Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

Hong Cheng; Henriette Erichsen; John Soerensen; Mikael Agerlin Petersen; Leif H. Skibsted

doi:10.1016/j.idairyj.2019.02.008

Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

Hong Cheng, Henriette Erichsen, John Soerensen, Mikael Agerlin Petersen, Leif H. Skibsted^*

^*Corresponding author for this work

7 Citations (Scopus)

Abstract

High lipid and high protein infant formula milk powders were stored at water activity of 0.11, 0.33 and 0.53 for up to fourteen weeks at 40 °C to investigate the effect of storage water activity on physicochemical properties and formation of volatiles to thereby recommend optimal storage water activity conditions. Water activity of the powders was determined during storage together with surface colour, glass transition temperature combined with dynamic headspace sampling followed by gas chromatography/mass spectrometry. The principal component analysis (PCA) showed that the optimal water activity for storage of high lipid infant formula milk powder, for which lipid oxidation was found to be the critical quality parameter, is a _w = 0.33 with lowest lipid oxidation, while for high protein infant formula milk powder, for which protein degradation was found to be the critical quality parameter, a _w = 0.11 is optimal to limit formation of Maillard reaction products.

Original language	English
Journal	International Dairy Journal
Volume	93
Pages (from-to)	92-98
Number of pages	7
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2019.02.008
Publication status	Published - 2019

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@article{5ef8b7c618aa4cc6aafbf9e2e6587b7c,

title = "Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis",

abstract = " High lipid and high protein infant formula milk powders were stored at water activity of 0.11, 0.33 and 0.53 for up to fourteen weeks at 40 °C to investigate the effect of storage water activity on physicochemical properties and formation of volatiles to thereby recommend optimal storage water activity conditions. Water activity of the powders was determined during storage together with surface colour, glass transition temperature combined with dynamic headspace sampling followed by gas chromatography/mass spectrometry. The principal component analysis (PCA) showed that the optimal water activity for storage of high lipid infant formula milk powder, for which lipid oxidation was found to be the critical quality parameter, is a w = 0.33 with lowest lipid oxidation, while for high protein infant formula milk powder, for which protein degradation was found to be the critical quality parameter, a w = 0.11 is optimal to limit formation of Maillard reaction products. ",

author = "Hong Cheng and Henriette Erichsen and John Soerensen and Petersen, {Mikael Agerlin} and Skibsted, {Leif H.}",

year = "2019",

doi = "10.1016/j.idairyj.2019.02.008",

language = "English",

volume = "93",

pages = "92--98",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

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TY - JOUR

T1 - Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

AU - Cheng, Hong

AU - Erichsen, Henriette

AU - Soerensen, John

AU - Petersen, Mikael Agerlin

AU - Skibsted, Leif H.

PY - 2019

Y1 - 2019

N2 - High lipid and high protein infant formula milk powders were stored at water activity of 0.11, 0.33 and 0.53 for up to fourteen weeks at 40 °C to investigate the effect of storage water activity on physicochemical properties and formation of volatiles to thereby recommend optimal storage water activity conditions. Water activity of the powders was determined during storage together with surface colour, glass transition temperature combined with dynamic headspace sampling followed by gas chromatography/mass spectrometry. The principal component analysis (PCA) showed that the optimal water activity for storage of high lipid infant formula milk powder, for which lipid oxidation was found to be the critical quality parameter, is a w = 0.33 with lowest lipid oxidation, while for high protein infant formula milk powder, for which protein degradation was found to be the critical quality parameter, a w = 0.11 is optimal to limit formation of Maillard reaction products.

AB - High lipid and high protein infant formula milk powders were stored at water activity of 0.11, 0.33 and 0.53 for up to fourteen weeks at 40 °C to investigate the effect of storage water activity on physicochemical properties and formation of volatiles to thereby recommend optimal storage water activity conditions. Water activity of the powders was determined during storage together with surface colour, glass transition temperature combined with dynamic headspace sampling followed by gas chromatography/mass spectrometry. The principal component analysis (PCA) showed that the optimal water activity for storage of high lipid infant formula milk powder, for which lipid oxidation was found to be the critical quality parameter, is a w = 0.33 with lowest lipid oxidation, while for high protein infant formula milk powder, for which protein degradation was found to be the critical quality parameter, a w = 0.11 is optimal to limit formation of Maillard reaction products.

U2 - 10.1016/j.idairyj.2019.02.008

DO - 10.1016/j.idairyj.2019.02.008

M3 - Journal article

AN - SCOPUS:85062918786

SN - 0958-6946

VL - 93

SP - 92

EP - 98

JO - International Dairy Journal

JF - International Dairy Journal

ER -

Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

Abstract

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