Utility of some indicators related to the Maillard browning reaction during processing of infant formulas

Contreras‐Calderón, José; Guerra‐Hernández, Eduardo; Garcı́a-Villanova, Belén

doi:10.1016/j.foodchem.2008.11.004

Cited by 46 publications

(42 citation statements)

References 22 publications

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“…These formulas were prepared with different types of carbohydrate (maltodextrins versus lactose), and with different kinds of whey protein. These data are consistent with lysine losses measured during the manufacture of both formulas (2). While there was always loss of lysine during storage at the temperatures studied, losses were smallest at 4 ºC, and it may be desirable to keep the formulas routinely under refrigeration.…”

Section: Formulas With Intact Proteinssupporting

confidence: 85%

“…At 30 ºC lysine losses were similar in IF D, containing lactose, to those in IF C 2 with maltodextrins, as observed during their processing (2).…”

Section: Formulas With Partially Hydrolyzed Proteinssupporting

confidence: 65%

“…The mean available lysine was 3.69 mg/100g of protein with a coefficient of variation of 4.6%. The detection limit (LOD) (three times the signal-to-noise ratio) was 7.25 x 10 -4 mg/100g of protein, and the quantification limit (LOQ) (ten times the signal-to-noise ratio) was 2.42 x 10 -3 g/100 mg of protein (2).…”

Section: Available Lysine Determinationmentioning

confidence: 99%

“…There are two types of formula for normal feeding, adapted formula suitable for infants under 4 months old and follow-up formula for those over 4-6 months old. IFs prepared with partially hydrolyzed proteins are also used in certain cases, e.g., to prevent or treat cow's milk allergies (2) Production, handling and storage warrant greater attention during the manufacture of IFs compared with other food formulations, because they are more subject to reactions and interactions and their physical properties and nutrient availability can undergo major changes during storage. The storage temperature and relative humidity are two important factors in the control of physico-chemical properties and microbial quality of infant foods.…”

Section: Introductionmentioning

confidence: 99%

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Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates

Contreras‐Calderón

Guerra‐Hernández

Garcı́a-Villanova

2015

Vitae

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Background: Human milk is considered the best source of nutrition for young infants. However, if mothers cannot provide adequate breast milk or if infants are premature or have a low birth weight, breast-feeding must often be replaced or complemented with infant formulas (IFs). The interactions between infant formula components (proteins, fats, carbohydrates, vitamin and minerals) mainly affect carbohydrates and proteins (Maillard reaction, MR), but those involving proteins are especially important in products used in infant feeding because of the high protein requirements of infants. On the other hand, fatty acids (FAs) are considered important in infant development. Objectives: The aim of the present work was to test the stability of IFs made with different ingredients, analyzing the available lysine losses (for protein stability) and the FAs content and the peroxide value (for fat stability) during stored at normal and adverse conditions and to propose a faster control of that stability. Methods: Available lysine analyzed by high-performance liquid chromatography (HPLC), lipid oxidation by titrimetric method and FAs profile by gas chromatography (GC) were determined in four types of IFs prepared with intact and partially hydrolyzed proteins and different carbohydrates (lactose or maltodextrins) during storage at 4, 20 and 30 ºC for 24 months at normal water activity (Aw=0.1-0.4), and at Aw of 0.65 at 20 and 30 ºC for 4 weeks. These IFs were prepared twice (IF 1 and IF 2 ) in different batches by a Spanish dietary product company. Results: At 30ºC, available lysine losses were 40-50% in all IFs analyzed. The behavior and percentage lysine loss between 1 and 4 weeks of storage at 30 °C with Aw=0.65 was similar to those obtained after 24 months of storage at 30 °C. No significant changes were observed in fatty acid profile during storage. Oxidation was only observed in opened packs and after 4 weeks/30 °C/Aw=0.65. Conclusions: The losses of available lysine increase to higher time and storage temperatures. The FAs shows a good stability for any storage condition; however peroxide values prove more sensitive than FAs changes for evaluating fat oxidation during the storage of IFs.

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Section: Formulas With Intact Proteinssupporting

confidence: 85%

“…At 30 ºC lysine losses were similar in IF D, containing lactose, to those in IF C 2 with maltodextrins, as observed during their processing (2).…”

Section: Formulas With Partially Hydrolyzed Proteinssupporting

confidence: 65%

Section: Available Lysine Determinationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates

Contreras‐Calderón

Guerra‐Hernández

Garcı́a-Villanova

2015

Vitae

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“…Some disaccharides, such as sucrose, can also hydrolyze during thermal treatment, leading to glucose and fructose formation. In consequence, the evolution of sugar content can be used as an indicator of nonenzymatic browning variation and has been studied by some authors (Valdramidis et al, 2010;Contreras-Calderón et al, 2009). The color of products can be specified by three co-ordinates in the color space which can be obtained directly with a tristimulus colorimeter.…”

Section: Introductionmentioning

confidence: 99%

Kinetics of color development in glucose/Amino Acid model systems at different temperatures

Echavarría¹,

Pagán²,

Ibarz³

2016

Sci.agropecu

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This study investigated the influence of temperature on the color development of melanoidins formed from a single combination of glucose with amino acid. The selected amino acid, commonly found in apple juice and highly reactive in the Maillard reaction, were asparagine (Asn), aspartic acid (Asp) and glutamic acid (Glu). For this, the color development was evaluated by measuring browning at 420 nm and color measurements by spectrophotometry and colorimetry methods. The effect of temperature on the color intensity, the absorption of melanoidins were also measured at different wavelengths (280, 325, 405). The value of melanoidins formed from all model systems was located on a dominant wavelength of 325 nm, the ultra violet zone of the diagram. A first-order kinetic model was applied to L* and the evolution of color difference ΔE*. In addition, a*, b* values, significantly differences were found in the glucose/aspartic acid model system in the brown-red zone. Therefore, the color development of the melanoidins was influenced by the type of amino acid and temperature, and it is thought that the a* and b* values can be used to explain the differences among the amino acid in the color development of melanoidins.

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Maillard conjugates and their potential in food and nutritional industries: A review

Liu

Xia

et al. 2020

Food Frontiers

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Maillard reaction (MR) is a cascade of complex interactions between reducing sugars and amine groups in food processing and storage. It produces a variety of volatile compound, nonenzymatic intermediates, and high molecular weight melanoidin contributing improved aroma, color, flavor, and antioxidant properties to the final food products. When uncontrolled, it can produce some harmful derivatives such as acrylamide, heterocyclic amine, advanced glycation end Products (AGEs), and other substances that can be detrimental to human health leading to cancer and chronic diseases. Herein, we reviewed the MR leading to different MRPs and factors affecting the MR and MRPs, their application in food model systems, their biological activities, and the formation mechanism and effective inhibition methods of common harmful MRPs. The updated overview can be useful to explore the rational use of MR, which can ameliorate its positive biological features with reduced adverse effects.

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Utility of some indicators related to the Maillard browning reaction during processing of infant formulas

Cited by 46 publications

References 22 publications

Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates

Modification of nutritional value during storage of infant formulas elaborated with different intact and partially hydrolyzed proteins and carbohydrates

Kinetics of color development in glucose/Amino Acid model systems at different temperatures

Maillard conjugates and their potential in food and nutritional industries: A review

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