Stability of powdered infant formula during secondary shelf-life and domestic practices

Simple item page
dc.contributor.authorCondurso, Concettaen
dc.contributor.authorCincotta, Fabrizioen
dc.contributor.authorMerlino, Mariaen
dc.contributor.authorStanton, Catherineen
dc.contributor.authorVerzera, Antonellaen
dc.contributor.funderMinistero dell’Istruzione, dell’Università e della Ricercaen
dc.date.accessioned2023-10-17T13:15:22Z
dc.date.available2023-10-17T13:15:22Z
dc.date.issued2020-06-30en
dc.description.abstractPowdered infant formula (PIF) and lactose-free PIF during secondary shelf-life (SSL) and under domestic practices was investigated to verify their stability up to the expiration date and under the label instructions for milk reconstitution. Particular attention was given to variations in Maillard reaction and lipid peroxidation products identified and quantified by HS-SPME-GC-MS. Two types of PIF: Type A based on bovine milk and Type B a lactose-free product based on glucose syrup were analysed. The PIF were analysed at regular time intervals beyond the labelled expiration date after opening, and reconstituted using water at 70 °C, 80 °C and 90 °C. A large number of volatile compounds were identified and significant statistically differences resulted during SSL and water temperature used for reconstitution that were correlated to the PIF composition. The study showed that water temperature for reconstitution of samples and the SSL has to be adapted to PIF composition.en
dc.description.sponsorshipMinistero dell’Istruzione, dell’Università e della Ricerca (AIM 1823923-3); CUP J44I18000190006.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid104761en
dc.identifier.citationCondurso, C., Cincotta, F., Merlino, M., Stanton, C. and Verzera, A. (2020) 'Stability of powdered infant formula during secondary shelf-life and domestic practices', International Dairy Journal, 109, 104761 (9pp). doi: 10.1016/j.idairyj.2020.104761en
dc.identifier.doi10.1016/j.idairyj.2020.104761en
dc.identifier.endpage9en
dc.identifier.issn0958-6946en
dc.identifier.journaltitleInternational Dairy Journal,en
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/15126
dc.identifier.volume109en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.rights© 2020, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectPowdered infant formula (PIF)en
dc.subjectLactose-free PIFen
dc.subjectSecondary shelf-lifeen
dc.titleStability of powdered infant formula during secondary shelf-life and domestic practicesen
dc.typeArticle (peer-reviewed)en
oaire.citation.volume109en
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Stability-of-powdered-infant-formula-during-secondary-_2020_International-Da.pdf
Size:
798.17 KB
Format:
Adobe Portable Document Format
Description:
Accepted Version
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
APC Microbiome Ireland - Journal Articles