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Abstract
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Article Information:
Effect of Storage Temperature on the Chemical Stability of Enteral Formula
Radamés Baéz, Guadalupe Rojas, Julieta Sandoval-Guillén and M.A. Ángeles Valdivia-López
Corresponding Author: M.A. Ángeles Valdivia-López
Submitted: June 08, 2012
Accepted: July 28, 2012
Published: October 20, 2012 |
Abstract:
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When the only source of nutrition is formula, its composition and the amount administered must
satisfactorily meet the patient’s energy and nutritional requirements. In this sense, the aim of this research is to
evaluate the effect of storage temperature and time on the chemical changes of main micro- and macro-components
of a powdered milk formula; understanding these changes would make it possible to establish models for the
estimation of the product’s shelf life under different temperature conditions. The kinetics of the reactions researched
followed a first-order model except for HMF, which was zero order. The activation energy (Arrhenius equation) was
11.220 kJ/moL for HMF, 36.957 kJ/moL for hydroperoxide and 50.536 kJ/moL for the formation of secondary
products derived from lipid oxidation, 43.388 kJ/moL for loss of vitamin A, 51.960 kJ/moL for degradation of
Vitamin C and 92.361 kJ/moL for the loss of protein solubility. Results showed that prevalent reactions are nonenzymatic
browning, followed by lipid oxidation, loss of vitamin A and C and protein solubility. HMF could be
used as a good indicator of storage conditions for enteral formulas.
Key words: Enteral formula , hydroxymethylfurfural, kinetics, lipid oxidation, shelf life, storage, vitamin A, vitamin C
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Cite this Reference:
Radamés Baéz, Guadalupe Rojas, Julieta Sandoval-Guillén and M.A. Ángeles Valdivia-López, . Effect of Storage Temperature on the Chemical Stability of Enteral Formula. Advance Journal of Food Science and Technology, (5): 235-242.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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