Abstract
Fish- or algal oils have become a common component of infant formula products for their high docosahexaenoic acid (DHA) content. DHA is widely recognized to contribute to the normal development of the infant, and the European Commission recently regulated the DHA content in infant formulas. For many manufacturers of first-age early life nutrition products, a higher inclusion level of DHA poses various challenges. Long-chain polyunsaturated fatty acids (LC-PUFAs) such as DHA are very prone to oxidation, which can alter the organoleptic property and nutritional value of the final product. Traditional methods for the assessment of oxidation in complex systems require solvent extraction of the included fat, which can involve harmful reagents and may alter the oxidation status of the system. A rapid, efficient, non-toxic real-time method to monitor lipid oxidation in complex systems such as infant formula emulsions would be desirable. In this study, infrared spectroscopy was therefore chosen to monitor iron-induced oxidation in liquid infant formula, with conjugated dienes and headspace volatiles measured with GC-MS as reference methods. Infrared spectra of infant formula were recorded directly in mid- and near-infrared regions using attenuated total reflectance Fourier-transform (ATR-FTIR) and near-infrared (NIRS) spectrophotometers. Overall, good correlation coefficients (R2 > 0.9) were acquired between volatiles content and infrared spectroscopy. Despite the complex composition of infant formula containing proteins and sugars, infrared spectroscopy was still able to detect spectral changes unique to lipid oxidation. By comparison, near-infrared spectroscopy (NIRS) presented better results than ATR-FTIR: prediction error ATR-FTIR 18% > prediction error NIRS 9%. Consequently, NIRS demonstrates great potential to be adopted as an in-line or on-line, non-destructive, and sustainable method for dairy and especially infant formula manufacturers.
Highlights
Omega-3 long-chain polyunsaturated fatty acids (LC-PUFAs) such as alpha-linolenic acid (ALA, C18:3), eicosapentaenoic acid (EPA, C20:5), and docosahexaenoic acid (DHA, C22:6) are well known to improve brain and nervous system development in infants and young children [1,2,3,4].The European Food Safety Authority (EFSA), among other authoritative bodies, recommends a higher intake of omega-3 fatty acids, especially at a young age [3]
“Fishy” and “metallic” attributes were correlated with increased concentrations of hexanal and heptanal and have been shown to be evident in infant milk formula enriched with LC-PUFA [8,9,10]
This study aims to evaluate the ability of infrared spectroscopy in near- (NIRS) and mid- (ATR-FTIR)
Summary
Omega-3 long-chain polyunsaturated fatty acids (LC-PUFAs) such as alpha-linolenic acid (ALA, C18:3), eicosapentaenoic acid (EPA, C20:5), and docosahexaenoic acid (DHA, C22:6) are well known to improve brain and nervous system development in infants and young children [1,2,3,4].The European Food Safety Authority (EFSA), among other authoritative bodies, recommends a higher intake of omega-3 fatty acids, especially at a young age [3]. Formulas enriched in DHA are extremely prone to oxidation, which poses the risk of exposing the infant to harmful degradation products. Hydroperoxides are the first oxidation products and are very reactive, breaking down rapidly to aldehydes, ketones, and other volatiles. These secondary products of lipid oxidation are responsible for rancidity and off-flavors [8]. Multiple lipid oxidation products (such as free radicals, reactive oxygen species, and aldehydes) may exert detrimental effects on vital biological processes, potentially leading to tissue injuries and increasing the risk for degenerative diseases [11,12,13]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
