| Título: | Storage stability of model infant formula powders produced under varying wet-mix processing conditions |
| Autores: | MARIANA RODRÍGUEZ ARZUAGA, Autor ; ANALÍA GRACIELA ABRAHAM, Autor ; LEOPOLDO SUESCUN, Autor ; ALEJANDRA MEDRANO, Autor ; AHRNÉ, LILIA, Autor ; MARCELA DÍAZ, Autor ; JESSICA BÁEZ, Autor ; MARÍA CRISTINA AÑÓN, Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 2024 |
| ISBN/ISSN/DL: | 69713 |
| Nota general: | En: International Dairy Journal, 155, 105968. DOI: https://doi.org/10.1016/j.idairyj.2024.105968 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | 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. |
| Creative Commons : | CC BY-NC-ND |
| Fin de embargo : | 20/08/2025 |
| En línea: | https://www.sciencedirect.com/science/article/abs/pii/S0958694624000888 |
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