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-based product enriched with low-molecular-weight 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];Qin, Xiaoming[1,2];Zheng, Huina[1,2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Natl Res & Dev Branch Ctr Shellfish Proc Zhanjiang, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Shenzhen Inst, Zhanjiang 518108, Peoples R China

年份：2024

卷号：212

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001350506500001)、、EI(收录号：20244517307434)、Scopus(收录号：2-s2.0-85207759660)、WOS

基金：We gratefully acknowledge the financial support provided by Guangdong Basic and Applied Basic Research Foundation (Grant No. 2024A1515010955) , Special Funds for Science Technology Innovation and Industrial Development of Shenzhen Dapeng New District (Grant No. KJYF202101-07) , the Postgraduate Education Innovation Project of Guangdong Ocean University (Grant No.202260) , the Earmarked Fund for CARS (Grant No. CARS-49) .

语种：英文

外文关键词：Low-molecular-weight oyster peptides; Double emulsion; Enteral nutrition; Stability; Ultrasound

外文摘要：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 mu m), more uniform dispersion (0.32 +/- 0.03), and superior wettability (37.08 +/- 2.80 degrees) 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.