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

• Published in: Journal of nutritional oncology Vol. 6; no. 3; pp. 140 - 148
• Main Authors: Li, Qin Qin, Hou, Dan Ping, Ding, Zhuang, Prakash, Sangeeta, Liu, Yu Ying, Shi, Han Ping, Han, Jun, Wang, Zheng Ping
• Format: Journal Article
• Language: English
• Published: 北京市朝阳区潘家园南里19号 Lippincott Williams & Wilkins 15.08.2021; Two Commerce Square, 2001 Market Street, Philadelphia, PA 19103, USA 人民卫生出版社有限公司; Liaocheng High-tech Biotechnology Co.,Ltd.,Liaocheng 252000,Shandong,China; Institute of BioPharmaceutical,Liaocheng University,Liaocheng,252000,Shandong,China%Liaocheng High-tech Biotechnology Co.,Ltd.,Liaocheng 252000,Shandong,China%School of Agriculture&Food Sciences,The University of Queensland,Brisbane,QLD 4072,Australia%Department of Gastrointestinal Surgery/Department of Clinical Nutrition,Beijing Shijitan Hospital,Capital Medical University,Beijing 100038,China%Institute of BioPharmaceutical,Liaocheng University,Liaocheng,252000,Shandong,China
• Subjects: Enteral nutritional emulsion; Food for Special Medical Purposes; Emulsion stability; Functional food, Cancer nutrition; Functional food,Cancer nutrition
• ISSN: 2096-2746; 2834-5371
• DOI: 10.34175/jno202103006

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 product. The particle size and distribution, polydispersity index (PDI), and zeta-potential of emulsions were measured as indices to analyse the quality of the emulsions. Methods The centrifugal stability (Ke) was examined as the main measure of the stability of the target emulsion. Critical parameters affecting the stability of emulsions were also determined, while the temperature was fixed at 30°C, shear speed at 3500 r/min, and shear time was 15 min. The optimal quantity of emulsifier was also studied in the crude homogenate. Results 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 emulsion. Conclusion 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.