Temperature effect on formation of advanced glycation end products in infant formula milk powder

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

doi:10.1016/j.idairyj.2017.09.005

Cited by 23 publications

(9 citation statements)

References 32 publications

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“…While the concentration of propanal and hexanal decreased along with the storage, maybe other products were formed by the degradation of the two off-flavor compounds. Similar results were also reported by other researchers, the concentration of off-flavor compounds produced by lipid oxidation increased rapidly during initial storage at high temperatures, but because of degradation to other products, even no off-flavor compounds could be detected after storage for a long time ( Zhu, et al, 2018 ).…”

Section: Resultssupporting

confidence: 91%

“…The FSMP may be plasticized by an increase in moisture content, in addition, adhesive stress between particles could be increased then cause deterioration of FSMP ( Tham, Wang, Yeoh, & Zhou, 2016 ). Water activity also can influence the rate of Maillard reaction and lipid oxidation ( van Boekel, 2001 , Zhu et al, 2018 ). Storage for a long time could also modify the microstructure of particles, particle size increased even caking of formulas, further affecting functionality properties such as flowability and solubility ( Kelly, O’Mahony, Kelly, & O’Callaghan, 2016 ).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes

Zhang,

Wang,

Shen

et al. 2024

Food Chemistry: X

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes

Zhang,

Wang,

Shen

et al. 2024

Food Chemistry: X

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“…It was noteworthy that the GO content of both samples rose and then decreased after storing at 37°C. Due to the complexity of real food system components, different temperatures seem to have different promoting effects on the formation and degradation kinetics (R. G. Zhu et al., 2018). In addition, the GO content was positively correlated with storage humidity at 37°C ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Control of the Maillard reaction and secondary shelf‐life prediction of infant formula during domestic use

Wang

et al. 2022

Journal of Food Science

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To control the Maillard reaction of infant formula (IF) during secondary shelf‐life (SSL) and establish an SSL prediction model, the effects of storage temperatures (25°C, 37°C) and relative humidity (RH) levels (32%, 57%, and 75%) on the Maillard reaction products (MRPs) were evaluated. Visible color changes were observed during storage in samples stored at 37°C and not at 25°C. The available lysine loss was the largest, up to 64.14% and 69.40% after 4 weeks of storage at 37°C and 57% RH. At the end of storage, the 5‐hydroxymethylfurfural, 3‐deoxyglucuronide, fluorescence of advanced Maillard products and soluble Tryptophan (FAST) index, and Nε‐carboxymethyllysine (CML) of two commercial IFs increased by 0.48–3.32, 1.26–12.65, 0.01–4.87, and 0.30–1.05 times, respectively. During storage, the glyoxal content in two commercial IFs tended to increase and then decrease in the range of 0.21–3.43 mg/100 g. The SSL of IFs was predicted using the multivariate accelerated shelf‐life test and the Arrhenius model. At 25°C, the estimated SLL of two commercial IFs were 10–9 and 7–6 weeks at 57% and 75% RH, respectively. MRPs and ΔE* could be used as indicators for predicting the SLL of infant formula. Practical Application The results of the study suggested that the increase in storage temperature and humidity during the SSL can promote the MR of IF, which affects the sensory and safety of IF. Therefore, consumers need to focus on controlling storage conditions during the SSL to avoid degradation of IF quality.

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“…Infant formula (IF) is typically presented as a liquid or as a powder. The IF powder form is valuable if one considers factors, such as storage space, stability, handling cost, and shelf-life [1]. However, when an IF powder is stored at high relative humidity (RH), deteriorative microstructural changes might occur, involving lactose and fat, thereby affecting functionality [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of water activity on the functional, colloidal, physical, and microstructural properties of infant formula powder

Nugroho

Outinen

Toikkanen

et al. 2021

Journal of Colloid and Interface Science

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Temperature effect on formation of advanced glycation end products in infant formula milk powder

Cited by 23 publications

References 32 publications

Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes

Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes

Control of the Maillard reaction and secondary shelf‐life prediction of infant formula during domestic use

Effect of water activity on the functional, colloidal, physical, and microstructural properties of infant formula powder

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