Evolution of available lysine and lactose contents in supplemented microencapsulated fish oil infant formula powder during storage
2008
Chávez-Servín, Jorge Luis | Castellote, Ana Isabel | López-Sabater, M Carmen
In this work we report the evolution of available lysine, lactose and lipid hydroperoxide contents as indicators of food quality and stability of two types of infant formula powder stored at 25° and 37 °C for 12 months. The first type was supplemented with microencapsulated fish oil (MFO), made of little powder particles in a food starch-coated matrix of caseinate and saccharose to prevent the oxidation of polyunsaturated fatty acid (PUFA). The second type was not supplemented and was used for reference. MFO might not be stable during storage and affect negatively the quality of the formula in two ways: by oxidation of PUFA, which may also easily react with lysine upon oxidation, blocking lysine, or by hydrolysis of saccharose, producing reducing sugars and increasing the Maillard reaction. Slight changes were observed in lysine and lactose evolution. By comparing the two formulae, this study shows that the MFO material did not negatively affect the studied parameters, indicating therefore acceptable stability in the conditions tested.
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