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Título:
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Storage stability of model infant formula powders produced under varying wet-mix processing conditions
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Autores:
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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
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Tipo de documento:
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documento electrónico
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Fecha de publicación:
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2024
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ISBN/ISSN/DL:
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69713
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Nota general:
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En: International Dairy Journal, 155, 105968. DOI: https://doi.org/10.1016/j.idairyj.2024.105968
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Langues:
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Inglés
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Clasificación:
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ALIMENTACIÓN INFANTIL
ALMACENAMIENTO DE ALIMENTOS
CONSERVACIÓN DE ALIMENTOS
PUBLICACIONES TÉCNICOS LATITUD
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Resumen:
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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.
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Creative Commons :
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CC BY-NC-ND
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Fin de embargo :
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20/08/2025
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En línea:
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https://www.sciencedirect.com/science/article/abs/pii/S0958694624000888
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