Design of new lipids from bovine milk fat for baby nutrition
| Autor: | Mayara de Souza Queirós, Ana Paula Badan Ribeiro, Rodolfo Lázaro Soares Viriato, Gabriela Alves Macedo, Mirna Lúcia Gigante |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Bovine milk
030309 nutrition & dietetics Palmitic Acid Breast milk Industrial and Manufacturing Engineering Palmitic acid 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology 3-MCPD Animals Humans Food science Chemical composition Triglycerides 0303 health sciences Milk Human Fatty Acids Infant food and beverages 04 agricultural and veterinary sciences General Medicine Metabolism 040401 food science Infant Formula Milk Vegetable oil chemistry Female lipids (amino acids peptides and proteins) Composition (visual arts) Food Science |
| Zdroj: | Critical Reviews in Food Science and Nutrition. 62:145-159 |
| ISSN: | 1549-7852 1040-8398 |
| Popis: | The lipid phase of infant formulas is generally composed of plant-based lipids structured with a high concentration of palmitic acid (C16:0) esterified at the sn-2 position of triacylglycerol since this structure favors the absorption and metabolism of fatty acids. Palm oil is commonly used to make up the lipid phase of infant formulas due to its high concentration of palmitic acid and solids profile and melting point similar to human milk fat. However, the addition of palm oil to infant formulas has been associated with the presence of 3-monochloropropane-1,2-diol (3-MCPD) esters, a group of glycerol-derived chemical contaminants (1,2,3-propanotriol), potentially toxic, formed during the refining process of vegetable oil. Bovine milk fat obtained from the complex biosynthesis in the mammary gland has potential as a technological alternative to replace palm oil and its fractions for the production of structured lipids to be used in infant formulas. Its application as a substitute is due to its composition and structure, which resembles breast milk fat, and essentially to the preferential distribution pattern of palmitic acids (C16:0) with approximately 85% distributed at the sn-1 and sn-2 position of triacylglycerol. This review will address the relationship between the chemical composition and structure of lipids in infant nutrition, as well as the potential of bovine milk fat as a basis for the production of structured lipids in substitution for the lipid phase of vegetable origin currently used in infant formulas. |
| Databáze: | OpenAIRE |
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