enzymatically produced structured lipids for infant ...€¦ · enzymatically produced structured...
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Enzymatically Produced Structured Lipids for Infant Formula Use
Casimir C. Akoh Department of Food Science and Technology The University of Georgia, Athens, GA 30602
1
Others
Water Vitamins Minerals White cells Enzymes
2
Fat
3-5 g/100 mL 98-99% triacylglycerols > 50% energy Essential fatty acids (LA and ALA) Major fatty acids: Oleic acid (28-44%) Palmitic acid (15-25%) Linoleic acid (11-25%) Milk fat globules
Protein
0.8-0.9 g/100 mL Whey protein:casein (60:40) Whey protein: α-Lactalbumin Serum albumin Lactoferrin Immunoglobulins Lysozyme Mature
Human Milk
Carbohydrate
6.9-7.3 g/100 mL Lactose Oligosaccharides
(Jenness, 1979; Riordan, 2005)
Human Milk Fat (HMF) vs. Vegetable Oil
3
Human milk fat (“OPO”) U
U
P Pancreatic lipase
P = Palmitic acid; O = Oleic U = Unsaturated fatty acids Ca = Calcium
P
P
U
Vegetable oil (“POP”)
U
U P
sn-2 monopalmitin
U
Calcium dipalmitate “soap”
Ca
P
P Ca
Poorly absorbed, hard
stools, and loss of energy and calcium
(Lien, 1994; Carnielli et al., 1995; Lopez-Lopez et al., 2001)
sn-1
60% sn-2
sn-3
Pancreatic lipase
sn-1
sn-2
sn-3
4
To explore the possibility of using structured lipids (SLs) as fat ingredient in the delivery of functional and physiological fatty acids in infant formulas
Research goal
4
LCPUFA
P
Structured lipid triacylglycerol
U
SL Production – HMF Analogs • Direct esterification: Glycerol + FA TAG + Water • Acidolysis: TAG1 + FA1 TAG2 + FA2 • Alcoholysis: TAG1 + Alcohol1 TAG2 + Alcohol2 • Interesterification: TAG1 + TAG2 TAG3 + TAG4
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Chemical
Non-specific
Poor control over the final
product
Harsh conditions
Enzymatic
Both specific and non-specific
Good control
Milder reaction
conditions
Breast Milk
• Maternal milk: The gold standard of nutrition for full term infants up to 6 months
• Lipids, nucleotides, oligosaccharides, probiotics, immunoglobulins, whey proteins Growth and development Protection and immunity
• Compositional variations according to race, genetics, season, birth term, physiology, lactation stage
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Palmitic Acid • C16:0 (SFA) • Second major FA in breast milk (~25%) (Innis, 2011)
• It constitutes >50 % by weight at the sn-2 position (Innis, 2011)
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Docosahexaenoic Acid (DHA)
• C22:6n-3
• Essential structural component of retinal, neural and other
cell membranes
• LC-PUFAs contribute to improved visual acuity, cognitive development, immune responses, and motor functions (Heird & Lapillonne, 2005; Innis & Friesen, 2008; Rudnicka et al., 2008)
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CH3
OOH
DHASCO®
• DHASCO® - DHA single cell oil • Mixture of an oil extracted from the unicellular
algae Crypthecodinium cohnii and high oleic sunflower oil
• 40-45% DHA by weight • GRAS status by FDA
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(http://www.accessdata.fda.gov/scripts/fcn/gras_notices/grn000080-1.pdf)
Arachidonic Acid (ARA)
• C20:4n-6
• ARA is needed for brain growth and functional development of infants
• Physiologically important in prenatal and postnatal life
• In the fetus and infant, the metabolic conversion of PUFA-
precursors to ARA and DHA is not sufficient to meet adequate levels
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CH3
OOH
ARASCO®
• ARASCO® - ARA single cell oil • Mixture of an oil extracted from the unicellular
fungus Mortierella alpina and high oleic sunflower oil
• ~40% ARA by weight • GRAS status by FDA
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(http://www.accessdata.fda.gov/scripts/fcn/gras_notices/grn000080-1.pdf)
Diet
Sources Marine oil: Fish oil (EPA, DHA) Algal oil: DHASCO (DHA) Plant oil: SDASO (SDA), Flaxseed oil (ALA)
Benefits
Significance of n-3 LCPUFAs for the Development of Infants
α-Linolenic acid (ALA) C18:3 n-3
Stearidonic acid (SDA) C18:4 n-3
Eicosapentaenoic acid (EPA) C20:5 n-3
Docosahexaenoic acid (DHA) C22:6 n-3
Δ6-Desaturase
Δ6-Desaturase
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“pro-EPA” Oxidative stability: > EPA and DHA
(n-3 LCPUFAs: n-3 long-chain polyunsturated fatty acids) (Simopoulos, 1991; Kidd, 2007; Lemke et al., 2010)
SLs as HMF Analogs (SDA-Based)
Physical mixture of oils in traditional infant formula
P
P
U
DHA
DHA
DHA
Vegetable oil
Algal oil
SLs (mimic HMF)
P
SDA
DHA
DHA
SDA
P
U
U
SLs HMF
P= Palmitic acid; U= Unsaturated fatty acids; SDA= Stearidonic acid; DHA= Docosahexaenoic acid
/
/
A SL which mimics the unique structure of HMF as well as containing DHA and SDA in the triacylglycerol backbone, may maximize health benefits for infants
13
HMF Analogs (Olive Oil-Based)
14
HMF Analogs: Olive Oil-Based
Fatty acid composition (mol%) of SLs
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total sn-2
fatty acid SL1-1a SL1-2b SL2-1c SL2-2d SL1-1 SL1-2 SL2-1 SL2-2
C8:0 nde nd 0.50±0.00 a 0.60±0.00 a nd nd nd nd
C10:0 1.04±0.00 a 1.02±0.00 a 1.11±0.07 b 0.70±0.02 c nd nd nd nd
C12:0 0.21±0.00 a 0.18±0.00 a 0.44±0.00 b 0.42±0.00 b nd nd nd nd
C14:0 1.97±0.03 a 2.11±0.21 a 2.47±0.55 b 2.54±0.22 b nd 1.12±0.00 a 1.44±0.00 b 1.24±0.01 c
C16:0 36.69±2.12 a 44.23±2.87 b 32.23±1.78 c 38.07±1.93 d 52.67±3.07 a 58.25±2.65 b 51.23±2.84 a 55.34±2.22 c
C16:1n-7 1.03±0.07 a 0.87±0.01 b 0.85±0.00 b 0.84±0.00 b nd nd 0.87±0.00 a 0.73±0.00 b
C18:0 2.82±0.03 a 2.58±0.05 a 3.19±0.48 b 3.02±0.45 b nd nd 2.34±0.01 a 1.97±0.00 b
C18:1n-9 43.22±2.11 a 38.64±2.06 b 38.08±2.23 b 36.10±1.99 c 39.64±1.64 a 33.85±1.98 b 32.48±1.82 bc 31.50±1.83 c
C18:2n-6 6.34±0.04 a 5.29±0.98 b 5.79±0.45 b 4.09±0.56 c 6.06±0.78 a 6.34±0.82 a 5.38±0.79 b 4.91±0.57 c
C20:0 0.29±0.00 a 0.23±0.00 a 0.33±0.00 b 0.28±0.00 a nd nd nd nd
C18:3n-6 0.08±0.00 a 0.06±0.00 a 0.46±0.01 b 0.45±0.01 b nd nd nd nd
C18:3n-3 0.47±0.00 a 0.39±0.00 b 0.33±0.01 c 0.30±0.00 c nd nd nd nd
C22:0 0.16±0.00 a 0.12±0.00 b 0.28±0.00 c 0.27±0.02 c nd nd nd nd
C20:3n-3 0.16±0.00 a 0.11±0.00 b 0.55±0.00 c 0.54±0.01 c nd nd nd nd
C20:4n-6 3.67±0.21 a 2.97±0.11 b 8.23±0.96 c 7.95±0.33 d 2.25±0.02 a 1.09±0.03 b 5.29±0.22 c 5.13±0.21 c
C22:6n-3 1.53±0.05 a 1.39±0.72 b 4.71±1.01 c 4.60±0.29 c 0.18±0.00 a 0.23±0.00 b 2.41±0.01 c 2.75±0.03 d
minor6 0.33±0.00 a 0.30±0.03 a 0.52±0.02 b 0.53±0.00 b
aSL1-1, structured lipid synthesized using sequential design with substrate molar ratio 0.5:1:0.5 (TP:EVOO:AD). bSL1-2, structured lipid synthesized using sequential design with substrate molar ratio 1:1:0.5 (TP:EVOO:AD). cSL2-1, structured lipid synthesized using one-port design with substrate molar ratio 0.5:1:0.5 (TP:EVOO:AD). dSL2-2, structured lipid synthesized using one-port design with substrate molar ratio 1:1:0.5 (TP:EVOO:AD). AD, ARASCO-FFA and DHASCO-FFA (2:1). end, not detected. 6Minor is the sum of C17:0, C20:1, C20:2, and C22:2. Each value is the mean of triplicates ± standard deviation. Values with different letter in each row within total and sn-2 columns separately are significantly different at P ≤ 0.05.
Relative (%) of TAG Molecular Species of EVOO and SLs
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TAG EVOOa SL1-1b SL1-2c SL2-1d SL2-2e
OAO ndf 0.98±0.02 a 0.75±0.01 b 1.21±0.03 c 0.74±0.00 b APA nd 2.56±0.69 a 1.78±0.08 b 6.11±1.04 c 5.24±0.28 d OPD nd 1.40±0.11 a 1.59±0.04 b 2.36±0.83 c 2.14±0.19 c ODO nd 0.33±0.00 a 0.36±0.01 a 1.20±0.04 b 0.98±0.00 c LOL 6.59±1.21 nd nd 2.07±0.21 a 1.44±0.21 b LPL 1.97±0.67 1.46±0.01 a 1.14±0.01 b 0.66±0.00 c 0.87±0.00 d
MPL nd 0.84±0.00 a 0.72±0.00 b 2.35±0.11 c 0.88±0.01 a POLn nd 2.13±0.18 a 1.50±0.00 b 6.03±0.28 c 4.56±0.38 d SMM nd nd nd 1.44±0.01 a 2.59±0.19 b OOL 10.20±1.55 3.22±0.21 a 1.68±0.01 b 2.11±0.19 c 2.02±0.02 c POL nd 6.28±1.01 a 4.68±0.33 b 6.08±2.03 a 4.34±0.27 b PLP 0.74±0.01 2.53±0.46 a 3.42±0.19 b 2.32±0.79 a 2.37±0.68 a PPM nd 1.12±0.06 a 1.11±0.07 a 0.88±0.04 ab 0.67±0.00 b OOO 47.19±3.08 8.32±0.78 a 6.12±1.06 b 7.64±1.44 c 6.83±1.79 b OPO 25.37±2.18 25.17±2.51 a 28.84±2.11 b 23.00±2.18 c 25.96±2.79 a PPO 2.81±0.22 31.35±2.49 a 33.95±2.98 b 24.82±1.59 c 28.64±2.91 d PPP nd 4.50±1.62 a 10.32±1.70 b 4.02±0.58 a 6.23±1.04 c OOS 4.47±0.67 1.83±0.29 a 0.86±0.28 b 1.38±0.00 ac 1.15±0.00 c POS 0.66±0.01 4.31±0.01 a 2.05±0.29 b 3.80±0.02 c 3.65±0.00 c PPS nd 0.82±0.00 a 0.68±0.00 b 0.78±0.00 a 0.82±0.00 a
The fatty acids are not in regiospecific order. A, arachidonic acid. D, docosahexaenoic acid. L, linoleic acid. Ln, linolenic acid. M, myristic acid. O,oleic acid. P, palmitic acid. S, stearic acid. aEVOO, extra virgin olive oil. bSL1-1, structured lipid synthesized using sequential design with substrate molar ratio 0.5:1:0.5 (TP:EVOO:AD). cSL1-2, structured lipid synthesized using sequential design with substrate molar ratio 1:1:0.5 (TP:EVOO:AD). dSL2-1, structured lipid synthesized using one-port design with substrate molar ratio 0.5:1:0.5 (TP:EVOO:AD). eSL2-2, structured lipid synthesized using one-port design with substrate molar ratio 1:1:0.5 (TP:EVOO:AD). AD, ARASCO-FFA and DHASCO-FFA (2:1). fnd, not detected. Each value is the mean of triplicates ± standard deviation. Values with different letter in each row are significantly different at P ≤ 0.05.
Amaranth Oil-Based Underutilized source: Amaranth oil
• Amaranth: pseudocereal from warm climates – Fat content: 4-8.5%
• Fatty acid (FA) profile: – Palmitic acid (16:0) ~ 18.6-23.4% – Oleic acid (18:1) ~ 22.7-31.5% – Linoleic acid (18:2) ~ 39.4-49.8% – Linolenic acid (18:3) ~ 0.5-1.36%
• The sn-2 position of TAG contain…
• Significant amounts of… – Squalene: 4.2% – Sterols: 834 mg/100 g oil – Tocopherols and tocotrienols: 44 mg/100 g oil
Linoleic acid > Oleic acid > Palmitic acid
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HMF – Omega FAs
HMF Analogs: Hazelnut Oil-Based
SL resembling human milk fat (HMF) containing GLA SL resembling HMF containing EPA and DHA Lipozyme RM IM or Lipozyme TL IM as biocatalysts Substrates: Tripalmitin + Hazelnut oil FAs + GLA OR Tripalmitin + Fish oil fatty acids
Hazelnut Oil-Based contd..
• Temp = 55 ºC, Time = 24 h, substrate molar ratio = 14
Results: • HMF analog enriched with EPA and DHA (45.5%
palmitic, 37.5% oleic, 4.4% linoleic, 6.2% EPA and DHA)
• HMF analog enriched with GLA (10% GLA, 45% oleic)
• Sn-2 position mostly occupied by palmitic acid (>60%)
Fatty acids Total fatty acid composition range (%)
Human milk fat Infant formula fat
Oleic acid C18:1 (n-9) 28.30 – 43.83 34.34 – 44.69 Palmitic acid C16:0 15.43 – 24.46 17.96 – 27.42
Linoleic acid C18:2 (n-6) 10.61 – 25.30 8.93 – 17.02 Stearic acid C18:0 4.60 – 8.13 3.05 – 6.72 Lauric acid C12:0 4.05 – 9.35 5.19 –12.64 Myristic acid C14:0 3.60 – 9.13 4.06 – 5.91 Alpha-linolenic acid (ALA) C18:3 (n-3) 0.41 – 1.68 0.67 – 2.83 Gamma-linolenic acid (GLA) C18:3 (n-6) 0.07 – 0.12 0.00 – 0.14 Arachidonic acid (ARA) C20:4 (n-6) 0.23 – 0.75 0.00 – 0.22 Docosahexaenoic acid (DHA) C22:6 (n-3) 0.15 – 0.56 0.00 – 0.20
López-López et al. 2002. Jensen 1999.
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Fatty acids % Fatty acid at the sn-2
Human milk fat Infant formula fat
Oleic acid C18:1 (n-9) 9.5 – 17.1 31.8 – 45.5
Palmitic acid C16:0 53.5– 57.1 1.2 – 19.4
Linoleic acid C18:2 (n-6) 3.7 – 8.4 18.7 – 25.5 Straarup et al. 2006
U
U
P
sn-1
sn-2
sn-3
TAG
Human milk fat
U
P
P
sn-1
sn-2
sn-3
TAG
Vegetable oil
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sn-1
sn-2
sn-3
Vegetable oil
Lipase
U
U
P sn-1
sn-2
sn-3
TAG
Human milk fat
U
P
P
sn-1
sn-2
sn-3
TAG
Vegetable oil
Betapol™ and InFat™, OPO
Novel SLs should incorporate the beneficial LCPUFAs (ARA, DHA, SDA, EPA, and GLA)
SLs design Type of starting oil and acyl donor Type of lipase sn-1, 3 specific lipase non-specific lipase
Reaction conditions (time, temperature, substrate molar ratio)
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Long-chain polyunsaturated fatty acids (LCPUFAs)
• Important in human development – Components of membrane phospholipids – Precursors for eicosanoids – Ligands for membrane receptors in gene regulation (transcription factors)
• DHA (C22:6 n-3) - enriched in brain and retina phospholipids • ARA (C20:4 n-6) - found in phospholipids throughout the body, a precursor
of eicosanoids • Humans need dietary supply of these fatty acids
– Inability to form n-6 and n-3 fatty acids (lack of Δ-12 and Δ-15 desaturase enzymes)
– Low capacity for de novo lipogenesis (desaturation and elongation of LA to ARA, and ALA to EPA and DHA) Innis et al., 2007
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• GLA (C18:3 n-6) is a precursor of ARA (C20:4 n-6) and is abundant in borage oil, black currant, and evening primrose
• Infants fed formula with 0.5 % GLA had higher ARA concentrations in red blood cells (Jorgensen et al, 2006)
• EPA (C20:5 n-3) is essential for growth, development, and intestinal absorption of fat-soluble vitamins in infants
• SDA (C18:4n-3) - Better conversion than ALA to EPA • The greater the degree of unsaturation in fatty acids, the
more susceptible to lipid oxidation • Microencapsulation and late addition of LCPUFAs are
recommended to avoid oxidizing conditions during production
LCPUFAs
26
LCPUFAs • Worldwide regulatory bodies support the addition of DHA and ARA to infant
formula to the levels found in breast milk for brain and retina development • High blood plasma DHA (2.76%) in pregnant and lactating women who rely on
diet high in fish and seafood (Japan). Low plasma DHA (0.07%) in the populations on diet high in vegetable protein (Sudan) (Jensen 1999)
Organization or Foundation % Fatty Acids* DHA ARA
British Nutrition Foundation 0.4 0.4
Food and Agricultural Organization of the United Nations/World Health Organization expert panel
0.35 0.7
Expert panel convened by the International Society for the Study of Fatty Acids and Lipids 0.35 0.5
* Based on the median worldwide range of DHA and ARA concentration in breast milk
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Method: Lipase reactions
• TAG hydrolases (EC 3.1.1.3) catalyze hydrolysis and synthesis of TAG, diacylglycerols (DAG), and monoacylglycerols (MAG)
• Modified lipid products are known as structured lipids (SLs)
R1
R1
R1
2 HOOC-R2 Free fatty acids
+
R1
R2
R2
R1
R1
R2
Acidolysis reaction
lipase R1
R1
R1
+
R1
R2
R2
R1
R1
R2
Interesterification reaction
lipase
R2
R2
R2
TAG TAG TAG FFA
24 h
% Total DHA and ARA incorporation = 16.143 + 1.778*Sr +3.182*t-4.98*T2 +2.84*t2+1.218*Sr*T % Total incorporation of DHA and ARA at the sn-2 position: = 7.858-0.992*T +2.011*t Optimal conditions: 24 h, 60 °C, ratio of 18:1 (DHA and ARA mix:Palm olein) Predicted % total incorporation of 23.10% DHA, ARA Predicted % total incorporation of 10.28 % DHA, ARA at the sn-2 position
Predicted value of % incorporation in PDA-SL (palm olein, DHA, ARA)
Mol
ar ra
tio (m
ol/m
ol)
24 h
Temperature (˚C)
% Total DHA and ARA incorporation % Total incorporation of DHA and ARA at the sn-2 position
Mol
ar ra
tio (m
ol/m
ol)
(Sr- substrate molar ratio, t-time, T-temperature)
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Fatty acid (% w/w) Palm olein
PDA-SL Palm olein: DHA-ARA
(1: 18)
PDG-SL Palm olein: FFA DHASCO, GLA
(2:1)
TDA-SL Tripalmitin: FFA
DHASCO-ARASCO (1: 9)
IFLa
(Range, n=11)
Human milk fata
(Range, n=36)
Myristic acid 1.04±0.00 0.98±0.60 1.72±0.01 5.09±0.02 4.06-5.91 3.60 – 9.13
sn-2 myristic acid - 1.39±1.06 2.41±0.09 4.84±0.14 2.23-7.10 6.20 – 15.40
Palmitic acid 43.60±0.01 27.99±5.11 37.55±0.13 36.70±0.11 17.96-27.42 15.43 – 24.46
sn-2 palmitic acid 13.79±0.18 22.11±0.78 35.11±0.02 48.53±1.40 5.88-43.01 53.50 – 57.10
Stearic acid 4.53±0.00 3.21±0.70 3.87±0.02 4.29±0.02 3.05-6.72 4.60 – 8.13
sn-2 stearic acid 0.87±0.03 4.13±1.49 3.55±0.17 4.03±0.03 0.56-2.38 1.60 – 4.90
Oleic acid 40.91±0.01 30.33±1.74 36.40±0.25 15.28±0.03 34.34-44.69 28.30 – 43.83
sn-2 oleic acid 66.38±0.12 44.24±0.26 33.99±1.05 9.82±0.12 26.33-52.37 9.50 – 17.10
Linoleic acid (LA) 9.92±0.01 9.05±3.45 10.09±0.09 2.89±0.02 8.93-18.43 10.61 – 25.30
sn-2 LA 18.96±0.15 10.96±0.13 10.14±0.16 1.83±0.01 8.14-26.69 3.70 – 8.40
ARA - 8.05±0.66 GLA 5.03±0.02 ARA 17.79±0.09 ND-0.35 0.23 – 0.75
sn-2 ARA - 5.47±0.29 GLA 5.43±0.90 9.73±0.13 ND-0.40 0.30– 0.70
DHA - 17.20±2.45 3.75±0.02 DHA 10.75±0.15 ND-0.20 0.15 – 0.56
sn-2 DHA - 11.72±0.21 2.25±0.10 4.80±0.03 ND 0.90 – 3.40
Fatty acid profile comparison: PDA-SL, PDG-SL, TDA-SL, IFL, and human milk fat
a Data from Lόpez-Lόpez et al., 2002. IFL: Fat extracted from commercial infant formulas.
Analysis of Acidolysis Products of SLs and DHA FFA (~40% DHA) from Small Scale
sample mole ratio time (h) total DHA (% mol) sn-2 PA (% mol) NDHA 1:1 12 6.27 ± 0.74 50.68 ± 2.86 NDHA 1:2 12 9.41 ± 0.68 42.29 ± 1.86 NDHA 1:3 12 11.48 ± 1.07 44.46 ± 1.77 NDHA 1:1 24 10.27 ± 0.24 59.75 ± 2.13 NDHA 1:2 24 15.35 ± 0.52 48.62 ± 1.08 NDHA 1:3 24 14.77 ± 0.70 41.13 ± 0.35 LDHA 1:1 12 6.20 ± 2.42 50.15 ± 2.41 LDHA 1:2 12 9.36 ± 0.85 45.48 ± 1.91 LDHA 1:3 12 10.08 ± 0.19 45.65 ± 2.60 LDHA 1:1 24 10.06 ± 0.91 55.47 ± 6.98 LDHA 1:2 24 15.79 ± 1.88 43.03 ± 1.85 LDHA 1:3 24 16.31 ± 0.68 42.03 ± 1.02
NDHA: NSL enriched with DHA FFA (N = Novozym 435) LDHA: LSL enriched with DHA FFA (L = Lipozyme)
Analysis of Acidolysis Products of SLs and GLA FFA (~70% GLA) from Small Scale
sample mole ratio
time (h)
total GLA (% mol) sn-2 PA (% mol)
NGLA 1:0.5 12 9.86 ± 1.24 54.46 ± 3.97 NGLA 1:1 12 12.33 ± 0.25 52.15 ± 0.87 NGLA 1:1.5 12 15.58 ± 0.94 45.49 ± 1.64 NGLA 1:0.5 24 12.80 ± 2.29 49.13 ± 2.78 NGLA 1:1 24 15.90 ± 1.06 48.97 ± 2.04 NGLA 1:1.5 24 19.65 ± 2.04 48.94 ± 1.42 LGLA 1:0.5 12 9.78 ± 1.02 51.74 ± 3.53 LGLA 1:1 12 13.45 ± 0.97 49.41 ± 1.78 LGLA 1:1.5 12 15.22 ± 1.61 46.08 ± 1.96 LGLA 1:0.5 24 11.90 ± 1.00 49.85 ± 1.37 LGLA 1:1 24 17.58 ± 0.66 46.23 ± 0.89 LGLA 1:1.5 24 22.68 ± 1.03 44.82 ± 0.77
NGLA: NSL enriched with GLA FFA LGLA: LSL enriched with GLA FFA
32
Characterization of SLs and application in infant formulas
500 gram scale synthesis of SLs
Purification of SL (removal of nonesterified products)
SL physical and chemical properties characterization
SL-containing infant formula (powdered)
Acidolysis reaction in 1-L stir batch reactor
Short-path distillation, Alkaline deacidification
Melting and crystallization profile, FA positional, TAG molecular species analyses
Wet-mixing/spray-drying vs. dry-blending
Nor
mal
ized
Heat
Flo
w E
ndo
Dow
n (W
/g)
Crystallization curve (exothermic)
-60 -40 -20 0 20 40 60 80
-5.19 °C 2.85 °C 20.29 °C PDG-SL
23.64 °C 1.5 °C TDA-SL
39.93 °C
Tripalmitin
-26.65 °C -9.83 °C -5.19 °C
IFL
-4.52 °C 3.52 °C
Palm olein
33
TDA-SL: Tripalmitin and a mix of DHASCO and ARASCO FFAs PDG-SL: Palm olein and a mix of DHASCO FFA, GLA, and Palmitic acids IFL: Lipid extracted from a commercial infant formula
Nor
mal
ized
Heat
Flo
w E
ndo
Dow
n (W
/g)
-60 -40 -20 0 20 40 60 80
TDA-SL
PDG-SL
Palm olein
IFL
-2.78 °C
Nor
mal
ized
Heat
Flo
w E
ndo
Dow
n (W
/g)
Melting curve (endothermic)
Tripalmitin
47.00 °C
52.84 °C
66.03 °C
0.57 °C 36.36 °C
22.97 °C 4.86 °C
6.87 °C 39.93°C
5.53 °C 11.57 °C
34
TDA-SL: Tripalmitin and a mix of DHASCO and ARASCO FFAs PDG-SL: Palm olein and a mix of DHASCO FFA, GLA, and Palmitic acid IFL: Lipid extracted from a commercial infant formula
Analysis of Triacylglycerol
Molecular Species by RP- HPLC
IFL: Fat extracted from a commercial infant formula
Palm olein
TDA-SL from tripalmitin, free fatty acids from DHASCO® and ARASCO®
35
TAG Relative Percentages NGLA LGLA NDHA LDHA
StGSt 2.09 0.95 2.83 5.02 StLnLn/StGG 0.93 1.67 0.98 1.52
StLSt 1.73 2.32 0.59 1.28 StPSt 4.37 4.97 8.39 12.22
StOSt/LnGSt 6.81 6.14 10.38 14.35 LLG 1.19 0.81 ND ND DPD ND ND 2.68 0.66 OPD ND ND 1.76 0.46 OOD ND ND 1.74 0.52 GGO 0.98 1.18 ND ND OLLn 3.42 4.85 1.29 1.08 LnLP ND ND 1.42 1.18 LnGSt 0.53 0.69 0.78 0.65 OLL 0.39 0.58 1.37 1.74 LLP 8.17 8.59 6.55 6.52 GLS 1.10 1.03 3.23 3.53
LnOP 2.37 1.89 1.93 1.95 OOL 4.52 5.76 0.39 0.29 PLO 0.92 1.02 4.57 0.99 PLP 11.88 11.88 12.51 6.42 PPM 0.73 0.44 2.30 2.25 POO 1.18 1.16 1.48 2.06 POP 6.89 7.38 9.68 10.88 PPP 37.75 34.78 23.15 23.94
PSS/PSO 2.07 1.92 ND 0.48
M , myristic acid G, γ-linolenic acid D, docosahexaenoic acid L, linoleic acid Ln, α-linolenic acid O, oleic acid P, palmitic acid S, stearic acid St, stearidonic acid
TAG
Mol
ecul
ar S
peci
es
SLs modified from SDA soybean oil, tripalmitin, DHASCO, or GLA using non-specific (N), and sn-1,3 specific lipozyme (L)
37
Selection of microencapsulation method: Encapsulant matrix
natural ingredients, food graded ingredients emulsify, build viscosity, and form gel
Effects of the encapsulant matrix to the bioavailability of encapsulated components
Method of operation Availability and cost , single-step formulation
MRPs encapsulation:
Natural products from milk protein and food carbohydrate
Single-step formulation
Provides protection to the core oil from gastric conditions
Releases oil in the small intestine
Do not compromise the bioavailability of the encapsulated oil
Microencapsulation using Maillard reaction products (MRPs) as encapsulant
38
• Whey protein isolate (21 g) was reconstituted in 350 mL of water at 60°C
• Corn syrup solids (42 g) was added to the mixture • pH of the mixture was adjusted to 7.5 • The mixture was heated in a water bath at 90°C for
30 min and cooled to 60°C before addition of oil
1. Preparation of Maillard reaction
products (MRPs) as encapsulants
• 21 g of TDA-SL or PDG-SL was dispersed into the MRPs mixture using a benchtop homogenizer
• Pre-emulsion was passed through a high-pressure homogenizer in two steps at 35 MPa and 10 MPa
2. Addition of SL and preparation of oil-in-water (o/w) emulsion
• Homogenized emulsion was held at 60°C and spray-dried at inlet temperature of 180°C and outlet temperature of 80°C
3. Spray-drying
MRPs microencapsulation steps
39
Characterization of microencapsulated TDA- and PDG-SLsa
Product characteristics TDA-SL powder PDG-SL powder
Total oil (g/g of sample)
Free oil (g/g of sample)
Microencapsulation efficiency (%)
Moisture content (%)
Water activity, Aw
Hydroperoxide value, PV (mmol/kg oil)
TBARS (mmol/kg oil)
Oxidative onset temperatureb, OOT (°C)
Oxidative induction timec, OIT (min)
0.238±0.002
0.024±0.002
90.00±0.73
1.78±0.09
0.15±0.02
20.22±0.65*
1.00±0.14
225.67±1.15*
5.17±0.06*
0.250±0.010
0.024±0.001
90.39±0.55
1.96±0.03
0.16±0.03
4.98±0.78*
0.64±0.07
239.23±0.89*
11.60±0.00*
aMicroencapsulation was prepared using 1:1ratio of oil to protein and 25% oil load in powder. Average values of at least triplicate measurements were reported. Asterisk indicates values with significant difference (p < 0.05) between the two SL microcapsules. bOOT determined by DSC at a heating rate of 10°C/min. c OIT determined by DSC isothermally at 220 °C. Microencapsulation efficiency = [(total oil-free oil)/total oil] x 100
40
Fatty acid composition of the starting oils (TDA-SL and PDG-SL)
Fatty acids
TDA-SL PDG-SL
Total sn-2 Total sn-2
Lauric acid C12:0
Myristic acid C14:0
Palmitic acid C16:0
Stearic acid C18:0
Oleic acid C18:1 n-9
Linoleic acid C18:2 n-6
Gamma-linolenic acid C18:3 n-6
Arachidonic acid C20:4 n-6
Docosahexaenoic acid C22:6 n-3
1.94±0.01
5.09±0.02
36.70±0.11
4.29±0.02
15.28±0.03
2.89±0.02
0.83±0.01
17.69±0.09
10.75±0.15
3.00±0.13
4.84±0.14
48.53±1.40
4.03±0.03
9.82±0.12
1.83±0.01
0.19±0.00
9.73±0.13
4.80±0.03
0.53±0.00
1.72±0.01
37.55±0.13
3.87±0.02
36.40±0.25
10.09±0.09
5.03±0.02
-
3.75±0.02
0.65±0.08
2.41±0.09
35.11±0.02
3.55±0.17
33.99±1.05
10.14±0.16
5.43±0.90
-
2.25±0.10
41
0,00
10,00
20,00
30,00
40,00
50,00
60,00
alpha-T alpha-T3 beta-T gamma-T gamma-T3 delta-T delta-T3
Conc
entr
atio
n (p
pm)
Tocopherols
TDA-SL
PDG-SL
Tocopherol concentration (ppm) in TDA-SL and PDG-SL. T, tocopherol and T-3, tocotrienol
Tocopherol content in starting oils (TDA-SL and PDG-SL)
42
0
5
10
15
20
25
30
35
0 5 10 15
% O
bscu
ratio
n
Time (min)
TDA-SL powder
PDG-SL powder
0
1
2
3
0 2 4 6 8 10 12 M
ean
diam
eter
(μm
, d4,
3)
Time (min)
TDA-SL powder
PDG-SL powder
Mean droplet diameter (μm) measured as a function of time after powders were added to the stirring cell of laser diffraction instrument.
Influence of stirring time on obscuration of spray-dried TDA-SL and PDG-SL powders. Obscuration was measured as a function of time after powders were added to the stirring cell of a laser diffraction instrument.
Dispersibility of TDA-SL and PDG-SL powders in water
A B
43
Application of SLs in powdered infant formula
Preparation of liquid emulsion Ingredient mixed in 800 mL, 50-60°C water Non-fat dried milk (20 g), whey protein isolate (10 g), lactose (31 g), and maltodextrin (30 g) TDA-SL (30 g) and vitamin/mineral mix (3.9 g)
Pre-emulsion preparation Homogenization (35 MPa and 10 MPa)
Pasteurization at 65°C, 30 min Spray-drying using two different temperatures (120°C and 180 °C)
Microencapsulation of TDA-SL TDA-SL was encapsulated in MRPs (1:1 protein: oil ratio, 25% oil load) 30 g SL, 30 g whey protein isolate, and 60 g corn syrup solids
Pre-emulsion, homogenization, and spray-dried at 180°C
Dry-blending of all dried ingredients Non-fat dried milk (20 g), whey protein isolate (10 g), lactose (31 g), maltodextrin (30 g), vitamin/mineral mix 3.9 g, and microencapsulated TDA-SL (120 g – 30 g SL, 30 g whey protein isolate, and 60 g corn syrup solids)
Wet-mixing/spray-drying Dry-blending
44
Characteristics of
powdered infant
formulas
Wet-
mixing/spray-
drying at 120
°C
Wet-
mixing/spray-
drying at 180 °C
Dry-blending Commercial
infant formula
Peroxide (μg/mg sample)
TBARS (μg/mg sample)
Color
L* lightness
a* -green, + magenta
b* -blue, + yellow
C* saturation chroma
h* hue
0.18±0.02b
0.06±0.01b
94.59±2.46b
-2.28±0.08a
16.37±0.34b,c
17.64±0.36 b,c
97.24±0.32c
0.37±0.02a
0.11±0.01a
95.75±0.53b
-3.12±0.05b
15.30±0.79 c
16.74±1.14c
100.30±0.76b
0.07±0.02c
0.04±0.01c
98.83±0.49a
-3.80±0.08c
17.71±0.55b
18.83±0.33b
101.28±0.31b
0.06±0.03c
0.05±0.01c
96.35±2.34a,b
-5.21±0.0.05d
19.29±0.65a
21.25±1.89a
103.89±1.04a
Characterization of powdered infant formulas
Mean±SD, n=6. Means with the same letter in the same row and category are not significantly differently (p>0.05)
45
Human milk fat analogs were successfully produced
HMF analogs were composed of a variety of TAG molecular species
Broad crystallization and melting temperature range were observed
SLs completely melted at temperature close to the melting point of human milk fat (below 38°C)
Dry-blending formula with microencapsulated SL had a better oxidative stability and color quality than the product from wet-mixing/spray-drying
Mid-Summary: Production, characterization and application of SLs in infant formulas
46
Are tailor-made SLs oxidatively stable to allow their use as ingredients Oxidative stability: SLs << initial substrates Loss of endogenous antioxidants, especially tocopherols and tocotrienols What is the reason for the loss
Application Problems
To apply these HMF analogs in real food systems (e.g., ready-to-feed infant formula, IF), consider: Physical instability Lipid oxidation
Scaled-up Synthesis of SLs (NSL & LDHA)
Interesterification
47
P
P
P Nonspecific
lipase +
S
S
P + + SDA
SDA
SDA
SDA
P
P
… P
SDA
S
Tripalmitin NSL
Tripalmitin/SDASO (2:1, mol/mol) at 65 °C for 18 h catalyzed by 10% Novozym 435
NSL
Acidolysis NSL/DHA (1:1, mol/mol) at 65 °C for 24 h catalyzed by 10% Lipozyme TL IM
LDHA
SDASO
sn-1,3 specific lipase
+ P DHA
SDA
DHA
+ P
SDA
S
S
SDA
DHA
SDA
/
/
P= Palmitic acid; S= Saturated fatty acids; SDA= Stearidonic acid; DHA= Docosahexaenoic acid
DHASCO
(Teichert & Akoh, 2011)
M
Distillate
Residue
Feed
Heating
Cooling
Vacuum
Roller
α-Tocopheryl oleate Enzymatic reaction Short path distillation
O
O
O
Lipase Free fatty acid Tocopheryl/tocotrienyl fatty acid ester Oil Vitamin E Structured lipid
48
Conjugates of vitamin E and fatty acids, which have no antioxidant activities in vitro, were formed during
enzymatic acidolysis as well as interesterification
Zou, L., Akoh, C. C. 2013. Identification of tocopherols, tocotrienols, and their fatty acid esters in residues and distillates of structured lipids purified by short-path distillation. J. Agric. Food Chem. 61: 238-246.
Fate of Vitamin E
(Product)
(Waste)
Full scan mode
α-Tocopheryl oleate from vit E linoleate mixture
β (or γ)-Tocopheryl palmitate from
WNSL
α-Tocotrienyl palmitate from
WLDHA
GC-MS (EI) in Synchronous Scan/SIM Mode
49
WasteNSL
WasteLDHA
SIM mode
No. Tocopheryl/tocotrienyl ester 1 δ-tocopheryl myristate 2 β (or γ)-tocopheryl myristate 3 δ-tocopheryl palmitate 4 β (or γ)-tocopheryl palmitate 5 δ-tocopheryl oleate 6 δ-tocopheryl linoleate 7 α-tocopheryl palmitate 8 δ-tocopheryl stearate 9 β (or γ)-tocopheryl oleate 10 β (or γ)-tocopheryl linoleate 11 β (or γ)-tocopheryl stearate 12 α-tocotrienyl palmitate 13 α-tocopheryl oleate 14 α-tocopheryl linoleate
50
Tocopheryl and Tocotrienyl Esters Identified by GC-MS
None of the tocopheryl/tocotrienyl linolenate, stearidonate, and docosahexaenoate were identified It may be due to the preference of lipases, Lipozyme
TL IM and Novozym 435, for a specific fatty acid or fatty acids with a certain chain length range and
unsaturation
51
Application of HMF Analogs in Ready-to-Feed IF (O/W)
P
SDA
DHA
DHA
SDA
/
/
Hypothesis The physical and oxidative stabilities
of SL-based IF emulsion is highly influenced by the type and concentration of emulsifiers and thickeners
Experimental design & Optimization
(RSM*)
52
Aqueous phase (NFDM, WPC, lactose, micronutrient
premix & thickeners)
O/W emulsion preparation (High-pressure homogenizer, 5000-7000 psi, 3 times)
Sterilization; Storage (pH 6.8; 121 °C, 6 min); (Room temp., 28 days)
Particle size (Laser diffraction
particle size analyzer)
Optical analysis (Turbiscan) Viscosity
(Rheometer)
Lipid oxidation (PV; p-AnV; TOTOX)
(UV)
Relative content of
DHA and SDA (GC)
Oil phase (SLs & emulsifiers)
(* Response surface methodology)
Lecithin (0, 0.2, 0.4)
Monoacylglycerol (MAG) (0, 0.2, 0.4) Locust bean gum (LBG)
(0, 0.02, 0.1)
Carrageenan (0, 0.004, 0.02)
Emulsifiers (g/100 mL)
Thickeners (g/100 mL)
53
a Energy density for lipid, protein and carbohydrate is 9, 4, and 4 kcal/g, respectively b High heat nonfat dry milk contains 0.76% lipid, 34% protein, and 53% carbohydrate c α-Lactalbumin enriched whey protein concentrate contains 12% lipid, 78% protein, and 1.5% carbohydrate d The usage is 600 mg premix/100 kcal e Others include lecithin, monoacylglycerol, LBG, carrageenan and deionized water, and their contributions to macronutrient and energy are negligible f Energy contribution (%) from each macronutrient is given in parentheses
Composition of SL-based IF emulsion
Ingredient Content Macronutrient contribution (g) Energy a (g) Lipid Protein Carbohydrate (kcal)
High heat nonfat dry milk b 20.0 0.2 6.8 10.6 71.4
α-Lactalbumin enriched whey protein concentrate c
8.8 1.1 6.9 0.1 37.9
Structured lipid 33.2 33.2 0 0 298.8 Lactose 61.0 0 0 61 244.0 Micronutrient premix d 3.9 0 0 0 0 Others e 873.1 0 0 0 0 Total 1000 34.5 13.7 71.7 652
(47.6%) f (8.4%) (44.0%)
The total energy density is 65.2 kcal/100 mL, consisting of 5.3, 2.1, and 11.0 g/100 kcal lipid, protein and carbohydrate, respectively These values meet the nutrient requirements by both FDA regulation 21CFR107.100 and ESPGHAN recommended standards
54
Application of HMF Analogues in Ready-to-Feed IF (O/W)
RH
ROOH
RO.
O2
Fe2+
Fe3+
Attack another fatty acid
Inactivated by oil phase antioxidants
Inactivated by surface active antioxidants
Inactivated by continuous phase antioxidants
Oil phase Biopolymer
interface Water phase
Reducing agent
Oxygen scavengers
Metal ion chelators
P
SDA
DHA
DHA
SDA
/
/
Lipid oxidation
SL-based infant formula emulsion
H2O
Oil
Lipid oxidation
O
CH3
HO
H3C
CH3
OO
HO OH
CHCH2OHOH
OO
HO OH
CHCH2OOC(CH2)14CH3OH
HO OH
O O
OH
OHO
Antioxidant
Citric acid,
Ascorbic acid, Ascorbyl palmitate,
α-Tocopherol,
β-Carotene,
55
Hypothesis The oxidative stability of SL-based IF emulsion is highly
influenced by the type and concentration of antioxidants
Commercial ready-to-feed IF (“Reference”)
SL-based IF without antioxidants (Without N2 flushing, “control”; with N2 flushing, “control_N2”)
SL-based IF with antioxidants (Individual, 0.005 or 0.02% of oil; Mixture (1:1), 0.02% of oil)
Accelerated storage (37 °C , 4 weeks)
α-Tocopherol, ascorbic acid, ascorbyl
palmitate, β-carotene, citric acid and their
combinations
Antioxidant Effectiveness
56
Lipid oxidation (PV; p-AnV) (UV)
Hexanal (SPME-GC)
Volatile Analysis by Dynamic Head Space GC-MS
57
0 5 10 15 20 25 30 350.0
6.0x106
1.2x107
1.8x107
2827262524
23222120
19
181716
151413
1211
987
6
5
4
3
2
1
10
Abu
ndan
ce
Retention time (min)
The flavor volatiles probably derive from Maillard reactions and lipid autoxidation during sterilization processing and/or storage Due to the high level and a low odor threshold (4.5 μg/kg in water), hexanal was chosen as a marker to evaluate lipid oxidation in SL-based IF during storage
Peak numbers correspond to 1, 2-ethylfuran; 2, pentanal; 3, dimethyl disulfide; 4, toluene; 5, hexanal; 6, 3,5-octadiene; 7, trans-2-hexenal; 8, 1-hexanol; 9, 1,3-trans-5-cis-octatriene; 10, 2-heptanone; 11, cis-4-heptenal; 12, heptanal; 13, 2-ethylphenol; 14, trans-2-heptenal; 15, benzaldehyde; 16, dimethyl trisulfide; 17, 1-octen-3-ol; 18, 6-methyl-5-hepten-2-one; 19, 2-pentylfuran; 20, cis-2-(2-pentenyl)furan; 21, octanal; 22, trans, trans-2,4-heptadienal; 23, D-limonene; 24, 3-octen-2-one; 25, trans-2-octenal; 26, 3,5-octadien-2-one; 27, nonanal; 28, trans, trans-2,4-decadienal.
Hexanal Analysis by SPME-GC
58
12.0 12.5 13.0 13.5
0.0
5.0x103
1.0x104
1.5x104
Butyl acetate(Internal standard)
Abu
ndan
ce
Retention time (min)
Hexanal
a Mean ±SD, n = 5. The spiked level was 1 μg/mL sample. b RSD, n = 5. The spiked level was 1 μg/mL sample.
All these validated parameters demonstrated that the developed SPME-GC method is reliable, sensitive, and convenient as a routine technique to determine hexanal in IF products
Lineality (μg/mL)
R2
LOQ
(LOD) (ng)
Accuracy
Precision b
Recovery (%) a
Intra-day (%)
Inter-day (%)
0.001-10
0.9909
4(0.4)
112.8±0.1
1.4
4.0
59
The mixture of α-tocopherol and β-carotene showed a strong synergistic effect in inhibiting lipid oxidation
Two possible mechanisms may be considered to explain the synergism
A cycle is operated to regenerate tocopherols from tocopheroxyl radicals by interaction with β-carotene
α-Tocopherol protects β-carotene from being autoxidized
Antioxidant Synergism
0
1
2
3
b
a
a
α-Tocopherol β-Carotene α-Tocopherol + β-carotenePe
roxi
de v
alue
(mm
ol/L
)
0.02%0
1
2
3BA
Concentration
ConcentrationConcentration
b
a
a
p-A
nisi
dine
val
ue(a
bsor
banc
e/m
L)
0.02%
0
2
4
6 C
b
aa
Hex
anal
(μg/
mL)
0.02%
60
The shorter oxidation induction time (OIT) of SL-based IF compared to the commercial product is possibly due to the differences in the composition, such as lipid unsaturation , type and level of antioxidants, emulsifiers, and minerals
A good agreement of the result with PV, AV, and hexanal content suggests that DSC technique is suitable for oxidation studies of liquid IF products
10 20 30 40 50 600.00
0.25
0.50
0.75
1.00
1.25
OIT = 32.9 min
Hea
t flo
w (m
W/m
g)
Time (min)
Comercial infant formula Structured lipid-based infant formula
Exot
herm
al
OIT = 34.0 min
SL-Based IF with Optimized Formulation vs. Commercial Ready-to-Feed IF
Differential scanning calorimetry (DSC) in an isothermal mode at 80 °C
Fatty acid a Commercial infant formula SL-based infant formula Total sn-2 Total sn-2
C8:0 3.3±0.0a 0.5±0.1a 0.2±0.0b ND C10:0 2.4±0.0a 1.3±0.1a 0.4±0.0b ND C12:0 16.6±0.0a 33.9±1.3a 1.2±0.0b 1.0±0.0b C14:0 6.0±0.0a 4.2±0.1a 3.3±0.0b 3.2±0.0b C16:0 10.9±0.0b 2.0±0.0b 54.5±0.1a 62.3±0.3a C18:0 3.7±0.0b 1.5±0.1b 9.2±0.0a 11.9±0.6a C18:1n-9 33.5±0.1a 32.2±0.8a 8.5±0.2b 5.3±0.1b C18:2n-6 20.3±0.0a 22.7±0.8a 7.5±0.0b 4.9±0.2b C18:3n-6 0.1±0.0b ND 1.8±0.0a 1.5±0.0a C18:3n-3 1.9±0.0b 1.4±0.1b 2.5±0.0a 1.8±0.0a C18:4n-3 ND ND 6.2±0.0a 5.2±0.2a C20:4n-6 0.2±0.0a ND ND ND C22:6n-3 0.2±0.0b 0.1±0.1b 3.9±0.0a 2.3±0.1a
a Mean ±SD, n = 3. Values with different letter in the same row and category (i.e., total or sn-2) are significantly different by Duncan’s multiple-range test (p < 0.05). Unit, mol%.
61
Mini-Summary The efficacy of permitted compounds as antioxidants in SL-based IF
emulsion depends not only on their mechanism of action, but also on polarity, concentration, oxidation time, method used to determine lipid oxidation, and environmental conditions (e.g., headspace oxygen and pH)
A synergistic antioxidant effect was found between α-tocopherol and β-carotene
A high correlation between AV and hexanal content indicates the goodness of hexanal analysis by SPME-GC as an indicator of flavor deterioration in IF products
The most effective antioxidant was ascorbyl palmitate at 0.005%
Compared to the commercial ready-to-feed IF, our SL-based product was slightly less stable on the basis of DSC measurement, but that was due to the high incorporation of unsaturated fatty acids (e.g., DHA and SDA)
Nitrogen flushing may be used as a supplemental technique to further protect against oxidation
Conclusions A HMF analogue enriched with beneficial DHA and SDA was successfully synthesized by enzymatic reactions and incorporated in a ready-to-feed IF to benefit the development and growth of infants The SL contained 5.4 mol% DHA and 8.0 mol% SDA, with 57.0 mol%
palmitic acid esterified at sn-2 position Although tocopheryl and tocotrienyl fatty acid esters were formed during
interesterification and acidolysis, >50% of vitamin E isomers were lost into distillates (wastes) during SPD, which contributed mostly to the rapid oxidative deterioration of SLs in the recent and past studies
The optimal conditions to achieve the highest physical and oxidative stability of SL-based IF emulsion were 0.2 g/100 mL lecithin, 0.4 g/100 mL monoacylglycerol, 0.045 g/100 mL LBG, 0.015 g/100 mL carrageenan, and 0.005% ascorbyl palmitate
Overall, this study has important implications for the successful use of SLs for food formulations
62
Acknowledgements
63
Graduate and visiting students over the years who did the work in my laboratory