Assessing the nutritional quality of lipid components in commercial meal replacement shakes using an in vitro digestion model
文献类型： 外文期刊
作者： Xu, Qingqing 1 ; Wang, Weifei 2 ; Sun-Waterhouse, Dongxiao 1 ; Zou, Qian 1 ; Yan, Menglei 1 ; Liu, Xuan 1 ; Lan, Dongming 1 ; Wang, Yonghua 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China
3.Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland, New Zealand
4.Guangdong Yue Shan Special Nutr Technol Co Ltd, Foshan 528000, Peoples R China
关键词： Meal-replacement shakes; Lipids; Fat-soluble vitamins; In vitro digestion; Bioavailability
期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.3； 五年影响因子：6.3 ）
ISSN：
年卷期： 2023 年 7 卷
页码：
收录情况： SCI
摘要： This study aimed to investigate the nutritional value of five commercial meal-replacement shakes, and mainly focused on the lipid digestion fates and fat-soluble vitamin bioavailability. Four out of five samples exhibited a low lipolysis level (37.33-61.42%), aligning with the intended objectives of these products. Although the remaining sample rich in diacylglycerol (DAG) had a higher lipolysis level (80.83%), the inherent low-calorie nature of DAG might compensate for this drawback. The release level of individual fatty acid was largely determined by the glycerolipid composition. Moreover, the strong positive correlation between lipid hydrolyzed products amounts and the fat-soluble vitamin bioavailability was observed. Surprisingly, one out of five samples can provide enough vitamin A and vitamin E for consumers as a total replacement of one or two regular meals. Consequently, the meal-replacement shakes hold the potential to emerge as healthy products for this fast-paced era if the composition and structure were carefully designed and calculated.
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