Optimization of anti‐glycation effect of L‐carnitine, vitamin B6 and dl‐α‐tocopheryl acetate in infant formula model system using response surface methodology (623.5)

Abstract

The Maillard reaction is a chemical reaction between amino group and carbonyl group during food processing. In the case of milk, lactose reacts with the free amino acid side chain of milk protein.Infant formulas (IF) are milk‐based products and usually heat‐treated such as sterilization, spray‐dry to ensure microbiological safety and extend the shelf‐life period. As a consequence of thermal treatment, IF forms amadori products which then form advanced glycation end products (AGEs). IF may have more AGEs than breast milk. As a result, formula‐fed babies are being exposed to high levels of AGEs. In this study, we optimized the anti‐glycation effect of L‐carnitine, vitamin B6 and dl‐α‐tocopheryl acetate in IF model system using RSM.The model system was prepared by mixing sodium caseinate (3 mg/mL) and lactose (8.4 mg/mL) with and without antioxidants at 100°C for 30 min. The treatment conditions that were based on the central composite design with independent variables and the responses were monitored by fluorescence intensity and HMF content.The optimum levels of antioxidants for anti‐glycation in a model system, i.e.L‐carnitine, vitamin B6 and dl‐α‐tocopheryl acetate, were 8.05 μM, 12.37 μM, 18.4 μM for fluorescence intensity(63%), 1.6 μM, 18.4 μM, 18.4 μM for HMF(65%). Under these conditions, the experimental results were 90% for fluorescence intensity and 89% for HMF.