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
{"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.
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.