The effect of storage on the quality parameters of baby food
DOI:
https://doi.org/10.5219/1431Keywords:
baby food, nutritional content, chemical composition, fruitsAbstract
The aim of this paper was focused on the quality changes of baby food stored at different temperature (4 °C, 20 °C, 40 °C and 60 °C) for 15 days. During storage, chemical and nutritional parameters analysis were carried out. Commercial fruits based baby food are the products usually made with fruits, sugar, and variable additives. As the foodstuffs intended for particular nutritional uses, baby foods for infants and young children conform to a set of strict guidelines e.g. nutritional quality, the addition of additives, labeling. However, being an important supplement to children‘s diet and for their progressive adaptation to ordinary food, the nutritional quality of commercial fruits baby food is very important. Samples of commercial fruits baby food from the market and pharmacies were analyzed by parameters: pH, total soluble solids, moisture, total acidity, vitamin C, proteins, sugars, and lipids. All samples of baby food are produced by foreign companies since currently, no Kosovo manufacturers are producing this range of products. The nutritional quality parameters are important to assess the quality of the product and how it can be safely stored. However, as a precaution, storage remarks in the product labels should always be followed.
Downloads
References
Al-Othman, A. M., Khan, M. A., Al-Kanhal, M. A. 1997. Nutritional evaluation of some commercial baby foods consumed in Saudi Arabia. International Journal of Food Sciences and Nutrition, vol. 48, no. 4, p. 229-236. https://doi.org/10.3109/09637489709028566
AOAC. 2005. Official Methods of Analysis: Official Method for Fat Extraction. Method No. 920.85. Association of Official Analytical Chemists, Washington, DC.
AOAC. 2016. Official method of analysis. Maryland, USA : ublication by AOAC International.
Azemi, D., Koraqi, H., Selimi, S., Durmishi, N., Lajqi, V. 2019. Nutritional quality of commercial baby food based on cereals. In UBT International Conference, Pristina, Kosovo, 7 p. ISBN 978-9951-550-19-2. Available at: https://knowledgecenter.ubt-uni.net/conference/2019/events/429
Batkan, A., Kundakçi, A., Ergönül, B. 2012. Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage. Ciência e Tecnologia de Alimentos, vol. 32, no. 2, p. 223-227. https://doi.org/10.1590/S0101-20612012005000041
Brandon, E. F. A., Bakker, M. I., Kramer, E., Bouwmeester, H., Zuidema, T., Alewijn, M. 2014. Bioaccessibility of vitamin A, vitamin C and folic acid from dietary supplements, fortified food and infant formula. International Journal of Food Sciences and Nutrition, vol. 65, no. 4, p. 426-435. https://doi.org/10.3109/09637486.2013.869795
Calabretti, A., Calabrese, M., Campisi, B., Bogoni, P. 2017. Quality and Safety in Commercial Baby Foods. Journal of Food and Nutrition Research, vol. 5, no. 8, p. 587-593. https://doi.org/10.12691/jfnr-5-8-9
Carbonell-Capella, J. M., Barba, F. J., Esteve, M. J., Frígola, A. 2014. Quality parameters, bioactive compounds and their correlation with antioxidant capacity of commercial fruit-based baby foods. Food Science and Technology International, vol. 20, no. 7, p. 479-487. https://doi.org/10.1177/1082013213492523
Čížková, H., Ševčík, R., Rajchl, A., Voldřich, M. 2009. Nutritional Quality of Commercial Fruit Baby Food. Czech Journal of Food Sciences, vol. 27, p. S134-S137. https://doi.org/10.17221/616-CJFS
Codex Alimentarius. 1991. International Food Standards. Guidelines on formulated complementary foods for older infants and young children CAC/GL- 8-1991. Adopted in 1991. Amended in 2017. Revised in 2013.
El-Ishaq, A., Obirinakem, S. 2015. Effect of temperature and storage on vitamin C content in fruits juice. International Journal of Chemical and Biomolecular Science, vol. 1, no. 2, p. 17-21.
Fan, X. 2005. Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing. Journal of Agricultural and Food Chemistry, vol. 53, no. 20, p. 7826-7831. https://doi.org/10.1021/jf051135x
Fügel, R., Carle, R., Schieber, A. 2005. Quality and authenticity control of fruit purees, fruit preparations and jams-a review. Trends in Food Science & Technology, vol. 16, no. 10, p. 433-441. https://doi.org/10.1016/j.tifs.2005.07.001
Garcia, L. A., McLean, K., Wright, M. C. 2016. Types of fruits and vegetables used in commercial baby foods and their contribution to sugar content. Maternal and Child Nutrition, vol. 12, no. 4, p. 838-847. https://doi.org/10.1111/mcn.12208
García, L. A., Raza, S., Parrett, A., Wright, M. C. 2015. Nutritional content of infant commercial weaning foods in the UK. Archives of Disease in Childhood, vol. 98, no. 10, p. 793-797. https://doi.org/10.1136/archdischild-2012-303386
Garcia, L. A., Vargas, E., Lam, P. S., Shennan, D. B., Smith, F., Parrett, A. 2014. Evaluation of a cooking skills programme in parents of young children – a longitudinal study. Public Health Nutrition, vol. 17, no. 5, p. 1013-1021. https://doi.org/10.1017/S1368980013000165
Jackson, A. A. 2015. Feeding the normal infant, child and adolescent. Medicine, vol. 43, no. 2, p. 127-131. https://doi.org/10.1016/j.mpmed.2014.11.005
Jie, L., Xiao-ding, L., Yun, Z., Zheng-dong, Z., Zhi-ya, Q., Meng, L., Shao-hua, Z., Shuo, L., Meng, W., Lu, Q. 2013. Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices. Food Chemistry, vol. 136, no. 3-4, p. 1429-1434. https://doi.org/10.1016/j.foodchem.2012.09.054
Kohlboeck, G., Sausenthaler, S., Standl, M., Koletzko, S., Bauer, C. P., von Berg, A., Berdel, D., Krämer, U., Schaaf, B., Lehmann, I., Herbarth, O., Heinrich, J. 2012. Food intake, diet quality and behavioral problems in children: Results from the GINI-plus/LISA-plus Studies. Annals of Nutrition and Metabolism, vol. 60, no. 4, p. 247-256. https://doi.org/10.1159/000337552
Mesías-García, M., Guerra-Hernández, E., García-Villanova, B. 2010. Determination of furan precursors and some thermal damage markers in baby foods: ascorbic acid, dehydroascorbic acid, hydroxymethylfurfural and furfural. Journal of Agricultural and Food Chemistry, vol. 58, no. 10, p. 6027-6032. https://doi.org/10.1021/jf100649z
Nielsen, S. S. 2009. Phenol-Sulfuric Acid method for Total Carbohydrates. In Nielsen, S. S. Food Analysis Laboratory Manual. Boston, USA, : Springer-Verlag, p. 47-53. ISBN 978-1-4419-1463-7. https://doi.org/10.1007/978-1-4419-1463-7_6
Prchalová, J., Čížková, H., Ševčík, R., Hanušová, K., Rajchl, A. 2016. Evaluation of shelf-life of fruit baby food. Agronomy Research, vol. 14, no. 2, p. 556-568. Available at: https://agronomy.emu.ee/category/volume-14/number-2-volume-14/
Seidel, K., Kahl, J., Paoletti, F., Birlouez, I., Busscher, N., Kretzschmar, U., Särkkä-Tirkkonen, M., Seljåsen, R., Sinesio, F., Torp, T., Baiamonte, I. 2015. Quality assessment of baby food made of different pre-processed organic raw materials under industrial processing conditions. Journal of Food Science and Technology, vol. 52, no. 2, p. 803-812. https://doi.org/10.1007/s13197-013-1109-5
Silva, M. A., Gonçalves Albuquerque, T., Beatriz P. P. Oliveira, M., Costa, H. S. 2018. Vitamin C evaluation in foods for infants and young children by a rapid and accurate analytical method. Food Chemistry, vol. 267, p. 83-90. https://doi.org/10.1016/j.foodchem.2017.11.046
Touati, N., Barba, J. F., Louaileche, H., Frigola, A., Esteve, J. M. 2016. Effect of storage time and temperature on the quality of fruit nectars: Determination of nutritional loss indicators. Journal of Food Quality, vol. 39, no. 3, p. 209-217. https://doi.org/10.1111/jfq.12189
Uğur, H., Çatak, J., Mızrak, Ö. F., Çebi, N., Yaman, M. 2020. Determination and evaluation of in vitro bioaccessibility of added vitamin C in commercially available fruit-, vegetable-, and cerealbased baby foods. Food Chemistry, vol. 303, 7 p. https://doi.org/10.1016/j.foodchem.2020.127166
Usal, M., Sahan, Y. 2020. In vitro evaluation of the bioaccessibility of antioxidative properties in commercially baby foods. Journal of Food Science and Technology, vol. 57, no. 9, p. 3493-3501. https://doi.org/10.1007/s13197-020-04384-8
Walker, W. R., Goran, I. M. 2015. Laboratory Determined Sugar Content and Composition of Commercial Infant Formulas, Baby Foods and Common Grocery Items Targeted to Children. Nutrients, vol. 7, no. 7, p. 5850-5867. https://doi.org/10.3390/nu7075254
Zein, H., ElSayed Bhnsawy, M. R., Arafa, A. S. 2019. Nutritional Evaluation of Some Prepared Baby’s Complementary Food Mixtures for Weaning Period. World Journal of Dairy & Food Sciences, vol. 14, no. 1, p. 79-86. Available at: https://idosi.org/wjdfs/wjdfs14(1)19/10.pdf
Zulueta, A., Esteve, M. J., Frasquet, I., Frígola, A. 2007. Vitamin C, vitamin A,phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chemistry, vol. 103, no. 4, p. 1365-1374. https://doi.org/10.1016/j.foodchem.2006.10.052
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
