Influence of chemical forms and homogenization process on the stability of vitamin A in infant follow-on formulas

Cancalon Mathilde, Villeneuve Pierre, Barouh Nathalie, Baréa Bruno, Durand Erwann, Bourlieu-Lacanal Claire, Hemery Youna. 2024. Influence of chemical forms and homogenization process on the stability of vitamin A in infant follow-on formulas. LWT - Food Science and Technology, 210:116830, 10 p.

https://doi.org/10.1016/j.lwt.2024.116830

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Résumé : Vitamin A is an essential micronutrient for infant development, and its stability is crucial to ensure adequate intake. This study aimed to investigate the vitamin A stability in infant follow-on formulas (IFF) depending on its chemical forms and on the homogenization process. For this propose, model IFF representative of commercialized formulas were formulated with varying vitamin A forms (retinol, retinyl esters or carotenoids) and homogenization process applied. Losses of vitamin A were assessed either before or after the homogenization process, or after a storage of 20 days at 40 °C. The homogenization process led to a vitamin A loss up to 14.3% at high pressure (350/40 bars, 8 passes) explained by important shearing forces leading to local heating of molecules. The presence of carotenoids and especially β-carotene led to a stabilization effect with a loss of only 40.7% of vitamin A during storage compared to 84.9% without carotenoids. Carotenoids provide a better resistance to lipid oxidation due to their synergetic effect with vitamin E. This study highlights that a good knowledge of vitamin A reactivity during processing and selection of chemical form with potential synergy with other compounds can improve its stability in IFF.

Mots-clés Agrovoc : rétinol, aptitude à la conservation, teneur en vitamines, acide ascorbique, valeur nutritive, caroténoïde

Mots-clés libres : Vitamin A, Lipid oxidation, Infant formulas, Retinoids, Carotenoids, Processing, Oxidative stability

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