Effect of high DHA and ARA fortification on non-enzymatic browning of infant formula powder

• Hong-Xin Jia ^[1] ; Hai-An Liu ^[1] ; Mi-Ya Su ^[1]
  1. [1] Bright Dairy & Food Co
• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 22, Nº. 1, 2024
• Idioma: inglés
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• Resumen

  • To investigate the effect of adding high-dose docosahexaenoic acid (DHA) and arachidonic acid (ARA) on the stability of infant formula powders (IFs), IFs fortified with high-dose and low-dose DHA and ARA were compared and evaluated during storage at 37°C for six months. We specifically focused on the changes to IFs caking, amino acid content, and 5-hydroxymethylfurfural (HMF) content. We found that during the storage process, there was no significant change in the amino acids of IFs following supplementation with high- or low-doses of DHA and ARA. However, HMF and color difference (∆E) increased with the length of storage time. A comparison between the high-dose and low-dose groups revealed that the addition of high-dose DHA and ARA did not cause an additional increase in the HMF but exacerbated the caking of IFs. The addition of high-dose DHA and ARA did not exacerbate the non-enzymatic browning of IFs.