Dataset of the nutritional composition of follow-on infant formulas commercialized worldwide in 2021.

The main objective of infant follow-on formulas, consumed from the age of 6 to 12 months, is to mimic the composition of breast milk in order to meet the nutritional needs of infant. In this context, their composition is governed in Europe by a strict regulation that has evolved in 2020 to force manufacturers to improve the nutritional profile of the formulas. The objective of this dataset was to collect the ingredient lists and nutritional values of infant follow-on formulas present on the world market with a focus on the lipid fraction.

Antioxidant Capacity of Polar and Non-Polar Extracts of Four African Green Leafy Vegetables and Correlation with Polyphenol and Carotenoid Contents.

In sub-Saharan Africa, chronic malnutrition is often associated with intestinal inflammation and oxidative stress. African green leafy vegetables (GLVs), commonly consumed by these populations and rich in bioactive compounds, may improve the antioxidant status. The aim of this study was to measure the antioxidant capacity using complementary assays (DPPH, FRAP, ABTS, ORAC and NO scavenging) in polar and non-polar leaf extracts of four African GLVs, cassava (), roselle (), jute mallow (), and amaranth ( spp.

Comparison of the effect of various sources of saturated fatty acids on infant follow-on formulas oxidative stability and nutritional profile.

Fortification of infant follow-on formulas (IFF) with docosahexaenoic acid (DHA), which is prone to lipid oxidation, is required by European regulation. This study aimed to identify lipid formulation parameters that improve the nutritional profile and oxidative stability of IFF. Model IFF were formulated using different lipid and emulsifier sources, including refined (POM) or unrefined red palm oil (RPOM), coconut oil (COM), dairy fat (DFOM), soy lecithin, and dairy phospholipids (DPL).

Influence of storage conditions and packaging of fortified wheat flour on microbial load and stability of folate and vitamin B12.

Flour fortification with folic acid (FA) is implemented in many countries, and the fortification of flour with vitamin B12 has been planned. However, vitamins losses can occur during storage. In this study, fortified wheat flour was packaged either in paper bags or multilayer aluminum/PET bags, and stored in controlled conditions of temperature (25 °C or 40 °C) and relative humidity (65% or 85% RH) for 6 months.