Research of Maillard reaction and stability of liquid infant formulas during storage
Summary This study investigated the Maillard reaction (MR) and the stability of liquid infant formulas (LIFs) stored at 5 °C, 25 °C and 40 °C for 6 months. With the increase in storage temperature, the concentrations of 2‐furoylmethyl‐ε‐lysine (furosine) increased from 60.72 to 109.60 mg/100 g prote...
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| Veröffentlicht in: | International journal of food science & technology 2024-04, Vol.59 (4), p.2197-2209 |
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| container_title | International journal of food science & technology |
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| creator | Liao, Minhe Yang, Wei Jin, Ritian Shang, Jiaqi Li, Meng Kang, Jiaxin Wei, Zikai Teng, Xiangyu Xin, Qiuyan Liu, Ning Ren, Haowei |
| description | Summary
This study investigated the Maillard reaction (MR) and the stability of liquid infant formulas (LIFs) stored at 5 °C, 25 °C and 40 °C for 6 months. With the increase in storage temperature, the concentrations of 2‐furoylmethyl‐ε‐lysine (furosine) increased from 60.72 to 109.60 mg/100 g protein and Nɛ‐ Carboxy methyl lysine (CML) increased 106.82 to 197.04 mg/100 g protein. Colour became darker, yellower and redder, and pH values decreased. Negative charges increased during the first 3 months and decreased during the last 3 months. Fat globule sizes increased and particle size distribution (PSD) regressed, and the accumulation of fat was clearly observed by confocal laser scanning microscopy (CLSM). Shear thickened with the increase in shear rate, and the turbiscan stability index (TSI) values increased. In summary, these results indicated that lower storage temperature (5 °C) inhibits the MR and reduces unstable changes of LIF during storage period; thus, the nutritional value of LIF can be largely preserved.
The early and late products of Maillard reaction, the observation of microstructure and the determination of multiple stability indexes of liquid infant formula were carried out at different storage temperatures after sterilization during a 6‐month observation period. |
| doi_str_mv | 10.1111/ijfs.16836 |
| format | Article |
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This study investigated the Maillard reaction (MR) and the stability of liquid infant formulas (LIFs) stored at 5 °C, 25 °C and 40 °C for 6 months. With the increase in storage temperature, the concentrations of 2‐furoylmethyl‐ε‐lysine (furosine) increased from 60.72 to 109.60 mg/100 g protein and Nɛ‐ Carboxy methyl lysine (CML) increased 106.82 to 197.04 mg/100 g protein. Colour became darker, yellower and redder, and pH values decreased. Negative charges increased during the first 3 months and decreased during the last 3 months. Fat globule sizes increased and particle size distribution (PSD) regressed, and the accumulation of fat was clearly observed by confocal laser scanning microscopy (CLSM). Shear thickened with the increase in shear rate, and the turbiscan stability index (TSI) values increased. In summary, these results indicated that lower storage temperature (5 °C) inhibits the MR and reduces unstable changes of LIF during storage period; thus, the nutritional value of LIF can be largely preserved.
The early and late products of Maillard reaction, the observation of microstructure and the determination of multiple stability indexes of liquid infant formula were carried out at different storage temperatures after sterilization during a 6‐month observation period.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16836</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Confocal laser scanning microscopy ; Confocal microscopy ; Infant formulas ; Infants ; Lysine ; Maillard reaction ; model LIF ; Nutritive value ; Particle size distribution ; Proteins ; Scanning microscopy ; Shear rate ; Size distribution ; Stability ; storage stability ; Storage temperature ; turbiscan stability index</subject><ispartof>International journal of food science & technology, 2024-04, Vol.59 (4), p.2197-2209</ispartof><rights>2023 Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2024 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3506-628a27ea37b76f15cce6c44d3c427afb47b0047e44d939963474dac9e81179603</cites><orcidid>0000-0002-1437-3321 ; 0000-0003-0337-5409 ; 0000-0001-6689-1318</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.16836$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.16836$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27926,27927,45576,45577</link.rule.ids></links><search><creatorcontrib>Liao, Minhe</creatorcontrib><creatorcontrib>Yang, Wei</creatorcontrib><creatorcontrib>Jin, Ritian</creatorcontrib><creatorcontrib>Shang, Jiaqi</creatorcontrib><creatorcontrib>Li, Meng</creatorcontrib><creatorcontrib>Kang, Jiaxin</creatorcontrib><creatorcontrib>Wei, Zikai</creatorcontrib><creatorcontrib>Teng, Xiangyu</creatorcontrib><creatorcontrib>Xin, Qiuyan</creatorcontrib><creatorcontrib>Liu, Ning</creatorcontrib><creatorcontrib>Ren, Haowei</creatorcontrib><title>Research of Maillard reaction and stability of liquid infant formulas during storage</title><title>International journal of food science & technology</title><description>Summary
This study investigated the Maillard reaction (MR) and the stability of liquid infant formulas (LIFs) stored at 5 °C, 25 °C and 40 °C for 6 months. With the increase in storage temperature, the concentrations of 2‐furoylmethyl‐ε‐lysine (furosine) increased from 60.72 to 109.60 mg/100 g protein and Nɛ‐ Carboxy methyl lysine (CML) increased 106.82 to 197.04 mg/100 g protein. Colour became darker, yellower and redder, and pH values decreased. Negative charges increased during the first 3 months and decreased during the last 3 months. Fat globule sizes increased and particle size distribution (PSD) regressed, and the accumulation of fat was clearly observed by confocal laser scanning microscopy (CLSM). Shear thickened with the increase in shear rate, and the turbiscan stability index (TSI) values increased. In summary, these results indicated that lower storage temperature (5 °C) inhibits the MR and reduces unstable changes of LIF during storage period; thus, the nutritional value of LIF can be largely preserved.
The early and late products of Maillard reaction, the observation of microstructure and the determination of multiple stability indexes of liquid infant formula were carried out at different storage temperatures after sterilization during a 6‐month observation period.</description><subject>Confocal laser scanning microscopy</subject><subject>Confocal microscopy</subject><subject>Infant formulas</subject><subject>Infants</subject><subject>Lysine</subject><subject>Maillard reaction</subject><subject>model LIF</subject><subject>Nutritive value</subject><subject>Particle size distribution</subject><subject>Proteins</subject><subject>Scanning microscopy</subject><subject>Shear rate</subject><subject>Size distribution</subject><subject>Stability</subject><subject>storage stability</subject><subject>Storage temperature</subject><subject>turbiscan stability index</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp90E1LAzEQBuAgCtbqxV8Q8CZszdcm3aMUWysVQes5zGaTmpLutsku0n_v1vXsXAaGZ2bgReiWkgnt68FvXZpQOeXyDI0ol3nGJKPnaESKnGS5YPwSXaW0JYQwrsQIrd9tshDNF24cfgUfAsQKRwum9U2Noa5waqH0wbfHEwn-0PkK-9pB3WLXxF0XIOGqi77e9LSJsLHX6MJBSPbmr4_R5_xpPXvOVm-L5exxlRmeE5lJNgWmLHBVKuloboyVRoiKG8EUuFKokhChbD8qeFFILpSowBR2SqkqJOFjdDfc3cfm0NnU6m3Txbp_qVmR51xITniv7gdlYpNStE7vo99BPGpK9Ck1fUpN_6bWYzrgbx_s8R-ply_zj2HnBxs2bx4</recordid><startdate>202404</startdate><enddate>202404</enddate><creator>Liao, Minhe</creator><creator>Yang, Wei</creator><creator>Jin, Ritian</creator><creator>Shang, Jiaqi</creator><creator>Li, Meng</creator><creator>Kang, Jiaxin</creator><creator>Wei, Zikai</creator><creator>Teng, Xiangyu</creator><creator>Xin, Qiuyan</creator><creator>Liu, Ning</creator><creator>Ren, Haowei</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-1437-3321</orcidid><orcidid>https://orcid.org/0000-0003-0337-5409</orcidid><orcidid>https://orcid.org/0000-0001-6689-1318</orcidid></search><sort><creationdate>202404</creationdate><title>Research of Maillard reaction and stability of liquid infant formulas during storage</title><author>Liao, Minhe ; Yang, Wei ; Jin, Ritian ; Shang, Jiaqi ; Li, Meng ; Kang, Jiaxin ; Wei, Zikai ; Teng, Xiangyu ; Xin, Qiuyan ; Liu, Ning ; Ren, Haowei</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3506-628a27ea37b76f15cce6c44d3c427afb47b0047e44d939963474dac9e81179603</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Confocal laser scanning microscopy</topic><topic>Confocal microscopy</topic><topic>Infant formulas</topic><topic>Infants</topic><topic>Lysine</topic><topic>Maillard reaction</topic><topic>model LIF</topic><topic>Nutritive value</topic><topic>Particle size distribution</topic><topic>Proteins</topic><topic>Scanning microscopy</topic><topic>Shear rate</topic><topic>Size distribution</topic><topic>Stability</topic><topic>storage stability</topic><topic>Storage temperature</topic><topic>turbiscan stability index</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Liao, Minhe</creatorcontrib><creatorcontrib>Yang, Wei</creatorcontrib><creatorcontrib>Jin, Ritian</creatorcontrib><creatorcontrib>Shang, Jiaqi</creatorcontrib><creatorcontrib>Li, Meng</creatorcontrib><creatorcontrib>Kang, Jiaxin</creatorcontrib><creatorcontrib>Wei, Zikai</creatorcontrib><creatorcontrib>Teng, Xiangyu</creatorcontrib><creatorcontrib>Xin, Qiuyan</creatorcontrib><creatorcontrib>Liu, Ning</creatorcontrib><creatorcontrib>Ren, Haowei</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Liao, Minhe</au><au>Yang, Wei</au><au>Jin, Ritian</au><au>Shang, Jiaqi</au><au>Li, Meng</au><au>Kang, Jiaxin</au><au>Wei, Zikai</au><au>Teng, Xiangyu</au><au>Xin, Qiuyan</au><au>Liu, Ning</au><au>Ren, Haowei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Research of Maillard reaction and stability of liquid infant formulas during storage</atitle><jtitle>International journal of food science & technology</jtitle><date>2024-04</date><risdate>2024</risdate><volume>59</volume><issue>4</issue><spage>2197</spage><epage>2209</epage><pages>2197-2209</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
This study investigated the Maillard reaction (MR) and the stability of liquid infant formulas (LIFs) stored at 5 °C, 25 °C and 40 °C for 6 months. With the increase in storage temperature, the concentrations of 2‐furoylmethyl‐ε‐lysine (furosine) increased from 60.72 to 109.60 mg/100 g protein and Nɛ‐ Carboxy methyl lysine (CML) increased 106.82 to 197.04 mg/100 g protein. Colour became darker, yellower and redder, and pH values decreased. Negative charges increased during the first 3 months and decreased during the last 3 months. Fat globule sizes increased and particle size distribution (PSD) regressed, and the accumulation of fat was clearly observed by confocal laser scanning microscopy (CLSM). Shear thickened with the increase in shear rate, and the turbiscan stability index (TSI) values increased. In summary, these results indicated that lower storage temperature (5 °C) inhibits the MR and reduces unstable changes of LIF during storage period; thus, the nutritional value of LIF can be largely preserved.
The early and late products of Maillard reaction, the observation of microstructure and the determination of multiple stability indexes of liquid infant formula were carried out at different storage temperatures after sterilization during a 6‐month observation period.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16836</doi><tpages>2209</tpages><orcidid>https://orcid.org/0000-0002-1437-3321</orcidid><orcidid>https://orcid.org/0000-0003-0337-5409</orcidid><orcidid>https://orcid.org/0000-0001-6689-1318</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Confocal laser scanning microscopy Confocal microscopy Infant formulas Infants Lysine Maillard reaction model LIF Nutritive value Particle size distribution Proteins Scanning microscopy Shear rate Size distribution Stability storage stability Storage temperature turbiscan stability index |
| title | Research of Maillard reaction and stability of liquid infant formulas during storage |
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