ABSTRACT 1,3-Dioleoyl-2-palmitoylglycerol (OPO) is used widely as a food additive. However, the structured lipid is sensitive to oxygen and light in the production process. This results in the loss of its original nutrition and production of harmful substances. In this study, the OPO was microencapsulated using whey protein isolate and maltodextrin as the wall material and monostearin as an emulsifier by spray-drying technology added to the infant formula milk, in order to improve its oxidative stability. The OPO microcapsules were released in vitro through the simulated gastrointestinal tract; sensory evaluation of microencapsulated OPO in infant formula powder and nutrition absorption of microencapsulated OPO in infant formula power by animal experiments were investigated. The results showed that OPO microcapsules have a slow-release effect; after 2 h of simulated gastric fluid digestion, only 16.1 ± 3.2% of the oil was released from microencapsulated OPO, and after another 2 h of simulated intestinal fluid digestion, there was 92.3 ± 2.8% of oil released from the microencapsulated OPO. The infant formula with microencapsulated OPO has a uniform colour and no odour. The quality of infant formula with microencapsulated OPO was obviously better than infant formula with OPO by storage test. Everted mice gut sac experiments confirmed that microencapsulation did not affect absorption of mice to OPO in infant formula and prevented the loss of calcium. The study confirmed that addition of microencapsulated OPO makes infant formula more efficient for product quality and nutrition absorption.

中文翻译：

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微囊化1,3-二油酰-2-棕榈酰甘油的特性及其在婴幼儿配方粉中的应用

摘要 1,3-Dioleoyl-2-palmitoylglycerol (OPO) 被广泛用作食品添加剂。然而，结构化脂质在生产过程中对氧气和光敏感。这导致其原有的营养损失和有害物质的产生。本研究以乳清分离蛋白和麦芽糊精为壁材，单硬脂为乳化剂，通过喷雾干燥技术将OPO微胶囊化添加到婴幼儿配方乳中，以提高其氧化稳定性。OPO微胶囊通过模拟胃肠道体外释放；通过动物实验研究了婴幼儿配方粉中微胶囊OPO的感官评价和婴幼儿配方粉中微胶囊OPO的营养吸收。结果表明，OPO微胶囊具有缓释作用；模拟胃液消化2小时后，微囊OPO仅释放出16.1±3.2%的油，再模拟肠液消化2小时，微囊OPO释放出92.3±2.8%的油。含有微胶囊OPO的婴儿配方奶粉颜色均匀，无异味。贮藏试验表明，含OPO微胶囊的婴幼儿配方食品质量明显优于含OPO的婴幼儿配方食品。外翻小鼠肠囊实验证实，微胶囊化不影响小鼠对婴儿配方奶粉中 OPO 的吸收，并防止钙的流失。研究证实，添加微囊OPO可使婴儿配方奶粉更有效地提高产品质量和营养吸收。2% 的油从微囊化 OPO 中释放出来，再经过 2 小时的模拟肠液消化，微囊化 OPO 释放出 92.3 ± 2.8% 的油。含有微胶囊OPO的婴儿配方奶粉颜色均匀，无异味。贮藏试验表明，含OPO微胶囊的婴幼儿配方食品质量明显优于含OPO的婴幼儿配方食品。外翻小鼠肠囊实验证实，微囊化不影响小鼠对婴儿配方奶粉中 OPO 的吸收，并防止钙的流失。研究证实，添加微囊OPO可使婴儿配方奶粉更有效地提高产品质量和营养吸收。2% 的油从微囊化 OPO 中释放出来，再经过 2 小时的模拟肠液消化，微囊化 OPO 释放出 92.3 ± 2.8% 的油。含有微胶囊OPO的婴儿配方奶粉颜色均匀，无异味。贮藏试验表明，含OPO微胶囊的婴幼儿配方食品质量明显优于含OPO的婴幼儿配方食品。外翻小鼠肠囊实验证实，微囊化不影响小鼠对婴儿配方奶粉中 OPO 的吸收，并防止钙的流失。研究证实，添加微囊OPO可使婴儿配方奶粉更有效地提高产品质量和营养吸收。含有微胶囊OPO的婴儿配方奶粉颜色均匀，无异味。贮藏试验表明，含OPO微胶囊的婴幼儿配方食品质量明显优于含OPO的婴幼儿配方食品。外翻小鼠肠囊实验证实，微囊化不影响小鼠对婴儿配方奶粉中 OPO 的吸收，并防止钙的流失。研究证实，添加微囊OPO可使婴儿配方奶粉更有效地提高产品质量和营养吸收。含有微胶囊OPO的婴儿配方奶粉颜色均匀，无异味。贮藏试验表明，含OPO微胶囊的婴幼儿配方食品质量明显优于含OPO的婴幼儿配方食品。外翻小鼠肠囊实验证实，微囊化不影响小鼠对婴儿配方奶粉中 OPO 的吸收，并防止钙的流失。研究证实，添加微囊OPO可使婴儿配方奶粉更有效地提高产品质量和营养吸收。