超声波乳化与高压均质乳化的比较：富含低分子量牡蛎肽的全营养双乳液产品的可行制造策略

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-01 DOI:10.1016/j.lwt.2024.116981

Jinzhen Li , Yuxin Chen , Haisheng Lin , Zhongqin Chen , Wenhong Cao , Jialong Gao , Xiaoming Qin , Huina Zheng

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引用次数: 0

摘要

封装低分子量牡蛎肽（LOPs）的双乳液在制药和功能食品行业的应用前景十分广阔。然而，它们在肠内营养产品中的应用却受到稳定性方面重大挑战的限制。在这项研究中，采用了两步乳化工艺，结合超声波（US）或高压均质（HPH）配制出全营养双乳液（TNDE）。结果表明，与 HPH 处理相比，经 US 处理的 TNDE 的粒径最小（2.69 ± 0.36 μm），分散更均匀（0.32 ± 0.03），润湿性更好（37.08 ± 2.80°）。此外，经 US 处理的 TNDE 还具有出色的冻融稳定性，并能有效掩盖不良味道。巴氏杀菌并没有明显改变 TNDE 的特性。相比之下，灭菌乳液的储存和氧化稳定性得到了改善，同时保留了 90% 以上的脂溶性营养成分。这些发现表明，灭菌是加工肠内营养产品的一种可行而温和的方法。本研究提出了一种适合肠内营养干预实际应用的综合营养双乳剂。

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Comparison of ultrasound and high-pressure homogenization emulsification: A promising fabrication strategy for total nutritional double emulsion-based product enriched with low-molecular-weight oyster peptides

Double emulsions encapsulating low-molecular-weight oyster peptides (LOPs) hold considerable promise for use in the pharmaceutical and functional food industries. However, their application in enteral nutrition products is limited by significant stability challenges. In this study, a two-step emulsification process combined with either ultrasound (US) or high-pressure homogenization (HPH) was employed to formulate a total nutritional double emulsion (TNDE). The results demonstrated that TNDE processed with US exhibited the smallest particle size (2.69 ± 0.36 μm), more uniform dispersion (0.32 ± 0.03), and superior wettability (37.08 ± 2.80°) compared to HPH treatment. Additionally, the US-treated TNDE showed excellent freeze-thaw stability and effectively masked undesirable flavors. Pasteurization did not significantly alter the properties of TNDE. In contrast, sterilized emulsions displayed improved storage and oxidative stability while retaining over 90% of fat-soluble nutrients. These findings suggest that sterilization is a viable and gentle method for processing enteral nutrition products. This study presents a comprehensive nutritional double emulsion suitable for practical applications in enteral nutritional interventions.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.