Furosine and HMF determination in prebiotic-supplemented infant formula from Spanish market
Evaluation of Maillard reaction (MR) in commercial prebiotic-supplemented and not supplemented infant formulas (IFs) was carried out through determination of furosine (2-furoylmethyl-ε-lysine) and hydroxymethylfurfural (HMF). Furosine was present in all studied IFs, ranging from 94 to 1226 and 315 to 965 mg 100 g of protein, in samples without prebiotics and prebiotic-supplemented IFs respectively. HMF was found in all IFs in the range 62–510 μg 100 g product. No statistical differences in HMF and furosine contents between prebiotic-supplemented and not supplemented IFs were observed. Storage of six representative IFs, with and without prebiotics, at room temperature for 15 months, did not produce changes in HMF content after 8 months of storage, while furosine content increased significantly throughout the storage time. The high amounts of furosine found in some IFs may be attributed to excessive heat treatment during processing, inadequate storage of IFs or ingredients used in their manufacturing process. The use of furosine and HMF as thermal indicators allows evaluation of the quality of prebiotic-supplemented IFs, which was similar to IFs without prebiotics. Finally, two supervised classification methods (support vector machines and random forests) were applied to classify IFs according to protein and carbohydrate source and IF type.
| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
2018
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| Subjects: | Random forests, Storage, Support vector machines, Food analysis, Furosine, Infant formula, Prebiotics, HMF, |
| Online Access: | http://hdl.handle.net/10261/170979 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100003176 http://dx.doi.org/10.13039/100012818 |
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| Summary: | Evaluation of Maillard reaction (MR) in commercial prebiotic-supplemented and not supplemented infant formulas (IFs) was carried out through determination of furosine (2-furoylmethyl-ε-lysine) and hydroxymethylfurfural (HMF). Furosine was present in all studied IFs, ranging from 94 to 1226 and 315 to 965 mg 100 g of protein, in samples without prebiotics and prebiotic-supplemented IFs respectively. HMF was found in all IFs in the range 62–510 μg 100 g product. No statistical differences in HMF and furosine contents between prebiotic-supplemented and not supplemented IFs were observed. Storage of six representative IFs, with and without prebiotics, at room temperature for 15 months, did not produce changes in HMF content after 8 months of storage, while furosine content increased significantly throughout the storage time. The high amounts of furosine found in some IFs may be attributed to excessive heat treatment during processing, inadequate storage of IFs or ingredients used in their manufacturing process. The use of furosine and HMF as thermal indicators allows evaluation of the quality of prebiotic-supplemented IFs, which was similar to IFs without prebiotics. Finally, two supervised classification methods (support vector machines and random forests) were applied to classify IFs according to protein and carbohydrate source and IF type. |
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