Development and Stability of a Total Nutrient Emulsion Intended Specially for Postgastrectomy Patients

Abstract

The purpose of this study was to develop a total nutrition emulsion suitable for post-gastrectomy patients. The effects of different protein types, maltodextrins with different dextrose equivalent (DE) values, and different oils on the stability of the emulsion were investigated by measuring the particle size and sedimentation rate, and the effects on blood glucose and body mass in post-gastrectomy mice were also assessed. Furthermore, the number of homogenization cycles, homogenization pressure and pH were optimized for the processing of the emulsion. The results showed that good stability was observed in the emulsion made with whey protein as a protein source, maltodextrin with a DE value of 12, and a mixture of peanut oil and caprylic triglyceride or capric triglyceride at a ratio of 2:1, which was most favorable for restoring blood glucose and body mass in post-gastrectomy mice. The emulsion processed by 7 homogenization cycles at 70 kPa and pH 7.0 had the smallest particle size, the lowest sedimentation rate and the best stability. The findings obtained in this study provide theoretical guidance for the research and development of special emulsion-type foods for post-gastrectomy patients.

Keywords

• emulsion; stability; processing technology; postoperative rehabilitation