Effect of compositional variation on physico-chemical and structural changes in infant formula during storage

Juhi Saxena*, Benu Adhikari, Robert Brkljaca, Thom Huppertz, Bogdan Zisu, Jayani Chandrapala

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Formation of 5-hydroxymethyl furfural (HMF) and acetic acid, browning index (BI) and conformational changes in protein structure in infant formula (IF) powders were studied during storage at 25 and 45 °C and relative humidity (RH) range of 11–65%. Three powders with nutritional composition representing stages 1 (IF1), 2 (IF2) and 3 (IF3) of IF were studied. HMF formation in IF powders increased with increasing storage temperature and RH; the increase was highest in IF3 samples. BI showed a linear correlation with HMF concentration, irrespective of variation in product composition. Reduction in pH during storage could be associated with acetic acid formation as a result of Maillard reactions; these were also the likely cause of changes in protein conformation during storage, with decreases in α-helical structure and increases in β-sheets and β-turns observed. Overall, variation in levels of macro-nutrients influenced the degree of change in the commercial IF powders.

Original languageEnglish
Article number104957
JournalInternational Dairy Journal
Volume116
DOIs
Publication statusPublished - May 2021

Fingerprint Dive into the research topics of 'Effect of compositional variation on physico-chemical and structural changes in infant formula during storage'. Together they form a unique fingerprint.

Cite this