Full
Outline
To investigate the effects of pH on high-energy density total nutrient formula emulsion foods stability by analyzing the physicochemical properties, physical stability, rheological characteristics and changes during storage.
Based on near-neutral enteral nutritional preparations could better ensure human gastrointestinal tolerance, total nutrient formula emulsion foods with energy density of 2.0 kcal/mL in pH of 6.90, 7.00, 7.10, 7.20 and 7.30 were prepared respectively. The stability of emulsions were assessed in terms of such evaluation indexes as centrifugal sedimentation rate, particle size distribution, Zeta potential, turbiscan stability index(TSI), steady-shear rheological properties, chromaticity, sensory scores and electronic tongue information. Combined with short-term storage tests, the effects of pH on the stability of high-energy density total nutrient formula emulsion was studied.
The results showed that in the pH range of 6.90–7.30, the centrifugal sedimentation rate and average particle size of the emulsions decreased initially and then increased, reaching a minimum respectively at pH 7.10. All particle size distributions appeared as a unimodal curve accompanied by particle size ranged from 0.1 to 5.0 μm. The absolute values of Zeta potential were between 36-37 mV with no significant difference among emulsion samples (P>0.05). The TSI was minimum at pH 6.90 and gradually increased with the increase of pH.Apparent viscosity decreased with the increase of pH, showing a shear-thinning pseudoplastic flow behavior. The chromaticity results showed that both a* and b* increased gradually, while L* and E* decreased gradually. Sensory evaluation and electronic tongue analysis showed that the emulsion at pH 7.10 had the highest score and the best taste. During the 28 day storage period, with the increase of storage time, the particle size distribution peak of all emulsions moved towards the larger particle size direction and double peaks appeared in the particle size distribution of the emulsions at pH 6.90 and pH 7.30. The microscopic morphology also indicated the large particle fragments increased gradually.
The stability of high-energy density total nutrient formula emulsion foods is significantly influenced by pH, emulsion at pH of 7.10 gets a small average particle size, low centrifugal sedimentation rate and TSI, as well as moderate viscosity, highest sensory score, little change in particle size distribution during short-term storage, making it a uniform system and keeping it good stability. This study provides a reference to improve the stability of high-energy density total nutrient formula emulsion foods.
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| 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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