@article{BI2025, 
author = {Tingting BI and Keyan WEI and Mingyan HU and Hongyun TIAN and Guanqun WANG and Wente WANG and Li FAN and Haihong ZHANG and Jingliang TI},
title = {Research Progress on the Oxidation Mechanism of Infant Formula and Methods for the Determination of Its Peroxide Value},
year = {2025},
journal = {Journal of Dairy Science and Technology},
volume = {48},
number = {2},
pages = {54-59},
keywords = {infant formula, oxidation reaction, mechanism, peroxide value determination},
url = {https://www.sciopen.com/article/10.7506/rykxyjs1671-5187-20240708-053},
doi = {10.7506/rykxyjs1671-5187-20240708-053},
abstract = {Infant formula generally contains 25%-30% fat content. Unsaturated fatty acids, such as linoleic acid, linolenic acid, docosahexaenoic acid, arachidonic acid, and eicosapentaenoic acid, are often added to infant formula in order to ensure its nutritional adequacy. There is a membrane structure composed of whey protein-casein complexes on the surface of fat globules in infant formula, which leads to the accumulation of a fat layer on the surface of milk powder particles. This structure makes the oil in milk powder concentrate on the surface, which increases the chance of contact with oxygen and water, making the oil easier to oxidize and hydrolyze. During processing and storage, infant formula is susceptible to oxygen, metal ions and other fat oxidation reaction conditions, leading to the deterioration of product quality. In this paper, the fatty acid composition, the structural characteristics of fat globules, and the mechanism of fat redox reaction in infant formula are reviewed, and the different fat extraction methods and analytical methods used to determine the peroxide value of infant formula are summarized and evaluated. This review hopes to provide a theoretical basis for maintaining the quality and safety of infant formula milk powder during processing, storage, and marketing.}
}