Stability of ascorbic acid in adapted milk‐based infant formulae during storage

A study was made of the effects of storage (for up to 17 months at 22 or 37 °C) on the ascorbic acid contents of four adapted milk‐based infant formulae with the same composition except for the iron salt added (lactate or sulphate) and/or the vitamin E source involved (α‐tocopherol (α‐T) or α‐tocopherol acetate (α‐TAc)). Ascorbic acid was measured by a voltammetric method. The ascorbic acid contents of the formulae ranged from 0.77–0.84 g kg^?1 immediately after manufacture to 0.41–0.48 g kg^?1 after 17 months of storage. Samples stored at 22 °C had higher ascorbic acid contents than those stored at 37 °C. A multiple regression analysis performed to evaluate ascorbic acid evolution throughout storage/shelf‐life and the effects of storage temperature and the different components of the samples yielded a model explaining 79.71% of the variability in ascorbic acid content. Iron lactate and α‐tocopherol acetate addition afforded the best preservation of ascorbic acid content. The evolution of ascorbic acid was not linear, exhibiting an important decrease in the first month of storage, followed by stabilisation. Copyright © 2004 Society of Chemical Industry     

Beta-carotene,lycopene, and alpha-tocopherol contents of selected Thai fruits

A total of 37 varieties of fresh fruits obtained from six representative markets in Bangkok, Thailand, were determined for their beta-carotene, lycopene, and alpha-tocopherol contents using high performance liquid chromatography. Beta-carotene content ranged from undetectable up to 616 μg/100 g of edible portion, lycopene content from undetectable up to 6693 μg/100 g and vitamin E content from not undetectable up to 1.43 mg/100 g. Red watermelon, Citruluss vulgalis (“jin-trarah” variety) was the richest source of dietary beta-carotene (1040 μg/serving) and lycopene (11,378 μg/serving), whilst the highest alpha-tocopherol content was found in unripe mango, Mangifera indica (“keosawoei” variety) with approximately 0.90 mg/75 g of edible portion, providing 9% of the Thai recommended daily intake of vitamin E.     

Magnetic nanoparticle‐based fluorescent immunoassay for determination of progesterone in milk

A sensitive and rapid magnetic nanoparticle‐based fluorescent immunoassay (MNPs‐FIA) for determination of progesterone in raw milk was developed. The PG‐3‐CMO‐BSA and PG‐3‐CMO‐BSA‐FITC conjugates were obtained. The optimal amount of immobilised antibody on MNPs (0.375 mg) and optimal concentration of PG‐3‐CMO‐BSA‐FITC conjugate (7.5 μg/mL) for MNPs‐FIA were determined. The optimal time and temperature for progesterone MNPs‐FIA were found to be – 12 min and 37 °C. The analytical parameters of immunoassay in cow milk were in the concentration range 0.25‐25 ng/mL and detection limit of 0.065 ng/mL for progesterone. The MNPs‐FIA was applied to evaluate progesterone in three types of milk (UHT, pasteurised and raw cow's milk).     

Effect of Milk Fat on the Stability of Vitamin A in Ultra-High Temperature Milk

The stability of vitamin A in ultra-high temperature milks with .15, 2.92, 6.16, and 9.7% fat during storage at 26°C was studied over 3 wk. Milks were fortified with synthetic retinyl palmitate to a final concentration of approximately 120 μg retinol equivalent/I 00 ml milk. The four milk samples were ultra-high temperature processed and packaged in 100 ml sterile milk dilution bottles and stored in the dark at 26°C for 3 wk. Vitamin A concentrations decreased rapidly during the first 2 wk of storage then stabilized. Degradation rates during the first 2 wk were linear and varied inversely with the fat content in the milk (the more fat, the slower the rate of degradation). Final vitamin A concentrations at the end of 3 wk of storage were higher in milk with high fat and closely corresponded to the native vitamin A concentrations present in milk prior to fortification. The results indicate a possible protective effect due to fat or a difference in stability between native and synthetic vitamin A.     

New functional milk-based products in the Italian market

The aim of this study is to obtain an overview, from a chemical and a nutritional point of view, of functional products such as lactose-hydrolysed milk, milk with added probiotics, prebiotics and vitamins, probiotic fermented milk, and synbiotic fermented milk. For this purpose, six samples of lactose-hydrolysed UHT milk and two samples of milk with added functional ingredients, seven probiotic and four synbiotic fermented milk samples, have been studied. In lactose-hydrolysed milk samples, proximate composition, vitamins A, E and cholesterol contents have not shown significant differences, with the obvious exception of a skimmed milk sample containing small amounts of fat and related compounds. The other samples have shown a large compositional variability, and, in particular, cholesterol ranged from 3.6 to 12.7 mg/100 g, vitamin E ranged from 2.1 to 3300 μg/100 g and vitamin A ranged from 3.5 to 182.0 Retinol Equivalents (μg/100 g).     

Concentration of Selected Vitamins in Infant Milks Available in Spain

ABSTRACT: Vitamins A, E, and those of the B complex were determined in 59 standard and 11 specialized infant milks from the Spanish market. Water-soluble vitamin levels were lower than those declared by manufacturers in 50% of the standard infant milk products. Vitamin A ranged from 58.8 μg/100mL to 170.9 μ/100mL and vitamin E from 0.8 mg/100mL to 3.3 mg/100ml. Most of the samples had a higher vitamin A content than that stated by the manufacturer, and 13% and 42% of them exceeded the Spanish legislation and the ESPGAN recommendation levels respectively. Vitamin E levels were between 2 and 10 times higher than the minimum established by these organizations and in general were over the declared level.     

Camel milk composition by breed,season, publication year,and country: A global systematic review,meta-analysis,and meta-regression

Camel milk consists of an essential macro/micronutrient for human nutrition in the arid and urban regions. This review study aimed to use meta-analysis statistical techniques for assessment and correction of publication bias, exploration of heterogeneity between studies, and detailed assessment of the effect of a comprehensive set of moderators including breed, season, country, year of publication, and the interaction between composition elements. This could provide a single synthesis of the camel milk composition to warrant strong generalizability of results, examine variability between available studies, and analyze differences in camel milk composition among different exposures. Such a finding will aid future researchers and health professionals in acquiring a more precise understanding of camel milk composition and drawing more clinical implications. Six searching databases and bibliographic were used including PubMed/MEDLINE, ScienceDirect, Springer, EBSCOhost, Scopus, and Web of Science from January 1980 to December 2021. The DerSimonian–Laird estimator was used to create the current random-effects meta-analysis. This systematic review and meta-analysis included a total of 7298 camel milk samples from 23 countries. This review comprises 79 studies published in the English language on or after 1980, including a subgroup of 117 analyses consisting of seasons, sub-breeds, and countries. The contents of macro/micronutrients in camel milk were identified as follows: protein, 3.17%; fat, 3.47%; lactose, 4.28%; ash, 0.78%; and total solids, 11.31%; calcium, 112.93 mg/100 g; iron, 0.45 mg/100 g; potassium, 116.13 mg/100 g; magnesium, 9.65 mg/100 g; sodium, 53.10 mg/100 g; zinc, 1.68 mg/100 g; vitamin C, 5.38 mg/100 g; vitamin A, 0.36 mg/100 g; vitamin B₁,0.05 mg/100 g; vitamin B₂, 0.13 mg/100 g; vitamin B₃, 0.51 mg/100 g; vitamin B₆, 0.09 mg/100 g; and vitamin B₁₂, 0.0039 mg/100 g. Our meta-regression analysis found that fat and total solids were statistically significant moderators of protein; moreover, total solids content is a statistically significant moderator of fat. Discrepancies observed in camel milk profiles are dependent upon several factors, including number of included studies, number of samples, different analytical techniques, feeding patterns, camel's breeds, geographical locations, and seasonal variations.     

Oxidative stability of alpha‐linolenic acid (ω‐3) in flaxseed oil microcapsules fortified market milk

The oxidative stability of α‐linolenic acid (ALA) was investigated in market milk fortified with flaxseed oil microcapsules. Milk was fortified at levels of 1, 2 and 3 g/100 mL using flaxseed oil powder, and optimised on the basis of sensory scores. No significant difference was observed between the control, 1 and 2 g/100 mL fortified milk samples. Therefore, 2 g/100 mL fortified milk was further evaluated for oxidative stability, fatty acids profile and sensory acceptability during 5 days of storage. The fortified milk was oxidatively stable and sensorially acceptable, retaining ~10.35% ALA, which indicated that 250 mL of milk could meet ~46% of the RDA for ω‐3 fatty acids.     

Vitamin A Stability in Ultra-High Temperature Processed Milk

Stability of vitamin A in partly skimmed (2% fat) fortified and unfortified ultra-high temperature processed milk was examined over 15 wk. Milk samples (stored at 23 ± 2°C) were analyzed weekly for retinyl palmitate and dissolved oxygen. Significant losses of 71 and 73% were observed in replicate samples of fortified milk containing initial vitamin A of 119 and 91 µg retinyl palmitate/100 ml, respectively. An unfortified milk sample with initial vitamin A of 86 µg retinyl palmitate/100 ml showed a loss of 62% whereas the replicate sample with initial vitamin A of 28 µg retinyl palmitate/100 ml remained unchanged during storage. Dissolved oxygen in all four milk samples underwent significant changes. During the first 7 wk, oxygen declined or remained constant. After 7 wk, oxygen in all samples steadily increased.     

Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

The levels of vitamin C, polyphenol constituents and Trolox equivalent antioxidant activity (TEAC) were analyzed in raw kale leaves, blanched leaves and dried leaves obtained using air and freeze-drying methods. 100 g of raw kale leaves contained 683 mg vitamin C and 2236 mg polyphenols (identified using the HPLC method); the level of antioxidative activity was 71 μM Trolox/1 g dry matter. Compared with the raw material, blanching before drying brought about significant decreases of 15% in vitamin C, 32% in polyphenols and13% in TEAC. After 12-month storage, air-dried material retained 30-37% polyphenols; 43-57% vitamin C; and 41-50% of the initial TEAC level; the corresponding values for freeze-dried material were 40-47%; 50-65% and 54-66% depending on the type of sample. Freeze-dried kale leaves contained higher levels of antioxidants than air-dried material: polyphenols, vitamin C and TEAC were respectively 36%, 15%and 33% higher.     

Occurrence of endosulphan residues in dairy milk in plains of Uttarakhand,India: Short communication

Endosulphan residues were determined in milk samples collected from various locations of plains of Uttarakhand covering Tarai and Kumaon regions. Residues were extracted from milk by liquid–liquid partition followed by clean‐up by alumina column chromatography. High‐performance liquid chromatography (HPLC) was used for the detection and quantification of residues. Of the total 170 milk samples collected from different species, 1.17% samples showed residues of endosulphan‐alpha; 2.35% endosulphan β and 4.7% milk samples showed endosulphan‐sulphate residues with mean residual concentrations of 0.244, 0.566 and 0.265 μg/mL, respectively. About 6.47% of milk samples showed endosulphan residues above the maximum residue limit (MRL) of 0.1 mg/kg.     

Evolution of potential and free furfural compounds in milk-based infant formula during storage

HPLC-DAD was used to monitor the evolution of potential and free furfural compounds (5-hydroxymethyl-2-furaldehyde, HMF; 2-furaldehyde, F; 2-furyl methyl ketone, FMC; and 5-methyl-2-furaldehyde, MF) over the shelf life of two types of infant powder formula: one supplemented with long-chain polyunsaturated fatty acids (LC-PUFA) in the form of microencapsulated fish oil (MFO), the other not supplemented with LC-PUFA. Following production, the formulae were stored at 25 and 37 °C. The initial furfural content in the supplemented formula was as follows: potential HMF (485.88 μg/100 g), potential F (167.13 μg/100 g), and free HMF (58.23 μg/100 g), while free F was not detected. In the unsupplemented formula, the following values were recorded: potential HMF (515.85 μg/100 g), potential F (170.29 μg/100 g), free HMF (84.92 μg/100 g), and free F (1.19 μg/100 g). In general, increased furfural content was observed during storage, an increase more pronounced in formula stored at 37 °C. Hardly any differences in furfural evolution during storage were observed between supplemented and unsupplemented infant formulae. The results suggest that the uses of MFO material for supplement formula not affected furfural formation. Neither FMC nor MF was formed in the formulae studied.     

Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)

The aim of this study was to evaluate the effects of high hydrostatic pressure treatment at three pressure levels (300, 400 and 500 Mpa) on the functional and quality characteristics of Aloe vera gel including vitamin C and E, aloin, minerals, phenolic content and antioxidant activity. The results show that HHP exerted a clear influence on minerals content, vitamin C and E content, antioxidant activity, total phenolic and aloin content. After 35 days of storage all treated samples presented a decrease in mineral content, except for phosphorus. Total phenolic content and vitamin C and E content decreased at high pressures (500 MPa), while all pressurised samples showed a higher antioxidant activity and aloin content than untreated sample after 35 days of storage. The maximum values of antioxidant activity and aloin were 6.55 ± 1.26 μg/ml at 300 MPa and 24.23 ± 2.27 mg/100 g d.m. at 400 MPa.     

Inactivation of Staphylococcus aureus in Oat and Soya Drinks by Enterocin AS‐48 in Combination with Other Antimicrobials

The presence of toxicogenic Staphylococcus aureus in foods and the dissemination of methicillin‐resistant S. aureus (MRSA) in the food chain are matters of concern. In the present study, the circular bacteriocin enterocin AS‐48, applied singly or in combination with phenolic compounds (carvacrol, eugenol, geraniol, and citral) or with 2‐nitro‐1‐propanol (2NPOH), was investigated in the control of a cocktail made from 1 methicillin‐sensitive and 1 MRSA strains inoculated on commercial oat and soya drinks. Enterocin AS‐48 exhibited low bactericidal activity against staphylococci in the drinks investigated when applied singly. The combinations of sub‐inhibitory concentrations of enterocin AS‐48 (25 μg/mL) and phenolic compounds or 2NPOH caused complete inactivation of staphylococci in the drinks within 24 h of incubation at 22 °C. When tested in oat and soya drinks stored for 7 d at 10 °C, enterocin AS‐48 (25 μg/mL) in combination with 2NPOH (5.5 mM) reduced viable counts rapidly in the case of oat drink (4.2 log cycles after 12 h) or slowly in soya drink (3.8 log cycles after 3 d). The same combined treatment applied on drinks stored at 22 °C achieved a fast inactivation of staphylococci within 12 to 24 h in both drinks, and no viable staphylococci were detected for up to 7 d of storage. Results from the study highlight the potential of enterocin AS‐48 in combination with 2NPOH for inactivation of staphylococci.     

A Rapid and Small-Scale Method for Estimating Antioxidative Potency of Peanut Sprouts

A method for estimating antioxidative potency (AOP) was achieved by incubating emulsified linoleic acid in a 1 mL iron/ascorbate system at 37 °C for 30 min followed by absorbance measurement at 234 nm to determine the conjugated diene hydroperoxide (CDHP) content. By that method, 100% AOP was obtained when 10 ppm butylated hydroxytoluene or 50 ppm α‐tocopherol was introduced. When freeze‐dried peanut sprouts were cooked with ground pork‐fat patties and the separated oils were stored at 60 °C for CDHP determination, the highest AOP was observed in the 144 h germinated sprout roots. After extracting the sprout roots with methanol and AOP evaluation by the iron/ascorbate and pork‐oil storage methods, both showed similar AOP trends as affected by extract concentration.     

Stability of betacyanin from red pitahaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk

The effects of temperature (30, 50, 85 and 100 °C) treatment and 10 weeks of refrigerated storage (4 °C) on the betacyanin content and colour stability of betacyanins from red pitahaya (Hylocereus polyrhizus) were investigated and compared to red beet (Beta vulgaris; E‐162) which was used as a control. Temperature treatment at 50 and 85 °C caused a greater reduction in betacyanin content (BC) in E‐162 compared to red pitahaya by inducing changes in betacyanin profile. The 10 weeks of refrigerated storage at 4 °C induced colour changes in betacyanins from red pitahaya and E‐162. In milk, betacyanins from red pitahaya presented a lower loss of BC and total colour changes (ΔE*) compared to E‐162. The microbial onset in milk containing betacyanins from red pitahaya and E‐162 was delayed up to day 5 of refrigerated storage at 4 °C compared to day 3 in plain milk. Milk containing betacyanins from red pitahaya showed better colour acceptability (3.89 ± 1.89) compared to E‐162 (6.10 ± 1.71). Hence, betacyanins from red pitahaya may be a potential natural functional colourant to simulate strawberry colour in milk.     

Development of vacuum‐dried probiotic milk powder with Bacillus coagulans

The present study explored the possibilities of using Bacillus coagulans as a probiotic culture in vacuum‐dried milk powder. The operational drying temperature at 63 ± 2 °C under 0.7 kg/cm² pressure emerged as the best temperature at which to prepare dried milk powder within 4.5 h with a mean (±SEM) Bacillus coagulans B37 spore count of 8.78 ± 0.03 log cfu/g and moisture content of 4.82 ± 0.12%. The total spore counts in vacuum‐dried milk powder did not change (P > 0.10) at storage temperatures of 7 °C, 37 °C or 45 °C over a three‐month period.     

不同储藏条件下全麦片品质的稳定性分析

探讨储藏条件对全麦片储藏期间营养素损失和氧化稳定性的影响,为全麦片的储藏及其货架期的预测提供理论依据.以全麦片为原料,在4℃避光,25℃避光,25℃光照,45℃避光的储藏条件下储藏30 d,分别测定其维生素A含量、维生素E含量、过氧化值、脂肪酸值和酸价等指标,分析比较温度和光照等储藏条件对全麦片营养素和稳定性的影响.结...     

Influence of brodifacoum and bromadiolone on growth of yoghurt cultures in milk

The influence of brodifacoum and bromadiolone on the growth of yoghurt culture in milk was determined. Milk samples inoculated with a commercial yoghurt culture and serially diluted rodenticides were incubated at 42 °C for 6 h. The yoghurt cultures showed detectable sensitivity (significant change (P < 0.05) in pH in the medium) to brodifacoum at 0.12 mg/mL and to bromadiolone at 0.08 mg/mL. There were significant differences (P < 0.05) in the bacterial count and α‐galactosidase and β‐galactosidase activities in the presence of toxins in milk. The results indicate that brodifacoum and bromadiolone could inhibit the growth of yoghurt culture in milk.     

Optimization of saccharification conditions of black rice (cv. Poireton) using microbial strains through response surface methodology

Black rice of Manipur (India) is almost six times richer in antioxidant activities as compared with other rice varieties, is gluten free, gut friendly and a natural cleaner with many medicinal values, and cultivar ‘Poireton’ occupies almost all premium markets worldwide. A statistical model was developed to describe the saccharification process by using established microorganisms viz., Aspergillus oryzae ATCC10124 and Bacillus subtilis ATCC11774m in black rice (cv. Poireton). Saccharification parameters were optimized by response surface methodology with a three‐level, three‐variable Box–Behnken design. The optimized combinations of pH, temperature and time were obtained for the maximum reducing sugars, total phenol content in terms of gallic acid equivalent, free amino nitrogen and acidity. The optimized values obtained by response surface methodology with all of the factors included pH 7.37, incubation period 63.9 h and temperature 43.1°C. The values of responses, viz. reducing sugars, total phenol content, free amino nitrogen and acidity, were: 3.22 mg/mL, 435.7 μg/mL, 3.85 mg/mL and 0.15%; and 3.27 mg/mL, 438.5 μg/mL, 3.75 mg/mL and 0.18% for predicted and experimental, respectively, and correlated closely. This statistical approach for obtaining the optimal conditions of saccharification process (taking fermentable sugar as substrate) was further used for ethanol production. Copyright © 2017 The Institute of Brewing & Distilling