Article
Chemistry, Applied
Feyzullah Tokay, Sema Bagdat
Summary: A novel single step fractionation method was used to separate cow's milk into lipid, serum, and protein fractions using ethyl ether, n-hexane and isopropyl alcohol mixture. The distribution of elements varied among the fractions, with most elements having a higher concentration in the protein fraction compared to the serum and lipid fractions.
Article
Agriculture, Multidisciplinary
Lina Wang, Chenglin Zhu
Summary: The study revealed that intake of different milk lipids may be a factor affecting metabolic responses in early life, with liquid chromatography-mass spectrometry being used to detect lipidomic profiles in plasma and liver samples. Different types of milk showed significant effects on lipid composition and metabolism, particularly on glycerophospholipid and glycerol ester metabolism.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Nutrition & Dietetics
Oon Hoe Teoh, Tan Pih Lin, Marieke Abrahamse-Berkeveld, Antoinette Winokan, Yap Seng Chong, Fabian Yap, Maya Marintcheva-Petrova, Eline M. van der Beek, Lynette P. Shek
Summary: This study evaluated the growth adequacy and safety of a concept infant formula with large, milk phospholipid-coated lipid droplets compared with a standard infant formula in healthy Asian infants. The results demonstrated the equivalence of daily weight gain between the concept and standard formula groups. No clinically relevant differences or adverse events were observed between the two groups.
Review
Food Science & Technology
Wusun Li, Biao Liu, Yingying Lin, Peng Xue, Yao Lu, Sijia Song, Yixuan Li, Ignatius Man-Yau Szeto, Fazheng Ren, Huiyuan Guo
Summary: Lactoferrin is an important component in human milk and plays a crucial role in the development of infants. It has been found to have various benefits, including preventing infections, promoting immune system and intestinal development, as well as improving iron deficiency anemia. However, more clinical studies are needed to determine the appropriate dosage for incorporating lactoferrin into infant formula.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
M. G. Yu, C. D. Zheng, T. Li, H. L. Song, L. J. Wang, W. Zhang, H. Sun, Q. G. Xie, S. L. Jiang
Summary: The aroma profile and compounds of infant formula are influenced by factors such as the skimming process, fatty acid composition, and type of base used. Aldehydes and ketones are determined to be the most abundant odor-active compounds.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Food Science & Technology
Danjie Wu, Le Zhang, Yan Zhang, Jiachen Shi, Chin Ping Tan, Zhaojun Zheng, Yuanfa Liu
Summary: Using lipidomics, the researchers analyzed and compared the lipid patterns of human milk (HM) and infant formulas (IFs) and found significant differences in the lipid compositions. HM was rich in unsaturated and long-chain fatty acids, while IFs mainly consisted of saturated and medium-chain fatty acids. The glycerophospholipid metabolism pathway was found to be the most significant. These findings provide valuable insights for the development of Chinese infant formulas.
Article
Engineering, Chemical
Fernanda Furlan Goncalves Dias, Bianca Ferraz Teixeira, Thais Maria Ferreira de Souza Vieira, Juliana Maria Leite Nobrega de Moura Bell, Ameer Y. Taha
Summary: DHA in infant milk formulas promotes oxidation of other polyunsaturated fatty acids and esterified lipids are preferentially oxidized over free fatty acids.
Article
Food Science & Technology
Mohsen Dalvi-Isfahan, Zohreh Moammernezhad, Javad Tavakoli
Summary: This study investigated the possibility of using ostrich oil as a replacement for vegetable fats in infant formula production. The analysis compared the fatty acid profile, triacylglycerol distribution, cholesterol content, and physicochemical properties of ostrich oil with breast milk fat and vegetable oils. Two infant formulas were then produced using ostrich oil and vegetable oils, and their properties were compared. The results showed that ostrich oil has similar fatty acid composition and cholesterol content to breast milk fat, making it a potential alternative for vegetable fats in infant formula production.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Goldy De Bhowmick, Benoit Guieysse, David W. Everett, Mariza Gomes Reis, Caroline Thum
Summary: This review discusses the potential use of microalgal oils enriched in sn-2 palmitate within recombined fat globules in infant formula.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Xiaoqiang Zou, Shiqun Zhang, Yang Cheng, Jianhua Huang, Xuechun He, Xuan Jiang, Ye Wen, Shibin Wu, Hui Zhang
Summary: DHA-rich medium and long-chain structured lipids were successfully synthesized by lipase-catalyzed interesterification, which can benefit fat digestion and absorption in infants.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2021)
Article
Chemistry, Applied
Xiaoqiang Zou, Heng Su, Fengcheng Zhang, Hongjiang Zhang, Yeliaman Yeerbolati, Xiuli Xu, Zhonghao Chao, Lei Zheng, Bangzhi Jiang
Summary: Medium- and long-chain structured lipids (MLSLs) rich in docosahexaenoic acid (DHA) were obtained from single-cell oil (DHASCO) through acidolysis with caprylic acid (CA) using a lipase bioimprinted with fatty acids as a catalyst. The bioimprinted lipase showed higher activity compared to the non-bioimprinted lipase. Optimal reaction conditions achieved equilibrium in 4 hours, resulting in MLSLs with high sn-1,3 CA and sn-2 DHA content, which are beneficial for DHA absorption and potential for use in infant formula.
Article
Chemistry, Applied
Mathilde Cancalon, Youna M. Hemery, Nathalie Barouh, Bruno Barea, Claire Berton-Carabin, Lucie Birault, Erwann Durand, Pierre Villeneuve, Claire Bourlieu-Lacanal
Summary: This study aimed to improve the nutritional profile and oxidative stability of infant follow-on formulas (IFF) fortified with docosahexaenoic acid (DHA). Model IFF were formulated using different lipid and emulsifier sources. It was found that red palm oil and dairy fat with dairy phospholipids had improved oxidative stability, likely due to the presence of compounds such as carotenoids and sphingomyelin acting synergistically with tocopherols. Incorporating dairy lipids and carotenoids into DHA-enriched IFF compositions seems promising to enhance their stability and nutritional quality.
Article
Engineering, Chemical
Pu Zhao, Jing Lu, Huiquan Zhu, Gangcheng Wu, Shuwen Zhang, Jiaping Lv, Wei Wei, Xingguo Wang
Summary: This study aimed to prepare infant formula concentrates (IF) that simulate human milk fat globule (HMFG) composition, size, and distribution. The results showed that IF4 had the closest size distribution and interface with HMFG.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Dandan Luo, Chengsi Li, Qingping Wu, Yu Ding, Meiyan Yang, Yongdan Hu, Haiyan Zeng, Jumei Zhang
Summary: Cronobacter spp. phage vB_CtuP_A24, a novel lytic phage with the ability to lyse five Cronobacter species, shows stability under various environmental conditions and potential as a promising biocontrol agent against Cronobacter spp. in food production.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Jiahui Yu, Wei Wei, Fangmin Wang, Renqiang Yu, Qingzhe Jin, Xingguo Wang
Summary: This study compared the lipid composition of 14 preterm formulas and 25 term formulas in the Chinese market and found that preterm formulas had higher medium-chain fatty acid content and comparable DHA content to term formulas. The preterm formulas also had significantly lower levels of C16:0 and C18:0 at the sn-2 position.
Article
Chemistry, Applied
Siyu Zhang, Sarah A. Willett, Joseph R. Hyatt, Silvana Martini, Casimir C. Akoh
Summary: Phenolic compounds like 1-o-galloylglycerol, rosmarinic acid, and BHT showed the highest oxidative stability in structured lipids, with a mixture of 1-o-galloylglycerol and tocopherols performing the best in protecting against oxidation.
Article
Chemistry, Applied
Siyu Zhang, Joseph R. Hyatt, Casimir C. Akoh
Summary: A novel diacylglycerol-based galloyl structured lipid, 1,2-dipalmitoylgalloylglycerol (DPGG), was synthesized through enzymatic transesterification process, and the structure of the reaction product was elucidated. The reaction conditions affecting the yield of DPGG were optimized in the study.
Article
Chemistry, Applied
Juhee Lee, Sarah A. Willett, Casimir C. Akoh, Silvana Martini
Summary: This research showed that high-intensity ultrasound can alter the physical properties of structured lipids without affecting their oxidation levels.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2022)
Article
Food Science & Technology
Yuhang Chen, Yuxin Wang, Jun Jin, Qingzhe Jin, Casimir C. Akoh, Xingguo Wang
Summary: Softening and fat bloom are serious quality defects for dark chocolates, mainly caused by insufficient melting characteristics of cocoa butter (CB). Mango kernel fat stearin (MKFS) and hard palm-mid fraction (HPMF) with similar triacylglycerol structure to CB can improve both heat and bloom stabilities, making them suitable for hot climates.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jun Jin, Siyu Zhang, Casimir C. Akoh
Summary: Monoacylglycerols (MAGs) containing polyunsaturated fatty acids (PUFAs) at the sn-2 position were prepared from menhaden oil and single cell oil in this study. The optimal alcoholysis reaction was catalyzed by mixed lipases, followed by purification through liquid-liquid extraction and further concentration. A systematic method for product identification using Electrospray Ionization High-Resolution Accurate-Mass Tandem Mass Spectrometry and Nuclear Magnetic Resonance was established. The final products contained 69.3-71.5 g/100g of 2-MAGs, with PUFAs ranging from 60.2 to 61.6 g/100g, and can potentially be used for the production of functional lipids for health purposes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Siyu Zhang, Joseph R. Hyatt, Casimir C. Akoh
Summary: In this study, a multi-functional galloylated structured lipid DOGG was successfully synthesized using immobilized food grade Candida antarctica lipase B. The reaction conditions were optimized and the structure of the product was confirmed. The enzyme showed good reusability and DOGG has potential applications as an antioxidant and nutraceutical.
Article
Engineering, Chemical
Yiwen Li, Hea Jin Park, Haning Xiu, Casimir C. Akoh, Fanbin Kong
Summary: An ex vivo porcine intestinal model was used to predict the effective permeability (Peff) of nutrients, and it closely predicted the Peff of two model nutrients in humans. The model showed similar results to an in vitro dialysis model, and both models have potential for predicting nutrient bioavailability.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Carla Cifuentes-Collari, Rodrigo Valenzuela-Baez, Jose Luis Guil-Guerrero, Casimir C. Akoh, Miguel Angel Rincon-Cervera
Summary: This study synthesized 1,3-diacylglycerols containing stearidonic acid, gamma-linolenic acid, and alpha-linolenic acid through lipase-mediated catalysis, and investigated their potential as functional ingredients in foods for weight and obesity management.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
A. Jones, S. Zhang, C. C. Akoh, S. Martini
Summary: In this study, the effects of anhydrous milk fat (AMF) and AMF fractionated at different temperatures on water loss (WL) and physical properties of butter were evaluated. It was found that the addition of higher melting AMF fractions in the cream resulted in decreased WL, while lower melting AMF fractions decreased WL when incorporated in the working step.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Byung Hee Kim, Jihyun Hwang, Casimir C. Akoh
Summary: This review summarizes recent studies on the use of microbial lipases, particularly Eversa Transform 2.0 and Lecitase Ultra, as biocatalysts in both liquid and immobilized forms. The application of these lipases includes various industrial processes such as fat/oil processing, food preparation, cosmetics and pharmaceuticals production, environment-friendly materials production, and chiral resolution. The immobilized lipases showed the potential for repeated use. Commercial preparation of immobilized lipases could enhance their industrial application.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Siyu Zhang, Casimir C. Akoh
Summary: This research overcame the oxidative instability of o3-3 fatty acids (FAs) by combining processing techniques with antioxidant addition. The resulting microencapsulated oleogel with 1-o-galloylglycerol (GG) as antioxidant showed similar physicochemical properties to store-bought yogurt using saturated fat source. These findings could pave the way for incorporating o3-3 FAs into a variety of products in the future.
Article
Agricultural Engineering
Yuhang Chen, Yuxin Wang, Xiaoyu Zheng, Jun Jin, Qingzhe Jin, Casimir C. Akoh, Xingguo Wang
Summary: This article investigated the composition and structural characteristics of mangosteen seed fat (MSF), which was found to be rich in stearic acid, linoleic acid, and oleic acid. The triacylglycerol structure of MSF was relatively uniform, and showed a steep solid fat content profile as temperature increased. The study suggests that MSF may have potential applications in the manufacture of products that require specific crystal forms, such as mucosal delivery tablets, skincare products, and cosmetics.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Meeting Abstract
Chemistry, Applied
Joseph Hyatt, Casimir Akoh, Siyu Zhang
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2022)
Meeting Abstract
Chemistry, Applied
Siyu Zhang, Casimir Akoh
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2021)
Meeting Abstract
Chemistry, Applied
Siyu Zhang, Sarah Willett, Joseph Hyatt, Silvana Martini, Casimir Akoh
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2021)
