Ameye Laurent, de Brouwer Sophie, Gilliland Donald L, Heckmann Julia, Janakiraman Kaushik, Kirwan Bridget-Anne, Lavigne Xavier, Moya Francisco, Zammit Vanessa
Nestlé Health Science, Vevey, Switzerland.
SOCAR Research SA, Nyon, Switzerland.
Curr Res Food Sci. 2025 Apr 23;10:101055. doi: 10.1016/j.crfs.2025.101055. eCollection 2025.
We investigated the effects of physical state, temperature, pH, protective atmosphere, protein hydrolysis, fats, fibre, packaging and flavour on nutrient degradation by analyzing the results of shelf-life studies of 1400 recipes of Foods for Special Medical Purposes (FSMP). For each nutrient, the adaptive LASSO method was applied to identify which factors drive degradation. Degradation percentage was estimated by repeated measure model using the list of identified factors and time as covariates. Nutrients that had little or no degradation under all tested conditions included fat, protein, individual fatty acids, minerals and the vitamins B2, B6, E, K, niacin, biotin and beta carotene. Important nutrient degradation which was, mainly driven by temperature, were only observed in vitamin A (powder products), vitamin C, B1 and D (liquid products) and pantothenic acid (acidified liquids). These nutrients used as tracers in stability studies would be sufficient to confirm the nutritional suitability of products until their end of shelf-life. Our results show that the most important factors driving nutrient degradation were liquid format, temperature and pH. The fat content, relative humidity, presence of fibre, flavours or packaging size/type did not impact on the stability of any nutrients. These results provide a sound basis to guide health authorities to define which nutrients should ideally be included in FSMP shelf-life studies in addition to providing valuable insight into which factors impact on nutrient degradation in general.
我们通过分析1400种特殊医学用途食品（FSMP）配方的保质期研究结果，调查了物理状态、温度、pH值、保护气氛、蛋白质水解、脂肪、纤维、包装和风味对营养成分降解的影响。对于每种营养成分，应用自适应套索方法来确定哪些因素会导致降解。使用已确定的因素列表和时间作为协变量，通过重复测量模型估计降解百分比。在所有测试条件下几乎没有或没有降解的营养成分包括脂肪、蛋白质、个别脂肪酸、矿物质以及维生素B2、B6、E、K、烟酸、生物素和β-胡萝卜素。主要由温度驱动的重要营养成分降解仅在维生素A（粉末产品）、维生素C、B1和D（液体产品）以及泛酸（酸化液体）中观察到。在稳定性研究中用作示踪剂的这些营养成分足以确认产品在保质期结束前的营养适宜性。我们的结果表明，导致营养成分降解的最重要因素是液体形式、温度和pH值。脂肪含量、相对湿度、纤维的存在、风味或包装尺寸/类型对任何营养成分的稳定性均无影响。这些结果为指导卫生当局确定FSMP保质期研究中理想情况下应包含哪些营养成分提供了坚实的基础，同时也为哪些因素通常会影响营养成分降解提供了有价值的见解。
