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

doi:10.1016/j.idairyj.2020.104957

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

Food Quality and Design

Research output: Contribution to journal › Article › Academic › peer-review

7 Citations (Scopus)

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 language	English
Article number	104957
Journal	International Dairy Journal
Volume	116
DOIs	https://doi.org/10.1016/j.idairyj.2020.104957
Publication status	Published - May 2021

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

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.",

author = "Juhi Saxena and Benu Adhikari and Robert Brkljaca and Thom Huppertz and Bogdan Zisu and Jayani Chandrapala",

year = "2021",

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doi = "10.1016/j.idairyj.2020.104957",

language = "English",

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journal = "International Dairy Journal",

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T1 - Effect of compositional variation on physico-chemical and structural changes in infant formula during storage

AU - Saxena, Juhi

AU - Adhikari, Benu

AU - Brkljaca, Robert

AU - Huppertz, Thom

AU - Zisu, Bogdan

AU - Chandrapala, Jayani

PY - 2021/5

Y1 - 2021/5

N2 - 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.

AB - 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.

U2 - 10.1016/j.idairyj.2020.104957

DO - 10.1016/j.idairyj.2020.104957

M3 - Article

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VL - 116

JO - International Dairy Journal

JF - International Dairy Journal

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ER -

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

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