| Title: | Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil |
| Author(s): | Ueno HM; Shiota M; Ueda N; Isogai T; Kobayashi T; |
| Address: | "Milk Science Research Institute, Megmilk Snowbrand Co., Ltd, Kawagoe, Saitama, Japan" |
| DOI: | 10.1111/j.1750-3841.2012.02809.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "The iron-lactoferrin complex (FeLf) is useful for dietary iron supplementation. However, the effects of FeLf on iron-catalyzed off-flavors in lipid-containing food products have not been reported. In this study, we investigated the effects of FeLf on off-flavors development during the production and storage of powdered milk with added fish oil. Powdered milk samples were formulated with FeLf or iron (II) sulfate, then stored at 37 degrees C for 5 mo. A sensory evaluation revealed that FeLf delayed the development of oxidized flavor and reduced metallic taste in the powdered milk compared with iron (II) sulfate. Headspace gas chromatography-mass spectrometry analysis showed that oxidized volatile compounds, such as pentanal, hexanal, heptanal, octanal, 1-penten-3-one, (Z)-4-heptenal, (E, E)-2,4-heptadienal, and (E)-2-octenal, were less developed in the powdered milk containing FeLf than in that containing iron (II) sulfate. Iron and lactoferrin (Lf) were retained in the high-molecular-weight (>10000 Da) fraction of the reconstituted FeLf-containing powdered milk after its manufacture and storage, whereas the antigenicity of Lf was lost after ultrahigh-temperature processing at 120 degrees C for 5 s. These results suggest that FeLf reduces the iron-catalyzed off-flavors that develop during the production and storage of powdered milk. The stable iron-holding property of FeLf contributes to the inhibition of oxidized and metallic volatile formation, although the loss of Lf antigenicity did not affect the stability of FeLf and the iron-catalyzed formation of off-flavors in the powdered milk. Consequently, FeLf is a suitable candidate for the simultaneous supplementation of a single food with iron and fish oil. PRACTICAL APPLICATION: The supplementation of food products with iron and fish oil is a useful approach to redressing their inadequate intake in many populations. The iron-lactoferrin complex can protect food products against the off-flavors caused by iron-catalyzed lipid oxidation. Our results show that the iron-lactoferrin complex is useful for the simultaneous fortification of foods and nutraceuticals with iron and fish oil because this complex also reduces the formation of iron-catalyzed off-flavors in powdered milk enriched with fish oil" |
| Keywords: | "Aldehydes/analysis Animals Catalysis *Dietary Supplements Fish Oils/*analysis Food Handling/methods Gas Chromatography-Mass Spectrometry Iron, Dietary/*administration & dosage/metabolism Lactoferrin/*administration & dosage Milk/*chemistry *Taste Volatile;" |
| Notes: | "MedlineUeno, Hiroshi M Shiota, Makoto Ueda, Noriko Isogai, Tomoyuki Kobayashi, Toshiya eng 2012/08/07 J Food Sci. 2012 Aug; 77(8):C853-8. doi: 10.1111/j.1750-3841.2012.02809.x" |
