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Foods 2015, 4(3), 487-500; doi:10.3390/foods4030487

Infant Milk Formulas: Effect of Storage Conditions on the Stability of Powdered Products towards Autoxidation

Dipartimento di Chimica e Tecnologie del Farmaco, Università degli Studi di Roma “La Sapienza”, Piazzale Aldo Moro 5, 00185 Rome, Italy
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Academic Editor: Nazanin Zand
Received: 30 July 2015 / Revised: 8 September 2015 / Accepted: 15 September 2015 / Published: 22 September 2015
(This article belongs to the Special Issue Infant and Child Nutrition and Foods)
View Full-Text   |   Download PDF [568 KB, uploaded 24 September 2015]   |  

Abstract

Thirty samples of powdered infant milk formulas containing polyunsaturated fatty acids (PUFAs) have been stored at four different temperatures (20, 28, 40 and 55 °C) and periodically monitored for their malondialdehyde (MDA) content up to one year. MDA levels ranged between 250 and 350 ng/kg in sealed samples with a maximum of 566 ng/kg in samples stored at 28 °C for three weeks after opening of their original packages, previously maintained for ten months at 20 °C. Sample stored at 40° and 55 °C were also submitted to CIE (Commission Internationale de l’Eclairage) colorimetric analysis, since color is the first sensorial property that consumers may evaluate. Overall, the results demonstrated a good stability of PUFA-enriched infant milk formulas in terms of MDA content. However, some care has to be paid when these products are not promptly consumed and stored for a long time after first opening. View Full-Text
Keywords: infant milk formulas; shelf-life; lipid peroxidation; malondialdehyde; colorimetry infant milk formulas; shelf-life; lipid peroxidation; malondialdehyde; colorimetry
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Cesa, S.; Casadei, M.A.; Cerreto, F.; Paolicelli, P. Infant Milk Formulas: Effect of Storage Conditions on the Stability of Powdered Products towards Autoxidation. Foods 2015, 4, 487-500.

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