Stability of ascorbic acid in adapted milk-based infant formulae during storage

A study was made of the effects of storage (for up to 17 months at 22 or 37 °C) on the ascorbic acid contents of four adapted milk-based infant formulae with the same composition except for the iron salt added (lactate or sulphate) and/or the vitamin E source involved (α-tocopherol (α-T) or α-tocopherol acetate (α-TAc)). Ascorbic acid was measured by a voltammetric method. The ascorbic acid contents of the formulae ranged from 0.77–0.84 g kg−1 immediately after manufacture to 0.41–0.48 g kg−1 after 17 months of storage. Samples stored at 22 °C had higher ascorbic acid contents than those stored at 37 °C. A multiple regression analysis performed to evaluate ascorbic acid evolution throughout…

Effect of storage conditions on furosine formation in milk-cereal based baby foods

[EN] The effect of storage during 9 months at 25, 30 and 37 degrees C on furosine formation in three milk-cereal based baby foods was studied to evaluate development of the Maillard reaction. Furosine was measured by HPLC-UV. Immediately after the manufacturing process, furosine contents were 310-340 mg/100 g protein and at the 9th storage month were 426-603 mg/100 g protein. Storage time and temperature have a significant increase (p < 0.05) of furosine content during storage. Furosine contents were higher in sample containing honey than in those without honey. Interactions (p < 0.05) between storage time and temperature or type of sample were found. A predictive model equation of the evol…

A study of factors that may influence the determination of copper, iron, and zinc in human milk during sampling and in sample individuals.

The aim of this study was to establish the possible effects of the sampling protocol (between-breast, within-feed, and diurnal differences) and the mother's personal factors (age, parity, iron supplementation, smoking habits, and lactation period) on the copper, iron, and zinc contents in human milk. One hundred thirty-six human milk samples identified by their origin and sampling conditions were analyzed. The samples were obtained from the 2nd to 15th d postpartum from 62 women. The data on the individuals required for the study were available. Mineral determinations were analyzed by flame atomic absorption spectrometry following a standardized protocol. The results showed that iron conten…

Influence of storage and in vitro gastrointestinal digestion on totqal antioxidant capacity of fruit beverages

Eight fruit beverages containing grape, orange and apricot, with/without iron and/or zinc and with/without milk added were analyzed for total antioxidant capacity (ORAC and TEAC methods), ascorbic acid content, and total polyphenols. The influence of cold storage (2-4 degrees C) during the product shelf-life (135 days) and antioxidant capacity after an in vitro gastrointestinal digestion were evaluated. Antioxidant capacity for all beverages together increased significantly (p < 0.05) at the end of storage (16.4% and 12.8% for ORAC and TEAC, respectively), whereas ascorbic acid remained stable. Regarding in vitro digestion, antioxidant values of bioaccessible fractions of fruit beverages in…

Stability of tocopherols in adapted milk-based infant formulas during storage

Abstract An evaluation is made of the effects of added α -tocopherol ( α -T) or α -tocopherol acetate ( α -TAc) combined with iron lactate or sulfate, storage time (up to 17 months) and storage temperature (22°C and 37°C) on the α -TAc, α -T, γ -tocopherol ( γ -T) and δ -tocopherol ( δ -T) content of infant formulas. Tocopherols were measured by normal phase HPLC and fluorescence detection after direct extraction, which allows the determination of both α -TAc and α -T. The α -TAc content was not affected by temperature or storage time, although the α -, γ - and δ -T contents, which were lower at 37°C than at 22°C, were significantly affected. The type of iron salt added (lactate or sulfate)…

Parental satisfaction with children's primary dental care in Valencia, Spain.

Aim To evaluate parents’ satisfaction with the dental care that their children received in a primary dental care unit in Valencia, Spain. Methods A cross-sectional study was designed. Parents were given a self-administered questionnaire with questions on accessibility, information received from the dentist and hygienist, staff interest in their child, dentist's and hygienist's apparent professional competence, handling of the child's behaviour, cleanliness of the office (surgery), overall parent satisfaction, parent's and child's age, and parental educational level. The chi-square test was used to assess overall parental satisfaction and the other study variables. For the multivariant study…

Does the addition of caseinophosphopeptides or milk improve zinc in vitro bioavailability in fruit beverages?

Abstract The influence of caseinophosphopeptides (CPPs) added to fruit beverage versus milk based fruit beverage upon zinc retention, transport, and uptake, as well as the influence of Fe supplementation, were studied using a combined simulated gastrointestinal digestion/Caco-2 cell system. Zinc retention, transport, and uptake of milk based fruit beverage was 4- to 5-fold greater than that of fruit beverages with or without CPPs – no statistically significant differences being observed in relation to the presence or absence of CPPs. Possibly, a slow release of CPPs throughout the digestive tract, as can be expected to take place during the digestion of casein, has a more beneficial effect …

In vitro interactions between calcium, zinc, copper and iron in milk- and soy-based infant formulas / Interacciones in vitro entre calcio, cinc, cobre e hierro en formulas de base láctea y de soja para lactantes

Interactions among calcium, zinc, copper and iron in milk- and soy-based infant formulas were as sessed in order to evaluate the influence of supplementation with one trace element on the bioavailability of the others. The criterion used to estimate the bioavailability is the percentage of dialysis, estimated by applying an in vitro method. Infant formulas were supplemented with CaCl2, ZnO, CuCO3 Cu(OH) 22H2O and FeSO4 7H2O at two levels (maximum (+) and minimum (-) allowed by the European Union). A factorial design at two levels with three factors (Zn, Cu and Fe addition) was carried out. The main effects and the second-order interactions of the studied factors on the bioavailability of a…

Impact of Fruit Beverage Consumption on the Antioxidant Status in Healthy Women

&lt;i&gt;Background:&lt;/i&gt; Epidemiologic studies suggest that antioxidant-rich foods might reduce the risk of cancer and cardiovascular diseases. &lt;i&gt;Aim:&lt;/i&gt; To test the health-protective potential of three fruit beverages, Fb (grape-orange-apricot), FbM (Fb with skimmed milk) and FbMFe [FbM + Fe(II)], in healthy women. &lt;i&gt;Methods:&lt;/i&gt; The influence of fruit beverage consumption (500 ml/day) upon serum antioxidant capacity determined by ORAC and TEAC methods and erythrocyte superoxide dismutase (SOD) activity was assessed in 32 healthy female volunteers. In the intervention study, each subject received the fruit beverages during three periods (3 weeks for Fb and …

Addition of milk or caseinophosphopeptides to fruit beverages to improve iron bioavailability?

Abstract A study has been made of the influence of caseinophosphopeptides (CPPs) added to a fruit beverage versus milk based fruit beverages upon iron retention, transport and uptake, using a combined simulated gastrointestinal digestion/Caco-2 cell system. Grape concentrate, orange concentrate, and apricot puree were used for sample formulation. Eight samples were assayed with/without added Fe sulphate (3 mg/100 ml fruit beverage) and/or added Zn sulphate (1.6 mg/100 ml fruit beverage), with/without skimmed milk (11% v/v). The addition of milk to fruit beverages exerted a positive effect on iron retention, transport and uptake versus fruit beverages, and this effect was greater than that o…

Mathematic predictive models for calculating copper, iron and zinc dialysability in infant formulas

Differences in the dialysability of a mineral element from infant formulas of the same type were detected in a previous study. As these may be due to the effects that different levels of the components of the formulas could have on dialysability, we attempted to establish mathematical models to predict the dialysability of Cu, Fe and Zn from infant formulas according to their ascorbic, citric, or selected amino acid contents. A simple linear regression was applied between the ascorbic acid, citric acid and amino acid contents and the Cu, Fe and Zn dialysability of 18 powdered infant formulas of different types. Significant correlations (P<0.05) were obtained between the dialysability of Fe …

Effect of proteins, phytates, ascorbic acid and citric acid on dialysability of calcium, iron, zinc and copper in soy-based infant formulas.

The possible effect of ascorbic acid, citric acid, proteins and phytate on dialysability of Ca, Fe, Zn and Cu in soy-based infant formulas is studied, taking dialysability as a measure of the amount of element available for absorption. Different dialysis percentages for similar element contents in different formulas are found. A regression analysis was applied between Ca, Zn, Cu and Fe dialysis percentages and soy-based formula components to estimate the possible influence of the latter on the dialysability of the elements. Significant correlations were found between citric acid contents and dialysability of Zn and Fe. No correlations were found between protein, ascorbic acid and phytic aci…

Evolution of Copper Contents from Colostrum to Transitional Human Milk

Bioaccessibility of minerals in school meals: Comparison between dialysis and solubility methods

Abstract Determinations have been made of content and bioaccessibility of Ca, Fe, Zn and Cu in 13 dishes collected from a catering service delivering to a school. Bioaccessibility was estimated by measuring the soluble or dialyzable mineral fraction resulting from in vitro gastrointestinal digestion of the meal. The analyzed dishes had mineral contents (μg/g) in the following ranges: Ca (74.1–913), Fe (2.8–17.9), Zn (2.8–13.1), Cu (0.28–1.90). Mineral solubility and dialysis percentages were as follows: Ca (1.7–96.2; 0.75–61.3), Fe (16.0–97.8; 0.23–19.0), Zn (22.6–93; 5.78–31.45), Cu (35.7–92.3; 0.66–25.0). The highest bioaccessible Ca content corresponded to fish-based dishes, while vegeta…

In Vitro Dialyzability of Zinc from Different Salts Used in the Supplementation of Infant Formulas

Seven zinc salts--acetate, chloride, lactate, sulfate, citrate, gluconate, and oxide--were added to milk--and soy-based infant formulas to estimate possible differences in zinc availability depending on the type of salt used. For this purpose, an in vitro method that estimates the dialyzability of the element (i.e., the fraction available for absorption) was applied. Zinc dialyzability is always higher in milk-based products than in soy products, even when the total zinc contents are higher in the latter. The salts can be classified according to the zinc dialyzability in the two types of formulas as follows: oxidegluconate = chloride = lactatecitrate = acetatesulfate. Therefore, according t…

Plant sterol oxides in functional beverages: Influence of matrix and storage

Three plant sterol (PS)-enriched beverages, milk based fruit juice (MFJPS), fruit juice (FJPS) and milk beverage (MPS), were stored at 4, 24, or 37 °C and analysed at regular time intervals of 2 months until 6 months. PS stability was analysed from the production of phytosterol oxidation products (POPs). The β-sitosterol oxides (7α/7β-hydroxy, β/α-epoxy, triol, and 7-keto) and campesterol oxides (β/α-epoxy, and 7-keto) were detected in all beverages and at all storage times and temperatures. Total POP contents followed the order MPS≫FJPSMFJPS. In general, the beverages showed low PS oxidation levels (0.17%). Predictive models of POP content versus storage time were established. These models…

Effect of caseinophosphopeptides added to fruit beverages upon ferritin synthesis in Caco-2 cells

Ferritin synthesis was evaluated in iron sulphate solutions and in fruit beverages supplemented with iron, with/without zinc in the presence of caseinophosphopeptides (CPPs), based on a system combining simulated gastrointestinal digestion and the Caco-2 cell model. In iron sulphate solutions with/without zinc, the addition of CPPs had no effect upon ferritin synthesis. When CPPs were added to the bioaccessible fraction of fruit beverages supplemented with iron, ferritin synthesis increased in the same proportion as with the addition of milk. The addition of zinc to fruit beverages supplemented with iron and to iron sulphate solutions decreased ferritin synthesis. Nevertheless, in fruit bev…

Copper, iron, and zinc contents in human milk during the first three months of lactation: A longitudinal study

The aim of the study has been to analyze the evolution of copper, iron, and zinc contents in human milk, from colostrum to the third postpartum month, following a longitudinal design, under specific conditions of sample collection and to apply an analytical procedure previously optimized to reduce any variation outside physiological lactation. The copper, iron, and zinc concentrations in 144 milk samples from 39 healthy puerpera women, were analyzed in five stages by flame atomic absorption spectrometry, following a standardized protocol. Copper presented a gradual decrease from 0.38 mg/L to 0.19 mg/L by the 90th day; the particular analysis from colostrum to transitional milk manifested th…

Evolution of available lysine and furosine contents in milk-based infant formulas throughout the shelf-life storage period

The evolution of the Maillard reaction (MR) by measuring the available lysine and furosine (FUR) contents in adapted and follow-up powdered milk-based infant formulas over the shelf-life storage period, at 20 and 37 °C, was studied. Available lysine and FUR contents were determined by fluorimetry and high-performance liquid chromatography respectively. Statistically significant differences were found between adapted and follow-up infant formulas with respect to the available lysine and FUR contents. Available lysine contents decreased significantly throughout the storage time, and the contents at 37 °C were lower than at 20 °C. A statistically significant increase in FUR contents was observ…

Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: Influence of food matrix and processing

A study was made of the effect of high-pressure processing (HPP) and thermal treatment (TT) on plant bioactive compounds (tocopherols, carotenoids, and ascorbic acid) in 12 fruit juice-milk beverages and of how the food matrix [whole milk (JW), skimmed milk (JS), and soy milk (JSy)] modulates their bioaccessibility (%). HPP (400 MPa/40 °C/5 min) produced a significant decrease in carotenoid and ascorbic acid bioaccessibility in all three beverages and maintained the bioaccessibility of tocopherols in JW and JS while decreasing it in JSy. TT (90 °C/30 s) produced a significant decrease in tocopherol and carotenoid bioaccessibility in all three beverages and increased the bioaccessibility of …

Fluorescence, Browning Index, and Color in Infant Formulas during Storage

Free and total fluorescent compounds, browning index, and color formation were measured in milk-based powdered infant formulas (IF) during 2 years of storage at 20 and 37 degrees C. The excitation spectra from 415 nm emission show three peaks (ex lambda1 = 270 nm, lambda2 = 325/315 nm, lambda3 = 350 nm) and from 347 nm excitation two emission peaks (415 and 520 nm), and no wavelength shifts were observed. Temperature and time of storage exert in general no significant effect on the development of fluorescence emission intensity and browning index. However, an important increase in pentodilysine was recorded-probably because of the iron and ascorbic acid contents of the samples-as well as in…

Monitoring of headspace volatiles in milk‐cereal‐based liquid infant foods during storage

The effect of storage (time and temperature) on the evolution of pentanal, hexanal, heptanal and pentane as volatile lipid oxidation products in two liquid ready-to-eat milk-cereal-based infant foods was studied. An SPME-GC method was used to this effect. Samples were stored for 9 months at 25, 30 and 37 °C and tested eight times during this period. Freshly produced infant foods contained pentanal, hexanal and heptanal (mean values: 10.71, 71.5 and 1.2 μg/kg, respectively), which decreased during the first 3 months of storage, although from the fourth month onwards no significant differences among storage times were found. Aldehyde content was inversely proportional to storage temperature. …

Stability of the lipid fraction of milk‐based infant formulas during storage

A study is made of the effects of storage (time and temperature) on the lipid fraction of four milk-based adapted infant formulas with basically the same composition, though differing in the iron salt added (lactate or sulfate) and/or the vitamin E source (a-tocopherol or α-tocopherol acetate). Peroxide value, hydroperoxide C 18 percentage and thiobarbituric acid-reactive substance (TBARS) content were used as indicators of lipid peroxidation. Fat contents remained stable throughout storage. Peroxide values increased from the first storage month and were affected by storage time, although they exhibited irregular behavior. Storage time and temperature affected hydroperoxide percentage, whic…

Fluorescence and color as markers for the Maillard reaction in milk–cereal based infant foods during storage

Abstract Free and total fluorescence compounds and color formation were measured in three different milk–cereal based infant foods stored at 25, 30 and 37 °C for 9 months to evaluate the advanced and final stages of the Maillard reaction. Milk–cereal infant foods containing honey (B) or fruits (C) had fluorescent values higher than sample (A) without them. This difference could be ascribed to the higher monosaccharide (fructose and/or glucose) content of (B) and (C), which could increase susceptibility to the Maillard reaction. However, for color increase (ΔE), no significant differences (p