The composition, characterisation, and health impacts of human milk lipid medium‐ and long‐chain <scp>TAGs</scp>-Reference-Cited by-同舟云学术

The composition, characterisation, and health impacts of human milk lipid medium‐ and long‐chain TAGs

Published:2023-10-11 Issue:12 Volume:58 Page:6192-6201
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Karrar Emad¹^ORCID,Albakry Zainab¹,Mohamed Ahmed Isam A.²,Chen Chaoxiang¹,Yan Youchun³,Brennan Charles S.⁴^ORCID,Li Jian¹⁵

Affiliation:

1. College of Ocean Food and Biological Engineering Jimei University Xiamen 361021 China

2. Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh 11451 Saudi Arabia

3. Bunge Loders Croklaan (BLC) Xiamen 361026 China

4. School of Science RMIT University La Trobe Street Melbourne 3000 Victoria Australia

5. Fujian Provincial Engineering Technology Research Center of Marine Functional Food Xiamen 361021 China

Abstract

SummaryMedium‐chain fatty acids (MCFAs) are naturally associated with human milk lipids and can also be associated with MCTs (medium‐chain triacylglycerols). Healthy lipids could be constructed from medium‐ and long‐chain triacylglycerols (MLCTs) composed of MCFAs. Biochemical and chemical catalysts catalyse many chemical and enzymatic processes, such as acidolysis, interesterification, and esterification. Due to their potential health benefits, MCTs and MLCTs are widely used as nutraceuticals in the pharmaceutical and food industries. This comprehensive overview of MLCTs evaluates their structures, compositions, nutritional properties, and supposed health benefits. This review identifies the key research gaps to overcome the MCFA‐TAG use when compared to human milk and infant formulas.

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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