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Furosine content, loss of o‐phthaldiadehyde reactivity, fluorescence and colour in stored enteral formulas
Author(s) -
RufiánHenares J A,
GarcíaVillanova B,
GuerraHernández E
Publication year - 2002
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2002.00039.x
Subject(s) - maillard reaction , browning , chemistry , reactivity (psychology) , absorbance , fluorescence , chromatography , food science , analytical chemistry (journal) , medicine , physics , alternative medicine , pathology , quantum mechanics
Heat effects induced during the storage of enteral formula under laboratory and industrial conditions were evaluated using the following indicators: furosine; loss of available amino groups, measured by decrease in o‐phthaldialdehyde (OPA) reactivity; fluorescence associated with the Maillard reaction (345 nm excitation, 415 nm emission); and colour (absorbance at 420 nm). The storage of formulas A and B (with different protein content) at 4, 20 and 30°C during 12, 24 and 36 weeks produced an increase in furosine values. Under industrial storage conditions at 55°C for between 1 and 12 weeks the behaviour of furosine differed between the two types of formulas. In Formula A (lesser protein content), there was a decrease in furosine level after the third week, whereas in formula B (greater protein content) a decrease was observed after the eighth week. The loss of OPA reactivity reached 18% and 22%, respectively, for formula B and formula A stored at 30°C for 36 weeks. In adverse storage conditions (55°C), the loss of OPA reactivity reached 50%. Fluorescence intensity (FI) and absorbance at 420 nm increased at all time/temperatures assayed. It reached values of 22.5 and 27.5 for FI and 0.161 and 0.173 for A 420 , respectively, for formula A and B, stored for 36 weeks at 30°C. Furosine, loss of OPA reactivity, fluorescence intensity and colour are useful indicators of nonenzymatic browning during storage of enteral formulas.