcumin encapsulate prepared using a blend of whey protein, maltodextrin, and gum Arabic

Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products

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