A comparative study of lipid composition and powder quality among powdered infant formula with novel functional structur
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ORIGINAL PAPER
A comparative study of lipid composition and powder quality among powdered infant formula with novel functional structured lipids and commercial infant formulas Sameh A. Korma1,2,3 · Li Li1 · Khaled A. E. Abdrabo1 · Abdelmoneim H. Ali2,3 · Abdul Rahaman1 · Sherif M. Abed2,4 · Ibrahim A. Bakry2 · Wei Wei2 · Xingguo Wang2 Received: 4 July 2020 / Revised: 13 August 2020 / Accepted: 16 August 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Pancreatic lipase activity and bile salt concentration are very low in infants. Therefore, infant formula (IF) preparation with structured lipids (SLs) containing essential fatty acids and medium-chain fatty acids (MCFAs) with easy absorption features has attracted great attention. In this work, the lipid composition and physiochemical properties of novel SLs enriched with medium- and long-chain triacylglycerols (MLCTs) and their incorporation into a powdered IF compared to commercial IFs were evaluated. The obtained results showed that the SL contains arachidonic (ARA), caprylic, and capric as major fatty acids (FAs). Further, the evaluation of commercial IFs oil showed that oleic, linoleic, palmitic, and lauric were the most abundant FAs. A novel SL possessed highest levels of MCFAs (36.33 ± 1.05%) at sn-1,3 positions and LCUFAs (65.91 ± 1.32%) at the sn-2 position especially ARA (42.82 ± 0.89%). A total of 45, 38, and 25 triacylglycerols molecular species were revealed in a novel SL and commercial IFs available in China and the USA, respectively. Thermoprofile revealed that all IFs oil samples melted below the body temperature. The formula produced with microencapsulated SL and the dry-mixing process showed better optical properties and oxidative stability having lower moisture content. The study has potential applications in the development of IF with improved properties. Keywords Infant formula · Structured lipids · Triacylglycerols · UPLC-Q-TOF-MS · Microencapsulation
* Li Li [email protected] * Xingguo Wang [email protected] 1
School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, Guangdong, China
2
State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
3
Department of Food Science, Faculty of Agriculture, Zagazig University, 114 El‑Zeraa Road, Zagazig, Sharkia 44511, Egypt
4
Food Science and Technology Department, Faculty of Environmental Agricultural Science, Arish University, Arish 45516, North Sinai, Egypt
Abbreviations IF Infant formula SLs Structured lipids EFAs Essential fatty acids ARA Arachidonic acid LCUFAs Long-chain unsaturated fatty acids MCFAs Medium-chain fatty acids MAG Monoacylglycerol FA Fatty acid LCFAs Long-chain fatty acids MLCTs Medium- and long-chain triacylglycerols TAGs T
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