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

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
{"title":"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","authors":"","doi":"10.1016/j.lwt.2024.116981","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824012647","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

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.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
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
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。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
LWT - Food Science and Technology
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.
期刊最新文献
Advanced detection of foreign objects in fresh-cut vegetables using YOLOv5 Effects of compound fermentation of lactic acid bacteria IMAUJBP3 and IMAUJBR3 on the characteristic flavors and metabolites of mutton fermented sausages Stability and release kinetics of nanoliposomes containing bitter melon fruit extract at different temperatures and pH values, and in simulated gastrointestinal conditions Optimization of ultrasound-assisted extraction of astaxanthin from black tiger shrimp (Penaeus monodon) shells using deep eutectic solvent and ethanol as a co-solvent 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
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1