@article{fdi:010094803,
  title = {{O}xidative stability of polyunsaturated fatty acid-enriched infant flours based on teff and cowpea : {I}mpact of natural antioxidants from amaranth leaves and black rice bran},
  author = {{C}ancalon, {M}. and {H}emery, {Y}ouna and {D}ormoy, {N}. and {B}arouh, {N}. and {B}ar{\'e}a, {B}. and {D}urand, {E}. and {B}arbar, {R}. and {A}ntoine-{A}ssor, {C}. and {M}icard, {V}. and {L}homond, {L}. and {R}eau, {A}. and {V}illeneuve, {P}. and {B}ourlieu-{L}acanal, {C}.},
  editor = {},
  language = {{ENG}},
  abstract = {{F}rom 4/6 months of age, complementary foods such as infant flours ({IF}) are introduced in the infant diet to supplement the nutritional intake of breast milk and/or infant formula that are no longer sufficient. {H}owever, the lipid profile and micronutrient content of {IF} are often unbalanced. {I}n addition, the current lack of knowledge about oxidation mechanisms in low-moisture systems makes it difficult to control them in this type of food. {T}he aim of this study was to better understand oxidation mechanisms in {IF} with optimized lipid profile for infant nutritional needs using climate smart crops, and with or without, the addition of vegetal sources of natural antioxidants. {F}ive {IF} were formulated using climate smart crops, i.e. cowpea and teff flours, as sources of essential omega-3 fatty acids to complement soy flours. {F}our {IF} contained heat treated cowpea flour to evaluate the impact of lipoxygenases inactivation in this flour on global {IF} oxidative stability. {T}hree {IF} were also fortified in long chain polyunsaturated fatty acid that are essential to support infant development to check whether this staple food could be good nutritional vector. {A}mong these {IF}, two were enriched in natural antioxidant fractions with the addition of either powdered amaranth leaves or black rice bran, bringing carotenoids and phenolic compounds. {T}he oxidative stability of {IF} was monitored over a 6-month storage period at 25 degrees {C}. {T}he results showed that including teff and cowpea flours in the {IF} formulation enabled a balanced lipid profile (omega-6/omega-3 ratio close to 5) and ensured relatively good overall oxidative stability. {H}owever, 50 % of vitamin {A} was lost after 2 weeks of storage. {B}lack rice bran and amaranth leaves acted as vitamin {A} stabilizers, delaying losses. {T}his study unveiled that oxidation is triggered mainly during initial flour milling and propagated at a relatively slow rate over storage in these low moisture foods. {O}xidation rate was related to the antioxidants composition and was faster in the presence of photosensitive compounds.},
  keywords = {{I}nfant flours ; {L}ipid oxidation ; {V}itamins ; {A}ntioxidants ; {C}arotenoids ; {P}henolic compounds},
  booktitle = {},
  journal = {{F}ood {R}esearch {I}nternational},
  volume = {220},
  numero = {},
  pages = {117080 [12 p.]},
  ISSN = {0963-9969},
  year = {2025},
  DOI = {10.1016/j.foodres.2025.117080},
  URL = {https://www.documentation.ird.fr/hor/fdi:010094803},
}