Evaluation of fat substitute mimicking Chinese human milk by its physicochemical properties and oxidative stability

Journal of Food Processing and PreservationVolume 45, Issue 2 e15137 ORIGINAL ARTICLE Evaluation of fat substitute mimicking Chinese human milk by its physicochemical properties and oxidative stability Junpeng Zeng, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Project administration, Writing - review & editingSearch for more papers by this authorXiaolu Chen, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Data curation, Methodology, Software, Writing - original draft, Writing - review & editingSearch for more papers by this authorXiaowan Huang, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Methodology, Writing - original draftSearch for more papers by this authorQian Zou, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Data curation, ​Investigation, MethodologySearch for more papers by this authorLi Chen, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Methodology, ResourcesSearch for more papers by this authorTing Xiao, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Methodology, SoftwareSearch for more papers by this authorHua Zhang, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Formal analysis, VisualizationSearch for more papers by this authorBiao Liu, Yili Group Milk Powder Division Research and Development, Hohhot, P. R. China Contribution: Funding acquisition, MethodologySearch for more papers by this authorWenhui Ye, Yili Group Milk Powder Division Research and Development, Hohhot, P. R. China Contribution: Formal analysis, MethodologySearch for more papers by this authorZe-Yuan Deng, Corresponding Author dengzy@ncu.edu.cn State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Correspondence Jing Li and Ze-Yuan Deng, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China. Contribution: Project administration, Resources, SupervisionSearch for more papers by this authorJing Li, Corresponding Author lijing66@ncu.edu.cn orcid.org/0000-0002-2271-7761 State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Correspondence Jing Li and Ze-Yuan Deng, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China. Contribution: ​Investigation, MethodologySearch for more papers by this author Junpeng Zeng, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Project administration, Writing - review & editingSearch for more papers by this authorXiaolu Chen, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Data curation, Methodology, Software, Writing - original draft, Writing - review & editingSearch for more papers by this authorXiaowan Huang, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Methodology, Writing - original draftSearch for more papers by this authorQian Zou, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Data curation, ​Investigation, MethodologySearch for more papers by this authorLi Chen, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Methodology, ResourcesSearch for more papers by this authorTing Xiao, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Methodology, SoftwareSearch for more papers by this authorHua Zhang, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Contribution: Formal analysis, VisualizationSearch for more papers by this authorBiao Liu, Yili Group Milk Powder Division Research and Development, Hohhot, P. R. China Contribution: Funding acquisition, MethodologySearch for more papers by this authorWenhui Ye, Yili Group Milk Powder Division Research and Development, Hohhot, P. R. China Contribution: Formal analysis, MethodologySearch for more papers by this authorZe-Yuan Deng, Corresponding Author dengzy@ncu.edu.cn State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Correspondence Jing Li and Ze-Yuan Deng, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China. Contribution: Project administration, Resources, SupervisionSearch for more papers by this authorJing Li, Corresponding Author lijing66@ncu.edu.cn orcid.org/0000-0002-2271-7761 State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, P. R. China Correspondence Jing Li and Ze-Yuan Deng, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China. Contribution: ​Investigation, MethodologySearch for more papers by this author First published: 30 November 2020 https://doi.org/10.1111/jfpp.15137 Junpeng Zeng and Xiaolu Chen are considered as co-first authors. Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Abstract To develop nutritional oil similar to Chinese human milk in terms of fatty acids composition and triglyceride, several vegetable oils and 1,3-dioleoyl-2-palmitoylglycerol (OPO) were selected to prepare nutritional oil microcapsule. The result showed that human milk fat substitute (HMFS) prepared by these oils (soybean oil (SO): camellia oil (CMO): high oleic sunflower oil (HOSO): corn oil (CRO): OPO = 28.24:0.00:12.94:8.82:50.00) was the optimal formula. After spray drying, the final microcapsule product was milky white with good solubility and microencapsulation efficiency (MEE = 92.1%). The dispersion coefficient of the microcapsule particle size distribution was 0.200 and the average particle size was 202.767 nm, both particle size distribution experiment and scanning electron microscope (SEM) analysis indicated that the particle size of the microcapsule was uniform and the surface was smooth, After 30 days’ accelerated experiment, the peroxide value of microcapsule products was 10.24 meq/kg, indicating the product had good oxidative stability. Practical applications Human milk is considered the most ideal food source for newborns, but not all cases have human milk for infant. Therefore, it is necessary to produce formula milk powder whose composition and function are closer to human milk. This study used five commonly edible oils and added OPO to develop a HMFS similar to human milk in fatty acids and triglycerides. The optimal formula contributed to long shelf life (27 months) and good physicochemical properties, promoting the development of HMFS. Open Research DATA AVAILABILITY STATEMENT The authors confirm that the data supporting the findings of this study are available in this article. Volume45, Issue2February 2021e15137 RelatedInformation