Nutrition, production, and processing of virgin omega-3 polyunsaturated fatty acids in dairy: An integrative review
Guoxin Huang,
Ning Li,
Xufang Wu,
Nan Zheng,
Shengguo Zhao,
Yangdong Zhang,
Jiaqi Wang
Affiliations
Guoxin Huang
Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China; College of Life Science, Nankai University, Tianjin, 300071, PR China; State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, PR China
Ning Li
Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China; State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, PR China
Xufang Wu
Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China; State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, PR China
Nan Zheng
Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China; State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, PR China
Shengguo Zhao
Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China; State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, PR China
Yangdong Zhang
Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China; State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, PR China; Corresponding author. Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China.
Jiaqi Wang
Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China; State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing, 100193, PR China; Corresponding author. Key Laboratory of Quality & Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, PR China.
With improving living standards, functional and healthy foods are accounting for an increased share in human food. The development of dairy products that are rich in virgin omega-3 polyunsaturated fatty acids (n-3 PUFAs) has become a topic of interest. Virgin n-3 PUFA milk can provide high-quality protein and calcium, as well as provide n-3 PUFAs to improve human health. This review aims to investigate the effect of virgin n-3 PUFAs in milk on human health and discuss the content of virgin n-3 PUFAs in milk regulated by dairy animal diet and the effect of food processing on the content of virgin n-3 PUFAs in dairy production. The interaction between n-3 PUFAs and proteins in milk is the key to improving the nutritional value of n-3 PUFAs in milk. n-3 PUFA supplementation in the diet of dairy animals is the key method to improve n-3 PUFAs in raw milk, as well as to adjust the types of virgin n-3 PUFAs. Compared with a common source, virgin n-3 PUFAs in milk show higher antioxidant activity, but elevated temperatures and long-term thermal processing should be avoided.
