Effect of Storage Temperature on the Chemical Stability of Enteral Formula

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 non-enzymatic 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.

並列關鍵字

Enteral formula ； hydroxymethylfurfural ； kinetics ； lipid oxidation ； shelf life ； storage ； vitamin A ； vitamin C

國際替代計量

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