title: Oxidative stability of structured lipid-based infant formula emulsion: effect of antioxidants.
abstract: The effect of permitted antioxidants, including α-tocopherol, β-carotene, ascorbyl palmitate, ascorbic acid, citric acid, and their combinations, on the lipid oxidation of structured lipid (SL)-based infant formula (IF) was evaluated. The 3.5% oil-in-water IF emulsion was formulated with a human milk fat analogue enriched with docosahexaenoic acid and stearidonic acid, and the antioxidants were added at 0.005% and 0.02% of the oil. The peroxide value, anisidine value, and hexanal concentration of emulsion samples were measured over a 28-day period. The results showed that whether a compound exhibited antioxidant behavior depended on its mechanism of action, polarity, concentration, and environmental conditions. The most effective antioxidant was ascorbyl palmitate at 0.005%, and a synergistic antioxidant effect was found between α-tocopherol and β-carotene. A high correlation was observed between anisidine value and hexanal content. Our findings have important implications for the successful incorporation of SL into IF products for infant nutrition and health.
authors.affiliation: Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA.
authors.forename: Long
authors.initials: L
authors.lastname: Zou
authors.affiliation: Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA. Electronic address: cakoh@uga.edu.
authors.forename: Casimir C
authors.initials: CC
authors.lastname: Akoh
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D004655:Emulsions; D006801:Humans; D007223:Infant; D041943:Infant Formula / Q000378:metabolism*; D010084:Oxidation-Reduction
chemical_list: D000975:Antioxidants; D004655:Emulsions
keywords: Antioxidant; Emulsion; Infant formula; Lipid oxidation; Structured lipid