Nutrient composition of infant formulae

A survey was carried out to assess the nutritional composition of infant formulae currently available in the UK. Eleven products were analysed for major constituents, gross energy, minerals and amino acids. Results were compared with manufacturers' data and also with existing UK compositional guidelines. Analytical values for all constituents were in good agreement with manufacturers' data and generally within the recommended guidelines. The chloride content of one product was found to be marginally below the minimum guideline and not in accord with the labelled value. An investigation into methodology in collaboration with the manufacturer revealed a marked difference in results (∼10%) according to the choice of method. This difference accounts for the discrepancy between the survey and labelled values .     

Validation of an ion-pair liquid chromatography-electrospray-tandem mass spectrometry method for the determination of heterocyclic aromatic amines in meat-based infant foods.

A method based on ion-pair liquid chromatography-electrospray tandem mass spectrometry (LC-MS/MS) is reported for determining heterocyclic aromatic amines (HAAs) in meat-based infant foods. The HAAs encompassed quinoline (IQ, MeIQ), quinoxaline (MeIQx), pyridine (PhIP), and carboline derivatives (AalphaC, Harman, Norharman) with d(3)-IQ, (13)C(2)-MeIQx, and d(3)-PhIP used as labelled internal standards. The method used extraction into acetone followed by a clean-up on an SCX solid-phase extraction column. LC separation was performed on a TSKgel ODS-80TS column (250 x 2.0 mm, 5 microm), the mobile phase being an ammonium formate-formic acid buffer (3.03 mM ammonium formate, pH = 2.8) aqueous solution-acetonitrile gradient at a flow rate of 0.2 ml min(-1). For unequivocal identification of each analyte, three ions were detected and chosen for selected reaction monitoring (SRM). Validation was carried out on lyophilized meat samples. Mean recoveries ranged between 78 +/- 4% and 98 +/- 2% for different analytes. Limits of quantification generally lower than 8 ng g(-1) were demonstrated in meat samples for the analytes investigated. The method exhibited a good linearity and repeatability. Robustness testing identified those factors which were statistically significant in influencing chromatographic separation and response, and indicated which parameters have to be strictly controlled for a reliable analysis of HAAs. In particular, the mobile-phase flow rate was found to be statistically significant (alpha = 0.05) for the capacity factor (k') of all analytes except for AalphaC peak, whereas the mobile-phase pH resulted to be a critical parameter for the k' values of IQ, MeIQ, and Norharman. The method was proved to be robust vs. resolution between IQ and MeIQ peaks. Among mass-spectrometric parameters, collision energy was found to significantly affect quantitative response of all analytes except that of IQ. The applicability of the method to the analysis of meat-based infant food samples was demonstrated.     

Growth of Enterobacter sakazakii in reconstituted infant formula as affected by composition and temperature

The ability of Enterobacter sakazakii to cause infections in infants, coupled with its documented presence in some lots of commercially manufactured powdered infant formula, raises a concern about the potential for its growth in reconstituted formula, with consequent increased safety risk. A study was done to determine these characteristics in four commercial milk-based powdered infant formulas and two soy-based formulas reconstituted with water and inoculated with a 10-strain mixture of E. sakazakii at populations of 0.02 and 0.53 CFU/ml (ca. 13 CFU/100 g and ca. 409 CFU/100 g of powdered formula, respectively). Reconstituted formulas were stored at 4, 12, 21, and 30 degrees C, and populations were monitored up to 72 h. E. sakazakii did not grow in formulas stored at 4 degrees C, although it was detected by enrichment of all formulas 72 h after reconstitution. Initially at a population of 0.02 CFU/ml, E. sakazakii grew to populations > or = 1 log CFU/ml of reconstituted formulas held at 12, 21, and 30 degrees C for 48, 12, and 8 h, respectively. At an initial population of 0.53 CFU/ml, the pathogen grew to populations > or = 1 log CFU/ml in reconstituted infant formula held at 12 and 21 degrees C for 24 and 8 h, respectively, and to populations 2.55 to 3.14 log CFU/ml when held at 30 degrees C for 8 h. Populations initially at 0.02 and 0.53 CFU/ml of reconstituted formula increased to < or = 0.25 and 0.4 log CFU/ml, respectively, when formulas were held at 30 degrees C for 4 h. Growth was not greatly influenced by the composition of formulas. Results show that the hang time for reconstituted infant formula held at temperatures in neonatal intensive care units should be no longer than 4 h. Portions of reconstituted infant formula not fed to infants should be stored at < or = 4 degrees C, a temperature at which E. sakazakii will not grow.     

Evaluation of table olive by‐product as a source of natural antioxidants

The main by‐product from the table olive canning industry is the stone with some residual olive flesh. The purpose of this study was to evaluate the composition – phenolic compounds (hydroxytyrosol, tyrosol and oleuropein) and tocopherol – and the antioxidant activity in different fractions (flesh, stone and seed) from the table olive by‐product and the whole by‐product. The highest amounts of phenolic compounds (1710.0 ± 33.8 mg kg^?1) as well as the highest antioxidant activity (8226.9 ± 9.9 hydroxytyrosol equivalents mg kg^?1) were obtained in the seed. The highest amounts of hydroxytyrosol (854.8 ± 66.0 mg kg^?1) and tyrosol (423.6 ± 56.9 mg kg^?1) were found in the whole by‐product from the pepper stuffed olives, while the stone without seed had the maximum oleuropein content (750.2 ± 85.3 mg kg^?1). α‐Tocopherol values were between 79.8 ± 20.8 mg kg^?1 in the seed of the olive stone and 6.2 ± 1.2 mg kg^?1 in the whole by‐product from the anchovy‐stuffed olives. In light of the results obtained, it would seem possible to use table olive by‐product as a source of natural antioxidants in foods, cosmetics or pharmaceutical products, thus contributing to diminishing the environmental impact of table olive by‐product and to its revalorisation.     

Modification of fatty acid and sterol composition of caprine milk for use as infant formula

Caprine milk was modified with vegetable oils to simulate the lipid content of human milk (HM) for infant feeding. Five different blends of vegetable oils were prepared and added separately to skimmed caprine milk (SCM) at a rate of 4.4 g oil per 100 mL milk. The unmodified caprine milk (CM), SCM, and the five formulated milks were analyzed for fatty acid profiles and sterol contents by gas chromatography (GC). The formula modified with 2.5/1.1/0.8 (v/v/v) coconut, safflower, and soybean oils had the closest similarity in fatty acid profile to that of HM. The total sterol contents of CM, SCM, HM and the five formulated milk groups were 11.6, 10.4, 19.1, 21.6, 26.6, 26.9, 21.2, and 21.3 mg 100 mL⁻¹, respectively. The phytosterol contents of the formulated milks were closer to that of HM than the CM. The formulated milks also contained appreciable quantities of stigmasterol, campesterol and beta-sitosterol, as in HM.     

Survival of Enterobacter sakazakii in infant cereal as affected by composition, water activity, and temperature

Enterobacter sakazakii infections in preterm neonates and infants have been epidemiologically associated with consumption of reconstituted powdered infant formula. The bacterium has been isolated from grain, infant cereals, and cereal factory environments. A study was done to determine the survival characteristics of E. sakazakii initially at populations of 0.31 and 5.03 logCFU/g of infant rice cereal (a(w) 0.30, 0.45-0.46, and 0.68-0.69). Cereal was stored at 4, 21, and 30 degrees C and populations were monitored for up to 12 months. Survival of the pathogen in infant rice, barley, oatmeal, and mixed grain cereals (a(w) 0.63-0.66, 0.76, or 0.82-0.83) initially containing a population of 4.93-5.64 logCFU/g and held at 4, 21, and 30 degrees C up to 24 weeks was determined. Populations decreased significantly (p < or = 0.05) in all cereals stored at 21 and 30 degrees C regardless of a(w). Increases in a(w) or storage temperature accelerated the rate of death of E. sakazakii in dry infant cereals. However, at an initial population of 0.31 logCFU/g, E. sakazakii survived in rice cereal (a(w) 0.30-0.69) for up to 12 months at all storage temperatures. Survival of E. sakazakii was not affected by the composition of dry infant rice, barley, mixed grain, and oatmeal cereals (initial a(w) 0.63-0.83) stored for up to 24 weeks at 4, 21, or 30 degrees C. This study demonstrated that E. sakazakii can survive for up to 12 months in infant cereals having a wide range of a(w) when storage is at temperatures simulating those to which they may be exposed during distribution, at retail, and in the home.     

Study of the composition of killer whale meat as a source of balanced proteins]

Investigations have shown the proteins of the Orca meat to consist largely of complete water-salt and alkaline-soluble fractions and of an insignificant amount of connective-tissue proteins. The proteins of the Orca meat contain all the amino acids, including essential ones. The lysine and histidine content there in is 1.5 times as high in the proteins of beef. The completeness of the amino acids composition of Orca meat proteins enables it to utilize this raw material for obtaining valuable food products in the form of concentrates or hydrolysates.     

Sprouted wheat grain with ferritin overexpression as a potential source of iron for cereal product fortification

Grains of winter wheat (Korweta variety) were partially germinated in an abiotic stress condition (0–15 mM FeSO₄ solutions) in order to accumulate iron by ferritin overexpression. The physical, chemical, biochemical properties and technological parameters of the obtained material as well as their resistance to an insect storage pest—granary weevil—were analyzed. Sprouted wheat grains with overexpression of ferritin contain 52 times more iron, more than 50 % in form of ferritin. The contents of reducing sugars, crude protein, fiber and ash as well as amylolytic activity increased significantly in sprouted wheat grain, while starch, fat, wet gluten, falling number and inhibition activity against granary weevil α-amylase decreased. Germinated wheat grain enriched with iron strongly affected granary weevil developmental parameters. Despite the fact that technological parameters of the product were deteriorated, it is worth to consider this material application as an iron supplement for cereal products, when the application of soybean is impossible.     

Design and development of meat-based functional foods with walnut: Technological,nutritional and health impact

With growing understanding of the relationship between diet and health has come the emergence of so-called functional foods. The idea of using food for health purposes and not merely as a source of nutrients opens up a whole new field in the meat industry. In addition to traditional presentations, there a number of ways in which the meat sector can modify the qualitative and quantitative composition of meat and meat product components and produce designer foods with specific properties. This entails addressing quality factors associated with different product properties (sensory and technological properties, hygiene, convenience, stability, etc.), nutritional value (balanced composition and bioactive substances) and their effects on physiological function and health. This article reviews a comprehensive model for the development of meat-based functional foods based on a presentation of the research achieved in terms of the design and development of qualitatively and quantitatively modified meat products (through reformulation) in nutrients associated with cardiovascular risk (walnut as a source of bioactive substances). It also discusses their bioavailability and the effect of their consumption on intermediate cardiovascular risk markers in humans.     

Survival of Enterobacter sakazakii in powdered infant formula as affected by composition, water activity, and temperature

A study was done to determine survival characteristics of Enterobacter sakazakii in four milk-based and two soybean-based powdered infant formulas. A 10-strain mixture of E. sakazakii was inoculated into the six infant formulas at water activity (aw) 0.25 to 0.30, 0.31 to 0.33, and 0.43 to 0.50 to give low (0.80 log CFU/g) and high (4.66 to 4.86 log CFU/g) populations. At an initial population of 0.80 log CFU/g, E. sakazakii was detected by enrichment in six of six, four of six, and one of six formulas stored for 12 months at 4, 21, and 30 degrees C, respectively. In four of six formulas at aw values of 0.25 to 0.30, initially high populations decreased significantly (P < or = 0.05), although by less than 1 log CFU/g, within 6 months at 4 degrees C. Populations decreased significantly in all formulas in the aw range of 0.25 to 0.50 during storage for 1 month at 21 or 30 degrees C and again between 1 and 6 months in most formulas. Significant reductions occurred between 6 and 12 months in some formulas. At all storage temperatures, reductions in populations tended to be greater in formulas at aw 0.43 to 0.50 than in formulas at aw 0.25 to 0.30. The rate of inactivation of E. sakazakii in formulas was not markedly influenced by formula composition. Cells from mucoid and nonmucoid colonies formed by two strains on violet red bile glucose agar supplemented with pyruvate were inoculated into a milk-based powdered infant formula and a soybean-based powdered infant formula having a high aw range of 0.43 to 0.86 and stored at 4, 21, and 30 degrees C for up to 36 weeks. With few exceptions, populations of both strains decreased significantly in both formulas within 2 weeks at all temperatures; rates of death increased with increased aw and storage temperature. The presence of mucoidal extracellular materials on the surface of E. sakazakii cells was not associated with protection against death. This study shows that the retention of viability of E. sakazakii in powdered infant formula is affected by a, and temperature. Increases in both parameters cause an increase in the rate of death.     

Evaluation of fatty acid composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage

The fatty acid compositions of 180 commercial infant, follow-on and growing-up formulas with different fat sources (plant-oil, cows' milk, goats' milk) on the Chinese market were analysed and compared with mature human milk. Fatty acid composition in formulas was dependent on fat source. The plant-oil formulas were more similar to mature human milk, while the cows' milk and goats' milk formulas contained higher levels of saturated (C4:0–C10:0) and lower levels of oleic acid and long-chain polyunsaturated fatty acids than those of mature human milk. There was little difference among formulas for the three stages except for the goats' milk formulas. The major fatty acids of formulas were similar to those of mature human milk, while levels of some micro-fatty acids in formulas, such as nervonic acid and long-chain polyunsaturated fatty acids, were significantly lower than in mature human milk.     

市售婴幼儿配方乳粉中脂肪酸组成分析

对市售的10种不同品牌婴幼儿配方乳粉中脂肪酸组成进行了检测及分析。结果表明:共检出脂肪酸24种,不同品牌乳粉的脂肪酸组成及含量差别很大,棕榈酸含量介于14. 77%与35. 72%之间,亚油酸含量最高达27. 07%,最低仅有4. 68%,7种产品可检出DHA、AA,均未检出EPA;除了1种产品的亚油酸及α-亚麻酸含量偏低,其余脂肪酸含量均符合国家标准,检测结果与母乳之间仍存有差异。婴幼儿配方乳粉的脂肪酸仍需要进行优化以接近母乳来满足婴幼儿的营养需求。     

Corn smut as a food source — perspectives on biology,composition, and nutrition

This paper reviews the current status of corn smut as a food source in some areas of Latin America and examines its potential acceptance in other parts of the world. The biological aspects involved in the development of smut on corn are discussed and the success of presently available control measures are reviewed. The evolution of corn smut as a human food is traced from the time of the Aztecs to the present and the toxicological evidence is summarized. The composition of the fresh and processed galls is presented. Research needs and areas of future research on corn smut as a food for humans are suggested.     

Incorporation of herbs into sandesh, an Indian sweet dairy product, as a source of natural antioxidants

Indian herbs such as turmeric ( Curcuma longa L.), coriander ( Coriandrum sativum L.), curry leaf ( Murraya koenigii L.), spinach ( Spinacia oleracea ) and aonla ( Emblica officinalis ) are good sources of antioxidants. These herbs, as a paste, were incorporated separately at the 10% level into sandesh (a heat-desiccated product of coagulated milk protein mass or chhana, which is analogous to cottage cheese). Their total antioxidative status was assessed in vitro using Randox's method. The antioxidative levels of the various herbs were compared with the synthetic antioxidants TBHQ and BHA: BHT (1:1) at 100 and 200 mg/kg levels. The antioxidative effect of herbal sandesh decreased in the order turmeric > curry leaf > aonla > spinach > coriander leaf. Total antioxidative statuses of herbal sandesh were lower than samples with TBHQ but similar to those with 200 mg/kg BHA: BHT (1:1). The proximate composition of herbal sandesh was comparable with control sandesh. Incorporation of herbs at the level used did not significantly affect the overall acceptability of sandesh. Considering all the findings, it can be concluded that herbal sandesh is a more value-added health food than the control sandesh.     

Survival and growth of Enterobacter sakazakii in infant cereal as affected by composition, reconstitution liquid, and storage temperature

Invasive infections caused by Enterobacter sakazakii have occurred predominantly in low-birth-weight neonates and infants younger than 2 months of age. However, infections have also occurred in healthy infants up to 8 months of age and in immunocompromised children up to 4 years of age. The ability of E. sakazakii to survive and grow in infant cereals as affected by composition of the cereal, composition of the reconstitution liquid, and temperature is unknown. A study was done to determine the survival and growth characteristics of E. sakazakii initially at populations of 0.005 and 0.52 CFU/ml of infant rice cereal, oatmeal cereal, or rice with mixed fruit cereal reconstituted with water, milk, or apple juice. Reconstituted cereals were stored at 4, 12, 21, and 30 degrees C, and populations were monitored for up to 72 h. Growth did not occur in reconstituted cereals stored at 4 degrees C or in cereals reconstituted with apple juice and stored at 12 degrees C. Populations (> or =1 CFU/ml) were detected in cereals reconstituted with water or milk and stored at 12, 21, and 30 degres C for 24, 8, and 4 h, respectively. The composition of infant cereals did not markedly affect the survival or growth of E. sakazakii in reconstituted cereals. Populations of E. sakazakii in reconstituted cereal decreased with increases in populations of mesophilic aerobic microflora up to 8 to 9 log CFU/ml, which was concurrent with decreases in pH. E. sakazakii, initially at 2.62 log CFU/ml of rice cereal reconstituted with apple juice (pH 4.32), survived at 40C for at least 14 days. The pathogen grew at 21 and 30 degrees C within 2 days and then decreased to undetectable levels (<1 CFU/10 ml) in cereal stored at 21 degrees C for 5 days or 30'C for 4 days. Initially, at 7.32 log CFU/ml, E. sakazakii was detected in rice cereal stored at 4 degrees C for 50 days. It is recommended that reconstituted infant cereals stored at 21 or 30 degrees C be discarded within 4 h after preparation or stored at -40C, temperatures at which E. sakazakii will not grow.     

Huitlacoche (ustilago maydis) as a food source — biology,composition, and production

Huitlacoche is the ethnic name applied to the young fruiting bodies (galls) of the fungus Ustilago maydis, which causes common smut of maize (Zea mays L). Biologists and agronomists have historically used U. maydis as a model to study a wide array of genetic, physiological, ecological, and phytopathological phenomena. In Mexico and other Latin American countries, huitlacoche has been used traditionally as human food, being highly regarded as an interesting dish or condiment. The food potential of huitlacoche is described here in terms of its chemical composition, which includes carbohydrates, proteins, fats, vitamins, and minerals. In addition, essential amino acids (especially lysine) and fatty acids (linoleate) are present in huitlacoche in considerable levels, adding to its nutritional attributes. The feasibility of growing U. maydis in submerged agitated culture has yielded a variety of fermentation products, including essential amino acids, proteins, vitamins, and flavorings, among others. Recent interest in developing huitlacoche as a cash crop has come from increasing acceptance by the North American public, who prize it as a new delicacy. However, research efforts are still needed to determine the biological factors involved in the establishment of U. maydis as a pathogen on the maize plant. This review deals with the role of huitlacoche as a food source, implicating the biological components that will determine the development of technologies for large scale production.     

Use of grape by‐product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

The study evaluated the effect of grape by‐products (GP) on the chemical composition, soluble (SDF) and insoluble (IDF) dietary fibre, phenolic compounds and antioxidant activity (AA) and organoleptic characteristics of sourdough mixed rye bread. The following samples of sourdough mixed rye bread were prepared: control bread (BC) and breads with GP at four different levels: 4%, 6%, 8% and 10%. Addition of GP significantly improves dietary fraction contents, as bread with a 10% addition of GP accounts for 39% and 37% higher contents of IDF and SDF than BC. The assay of radical‐scavenging activity and reducing ability showed that GP addition greatly enhanced antioxidant properties of mixed rye breads. Profiles of phenolic compounds of supplemented breads were dominated by procyanidin B1 and B2, catechin, epicatechin, caffeic acid and myricetin. With an increase in the level of GP, the hardness and gumminess of the bread significantly increase. Although both BC and supplemented breads showed common volatile compound profiles, there were slight differences in the concentrations of those components. Sensory evaluation of GP‐enhanced breads revealed that a maximum of 6% GP could be incorporated to prepare acceptable products.     

Hydrogen isotopic composition of individual n-alkanes as an intrinsic tracer for bioremediation and source identification of petroleum contamination

The isotopic signatures of crude oil hydrocarbons are potentially powerful intrinsic tracers to their origins and the processes by which the oils are modified in the environment. Stable carbon isotopic data are of limited use for studying petroleum contaminants because of the relatively small amount of isotopic fractionation that occurs during natural processes. Hydrogen isotopes, in contrast, are commonly fractionated to a much greater extent and as a result display larger variations in delta values. We studied the effect of in vitro aerobic biodegradation on the hydrogen isotopic composition of individual n-alkanes from crude oil. The isotopic analysis was conducted using gas chromatography-thermal conversion-isotope ratio mass spectrometry. In general, biodegradation rates decreased with increasing hydrocarbon chain length, consistent with previous studies. More importantly the n-alkanes that were degraded at the fastest rates (n-C15 to n-C18) also showed the largest overall isotopic fractionation (approximately 12-25 per thousand deuterium enrichment), suggesting that the lower molecular weight n-alkanes can be used to monitor in-situ bioremediation of crude oil contamination. The hydrogen isotopic compositions of the longer chain alkanes (n-C19 to n-C27) were relatively stable during biodegradation (<5%o overall deuterium enrichment), indicating that these compounds are effective tracers for oil-source identification studies.