High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein–polysaccharide complexes

• Published in: Food Chemistry: X Vol. 23; p. 101695
• Main Authors: Zheng, Xueting, Guo, Zengwang, Zhang, Jiayu, Cheng, Tianfu, Yang, Hong, Zhang, Wentao, Zhou, Linyi
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.10.2024; Elsevier
• Subjects: Casein; Complexes; High-pressure homogenization; Interface; Medical foods; Stability; Stability; Casein; Medical foods; High-pressure homogenization; Complexes; Interface
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101695

The stability of diabetes formula food for special medical purposes (D-FSMP) was improved by high-pressure homogenization (HPH) at different homogenization pressures (up to 70 MPa) and number of passes (up to 6 times). The process at 60 MPa/4 times was the best. Casein had the highest surface hydrophobicity in this condition. The casein–polysaccharide complexes were endowed with the smallest size (transmission electron microscopy images). The complex particles exhibited nearly neutral wettability (the three-phase contact angle was 90.89°), lower interfacial tension, and the highest emulsifying activity index (EAI) and emulsifying stability index (ESI). The prepared D-FSMP system exhibited the narrowest particle size distribution range, the strongest interfacial deformation resistance and the best storage stability. Therefore, an appropriate intensity of HPH could enhance the stability of D-FSMP by improving the interfacial and emulsifying properties of casein–polysaccharide complexes. This study provides practical guidance on the productions of stable D-FSMP. Graphical abstract [Display omitted] •The application HPH technology improved the storage stability of D-FSMP.•The HPH promoted the formation of casein–polysaccharides complexes.•The structural flexibility of casein was enhanced at 60 MPa/4 times.•Casein in the sample treated at 60 MPa/4 times binds more avidly to polysaccharides by hydrogen bond.•The complexes were endowed the best interfacial and emulsifying properties at 60 MPa/4 times.