Naslov
Potential of the FAST index to characterize infant formula quality

Autori
Liogier de Sereys, Aliénor ; Muller, Sabine ; Damjanovic Desic, Sonja ; Troise, Antonio Dario ; Fogliano, Vincenzo ; Acharid, Abdelhaq ; Lacotte, Pierre ; Birlouez-Aragon, Inès

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Handbook of dietary and nutritional aspects of bottle feeding. Human Health Handbooks, Volume 8.

Urednik/ci
Preedy, V.R. ; Watson, R.R. ; Zibadi, S.

Izdavač
Wageningen Academic Publishers

Grad
Wageningen

Godina
2014

Raspon stranica
457-475

ISBN
978-90-8686-223-8

Ključne riječi
fluorescence, protein denaturation, carboxymethyllysine, furosine, Maillard reaction, dispersibility

Sažetak
Infant formulas are designed to reach a high standard quality and meet infant physiological needs when breastfeeding is not possible. Whereas nutritional composition is strictly regulated, no specification on manufacturing process is provided, nor quality indicators to control final quality. However, due to the highly reactive ingredients composing the recipe, heat treatment operations may impact the final nutritional and functional quality of the product, namely through heat protein denaturation and Maillard reaction. Non-casein nitrogen content, furosine and carboxymethyllysine concentrations are the most common indicators measured to control these reactions, but they are too time consuming and expensive to allow routine control at production level. The FAST method is a rapid and simple way to monitor at-line both the % of whey protein denaturation and the intensity of advanced Maillard reaction. In this paper, we present the technique as well as its validation procedure by comparison with other reference or recognized techniques. On one hand, fluorescence of pH 4.6 soluble whey proteins (excitation/emission 280/340 nm) is indicative of the protein fraction that becomes denatured in proportion to the time-temperature applied, and well correlated to the reference Kjeldahl method. On the other hand, fluorescence of advanced Maillard products (excitation/emission 340/430 nm) increases during heat treatment and is correlated with carboxymethyllysine in model infant formulas. In addition, light scattering of the solubilized powder at 280 nm is measured as an indicator of particle aggregates (PAD). Analyses are achieved within 5 min thanks to the specific analyzer Amaltheys® and sample preparation kit. Study of 24 commercial infant formulas allowed characterization of infant formulas groups with different grades of quality, including dispersibility and Maillard reaction. Amaltheys indicator strongly contributed to products discrimination.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Nutricionizam

POVEZANOST RADA