Storage stability of model infant formula powders produced under varying wet-mix processing conditions
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Storage stability of model infant formula powders produced under varying wet-mix processing conditions. / Rodríguez Arzuaga, Mariana; Abraham, Analía G.; Suescun, Leopoldo; Medrano, Alejandra; Ahrné, Lilia; Díaz, Marcela; Báez, Jessica; Añón, María Cristina.
In: International Dairy Journal, Vol. 155, 105968, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Storage stability of model infant formula powders produced under varying wet-mix processing conditions
AU - Rodríguez Arzuaga, Mariana
AU - Abraham, Analía G.
AU - Suescun, Leopoldo
AU - Medrano, Alejandra
AU - Ahrné, Lilia
AU - Díaz, Marcela
AU - Báez, Jessica
AU - Añón, María Cristina
N1 - Publisher Copyright: © 2024 Elsevier Ltd
PY - 2024
Y1 - 2024
N2 - Wet-mixing processes can be tuned to reduce energy consumption, although impacts on quality and stability should be addressed. This work evaluated the effect of wet-mix processing (total solids, TS: 50 or 60%; heat treatment: 75 or 100 °C × 18 s) and storage conditions (open package: 25 °C, 58% RH, 4 weeks; closed package: 25 °C, multilayer bag, 12 weeks) on the physicochemical stability and digestibility of infant formulas. Processing significantly influenced the physicochemical characteristics of the powders, with TS exerting a stronger impact than heat treatment. Powders produced from 60% TS wet mixes presented the fastest water sorption, which accelerated lactose crystallisation and fat liberation. Formulas in closed packages were stable for 12 weeks. While lactose crystallised before week 2 in open-package storage, inducing major physical changes, only limited effects were observed on digestibility. These findings provide valuable insights to ensure consistent quality during shelf-life of infant formula.
AB - Wet-mixing processes can be tuned to reduce energy consumption, although impacts on quality and stability should be addressed. This work evaluated the effect of wet-mix processing (total solids, TS: 50 or 60%; heat treatment: 75 or 100 °C × 18 s) and storage conditions (open package: 25 °C, 58% RH, 4 weeks; closed package: 25 °C, multilayer bag, 12 weeks) on the physicochemical stability and digestibility of infant formulas. Processing significantly influenced the physicochemical characteristics of the powders, with TS exerting a stronger impact than heat treatment. Powders produced from 60% TS wet mixes presented the fastest water sorption, which accelerated lactose crystallisation and fat liberation. Formulas in closed packages were stable for 12 weeks. While lactose crystallised before week 2 in open-package storage, inducing major physical changes, only limited effects were observed on digestibility. These findings provide valuable insights to ensure consistent quality during shelf-life of infant formula.
U2 - 10.1016/j.idairyj.2024.105968
DO - 10.1016/j.idairyj.2024.105968
M3 - Journal article
AN - SCOPUS:85192105929
VL - 155
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
M1 - 105968
ER -
ID: 392924065