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Effect of classic sterilization on lipid oxidation in model liquid milk-based infant and follow-on formulas

AutorGarcía-Martínez, M. del Carmen; Holgado, Francisca ; Velasco, Joaquín ; Márquez Ruiz, Gloria
Palabras claveTocopherols
Oxidized TAGs
Lipid oxidation
Infant formula
Fecha de publicación2012
CitaciónEuropean Journal of Lipid Science and Technology 114: 1373- 1380 (2012)
ResumenThe objective of this study was to evaluate the effect of classic sterilization on lipid oxidation of liquid infant and follow-on formulas by analyzing formation of oxidized and dimeric TAGs. Model systems containing similar components and proportions to those normally found in manufactured samples and a mixture of high-oleic sunflower oil, rapeseed oil, and fish oil were used to obtain a fatty acid composition profile in accordance with the EU regulations. For comparative purposes, some samples were prepared with high-oleic sunflower or fish oil and others without the protein components and added Tween-20. Quantification of total oxidized TAGs provided complete information of the oxidation state and showed clear advantages versus the other methods used, i.e., loss of PUFA and peroxide value. The results showed that the heat treatment used for sterilization did not lead to significant lipid oxidation, but the tocopherol concentration decreased significantly. The marked tocoherol losses found in protein-free formulas together with the significantly lower tocopherol concentrations in infant formulas (80% whey in protein fraction) compared to follow-on formulas (80% caseinate in protein ratio) showed the protective effect of the protein fraction, specially sodium caseinate.
Identificadoresissn: 1438-7697
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