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Effects of vitamins and minerals on the stability of full-nutrition,foods-for-special-medical-purposes emulsions based on peanut oil bodies
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Zi-Hui LIN1, 2, Peng-Fei ZHOU2, Li-Huang ZHONG2, Zi-Long GE2, Guang LIU2, Ping LI2, Hong ZHU3, Fa-Hui XIANG1, Zhi-Hao ZHAO2, *
Journal of Food Safety & Quality | 2026, 17(11) : 249 - 257
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Journal of Food Safety & Quality | 2026, 17(11): 249-257
• Food Analysis and Detection •
Effects of vitamins and minerals on the stability of full-nutrition,foods-for-special-medical-purposes emulsions based on peanut oil bodies
Full
Zi-Hui LIN1, 2, Peng-Fei ZHOU2, Li-Huang ZHONG2, Zi-Long GE2, Guang LIU2, Ping LI2, Hong ZHU3, Fa-Hui XIANG1, Zhi-Hao ZHAO2, *
Affiliations
  • 1.Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality & Safety, Fuzhou 350003, China
  • 2.Sericultural & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Agricultural Product Processing, Guangzhou 510610, China
  • 3.Tancheng County Center for Inspection and Testing, Linyi 276100, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251202003
Outline
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Objective

To investigate the effects of added vitamins and minerals on the stability of full-nutrition,foods-for-special-medical-purposes emulsions based on peanut oil bodies.

Methods

Prepared a peanut oil body-based, full-nutrition, foods-for-special-medical-purposes emulsion with an energy density of 1.0 kcal/mL using the natural emulsifying structure of peanut oil bodies, and evaluated the effects of vitamins and minerals on emulsion stability by particle size, zeta potential and multiple light scattering analyses, as well as examined changes in stability and appearance quality of each emulsion group before and after sterilization.

Results

The addition of vitamins or minerals did not induce obvious heat-induced aggregation in peanut oil body emulsions; in particular, in the vitamin-fortified group, the droplet size increased by only 0.49% after sterilization. Emulsions with added minerals exhibited good storage stability, with creaming index values after 7 d of storage all below 1.0%. However, after sterilization, emulsions containing minerals showed a pronounced change in color (ΔE*>20), which had a certain impact on sensory quality.

Conclusion

The vitamin-and mineral-enriched peanut oil body-based complete nutritional emulsion for special medical foods exhibits exceptional stability, providing a reference for the processing and utilization of oil body-based in FSMP foods.

peanut oil body  /  vitamins  /  minerals  /  full-nutrition  /  foods-for-special-medical-purposes emulsions  /  emulsion stability
林子晖, 周鹏飞, 钟立煌, 戈子龙, 刘光, 李萍, 朱红, 项发晖, 赵志浩. 维生素和矿物质对花生油体基全营养特医食品乳液稳定性的影响. 食品安全质量检测学报, 2026 , 17 (11) : 249 -257 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251202003
Zi-Hui LIN, Peng-Fei ZHOU, Li-Huang ZHONG, Zi-Long GE, Guang LIU, Ping LI, Hong ZHU, Fa-Hui XIANG, Zhi-Hao ZHAO. Effects of vitamins and minerals on the stability of full-nutrition,foods-for-special-medical-purposes emulsions based on peanut oil bodies[J]. Journal of Food Safety & Quality, 2026 , 17 (11) : 249 -257 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251202003
Appendix
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Year 2026 volume 17 Issue 11
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251202003
  • Receive Date：2025-12-02
  • Online Date：2026-11-05
Article Data
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History
  • Received：2025-12-02
Funding
Affiliations
    1.Institute of Quality Standards & Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agro-products Quality & Safety, Fuzhou 350003, China
    2.Sericultural & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Agricultural Product Processing, Guangzhou 510610, China
    3.Tancheng County Center for Inspection and Testing, Linyi 276100, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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