Impact of Manufacturing and Storage on Protein Powder Quality

Growing Popularity of Dietary Supplements

A recent study published in LWT – Food Science and Technology examined how the quality of protein powder supplements can change during production and storage. Dietary supplements are becoming increasingly favored by both amateur and professional athletes for various health benefits, including weight loss, muscle building, and strength enhancement. Among these, protein powders are the most frequently utilized dietary supplements, particularly among fitness enthusiasts.

Role of Protein Powders in Muscle Development

Protein is a vital nutrient necessary for the development and maintenance of muscle tissue. Protein powders are designed to support muscle growth and are typically derived from whey and casein proteins, along with various plant and animal sources. The manufacturing process often involves heating or filtering to separate and concentrate the protein, followed by drying before storage. However, heating can lead to protein denaturation, rendering some proteins inactive, which raises concerns about the claims made by manufacturers.

Study Overview and Methodology

The recent study led by A.J. Sánchez-Oliver and colleagues from the University of Seville focused on how the manufacturing and storage of protein powders influence their nutritional content. The researchers analyzed 52 commercial protein powder supplements representing a variety of protein types available in the market. They specifically examined each sample for its “blocked lysine” content, a form of lysine that the human body cannot utilize.

Understanding Lysine and Its Importance

Lysine is an essential amino acid necessary for growth and development, which the body cannot produce naturally, necessitating its intake through diet or supplements. The researchers measured the furosine and total lysine content of each powder to assess how heat treatment affects lysine availability.

Heat Treatment Effects on Nutritional Content

Furosine serves as a marker for evaluating the impact of heat treatment on the nutritional quality of dairy products. A higher furosine content indicates more extensive heat treatment and a reduction in available lysine. By analyzing the furosine and total lysine levels, the team was able to quantify the amount of blocked lysine in each sample.

Findings and Conclusions

The findings, published in LWT Food Science and Technology, revealed that approximately half of the tested protein powders contained over 6% blocked lysine, while only 9% exceeded 20% blocked lysine. Notably, whey hydrolysates and peptides demonstrated the highest levels of heat damage, averaging 12% blocked lysine, whereas whey isolates and caseins had the lowest levels. The authors noted that protein-rich supplements tended to have lower carbohydrate content, suggesting less heat damage. They concluded that carbohydrate levels could serve as an indirect measure of heat-induced product degradation.

Implications for Dietary Plans

This research highlights how the manufacturing and storage processes can significantly alter the nutritional value of food products. While protein powder supplements are generally safe for consumption, dietary plans should account for the actual nutritional availability of these products. Further research into other supplements and food items could enhance the accuracy of food labeling and nutritional claims, benefiting consumers.

References

Sánchez-Oliver AJ, Contreras-Calderón J, Puya-Braza JM, Guerra-Hernández E. Quality analysis of commercial protein powder supplements and relation to characteristics declared by manufacturer. LWT – Food and Science Technology. 2018 Jun;97:100-108.
American Association for the Advancement of Science. The quality of protein supplements for sportspeople [press release] (25 Sep 2018) [cited 2018 Oct 5]. Available from: https://www.eurekalert.org/pub_releases/2018-09/uos-tqo092518.php
National Health Service. Bodybuilding and sports supplements: the facts [Internet]. London: The Service [cited 2018 October 5]. Available from: https://www.nhs.uk/live-well/healthy-body/body-building-sports-supplements-facts/
Icahn School of Medicine at Mount Sinai. Lysine [Internet]. New York: Mount Sinai Hospital; [cited 2018 October 5]. Available from: https://www.mountsinai.org/health-library/supplement/lysine
Ritota M, Di Costanzo MG, Mattera M, Manzi P. New trends for the evaluation of heat treatments of milk. Journal of Analytical Methods in Chemistry [Internet]. 2017 Nov [cited October 5 2018]; v.2017. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5688360/. DOI: 10.1155/2017/1864832.