Milk is an important food for children and the best source of nutrition for babies is breast milk. World Health Organization (WHO) recommends that infants be solely breastfed for the first 6 months of life. Even though it is not possible to generate the same product as breast milk, several attempts have been made to replicate the nutritional characteristics of breast milk for the normal growth of infants.Infant formulas (IF) are deemed as an effective substitute for breast milk and have been prepared to imitate the nutritional composition of breast milk and should meet the normal physical growth quality and adequate biological quality (Martin et al., 2016). IF powders are dehydrated emulsions consisting of proteins, fat, carbohydrate, vitamins, and minerals which are vital for the infant's nourishment in the absence of breast milk (Murphy et al., 2020). Complimentary follow-on (FO) formulas can be used as supplementary food when the infant grows, and solid foods are introduced. Several IF and FO powders are made with intact bovine proteins; however, specialized products also exist in it such as IF made with hydrolyzed caseins and whey proteins for infants showing adverse reactions to standard formulations (Maldonado et al., 1998).At present, infant formula basically exists in the form of powder, and the powder has been improved to a large extent in terms of quick solubility. But the following problems still exist in powder

Bigeye tuna (BET, Thunnus obesus) is one of the most nutritious and luxurious cosmopolitan fish. The cooked BET products are capturing the interests of consumers by enhancing flavor and ensuring microbiological safety; however, the lipidomic fingerprints during daily cooking processes have not been investigated. In this work, lipid phenotypic data variation in BET during air-frying, roasting, and boiling was studied comprehensively using iKnife rapid evaporative ionization mass spectrometry (REIMS). The outstanding lipid ions mainly including fatty acids (FAs) and phospholipids (PLs) were identified structurally. It was demonstrated that the rates of heat transfer and lipid oxidation in air-fried BET were slower than those in roasted and boiled BET by elucidating the lipid oxidation and PL hydrolysis mechanism. Furthermore, multivariate REIMS data analysis (e.g., discriminant analysis, support vector machine, neutral network, and machine learning models) was used to characterize the lipid profile change in different cooked BET samples, among which FA C22:6 , PL 18:3/22:6 , PL 18:1/22:6 , and others were the salient contributing features for determining the cooked BET samples. These results may provide a potential strategy for a healthy diet by controlling and improving functional food quality in daily cooking.

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