Xu Qingqing, Wang Weifei, Sun-Waterhouse Dongxiao, Zou Qian, Yan Menglei, Liu Xuan, Lan Dongming, Wang Yonghua
School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, PR China.
Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, 510610, PR China.
Curr Res Food Sci. 2023 Aug 17;7:100568. doi: 10.1016/j.crfs.2023.100568. eCollection 2023.
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.
本研究旨在调查五种商业代餐奶昔的营养价值，主要关注脂质消化命运和脂溶性维生素生物利用度。五个样本中有四个表现出较低的脂解水平（37.33 - 61.42%），符合这些产品的预期目标。尽管剩余富含二酰基甘油（DAG）的样本具有较高的脂解水平（80.83%），但DAG固有的低热量性质可能弥补这一缺点。单个脂肪酸的释放水平很大程度上由甘油脂组成决定。此外，观察到脂质水解产物量与脂溶性维生素生物利用度之间存在强正相关。令人惊讶的是，五个样本中有一个可以为消费者提供足够的维生素A和维生素E，作为一顿或两顿正餐的完全替代品。因此，如果仔细设计和计算其成分和结构，代餐奶昔有潜力成为这个快节奏时代的健康产品。
