文献类型：期刊文献

英文题名：Comparison of Ultrasound and High-Pressure Homogenization Emulsification: A Promising Fabrication Strategy for Total Nutritional Double Emulsion-Type Product Enriched with Low-Molecular Oyster Peptides

作者：Li, Jinzhen[1,2]; Chen, Yuxin[1]; Lin, Haisheng[1,2]; Chen, Zhongqin[1,2]; Cao, Wenhong[1,2]; Gao, Jialong[1,2]; Zheng, Huina[1,2]

机构：[1] National Research and Development Branch Center of Shellfish Processing [Zhanjiang], Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [2] Shenzhen Institute, Guangdong Ocean University, Shenzhen, 518108, China

年份：2024

外文期刊名：SSRN

收录：EI(收录号：20240292486)

语种：英文

外文关键词：Emulsification - Food storage - Nutrients - Nutrition - Particle size - Pasteurization - Stability - Sterilization (cleaning) - Ultrasonics

外文摘要：Double emulsions encapsulating low-molecular oyster peptides (LOPs) have promising application prospects in pharmaceutical and functional food industries. Nevertheless, emulsion system usage in the enteral nutrition foods is restricted mainly due to its immense stability problems. A two-step emulsification combined with ultrasound (US) or high-pressure homogenization (HPH) was used to prepare the total nutritional double emulsion (TNDE). The results revealed that TNDE processed by US had the smallest particle size (2.69 ± 0.36 μm), more homogeneous dispersion (0.32 ± 0.03), and better wettability (37.08 ± 2.80 degree), while exhibiting excellent freeze-thaw stability and the capability to mask undesirable flavors, as compared to HPH treatment. We found that the pasteurization method had no significant effect on the properties of TNDE, but the sterilized emulsions had better storage stability, oxidative stability, and more than 90% retention of their fat-soluble nutrients, making it a feasible and mild sterilization method for enteral nutrition foods. Pasteurization was found to be a feasible and mild sterilization for enteral nutrition foods. While this condition did not obviously affect the properties indicators of the TNDE, the sterilized TNDE had better storage stability and the retention rate of liposoluble nutrients was more than 90%. This study designed a whole nutrient double emulsion that was feasible in the practical application of enteral nutritional intervention foods. ? 2024, The Authors. All rights reserved.