Content and evolution of potential furfural compounds in commercial milk-based infant formula powder after opening the packet

作者：Chavez Servin Jorge L^*; de la Torre Carbot Karina; Garcia Gasca Teresa; Castellote Ana I; Carmen Lopez Sabater M

来源：Food Chemistry, 2015, 166: 486-491.

DOI：10.1016/j.foodchem.2014.06.050

• Furfural compounds
• Milk-based formula powders
• Maillard reaction
• Stability

Potential furfural compounds were examined by RP-HPLC-DAD in 20 commercial milk-based powdered infant formula (IF) brands from local markets from Paris, France; DF, Mexico; Copenhagen, Denmark; England, UK; and Barcelona, Spain. We traced the evolution of these compounds after the packets had been opened at 0,30 and 70 days of storage at room temperature (approximate to 25 degrees C; minimum 23 degrees C and maximum 25.5 degrees C). All formula brands were analysed during the first 3-5 months of their shelf life. The mean values of all IFs for potential 5-hydroxymethyl-2-furaldehyde (HMF) + 2-furaldehyde (F) were 1115.2 mu g/100 g (just opened), 1157.6 mu g/100 g (30 days) and 1344.5 14/100 mu g of product (70 days). In general, slight increases of potential furfural contents were observed in most of the studied IFs, which suggests that the Maillard reaction increases after opening the packets. The main furfural compound found was HMF, as expected. The range of potential HMF consumed for an infant about 6 months old feeding only on formula was estimated between 0.63 mg and 3.25 mg per day.

• 出版日期2015-1-1