Infant Milk Formulas: Effect of Storage Conditions on the Stability of Powdered Products towards Autoxidation

Foods

卷:4

Maria Antonietta Casadei¹  Felice Cerreto¹  Stefania Cesa¹  Patrizia Paolicelli¹ 

[1] Dipartimento di Chimica e Tecnologie del Farmaco, Università degli Studi di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy;

关键词: infant milk formulas;    shelf-life;    lipid peroxidation;    malondialdehyde;    colorimetry;   

DOI  :  10.3390/foods4030487

来源: DOAJ

【 摘 要 】

Thirty samples of powdered infant milk formulas containing polyunsaturated fatty acids (PUFAs) have been stored at four different temperatures (20, 28, 40 and 55 °C) and periodically monitored for their malondialdehyde (MDA) content up to one year. MDA levels ranged between 250 and 350 ng/kg in sealed samples with a maximum of 566 ng/kg in samples stored at 28 °C for three weeks after opening of their original packages, previously maintained for ten months at 20 °C. Sample stored at 40° and 55 °C were also submitted to CIE (Commission Internationale de l’Eclairage) colorimetric analysis, since color is the first sensorial property that consumers may evaluate. Overall, the results demonstrated a good stability of PUFA-enriched infant milk formulas in terms of MDA content. However, some care has to be paid when these products are not promptly consumed and stored for a long time after first opening.

【 授权许可】

Unknown