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RESEARCH PRODUCT
Fluorescence, Browning Index, and Color in Infant Formulas during Storage
Gonzalo ClementeCarlos CalvoAmparo AlegríaRosaura FarréEmilia Ferrersubject
ChemistryAnalytical chemistryFood preservationColorInfantGeneral ChemistryAscorbic acidEmission intensityFluorescenceColor indexMaillard ReactionMaillard reactionsymbols.namesakeWavelengthSpectrometry FluorescenceLinear ModelsBrowningsymbolsHumansInfant FoodGeneral Agricultural and Biological Sciencesdescription
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 browning index in adapted IF. In both IF a color increase (deltaE) throughout storage was observed, this increase being greater in samples stored at 37 degrees C than in those stored at 20 degrees C. The increase in color with time fitted a linear regression model. Color appeared to be an indicator of sufficient sensitivity to measure the effect of temperature or storage time.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2005-06-09 | Journal of Agricultural and Food Chemistry |