Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed

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Standard

Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed. / Arzuaga, Mariana Rodríguez; Abraham, Analía G.; Ahrné, Lilia; Pérez Montes, Marvia G.; Añón, María C.

I: Foods, Bind 11, Nr. 23, 3752, 2022.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Arzuaga, MR, Abraham, AG, Ahrné, L, Pérez Montes, MG & Añón, MC 2022, 'Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed', Foods, bind 11, nr. 23, 3752. https://doi.org/10.3390/foods11233752

APA

Arzuaga, M. R., Abraham, A. G., Ahrné, L., Pérez Montes, M. G., & Añón, M. C. (2022). Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed. Foods, 11(23), [3752]. https://doi.org/10.3390/foods11233752

Vancouver

Arzuaga MR, Abraham AG, Ahrné L, Pérez Montes MG, Añón MC. Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed. Foods. 2022;11(23). 3752. https://doi.org/10.3390/foods11233752

Author

Arzuaga, Mariana Rodríguez ; Abraham, Analía G. ; Ahrné, Lilia ; Pérez Montes, Marvia G. ; Añón, María C. / Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed. I: Foods. 2022 ; Bind 11, Nr. 23.

Bibtex

@article{ba1c236a07d44625a3362f22b06aeed7,
title = "Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed",
abstract = "Pre-spray-drying processing may affect stability after reconstitution of emulsion-based powders, such as infant formulas. This study aimed to evaluate the effects of pasteurization temperature and total solids (TS) of the feed on the stability of the emulsions obtained from the reconstituted powders. Four infant formula powders (50%-75 °C, 50%-100 °C, 60%-75 °C, and 60%-100 °C) were produced at pilot scale, from emulsions with 50 or 60% TS pasteurized at 75 or 100 °C for 18 s. Both the emulsion feeds and the emulsions from the reconstituted powders (12.5% TS) were analyzed. The results showed that feeds with 60% TS were flocculated, as indicated by the large particle size and viscosity and the pseudoplastic behavior. Light microscopy revealed that, during spray drying, the flocs were disrupted in 60%-100 °C, while the 60%-75 °C emulsion remained flocculated, reducing its stability post-reconstitution. Although all four emulsions were mainly stabilized by caseins, the presence of β-lactoglobulin was also detected at the oil–water interface, in native state in the formulas preheated at 75 °C and aggregated in the formulas preheated at 100 °C. In conclusion, both the degree of whey protein denaturation (resulting from pasteurization) and the TS of the concentrates during infant formula production affected the emulsion stability of the reconstituted powders.",
keywords = "backscattering, denaturation, dry matter, milk powder, pasteurization, viscosity",
author = "Arzuaga, {Mariana Rodr{\'i}guez} and Abraham, {Anal{\'i}a G.} and Lilia Ahrn{\'e} and {P{\'e}rez Montes}, {Marvia G.} and A{\~n}{\'o}n, {Mar{\'i}a C.}",
year = "2022",
doi = "10.3390/foods11233752",
language = "English",
volume = "11",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "23",

}

RIS

TY - JOUR

T1 - Spray-Dried Infant Formula Emulsion Stability as Affected by Pre-Heat Treatment and Total Solids Content of the Feed

AU - Arzuaga, Mariana Rodríguez

AU - Abraham, Analía G.

AU - Ahrné, Lilia

AU - Pérez Montes, Marvia G.

AU - Añón, María C.

PY - 2022

Y1 - 2022

N2 - Pre-spray-drying processing may affect stability after reconstitution of emulsion-based powders, such as infant formulas. This study aimed to evaluate the effects of pasteurization temperature and total solids (TS) of the feed on the stability of the emulsions obtained from the reconstituted powders. Four infant formula powders (50%-75 °C, 50%-100 °C, 60%-75 °C, and 60%-100 °C) were produced at pilot scale, from emulsions with 50 or 60% TS pasteurized at 75 or 100 °C for 18 s. Both the emulsion feeds and the emulsions from the reconstituted powders (12.5% TS) were analyzed. The results showed that feeds with 60% TS were flocculated, as indicated by the large particle size and viscosity and the pseudoplastic behavior. Light microscopy revealed that, during spray drying, the flocs were disrupted in 60%-100 °C, while the 60%-75 °C emulsion remained flocculated, reducing its stability post-reconstitution. Although all four emulsions were mainly stabilized by caseins, the presence of β-lactoglobulin was also detected at the oil–water interface, in native state in the formulas preheated at 75 °C and aggregated in the formulas preheated at 100 °C. In conclusion, both the degree of whey protein denaturation (resulting from pasteurization) and the TS of the concentrates during infant formula production affected the emulsion stability of the reconstituted powders.

AB - Pre-spray-drying processing may affect stability after reconstitution of emulsion-based powders, such as infant formulas. This study aimed to evaluate the effects of pasteurization temperature and total solids (TS) of the feed on the stability of the emulsions obtained from the reconstituted powders. Four infant formula powders (50%-75 °C, 50%-100 °C, 60%-75 °C, and 60%-100 °C) were produced at pilot scale, from emulsions with 50 or 60% TS pasteurized at 75 or 100 °C for 18 s. Both the emulsion feeds and the emulsions from the reconstituted powders (12.5% TS) were analyzed. The results showed that feeds with 60% TS were flocculated, as indicated by the large particle size and viscosity and the pseudoplastic behavior. Light microscopy revealed that, during spray drying, the flocs were disrupted in 60%-100 °C, while the 60%-75 °C emulsion remained flocculated, reducing its stability post-reconstitution. Although all four emulsions were mainly stabilized by caseins, the presence of β-lactoglobulin was also detected at the oil–water interface, in native state in the formulas preheated at 75 °C and aggregated in the formulas preheated at 100 °C. In conclusion, both the degree of whey protein denaturation (resulting from pasteurization) and the TS of the concentrates during infant formula production affected the emulsion stability of the reconstituted powders.

KW - backscattering

KW - denaturation

KW - dry matter

KW - milk powder

KW - pasteurization

KW - viscosity

U2 - 10.3390/foods11233752

DO - 10.3390/foods11233752

M3 - Journal article

C2 - 36496560

VL - 11

JO - Foods

JF - Foods

SN - 2304-8158

IS - 23

M1 - 3752

ER -

ID: 328818628