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Investigating Factors Influencing the Stability of Enteral Nutritional Emulsions Designed for Cancer Patients

Journal of Nutritional Oncology 2021年第3期6卷 140-148页

作者： Qin Qin Li Dan Ping Hou Zhuang Ding Sangeeta Prakash Yu Ying Liu Han Ping Shi Jun Han Zheng Ping Wang Institute of BioPharmaceutical Liaocheng UniversityLiaocheng252000ShandongChina Liaocheng High-tech Biotechnology Co. Ltd.Liaocheng 252000ShandongChina School of Agriculture&food Sciences The University of QueenslandBrisbaneQLD 4072Australia Department of Gastrointestinal Surgery/Department of Clinical Nutrition Beijing Shijitan HospitalCapital Medical UniversityBeijing 100038China

Objective A commercially available reference product was“re-engineered”and the target emulsion was formulated to contain the same energy density,as well as the same percentage of energy sources,as the reference *** particle size and distribution,polydispersity index(PDI),and zeta-potential of emulsions were measured as indices to analyse the quality of the *** The centrifugal stability(Ke)was examined as the main measure of the stability of the target *** parameters affecting the stability of emulsions were also determined,while the temperature was fixed at 30℃,shear speed at 3500 r/min,and shear time was 15 *** optimal quantity of emulsifier was also studied in the crude *** A relatively stable emulsion could be obtained by using PC-50 at a dosage of 2%as the emulsifier.A 2∶1 proportion of whey protein to casein,a 1∶1 proportion of maltodextrin(DE 10-15)to maltodextrin(DE 15-20)and medium chain triglyceride(MCT)in powder form were used to obtain the most desirable *** This study explored the critical parameters that influence the stability of a total nutrition enteral emulsion designed for cancer patients,providing useful information for further industrialisation of this and other emulsion products.

关键词： food for special medical purposes Enteral nutritional emulsion Emulsion stability Functional food,Cancer nutrition

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