Volume 22, Issue 158 (2025)
FSCT 2025, 22(158): 80-95 |
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Ghorbani M, Maghsoudlou Y, Khomeiri M, Moayedi A, garavand F. Evaluation of the Effect of Ultra-High Temperature (UHT) Treatment on Color, Lysine, Furosine, and Vitamin C in Liquid Infant Formula. FSCT 2025; 22 (158) :80-95
URL: http://fsct.modares.ac.ir/article-7-75401-en.html
URL: http://fsct.modares.ac.ir/article-7-75401-en.html
1- -
2- Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran (GUASNR) ,y.maghsoudlou@gau.ac.ir
3- Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran (GUASNR),
4- Associated professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran (GUASNR)
5- Assistant professor, Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
2- Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran (GUASNR) ,
3- Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran (GUASNR),
4- Associated professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran (GUASNR)
5- Assistant professor, Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
Abstract: (50 Views)
Ready-to-feed liquid infant formula (LIF) is used for preterm infants when human milk is unavailable. However, sterilization of liquid infant milk using ultra-high temperature (UHT) treatment leads to the formation of Maillard reaction products (MRPs), which may negatively impact the immune system and kidney development. In this study, infant liquid milk, after being prepared at the Pegah Tehran pilot plant, was subjected to UHT treatment (137°C for 3 seconds). The color indices, nutritional content, and initial Maillard reaction products were examined before and after the UHT process. The findings revealed that there were significant differences in the numerical values of L*, a*, and b* indices before and after thermal processing (p<0.05). The available lysine content before and after UHT treatment was 2.30±0.23 and 1.99±0.05 % in dry matter, respectively (13.48% reduction). The amount of Furosine (early-stage indicator) before and after UHT treatment was reported as 60.64±0.91 and 178.57±1.51 mg per 100 grams of protein, respectively. Vitamin C levels, another nutritional index, decreased during the UHT process (before and after UHT treatment were 147.15±0.49 and 128.29±1.65 mg per kilogram, respectively). Overall, while UHT treatment has benefits for food safety, it significantly reduces the nutritional value of infant liquid milk through Maillard reaction products.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2024/05/31 | Accepted: 2024/09/30 | Published: 2025/03/21
Received: 2024/05/31 | Accepted: 2024/09/30 | Published: 2025/03/21
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